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Pumpkin Magic Bars are a 7 layer bar you can make with pumpkin puree! They’re a magic bar made with gingersnap crust, white chocolate, coconut and lots of pumpkin. Make these bars for your family and they’ll be wowed – everyone who tastes them can’t believe how good they are.
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Easy Fall 7 Layer Bars
Whenever I find a great formula for something I repeat it, especially on this website.
I posted gooey bars. You all love gooey bars…so I made more.
I posted chocolate chip cookies that you all continue to devour…so I made more.
Over the years I’ve posted several recipes for magic bars. Again, it turns out you guys like magic bars; they’re consistently in my top search items that get you here. So…I made you more magic bars: in pumpkin flavor.
What is a magic bar?
Magic bars are also called 7 layer bars or Magic Cookie Bars. They originated, I think, on the Eagle Brand website (Eagle makes sweetened condensed milk).
Seven layer bars are a throwback recipe and one of my favorite things to do is change them up to fit my mood.
I prefer calling these Magic Bars instead of 7 layer bars because they don’t always have 7 layers, at least in the recipes I’ve seen around the internet.
Important Ingredients
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- Gingersnap Crust – pumpkin and gingersnaps go SO WELL together!
- White chocolate chips – again, pumpkin and white chocolate are paired together frequently. They’re BFFS!
- Pecans – you could also use walnuts.
- Coconut – coconut is always optional but adds some nice flavor.
- Toffee Bits – they add crunch and toasty flavor.
- Pumpkin – obviously! The pumpkin in these 7 layer bars is mixed with #7…
- Sweetened Condensed Milk – what brings it all together.
Tip From Dorothy
Expert Tips
- If you make 7 layer bars and they’re too gooey, it’s probably because they’re not cooled properly. Try chilling them before slicing!
- It’s important to let these cool completely before you try and slice them!
Pumpkin Magic Bars
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Ingredients
- 25 Gingersnaps
- 2 tablespoons (25g) granulated sugar
- 5 tablespoons (70g) unsalted butter, melted
- 1 cup (85g) white chocolate chips
- 1 cup chopped pecans
- ¼ cup sweetened shredded coconut, from the baking aisle
- ¼ cup toffee bits, with or without chocolate, or chopped Heath bars
- ½ cup sweetened condensed milk, use regular, not low-fat
- ¼ cup pumpkin puree, not pumpkin pie mix
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
- Grind gingersnaps to a fine crumb in a food processor. Mix with a fork in a small bowl with sugar and melted butter. Press into prepared pan.
- Sprinkle white chocolate chips, pecans, coconut, and toffee over the top of the crust.
- Whisk pumpkin, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars.
- Bake for 28-34 minutes, until the edges have started to brown. Cool completely before cutting. You may want to chill them before slicing if they seem gooey.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Other magic bar recipes:
- Cookies n Cream Magic Bars
- Brownie Peanut Butter Magic Bars
- Almond Magic Bars
- Samoa Magic Bars
- Magic Bar Bark
- Mini Magic Bar Pies
Hello…. Can this recipe be doubled???
Yes, in two pans
How would I go about doing this recipe in a 13×9 pan, measurements wise?
You can double the recipe!
Interesting recipe. My pan must have been a little smaller, as my bars are a bit thicker. I didn’t have gingersnaps, so I substituted graham crackers and cinnamon Belvitas. A sprinkle of flaky sea salt on top helps to balance the sweet flavors. I can’t wait to find out if my husband likes them.
Why can’t you use pumpkin pie filling as that’s what I have in my cupboard?
If you do that you can omit the spices, but it might end up being too sweet – because the pie filling already has sugar in it.
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