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Pumpkin Magic Bars

Pumpkin magic bars with a buttery gingersnap crust and a sweetened condensed milk pumpkin layer that bakes into golden, set squares. This no-fuss layered bar features coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits in every bite.
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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 melted
  • 1.5 cup gingersnap cookie crumbs
Pumpkin condensed milk layer
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup pumpkin puree
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
Layered 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
 

Bake the bars
  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 to help the layers bind.
  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 center firms up.

Notes

Pro tip: press the topping down lightly but firmly so the bars bake together into clean layers. Store covered in the refrigerator for up to 5 days; freeze in a sealed container for up to 2 months. For a slightly lighter option, use reduced-fat sweetened condensed milk (texture may be a bit softer, but still bakes through).