Description

These Pumpkin Magic Bars are a fall twist on the classic 7-layer bars! They feature a buttery graham cracker crust, a spiced pumpkin layer, and gooey caramelized layers of chocolate chips, pecans, coconut, and sweetened condensed milk. Perfect for autumn gatherings or a cozy dessert!

Ingredients

For the Crust:

1 1/2 cups graham cracker crumbs (about 10-12 crackers)
1/2 cup unsalted butter, melted
2 tablespoons brown sugar

For the Pumpkin Layer:

1/2 cup canned pumpkin puree (not pumpkin pie filling)
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 teaspoon vanilla extract

For the Toppings:

1 cup semi-sweet chocolate chips
1/2 cup white chocolate chips (or butterscotch chips)
1/2 cup shredded sweetened coconut
1/2 cup chopped pecans or walnuts
1 can (14 oz) sweetened condensed milk

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Instructions

Preheat Oven – Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
Make the Crust – In a bowl, mix the graham cracker crumbs, melted butter, and brown sugar until combined. Press the mixture firmly into the bottom of the prepared pan.
Prepare Pumpkin Layer – In a separate bowl, whisk together the pumpkin puree, brown sugar, pumpkin pie spice, salt, and vanilla extract. Spread evenly over the graham cracker crust.
Add Toppings – Sprinkle the chocolate chips, white chocolate chips, coconut, and chopped nuts evenly over the pumpkin layer.
Drizzle & Bake – Pour the sweetened condensed milk evenly over the top. Bake for 30-35 minutes, or until golden brown and bubbly.

Cool & Serve – Let bars cool completely before slicing. For cleaner cuts, refrigerate for at least 1 hour before serving.

Notes

Crust Alternative: Swap graham crackers for crushed gingersnap cookies for extra spice!
Nut-Free Option: Skip the pecans or replace them with more chocolate or coconut.

Storage: Store in an airtight container at room temperature for 2 days or in the fridge for up to a week.