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Pumpkin Magic Bars is 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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stack of pumpkin 7 layer bars

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 of them. I like loose fitting dresses in summer, those ones from Old Navy…so I own one in every color…and so on.

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.

It turns out I do the same thing 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.

Pumpkin Magic Bars are an easy 7 layer bar recipe for fall!

stack of pumpkin 7 layer bars

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.

A Magic Cookie Bar has the following main components:

  • A crust which is traditionally graham cracker but can be anything from Oreos to gingersnaps or even made with cake mix.
  • Chocolate chips or some other sort of chips, like white chocolate, butterscotch or peanut butter.
  • Coconut
  • Nuts
  • Sweetened condensed milk

Why are they called magic?

When these cookie bars are baked in the oven the chocolate chips get soft and the sweetened condensed milk melts in all the nooks and crannies. As they cool, they harden and become a hand-held cookie bar!

closeup of stack of pumpkin bars

The layers in my Pumpkin Magic Bars tie together all the flavors:

  1. Gingersnap Crust – pumpkin and gingersnaps go SO WELL together!
  2. White chocolate chips – again, pumpkin and white chocolate are paired together frequently. They’re BFFS!
  3. Pecans – you could also use walnuts.
  4. Coconut – coconut is always optional but adds some nice flavor.
  5. Toffee Bits – they add crunch and toasty flavor.
  6. Pumpkin – obviously! The pumpkin in these 7 layer bars is mixed with #7…
  7. Sweetened Condensed Milk – what brings it all together.

There you have it: seven layers of a magic cookie bar. They’re like pumpkin bars with crust!

Why are my magic bars too gooey?

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!


Otherwise, you may have needed to use more chocolate chips – those are the binders of the recipe.

These are easy to make, not too gooey and they’re magic bars that don’t crumble…basically the perfect fall seven layer bar.

stack of magic bars

Other magic bar recipes:

Other pumpkin bar recipes to try:

stack of pumpkin 7 layer bars

Pumpkin Magic Bars

4.88 from 8 votes
Pumpkin Magic Bars are an easy magic cookie bar – like a fall seven layer bar! Gingersnap crust, white chocolate, pecans, pumpkin, toffee and sweetened condensed milk combine for the perfect pumpkin bar.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 12 bars
Serving Size 1 bar


  • 25 Gingersnaps
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted
  • 1 cup white chocolate chips
  • 1 cup chopped pecans
  • 1/4 cup sweetened shredded coconut from the baking aisle
  • 1/4 cup toffee bits with or without chocolate, or chopped Heath bars
  • 1/2 cup sweetened condensed milk use regular, not low-fat
  • 1/4 cup pumpkin puree not pumpkin pie mix
  • 1/2 teaspoon pumpkin pie spice


  • 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.

Recipe Video

Recipe Nutrition

Serving: 1bar | Calories: 308kcal | Carbohydrates: 32g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 109mg | Potassium: 195mg | Fiber: 1g | Sugar: 22g | Vitamin A: 984IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern
Keyword bar, dessert, pumpkin
collage of two pumpkin magic bar photos

Last Updated on October 6, 2019

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


  1.  Perfection. That’s how my husband described these.  My co-workers said I outdid myself this time, with numerous recipe requests, and a plea to use up my leftover ingredients in another batch in November:)  I was totally surprised how the blend of ingredients were SO well balanced and complimentary.  The only change I made was mix everything above the crust together so it would have that condensed milk/pumpkin goodness throughout.

    Thank you so much for this recipe!  MUCH appreciated!

  2. What can I use as a substitute for the gingersnaps? I am allergic to ginger but want a good crust for the bottom still!

  3. Found your recipe via Pinterest!  I was looking for something easy for a “party” I had recently. Since then I’ve made them two more times. Once for a bake sale and again today to take to dinner for Thanksgiving. They are a hit! Love the combination of flavours.   The hardest part was finding ginger snaps. I bought Dare Simple Pleasures Spice Snaps and they were perfect!  Thank you!

  4. Hi Dorothy! I found this recipe through Pinterest and made these today. I’m wondering if the pumpkin purée to sweetened condensed milk ration is correct because it seemed pretty thin to me and barely covered the top of the bars. In your picture the bars seem to have a thicker layer of pumpkin…maybe the measurements should be switched around, I don’t know. Bu they smell great and I’m sure they’ll still taste good. (I just get a little nervous that I did something wrong if it doesn’t turn out like photo!) I think I’ll use the leftover ingredients to try your pumpkin toffee gooey bars!


    1. Hi Brooke! The ratio is correct, I think that different brands of SCM act differently than others. Mine was a thinner layer before they baked and then it settled a bit. I tend to use generic Walmart SCM, and I’ve found it’s thicker than the name brand. It acts the same, but looks different. That might be the reason for the different look! Oh, and the gooey bars. Those are my FAVORITE. I think I ate most of the pan myself!

      1. Thanks for the quick response! I think the bars turned out perfect and everyone really liked them. I can’t wait to try more of your recipes!

  5. I just wanted to thank you for the wonderful Pumpkin Magic Bars recipe. They are even better than regular magic bars and so magical to boot. Of course I made a few changes but fundamentally I used your recipe and then tweaked it a bit. I added some additional nuts, coconut, white chocolate chips & butter scotch chips to the top of the pumpkin mixture to give it some added texture. They were so delicious and gorgeous and my whole family loved them!! I have already made another batch for our church group tonight. Thanks for the great recipe! Keep ’em coming!

    1. You can leave out the nuts, and use more toffee, or white chocolate, or just skip it totally! It won’t make much of a difference, except for the crunch. 🙂

  6. ▬ 🙂 ▬ Wondering what you could replace the “gingersnaps” with?

    Nilla Wafers – Graham Crackers – Shortbreads – any suggestion?

    1. Graham crackers would be the best one to use! I also love the combination of Biscoff Cookies and pumpkin. (You can find the cookies at Walmart and some grocery stores, they’re the ones you get on Delta flights!)

      1. Thanks – thought grahams would do – never had Biscoff cookies, might have to try – never been on a plane! 🙂

  7. OMGoodness! I just added 5lbs by looking at all these wonderful goodies and printing ones I want to try…..12 pages later I’m still looking <3 Thank you!

  8. I just pinned this to my pumpkin pinterest board and it’s on the top of my to-bake list, Dorothy. Magic bars, indeed! They’re crammed so full of deliciously glorious ingredients, I’m drooling over here.