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Pumpkin Magic Bars

Pumpkin magic bars with a gingersnap crust and a sweetened condensed milk pumpkin layer, baked until the edges turn golden and the center sets. Layered with coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits for a tidy sliceable bar texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 0.5 cup unsalted butter Melted before combining with the pan.
  • 1.5 cup gingersnap cookie crumbs Use crumbs from crushed cookies.
Pumpkin sweetened condensed milk layer
  • 1 can (14 oz) sweetened condensed milk Sweetened condensed milk binds the layers.
  • 0.5 cup pumpkin puree Use plain pumpkin puree.
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
Layered topping
  • 1.3333333333 cup sweetened shredded coconut Spread evenly in a thin layer.
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 1 cup pecans Roughly chopped.
  • 0.5 cup toffee bits

Equipment

  • 1 sheet pan

Method
 

Preheat and build the crust
  1. Preheat the oven to 350F, then pour the melted unsalted butter into a 9x13 baking pan.
  2. Sprinkle the gingersnap cookie crumbs evenly over the butter so the base is fully covered.
Add the pumpkin condensed milk layer
  1. Whisk sweetened condensed milk, pumpkin puree, pumpkin pie spice, and cinnamon until smooth.
  2. Pour the pumpkin mixture evenly over the gingersnap crumbs.
Layer the toppings and press
  1. Layer the sweetened shredded coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits evenly over the top.
  2. Press down gently with your hands to help everything adhere.
Bake and cool
  1. Bake for 30-35 minutes at 350F until the edges are golden and the center is set.
  2. Cool completely before cutting into bars for clean slices.

Notes

Pro tip: press the top lightly but firmly so the layers bind into one cohesive bar. Store covered in the refrigerator up to 5 days; freeze in a sealed container up to 2 months for grab-and-go bars. For a nut allergy swap, replace pecans with toasted sunflower seeds while keeping all other ingredients the same.