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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

4.94 from 16 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
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. Delicious, but unbelievably sweet!! Don’t add sugar to the ginger snap layer, I didn’t and the bar was still very, very sweet. Cut them into small bars.

    1. 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.

  2. 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?

  3. 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?

  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. 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! 

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

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

  7. Just made these last night and they were yummy. I did double the recipe and used a bigger pan. I wanted the bars to be thicker than the regular ones. I had to cook it another 25mins also. They have barely lasted a day. 2 lonely bars left just begging to be eaten. Lol Thanks for the recipe