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+ servings
4 Pumpkin Magic Bars stacked on top of each other with more pumpkin bars in the background.

Pumpkin Magic Bars Recipe

Pumpkin Magic Bars are rich, thick, sweet and very pumpkin-y cookie bars! With creamy pumpkin, crunchy pecans, butterscotch chips, and toffee chips, it is a sweet explosion of flavor and textures in every bite!
Course Dessert
Cuisine American
Keyword 7-Layer Magic Bars, Hello Dolly Bars, Pumpkin Magic Bars
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 16
Calories 436kcal



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


  • Preheat the oven to 350°F. Line an 11x7 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 on top.
    Pumpkin layered on top of crust.
  • Layer the butterscotch chips on top of the pumpkin first.
    Layer of butterscotch chips
  • Then layer the toffee bits on top next.
    Layer of toffee chips on top of pumpkin magic bars.
  • Then layer the pecans.
    Layer of pecans
  • Pour the sweetened condensed milk on top.
    layer of sweetened condensed milk before going into the oven.
  • Bake for an additional 30-35 minutes until browned on top. Let the bars cool in the pan completely.
    Pumpkin Magic Bars after coming out of the oven.
  • Once they are completely cool, and then refrigerate before cutting them into bars. Store in the refrigerator until ready to serve.
    pumpkin magic bars after being sliced.



  • 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.
Inspired by Pumpkin Magic Bars (With Gingerbread Crust) by Crazy For Crust


Calories: 436kcal | Carbohydrates: 55g | Protein: 4g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 131mg | Potassium: 207mg | Fiber: 2g | Sugar: 44g | Vitamin A: 2825IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg