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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
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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 9×11 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!
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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
Originally published on Sept 18, 2013 and republished with new photos, updated recipe, and additional blog text on July 21, 2021.
Emily Butler says
We try to avoid using foil, is it absolutely necessary?
Michele says
Hi Emily,
The foil helps keep the pan clean and helps the bars from sticking to the pan. Instead, you can grease and flour the pan, or spray it with cooking spray before starting the recipe.
Thanks,
Michele
Connie L Hewitt says
This sounds really good. I’m going to try it. I found pumpkin pie sweetened condensed milk. can I used that as the “pumpkin” layer and make them like regular magic cookie bars? We don’t eat any nuts at our house. chips and toffee are good. What to substitute for the nuts? Chopped spice wafers? Toasted coconut?
Michele says
Hi Connie,
I have not used that Pumpkin Pie Sweetened condensed milk. That might change the taste and texture of the bars. I think toffee bits and toasted coconut would likely be good instead of nuts. You could try the spiced wafers. It will be your own recipe. I can’t guarantee the results of the changes since I have not tried them, or tested the recipe. However, they sound like they would be good. Let me know how it goes.
Thanks,
Michele
Lillian says
The recipe calls for pumpkin pie fill but the pic looks like pumpkin purée , can you tell me which to use please
Michele says
Hi Lillian,
Use pumpkin pie filling.
Thanks,
Michele
Vanessa says
The store was out of pumpkin pie filling and I needed up purchasing pure pumpkin, have you tried this before? Will it ruin the dessert?
Michele says
Vanessa,
Absolutely, it will not ruin the dessert. Test it to see if you need to add any additional sugar. It will be ok.
Michele
Vanessa says
Thank you! The dessert was perfect with the pure pumpkin. Tastes great.
Cindy says
Question, I made them and they are soft Can I put them in refrigerator and then cut them to see if they harden?
Michele says
Hi Cindy,
Yes, you can refrigerate them to let them cool some more. Don’t cut until they are completely cooled.
Thanks,
Michele
Laura L Box says
Can a portion of these bars be frozen after they are cut apart? There is only 2 of us and we could never eat enough before they go bad. Thank you!
Michele says
Hi Laura,
Yes, you can wrap individual bars with plastic wrap and place in a freezer bag or freezer-safe, airtight container and freeze for up to 3 months.
Thanks,
Michele
Tricia says
I haven’t made them yet but how sweet are they? To me, the recipe seems very sweet with sugar, pie filling, sweetened condensed milk and 2 types of chips. Do you think I can cut the sweetness somewhere?
Also can you serve it warm with ice cream?
Thanks
Michele says
Hi Tricia,
Thanks for the question. To reduce the sweetness, you could leave out one or both types of chips, or reduce the amount of brown sugar.
Thanks,
Michele
Tricia says
Also can you serve it warm with ice cream?
Thanks
Michele says
Hi Tricia,
Yes, it would be delicious served with ice cream!
Michele