Pumpkin Magic Bars Recipe
User Reviews
4.2
Pumpkin Magic Bars Recipe
Description
This recipe begins with a crust of unsalted butter creamed with light brown sugar, then mixed with all-purpose flour, a pinch of salt, and pumpkin pie spice. Pressing this mixture into a foil-lined, greased pan and baking briefly forms a sturdy, flavorful base.
Layers follow: a spread of pumpkin pie filling, then butterscotch chips, toffee bits, and chopped pecans, providing a mix of creamy, sweet, crunchy, and nutty elements. Sweetened condensed milk is poured over the top, which bakes into a golden, slightly caramelized finish.
Once baked and cooled completely, the bars are refrigerated before slicing, which helps them hold their shape and makes them easier to serve. The combination of spiced pumpkin, rich butterscotch, crunchy nuts, and sweet condensed milk offers a varied texture and comforting flavor profile. The pumpkin pie spice used here can be stored and reused for other recipes.
Ingredients
Crust
- 1/2 cup butter unsalted
- 1/3 cup light brown sugar packed
- 1 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice (or pumpkin pie filling)
- pinch sea salt See note below, fine
Pumpkin Magic Bar Layers
- 1 cup pumpkin pie filling
- 11 ounces butterscotch chips
- 1 cup Toffee bits
- 2 cups pecans chopped
- 14 ounces sweetened condensed milk
Pumpkin Pie Spice
- 2 teaspoons ground cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cloves ground
- 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.
Notes
- Store these bars in the refrigerator due to the pumpkin pie filling to maintain freshness.
- The pumpkin pie spice mixture makes extra; keep unused portions in an airtight container for future use.
- If preferred, add an additional 1/2 teaspoon of pumpkin pie spice to the pumpkin puree to boost spice aroma.
- If using salted butter, omit the added salt from the crust ingredients to balance seasoning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 436 kcal
% 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.
User Reviews
Overall Rating
4.2
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