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!
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.
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.