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.
Table of Contents
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
Equipment
The affiliate links below will allow you to see the product on Amazon.com. If you purchase one of the items, I will receive a very small commission on the product, which does not increase the price.
- 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 9×11 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.
Ingredient Notes
Below, I discuss the ingredients and possible substitutions if you don’t have a specific ingredient. However, if you are looking for the specific measurements of each ingredient, 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.
Crust
- 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 also use that.
- Pumpkin Pie Spice. See recipe card for how to make your own pumpkin pie spice. Otherwise, you can use store-bought Pumpkin Pie Spice.
Pumpkin Magic Bar Layers
- Pumpkin – Use pumpkin pie filling.
- Butterscotch chips
- Toffee bits
- Chopped pecans
- Sweetened condensed milk
Pumpkin Pie Spice
- 2 teaspoons ground cinnamon
- 1/8 teaspoon Nutmeg
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Ground Allspice
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 that has been sprayed with baking spray or cooking spray..
- 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 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 to control how much salt is in your recipe.
- Salt. If you use salted butter, leave out the added salt 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. After all, 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
- Pumpkin Flan
- S’mores 7-Layer Bars
- Pumpkin Tres Leches Cake
- 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!
If you like this recipe or make this recipe, be sure to leave a comment, rate the recipe, and follow us on:
Facebook | Twitter | Pinterest | BlogLovin | Instagram
Recipe
Pumpkin Magic Bars Recipe
Ingredients
Crust
- 1/2 cup unsalted butter
- 1/3 cup light brown sugar packed
- 1 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice (or pumpkin pie filling)
- pinch of fine sea salt (See note below)
Pumpkin Magic Bar Layers
- 1 cup pumpkin pie filling
- 11 ounces butterscotch chips
- 1 cup toffee bits
- 2 cups chopped pecans
- 14 ounces sweetened condensed milk
Pumpkin Pie Spice
- 2 teaspoons ground cinnamon
- 1/8 teaspoon Nutmeg
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cloves
- 1/2 teaspoon Ground Allspice
Instructions
- 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.1/2 cup unsalted butter, 1/3 cup light brown sugar
- Add the flour, pumpkin pie spice, and salt, mix it in until combined with no dry patches.1 cup all-purpose flour, 1/2 teaspoon pumpkin pie spice, pinch of fine sea salt
- Press the mixture into the bottom of the foil-lined baking dish that was sprayed with cooking spray, and bake for 15 minutes until it no longer looks raw and is lightly browned.
- Spread the pumpkin on top.1 cup pumpkin pie filling
- Layer the butterscotch chips on top of the pumpkin first.11 ounces butterscotch chips
- Then layer the toffee bits on top next.1 cup toffee bits
- Then layer the pecans.2 cups chopped pecans
- Pour the sweetened condensed milk on top.14 ounces sweetened condensed milk
- Bake for an additional 30-35 minutes until browned on top. Let the bars cool in the pan completely.
- Once they are completely cool, and then refrigerate before cutting them into bars. Store in the refrigerator until ready to serve.
Video
Notes
- Due to the pumpkin in this recipe, the bars should be stored in the refrigerator.
- The ingredients under pumpkin pie spice in the recipe make more than what you will need in this recipe.
- Store the pumpkin pie spice you don’t use in an airtight container and use it for your other pumpkin recipes.
- If you prefer, add 1/2 tsp of pumpkin pie spice to the pumpkin puree in addition to the crust.
- If you use salted butter, leave out the added salt in the recipe.
Nutrition
Originally published on Sept 18, 2013 and republished with new photos, updated recipe, and additional blog text on July 21, 2021.
Dorothy @ Crazy for Crust says
I’m so glad you liked them! Thanks for the linky love!
Occasional Cooker says
Dorothy, we loved them! Hubby wanted me to make more, (and he will tell you that he does not like pumpkin!)
Lynn@Southern Direction says
These look so yummy. I can’t wait to try them. Thanks for sharing on the Fall Ya’ll Party.
Marion says
pinned! your pic looks great 🙂
Occasional Cooker says
Thanks Marion!
Danelle says
I love magic bars! Pumpkin sounds delicious!
Occasional Cooker says
Thank you Danelle for stopping by. These are delicious. I hope you try them.
Jenny.U says
I think they are call “MAGIC” because they would disappear in any house that made them!! 😀
Occasional Cooker says
I agree Jenny! They certainly disappeared quickly at this house!
Cara @ Craftdictator says
Oh my these look awesome! Going to pin it right now!
Occasional Cooker says
Thank you Cara!
Linda Loosli says
These look fabulous!
Occasional Cooker says
Thanks Linda!
Lynn says
So how much pumpkin pie spice do you add to the crust if the measurement you gave to make the pumpkin pie spice is too much?
Michele says
Hi Lynn,
Thanks so much for your question. I would refer you to the ingredient list in the recipe card just above the comments. Use a 1/2 teaspoon of pumpkin pie spice in the crust. Then you may ask, why did I make the pumpkin pie spice recipe to make more than you needed in this particular recipe. 1) You would have had to use very small amounts of some of the spices, smaller amounts than what most people’s measuring spoons measure. 2) A lot of people like to keep pumpkin spice on hand so that they can use it in other Fall recipes. I hope that answers your question.
Thanks,
Michele
Kelly Collins says
I am miserable during Summer in Texas too. I am making these today and cranking down the a/c. They look delicious and simple. Thank you for sharing your recipe.
Kelly says
Doubled the ingredients and used a 9 x 13 Pyrex dish. I have one bar left and they have already been requested again! Like Thanksgiving in a bite.
Michele says
I’m so glad you liked it.
Cindy says
Omg these were delicious! I wasn’t sure how all the flavors would work together but they were just so complimentary and perfect! I’m
Going to make the candy apple bars next!
Allyssa says
Thank you so much for sharing this pumpkin magic bars! it’s really easy to make! Tasted amazing as well! Highly recommended!
Michele says
Hi Alyssa,
I’m so glad you liked them. Thanks for the recommendation.
Michele
Leanne says
What is the measurement if you have the pumpkin pie spice and could you use walnuts instead of pecans?
Thanks
Michele says
Hi Leanne,
You can use a 1/2 teaspoon of pumpkin pie spice in the crust, and if you like, you can add another 1/2 teaspoon in the pumpkin layer. Yes, you could substitute an equal amount of walnuts instead of pecans.
Michele
Lakisha says
Hi. This sounds absolutely delicious. Could you use caramel chips in place of butterscotch chips? I don’t have any on hand. The toffee chips I dont have either but I have everything else on hand.
Joan says
Do you have to double the recepie for a 9×13 pan or a cookie sheet.
Michele says
Hi Joan,
You don’t have to double the recipe. However, if you do, then you will have thicker magic bars.
Thanks,
Michele
Julie says
Do you prefer pure pumpkin or pumpkin pie filling?
Michele says
Hi Julie,
It depends on how sweet you like it. I originally had pumpkin puree, but I received feedback from several people that they preferred the pumpkin pie filling. However, I have other readers that won’t ever use canned pumpkin pie filling. So I leave it to the reader to choose.
Thanks,
Michele
Kat says
It sounds wonderful, I love everything pumpkin! I am always looking for new ways to make it. What do you think about toasted coconut on top? Thanks for the recipe!!
Michele says
Hi Kat,
I haven’t tried it, but think toasted coconut would be delicious.
Thanks,
Michele
Chuni says
Could you substitute pretzels for the pecans? We have a nut allergy
Michele says
Hi Chuni,
I haven’t tried it that way, but I think that would work, and it sounds delicious!
Thanks,
Michele