4.2 from 192 votes
Pumpkin Magic Bars Recipe
Pumpkin Magic Bars are rich, thick, sweet and very pumpkin-y cookie bars! With creamy pumpkin, crunchy pecans, butterscotch chips, and toffee chips, it is a sweet explosion of flavor and textures in every bite!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 16
Calories: 436 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 1/2 cup unsalted butter
- 1/3 cup light brown sugar packed
- 1 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice (or pumpkin pie filling)
- pinch of fine sea salt (See note below)
Pumpkin Magic Bar Layers
- 1 cup pumpkin pie filling
- 11 ounces butterscotch chips
- 1 cup Toffee bits
- 2 cups Chopped Pecans
- 14 ounces sweetened condensed milk
Pumpkin Pie Spice
- 2 teaspoons ground cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
Instructions
- Preheat the oven to 350°F. Line an 11x7 baking dish with foil and spray it with cooking spray, set aside.
- In a large bowl cream together the butter and brown sugar until light and fluffy, 2 minutes.
- Add the flour, pumpkin pie spice, and salt, mix it in until combined with no dry patches.
- Press the mixture into the bottom of the foil-lined baking dish that was sprayed with cooking spray, and bake for 15 minutes until it no longer looks raw and is lightly browned.
- Spread the pumpkin on top.
- Layer the butterscotch chips on top of the pumpkin first.
- Then layer the toffee bits on top next.
- Then layer the pecans.
- Pour the sweetened condensed milk on top.
- Bake for an additional 30-35 minutes until browned on top. Let the bars cool in the pan completely.
- Once they are completely cool, and then refrigerate before cutting them into bars. Store in the refrigerator until ready to serve.
Cup of Yum
Notes
- Inspired by Pumpkin Magic Bars (With Gingerbread Crust) by Crazy For Crust
- Due to the pumpkin in this recipe, the bars should be stored in the refrigerator.
The ingredients under pumpkin pie spice in the recipe make more than what you will need in this recipe.
Store the pumpkin pie spice you don't use in an airtight container and use it for your other pumpkin recipes.
- Store the pumpkin pie spice you don't use in an airtight container and use it for your other pumpkin recipes.
- If you prefer, add 1/2 tsp of pumpkin pie spice to the pumpkin puree in addition to the crust.
- If you use salted butter, leave out the added salt in the recipe.
Nutrition Information
Calories
436kcal
(22%)
Carbohydrates
55g
(18%)
Protein
4g
(8%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
131mg
(5%)
Potassium
207mg
(6%)
Fiber
2g
(8%)
Sugar
44g
(88%)
Vitamin A
2825IU
(57%)
Vitamin C
2mg
(2%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 436
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 55g | 18% |
| Protein | 4g | 8% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 131mg | 5% |
| Potassium | 207mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 44g | 88% |
| Vitamin A | 2825IU | 57% |
| Vitamin C | 2mg | 2% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.