Pumpkin Magic Bars Recipe

Introduction

These Pumpkin Magic Bars combine rich pumpkin flavor with layers of butterscotch, toffee, and pecans for a dessert that’s both festive and indulgent. Perfect for fall gatherings, they’re easy to make and always a crowd-pleaser.

Ingredients

• 1/2 cup unsalted butter
• 1/3 cup light brown sugar (packed)
• 1 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• Pinch of fine sea salt
• 1 cup canned pumpkin pie filling
• 11 ounces butterscotch chips
• 1 cup toffee bits
• 2 cups chopped pecans
• 14 ounces sweetened condensed milk

Instructions

1. Step 1: Preheat the oven to 350°F. Line a 9×13-inch baking dish with foil and spray it with cooking spray, then set aside.
2. Step 2: In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2 minutes.
3. Step 3: Add the flour, pumpkin pie spice, and salt, mixing until fully combined and no dry patches remain.
4. Step 4: Press the mixture evenly into the bottom of the prepared baking dish and bake for 15 minutes until lightly browned and no longer raw.
5. Step 5: Spread the pumpkin pie filling evenly over the baked crust.
6. Step 6: Layer the butterscotch chips, followed by the toffee bits, then the chopped pecans on top of the pumpkin filling.
7. Step 7: Pour the sweetened condensed milk evenly over the layered toppings and bake for an additional 30-35 minutes, until the top is browned.
8. Step 8: Allow the bars to cool completely in the pan before cutting.
9. Step 9: Once cool, cut into bars and serve.
10. Step 10: Store leftovers in the refrigerator until ready to serve.

Tips & Variations

• For extra depth, add a teaspoon of vanilla extract to the crust mixture before baking.
• Substitute chopped walnuts for pecans for a different nutty flavor.
• If you prefer a spicier kick, increase the pumpkin pie spice to 1 teaspoon.
• Use pumpkin puree mixed with your own spices instead of canned pumpkin pie filling for a less sweet option.

Storage

Store the bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw overnight in the fridge before serving. For best flavor, warm slightly at room temperature or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin pie filling?

Yes, but fresh pumpkin needs to be cooked and pureed, then combined with sugar and spices to mimic the texture and flavor of canned pumpkin pie filling for best results.

Do I need to line the baking dish with foil?

Lining with foil makes it easier to lift the bars out for cutting and serving, but it’s not absolutely necessary if you grease the dish well.

Pumpkin Magic Bars Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

These Pumpkin Magic Bars are a delightful layered dessert featuring a buttery crust, spiced pumpkin filling, a generous topping of butterscotch chips, toffee bits, pecans, and sweetened condensed milk, baked to golden perfection. Perfect for fall gatherings or a comforting treat, these bars combine rich, sweet, and spicy flavors in every bite.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1/2 cup unsalted butter
• 1/3 cup light brown sugar (packed)
• 1 cup all-purpose flour
• 1/2 teaspoon pumpkin pie spice
• pinch of fine sea salt

Filling and Toppings

• 1 cup canned pumpkin pie filling
• 11 ounces butterscotch chips
• 1 cup toffee bits
• 2 cups chopped pecans
• 14 ounces sweetened condensed milk

Instructions

1. Preheat and prepare pan: Preheat the oven to 350°F. Line a 9×13-inch baking dish with foil and spray it with cooking spray. Set aside.
2. Cream butter and sugar: In a large bowl, cream together the unsalted butter and light brown sugar until the mixture is light and fluffy, about 2 minutes.
3. Add dry ingredients: Add the all-purpose flour, pumpkin pie spice, and a pinch of fine sea salt to the butter-sugar mixture. Mix until fully combined with no dry patches remaining.
4. Form and bake crust: Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes until the crust looks set and is lightly browned.
5. Spread pumpkin filling: Remove the crust from the oven and evenly spread 1 cup of canned pumpkin pie filling over the baked crust layer.
6. Add layered toppings: Carefully layer 11 ounces of butterscotch chips over the pumpkin filling, followed by 1 cup of toffee bits, and then 2 cups of chopped pecans.
7. Pour sweetened condensed milk: Drizzle 14 ounces of sweetened condensed milk evenly over the layered toppings.
8. Bake final bars: Return the pan to the oven and bake for an additional 30-35 minutes until the top is browned and bubbly.
9. Cool completely: Remove the pan from the oven and allow the bars to cool completely in the pan to set.
10. Cut and store: Once cooled, cut into bars and store them in the refrigerator until ready to serve.

Notes

• Use foil to line the baking dish for easy removal and clean-up.
• Make sure the crust is baked enough to hold the weight of the toppings without becoming soggy.
• Allow bars to cool completely before cutting to ensure clean slices.
• Store bars refrigerated and consume within 4-5 days for best freshness.
• For a nuttier flavor, you can toast the pecans before layering them.

Keywords: Pumpkin Magic Bars, pumpkin dessert, fall dessert, layered bars, butterscotch bars, pecan bars, sweetened condensed milk dessert, pumpkin pie bars