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Crazy for Crust

Sep 15

Pumpkin Magic Bars

These Pumpkin Magic Bars are the perfect combination of flavors, from the gingersnap crust to the white chocolate to the pumpkin topping!

Pumpkin Magic Bars | A Fall twist on a magic bar! | | #pumpkin

Whenever I go shopping for clothes, I tend to stick to things I know. If I find something that works, I stick with it. For example:

I like wearing black shirts. So I own 7.

I found a drop waist shirt I liked at Old Navy a few weeks ago. So I bought one of each color.

Workout clothes? Same shirt…different color…every day.

Every once in awhile I like to add in a pop of something – maybe a new fabric. Or a print. But, for the most part, I’m happy in my wear-every-day clothing.

Turns out, I do the same thing on this blog.

I posted gooey bars. You liked gooey bars. So I made more.

I posted cheesecake. You liked cheesecake. So I made more.

I’ve posted lots and lots of magic bars. You like magic bars; they’re consistently in my top search items that get you here. So…I made you more magic bars.

In pumpkin….another thing I do over and over…because you like it. 🙂

Pumpkin Magic Bars | A Fall twist on a magic bar! | | #pumpkin

You know what magic bars are, right? They’re also known as 7-layer bars. But I call them magic bars for two reasons:

1. They don’t always have 7 layers.

2. The sweetened condensed milk is like one of the guys on America’s Got Talent: it performs magic.

I can’t even list all the magic bar versions I have made. Too many to count. And now I can add one of my most favorites: Pumpkin!

Okay, ready to talk layers? Let’s list them, mmkay?

1. Gingersnap Crust. OMG gingersnap pairs so well with pumpkin it will blow your mind.

2. White chocolate chips. Because…well. Duh, you gotta have chips in magic bars.

3. Pecans (or any nuts, really). Gotta have ’em! Especially in a Fall dessert.

4. Coconut. This is totally optional but, well. It’s a magic bar staple.

5. Toffee bits. You can never get enough, and really. See #3.

6. Pumpkin. I mean…it’s called a pumpkin magic bar after all.

7. Sweetened condensed milk. That can be considered a layer, right? It’s mixed with the pumpkin and poured over the top. Don’t forget the pumpkin pie spice. That makes these even better.

Seven layers of magic bar. In pumpkin!

Sometimes it’s okay to just go do the same thing in a different way.

Pumpkin Magic Bars | A Fall twist on a magic bar! | | #pumpkin

And as long as you keep coming for magic bars…I’ll keep making new versions!

{Pssst…same with cheesecake and gooey bars. I cannot get enough!}

Pumpkin Magic Bars

Yield: 12 bars


  • 25 Gingersnaps
  • 2 tablespoons sugar
  • 5 tablespoons butter, melted
  • 1 cup white chocolate chips
  • 1 cup chopped pecans
  • 1/4 cup coconut
  • 1/4 cup toffee bits
  • 1/2 cup sweetened condensed milk
  • 1/4 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice


  1. Preheat oven to 350F. Line a 9x9” pan with foil and spray with cooking spray.
  2. Grind gingersnaps to a fine crumb in a food processor. Mix with sugar and melted butter. Press into prepared pan.
  3. Sprinkle white chocolate chips, pecans, coconut, and toffee over the top of the crust.
  4. Whisk pumpkin, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars.
  5. Bake for 29-31 minutes, until the edges have started to brown. Cool completely before cutting.

Cookies ‘n Cream Magic Bars

cookies n' cream magic bars

Pumpkin Chocolate Cupcakes

Chocolate #Pumpkin #Cupcakes, perfect for #Halloween!

Sweets from friends:
Nutella Swirled Pumpkin Bars by Lemons for Lulu
Fudgy Brownies with Pumpkin Cookies by Pint Sized Baker
Pumpkin Caramel Kiss Cookies by Something Swanky

100 comments on “Pumpkin Magic Bars

  1. This dessert is phenomenal!!!  I made this dessert three times in the last two weeks.  Maybe I’ll make them for Christmas too.  


    • Dorothy Kern replied on December 12th, 2014 at 5:44 pm

      I’m so glad you liked them Jim! Yay!


  2. Where can toffee bits be found? Thankyou


    • Dorothy Kern replied on September 18th, 2015 at 4:00 pm

      In the baking aisle with the chocolate chips. If you can’t find them, you can chop up a Heath bar!


  3. I’ve converted recipes to gluten free before and have used gluten free ginger snaps in other recipes. I have to ask you, are these REALLY sweet? Between the cookies, sugar, white chocolate chips and sweetened condensed milk, they sound really sweet. I’m wondering if I eliminate the sugar maybe they will taste just as good but not as sweet? I love magic bars and would love to try them with pumpkin! 


    • Dorothy Kern replied on September 18th, 2015 at 3:59 pm

      They are very sweet. You can omit the sugar from the crust if you want. They’re as sweet as traditional magic bars.


      • Alanna replied on September 19th, 2015 at 10:50 am

        Thanks! I’m definitely trying these with less sugar! 

  4. Oh Girl!  You are a woman after my heart…and my taste buds too.  I’m making these magical bars this week…and a great thing?  I already have everything on hand.  YAY!  Thanks much for sharing your creativity with all of us! 


  5. These bars look AMAZING! I have some time off work and I am in a pumpkin kinda mood. I’m a Fall baby , so pumpkin is near n dear to my heart, but the rest if the family, muh. I cannot wait to make these! THANK YOU SO MUCH!! Happy holidays to you😆


  6. These sound so good! I’d like to make them for a potluck at work this week, but I don’t have a 9×9 pan … would an 8×8 work instead? Maybe just cook a little longer?


    • Dorothy Kern replied on October 24th, 2016 at 11:31 am

      Yes that will work, but yes it may need a bit longer to cook.


  7. Would I be able to use pre-made cookie dough for the crust instead??
    Would the baking time change at all?


    • Dorothy Kern replied on November 13th, 2016 at 7:29 am

      Yes you can. I’d bake the cookie dough about 10 minutes before adding the topping, to ensure it gets baked all the way through.


  8. Jaysie Grabenstein Reply

    Would I be able to double this recipe to fit into a larger pan?


    • Dorothy Kern replied on November 18th, 2016 at 5:26 pm

      You can double it in a 9×13″ pan, it’ll take a bit longer to bake because it will be a bit thicker.


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