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Pumpkin Magic Bars

Pumpkin Magic Bars with a buttery gingersnap crust and a sweetened condensed milk pumpkin layer, baked until the edges turn golden and the center sets. Finished with coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits for visible, bar-stable layers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 0.5 cup unsalted butter
  • 1.5 cup gingersnap cookie crumbs
  • 1 can (14 oz) sweetened condensed milk
Pumpkin sweetened condensed milk layer
  • 0.5 cup pumpkin puree
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
Toppings
  • 1.33 cup sweetened shredded coconut
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 1 cup pecans Roughly chopped.
  • 0.5 cup toffee bits

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and pour the melted butter into a 9x13 baking pan.
  2. Sprinkle the gingersnap cookie crumbs evenly over the butter.
  3. Whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and cinnamon, then pour evenly over the crumbs.
  4. Layer the sweetened shredded coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits evenly over the top.
  5. Press down gently with your hands so the layers adhere.
  6. Bake for 30-35 minutes, until the edges are golden and the center is set.
Cool and cut
  1. Cool completely before cutting into bars so the layers hold together.

Notes

For clean bars, cool the pan to room temperature fully (then chill if needed) before slicing. Store covered in the refrigerator for up to 4 days; freeze up to 2 months. For a nut-free option, swap pecans for toasted pumpkin seeds or omit them, keeping the rest of the topping amounts the same.