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Pumpkin Magic Bars

Pumpkin magic bars with a gingersnap crust and a golden, coconut-studded filling baked until the center is set. Layer coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits, then bind everything with pumpkin sweetened condensed milk.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust and pumpkin binder
  • 0.5 cup unsalted butter Melted before assembling the pan.
  • 1.5 cup gingersnap cookie crumbs
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup pumpkin puree
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
Toppings and layers
  • 1.33 cup sweetened shredded coconut
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 1 cup pecans Roughly chopped.
  • 0.5 cup toffee bits

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat the oven to 350°F, then pour the melted butter into a 9x13 baking pan.
  2. Sprinkle the gingersnap cookie crumbs evenly over the butter.
  3. Whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and cinnamon, then pour evenly over the crumbs.
  4. Layer the coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits evenly over the top.
  5. Press down gently with your hands so the layers adhere.
Bake and finish
  1. Bake for 30–35 minutes at 350°F until the edges are golden and the center is set, with no wet jiggle.
  2. Cool completely before cutting into bars so the layers fully bind together.

Notes

For clean slices, let the bars cool completely (and chill 1–2 hours if your kitchen is warm) before cutting. Store covered in the refrigerator for up to 5 days. Freeze in a freezer-safe container for up to 2 months, thaw overnight in the fridge. For a lighter swap, use reduced-fat sweetened condensed milk and reduce the butter by 1–2 tablespoons if desired.