Pumpkin Pie Magic Bars

I’m a big fan of Magic Bars, but never would have thought of adding a pumpkin pie flavor to them–what a great idea! When I did a review a for a cookbook that came out several years ago, Dessert Mash-Ups, I found this yummy-sounding recipe, and I can tell you that these bars definitely taste as good as they sound!

The recipe in the cookbook makes a 9 x 9″ pan of bars–I decided to double the recipe and make a 9 x 13″ pan instead. I had a feeling I would like these so much, I’d want a bigger batch! 🙂 The pumpkin flavor in these bars is pretty subtle—they have more of a gingery, caramel flavor combined with the creamy sweetness of the white chocolate chips in the middle. All in all, these are very rich and super yummy—just the thing for satisfying your autumn sweet tooth! 🙂

Pumpkin Pie Magic Bars

  • Servings: 15-18
  • Difficulty: easy
  • Print

PUMPKIN PIE MAGIC BARS adapted from the Dessert Mash-Ups cookbook

Makes a 9 x 13″ pan (I doubled the original recipe; halve these amounts for a 9 x 9″ pan)

48 to 50 gingersnap cookies
4 Tablespoons granulated sugar
10 Tablespoons (or 1 stick plus 2 Tablespoons) unsalted butter, melted
2 cups (one 12-ounce package) white chocolate chips
2 cups chopped pecans
1/2 cup shredded sweetened coconut
1/2 cup toffee bits
1/2 cup pumpkin puree
1 cup fat-free sweetened condensed milk (or you can use a 14-ounce can, which is a little more than 1 cup)
1 teaspoon pumpkin pie spice

Preheat oven to 350˚F. Spray a 9 x 13″ pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

Grind the gingersnaps to a fine crumb in a food processor; you should have about 3 cups of crumbs. Place cookie crumbs in a medium bowl and mix with the sugar and melted butter. Press into the prepared pan.

Sprinkle the white chocolate chips, pecans, coconut, and toffee bits over the top of the crust.

Whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars. The mixture will just barely cover; use a spatula to carefully spread it to the edges.

Bake for 29 to 35 minutes, until the edges have started to brown. Cool completely before cutting. Store in an airtight container in the refrigerator for up to 4 days.

Tip: Different brands of sweetened condensed milk come in different thicknesses. If it’s too thick to be pourable, you can transfer it to a microwave-safe bowl and heat it on high for 10 to 20 seconds until it becomes a little thinner.

Recipe from NancyC | nancy-c.com

These bars are definitely a treat—the sweetened condensed milk and the toffee bits combine to make a yummy caramel-like topping that really tastes great with the gingery crust! Pumpkin Pie Magic Bars are such a great treat for this time of year! What kinds of pumpkin treats have you been making?

Sharing at Farmhouse Friday, Meal Plan Monday, Weekend Potluck, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Homestead Blog Hop, Wonderful Wednesday, Inspire Me Monday.


22 thoughts on “Pumpkin Pie Magic Bars

  1. lisa

    I am singing– ‘These are a few of my favorite things’ With those ingredients it sounds like a winner. I will put this recipe on my to do list! Thank you for sharing. I found you at Inspire me Monday!


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