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Pumpkin Magic Bars are a fall twist to classic magic cookie bars – with layers of a buttery & salty graham cracker crust, sweetened condensed pumpkin layer, chocolate chips, pecans, and shredded coconut. Perfect pairing of flavor and texture!
Pumpkin Magic Bars Recipe
These pumpkin magic cookie bars are a fall-inspired twist to classic magic cookie bars! Magic cookie bars have layers of a graham racker crust, a sweetened condense milk layer, and then layers of various kinds of chocolate chips, nuts, and coconut.
This version uses pumpkin pie spice in the crust layer and pie pumpkin mixed into the sweetened condensed milk. There are so many ways to switch up this recipe by simply using a different kind of chocolate chip – milk chocolate, semi-sweet chocolate, white chocolate, or even butterscotch chips.
Ingredients Needed
- Graham Cracker Crumbs : You can either buy a box of already crushed, ready-to-use graham cracker crumbs (found in the baking aisle) or crush whole graham cracker sheets in a food processor.
- Butter : The butter needs to be melted to form the crust. You can use salted butter or unsalted butter, whichever you prefer. I like using salted butter.
- Pumpkin Pie Spice
- Sweetened Condensed Milk
- Pure Pumpkin : Make sure you are using the can of pumpkin that is labeled as 100% pure pumpkin, and not the can labeled as ‘pumpkin pie filling’. Pumpkin pie filling can be used in this recipe but it will produce a much sweeter bar – so if that’s what you want then use it (the canned pumpkin pie filling already has spices and sugar mixed into it).
- Chopped Pecans
- Semi-Sweet Chocolate Chips : I like using mini chocolate chips in this recipe. Regular sized chocolate chips also work just fine.
- Sweetened Shredded Coconut
How To Make Magic Cookie Bars With Pumpkin (Printable Recipe Card)
Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with cooking spray, line with aluminum foil (spray foil lightly), or line the pan with parchment paper. Set aside.
In a medium sized mixing bowl, add the graham cracker cracker crumbs, melted butter, and pumpkin pie spice. Stir until it’s well combined and all the graham cracker crumbs are coated in the butter, and the mixture resembles wet sand.
Firmly press the crust mixture into the bottom of the prepared pan. Be sure to really firmly press and pack it in to form and even and solid crust layer.
In a separate mixing bowl, add the sweetened condensed milk and pure pumpkin, and mix together until well combined. Pour the pumpkin mixture over top the crust. Tilt the pan to spread the mixture across the entire surface of the crust; avoid using a spatula to prevent the mixture from sticking and pulling up the crust.
Sprinkle the chopped pecans, then the semi-sweet chocolate chips, and then the shredded coconut evenly over top the pumpkin mixture.
Bake for 25-30 minutes or until the edges are golden brown and the center is set.
Remove the pan from the oven and let the bars cool completely, inside the pan that is sitting on a wire cooling rack, for at least 2 hours before cutting. This step is crucial to ensure the bars set properly, so don’t skip it!
Once cooled, cut the bars and enjoy!
How To Store Leftovers
- Room Temperature : Store the pumpkin magic bars in an airtight container, at room temperature, for up to 3 days.
- Fridge : For longer storage, up to 7 days, store the leftovers bars inside the fridge. You can eat the magic cookie bars chilled from the fridge or warm them at room temperature, or warm them up in the microwave for a few seconds.
- To Freeze : Flash freeze the bars first, in an even layer, on a parchment-lined plate or tray until solid. Transfer the frozen bars to a freezer-safe container or ziplock bag, and freeze for up to 2 months. When freezing, make sure to place a piece of parchment paper between each layer to prevent sticking.
Tips For Success
- Press The Crust Firmly : Make sure to press the graham cracker crumb mixture firmly into the pan to create a solid base. Use the bottom of a glass or measuring cup to make sure it’s tightly compacted. This helps hold the bars together when cutting them.
- Tilt The Pan For Even Coverage : Til the pan gently to spread out the pumpkin mixture evenly over the crust. Avoid using a spatula to spread it out, as it can stick to the sticky sweetened condensed milk mixture and pull up the crust.
