Pumpkin Magic Bars are rich, thick, sweet pumpkin cookie bars layered not only with pumpkin but with butterscotch and toffee flavors as well!
With creamy pumpkin, crunchy pecans, butterscotch chips, and toffee chips, it is a magical explosion of flavor and textures in every layer of this cookie bar bite!
Like my Candy Apple Magic Bars, these Pumpkin Magic Bars are no ordinary cookie bars. They are magic with layers upon layers of creamy, crunchy goodness. The original “magic bar” had 7 layers, and was also no as seven layer bars.
However, like my other Pumpkin Recipes, such as Pumpkin Praline Bread Pudding, and Pumpkin Fluff, these Pumpkin Magic Bars definitely have that Fall pumpkin flavor like many Fall Recipes and could be served as one of your Thanksgiving Desserts.
- Why You’ll Love These Pumpkin Magic Bars
- How To Make Pumpkin Magic Bars
- Ingredient Notes
- Easy Instructions With Photos
- Pro Recipe Tips
- Variations of Pumpkin Magic Bars
- What To Serve With Pumpkin Magic Bars
- Frequently Asked Questions (FAQs)
- More Recipes You’ll Love
- Pumpkin Magic Bars Recipe
Why You’ll Love These Pumpkin Magic Bars
- Flavor. The flavors of pumpkin, butterscotch, and toffee all complement each other creating a delightfully wonderful fall flavor combination.
- Texture. The sweetened condensed milk that is poured over all of the creamy pumpkin, crunchy pecans, toffee bits, and butterscotch chips, creates the “magic” in these pumpkin bars transforming them from soft bars into pumpkin cookie bars with a more crunchy texture.
- Easy To Make. You literally just layer each ingredient on top of the crust. What could be easier than that!
How To Make Pumpkin Magic Bars
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- Hand Mixer – If you need a smaller hand mixer, this one is a good choice. It is portable and easy to store when you are not using it.
- Mixing Bowl – With the hand mixer, you will need a good mixing bowl. It is good to have a nice set of mixing bows and I like this set.
- Baking Pan – This 9×13 Baking pan is perfect for baking desserts and casseroles and is a basic essential for any kitchen.
- Aluminum Foil. The foil is good to have to line the baking pan and make it easier to remove the bars from the pan.
Below I discuss the ingredients and possible substitutions in case you don’t have a specific ingredient on hand. However, if you are looking for the specific measurements of each ingredient, be sure to scroll down to the bottom of this article, just above the comments, for the printable recipe card, which includes all the ingredients and the specific amounts of each one.
- Flour. I used all-purpose flour in this recipe.
- Butter. I used unsalted real butter. If you use salted butter, then you may want to leave out the added salt in the recipe.
- Brown Sugar. I used light brown sugar in the recipe. However, if you have dark brown sugar, you could use that as well.
- Pumpkin Pie Spice. See recipe card for how to make your own pumpkin pie spice. Otherwise, you can use store-bought Pumpkin Pie Spice.
Easy Instructions With Photos
Make The Crust
- In a large bowl cream together the butter and brown sugar until light and fluffy, about 2 minutes.
- Add the flour, pumpkin pie spice, and salt, and mix it until all ingredients are combined with no dry patches.
- Press the dough into the bottom of a foil-lined baking pan.
- Bake for 15 minutes or until it no longer looks raw and is a light golden brown in color.
Make the Layers
- Spread the pumpkin pie filling all over the top of the pre-baked crust.
- Layer the butterscotch chips on top. Try to spread them evenly so all of the pumpkin is covered.
- Then completely cover the butterscotch chips with the toffee bits.
- Next layer the pecans over the toffee bits. Ensure that pecans cover every inch of the toffee.
- Pour the sweetened condensed milk all over the top. Make sure no areas have been missed.
- Bake for 30-35 minutes until browned on top. Let the bars cool in the pan completely before cutting.
- Once they are completely cooled, cut them into bars. Store in the refrigerator until you are ready to serve.
Pro Recipe Tips
- Butter. Be sure to use real butter, not margarine. I recommend using unsalted butter so you control how much salt is in your recipe.
- Salt. If you use salted butter, leave out the added salt in order to prevent the bars from being too salty.
- Cool. Let the bars cool completely before slicing. This is important because otherwise the texture might be too soft because the bars had not yet set.
Variations of Pumpkin Magic Bars
- Pumpkin Magic Bars with Gingerbread Crust – This version has a gingerbread crust, white chocolate chips, and coconut.
- Pumpkin Chocolate Magic Bars – Use chocolate chips instead of butterscotch chips to add that creamy chocolatey goodness.
What To Serve With Pumpkin Magic Bars
- Milk. Serve the Pumpkin Magic Bars with a nice big tall glass of cold milk.
Frequently Asked Questions (FAQs)
Question: How Do I Store Pumpkin Magic Bars (Pumpkin Seven-Layer Bars)
Answer: Store in the refrigerator due to the pumpkin in the recipe.
More Recipes You’ll Love
- Crustless Pumpkin Pie
- S’mores 7-Layer Bars
- Pumpkin Spiced Cupcakes from Renee’s Kitchen Adventures.
- 7 layer Cookie Bars from The Life and Loves of Grumpy’s Honeybunch.
- Pumpkin Praline Mousse Cornucopia from Life Tastes Good!
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Pumpkin Magic Bars Recipe
Pumpkin Magic Bar Layers
- 1 cup canned pumpkin puree
- 11 ounces butterscotch chips
- 1 cup toffee bits
- 2 cups chopped pecans
- 14 ounces sweetened condensed milk
- Preheat the oven to 350°F. Line an 11×7 baking dish with foil and spray it with cooking spray, set aside.
- In a large bowl cream together the butter and brown sugar until light and fluffy, 2 minutes.
- Add the flour, pumpkin pie spice, and salt, mix it in until combined with no dry patches.
- Press the mixture into the bottom of the baking dish and bake for 15 minutes until it no longer looks raw and is lightly browned.
- Spread the pumpkin pie filling on top.
- Layer the butterscotch chips on top of the pumpkin filling first.
- Then layer the toffee bits on top next.
- , and then the pecans.
- Pour the sweetened condensed milk on top.
- Bake for an additional 30-35 minutes until browned on top. Let the bars cool in the pan completely.
- Once they are completely cool, cut them into bars. Store in the fridge until serving.
- Due to the pumpkin in this recipe, the bars should be stored in the refrigerator.
- The ingredients under pumpkin pie spice in the recipe makes more than what you will need in this recipe.
- Store the pumpkin pie spice that you don’t use in an airtight container and use it for your other pumpkin recipes.
- If you use salted butter, leave out the added salt in the recipe.
Originally published on Sept 18, 2013 and republished with new photos, updated recipe, and additional blog text on July 21, 2021.