Pumpkin Magic Bars

Pumpkin Magic Bars are a fall twist to classic magic cookie bars - with layers of a buttery & salty graham cracker crust, sweetened condensed pumpkin spiced layer, chocolate chips, pecans, and shredded coconut. Perfect pairing of flavor and texture!

Course Dessert, Pumpkin

Cuisine American

Keyword pumpkin magic bars

Prep Time 10

Cook Time 25

Cooling Time 2

Total Time 2 35

Servings

Calories 371kcal

Author Jessica - Together as Family

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 9x13-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

Chocolate Chips : Use milk chocolate chips, white chocolate chips, or even butterscotch chips for a sweeter bar. For a less sweet bar, use semi-sweet chocolate chips or dark chocolate chips.

Cooling Time : Don't skip that 2 hours cooling time! It's necessary because that's how the bars set up properly for cutting. When the bars come out of the oven they will look like they're not held together that well - but the cooling time will fix that! Place the pan of magic bars onto a cooling rack to allow air to flow freely all around the pan while they're cooling.

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