- Layer Ingredients Evenly : Distribute the chocolate chips, pecans, and shredded coconut evenly over the pumpkin layer to ensure each slice has a balanced mix of flavors and textures.
- Cool Completely Before Cutting : It’s crucial to let the bars cool completely inside the pan for at least 2 hours (more if needed) before cutting. This will allow the layers to set properly and makes cutting into neat squares easier.
- How To Get Clean Perfect Slices : Use a sharp knife and wipe it clean between cuts for clean, even slices.
Recipe FAQ’s
Can I Substitute The Graham Cracker Crumbs With Something Else?
Yes, you can use crushed Nilla Wafers, crushed teddy grahams, chocolate graham crackers, cinnamon graham crackers, or any other cookie or cracker that has been finely crushed and ground up.
What Other Nut Can I Use?
Although I think pecans taste the best in this recipe; feel free to substitute with almonds, walnuts, or another preferred nut that you want to try.
The Bars Are Too Soft To Cut, What Should I Do?
If the bars are still too soft, after the 2 hours cooling time, let them cool for longer or refrigerate them for about 30 minutes before cutting. It’s important to let them cool completely before even attempting to cut them into squares.
Can I Use Other Chocolate Chips?
Yes, of course! Because these bars are made with pure pumpkin, which has no extra sweetness to it, go ahead and use milk chocolate chips for a sweeter option. White chocolate chips or butterscotch chips are other great choices as well, that will produce a sweeter bar. I actually like using milk chocolate chips in this recipe most of the time. You can also use half and half as well.
More Pumpkin Dessert Recipes To Try
- Glazed Pumpkin Donut Muffins
- Pumpkin Cream Cheese Streusel Muffins
- Pumpkin Cheesecake Bars
- Cinnamon Streusel Pumpkin Cake
- Easy Pumpkin Cheesecake Brownies
- Pumpkin Scones With Maple Glaze
- Pumpkin Magic Cake
- Sheet Pan Chocolate Chip Pumpkin Bars
Pumpkin Magic Bars
Ingredients
- 2½ cups graham cracker crumbs
- 1/2 cup (1 stick) butter melted
- 1 teaspoon pumpkin pie spice
- 1 can (14 oz) sweetened condensed milk
- 2/3 cup pure pumpkin
- 1½ cups chopped pecans
- 1 cup chocolate chips (milk chocolate, or semi-sweet chocolate)
- 1 cup sweetened shredded coconut
Instructions
- Preheat the oven to 350℉ Spray a 9×13-inch baking pan with cooking spray. Set aside.* You can line the pan with parchment paper for easier removal of the bars, but I find that the crust bakes better (with this magic bar recipe) when it's just inside the pan with cooking spray.
- In a medium sized mixing bowl, add the graham cracker cracker crumbs, melted butter, and pumpkin pie spice. Stir until it's well combined and all the graham cracker crumbs are coated in the butter and the mixture resembles wet sand.2½ cups graham cracker crumbs, 1/2 cup (1 stick) butter, 1 teaspoon pumpkin pie spice
- Firmly press the crust mixture into the bottom of the prepared pan. Be sure to really firmly press and pack it in to form an even and solid crust layer.
- In a separate mixing bowl, add the sweetened condensed milk and pure pumpkin, and mix together until well combined. Pour the pumpkin mixture over top the crust. Tilt the pan to spread the mixture across the entire surface of the crust; avoid using a spatula to prevent the mixture from sticking and pulling up the crust.1 can (14 oz) sweetened condensed milk, 2/3 cup pure pumpkin
- Sprinkle the chopped pecans, then the semi-sweet chocolate chips, and then the shredded coconut evenly over top the pumpkin mixture.1½ cups chopped pecans, 1 cup chocolate chips, 1 cup sweetened shredded coconut
- Bake for 25-30 minutes or until the edges are golden brown and the center is set.
- Remove the pan from the oven and let the bars cool completely, inside the pan that is sitting on a wire cooling rack, for at least 2 hours before cutting. This step is crucial to ensure the bars set properly, so don't skip it!
- Once cooled, cut the bars and enjoy!
Notes
Nutrition
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