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Pumpkin Magic Bars are a 7 layer bar you can make with pumpkin puree! They’re a magic bar made with gingersnap crust, white chocolate, coconut and lots of pumpkin. Make these bars for your family and they’ll be wowed – everyone who tastes them can’t believe how good they are.

stacked pumpkin bars white white chocolate sprinkled around.


Table of Contents

Easy Fall 7 Layer Bars

Whenever I find a great formula for something I repeat it, especially on this website.

I posted gooey bars. You all love gooey bars…so I made more.

I posted chocolate chip cookies that you all continue to devour…so I made more.

Over the years I’ve posted several recipes for magic bars. Again, it turns out you guys like magic bars; they’re consistently in my top search items that get you here. So…I made you more magic bars: in pumpkin flavor.

What is a magic bar?

Magic bars are also called 7 layer bars or Magic Cookie Bars. They originated, I think, on the Eagle Brand website (Eagle makes sweetened condensed milk).

Seven layer bars are a throwback recipe and one of my favorite things to do is change them up to fit my mood.

I prefer calling these Magic Bars instead of 7 layer bars because they don’t always have 7 layers, at least in the recipes I’ve seen around the internet.

Important Ingredients

  • Gingersnap Crust – pumpkin and gingersnaps go SO WELL together!
  • White chocolate chips – again, pumpkin and white chocolate are paired together frequently. They’re BFFS!
  • Pecans – you could also use walnuts.
  • Coconut – coconut is always optional but adds some nice flavor.
  • Toffee Bits – they add crunch and toasty flavor.
  • Pumpkin – obviously! The pumpkin in these 7 layer bars is mixed with #7…
  • Sweetened Condensed Milk – what brings it all together.
stacked pumpkin bars white white chocolate sprinkled around with words on the photo.

Tip From Dorothy

Expert Tips

  • If you make 7 layer bars and they’re too gooey, it’s probably because they’re not cooled properly. Try chilling them before slicing!
  • It’s important to let these cool completely before you try and slice them!
stacked pumpkin bars white white chocolate sprinkled around.

Pumpkin Magic Bars

4.91 from 21 votes
Pumpkin Magic Bars are an easy magic cookie bar – like a fall seven layer bar! Gingersnap crust, white chocolate, pecans, pumpkin, toffee and sweetened condensed milk combine for the perfect pumpkin bar.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Yield 12 bars
Serving Size 1 bar
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Ingredients
 

  • 25 Gingersnaps
  • 2 tablespoons (25g) granulated sugar
  • 5 tablespoons (70g) unsalted butter melted
  • 1 cup (85g) white chocolate chips
  • 1 cup chopped pecans
  • ¼ cup sweetened shredded coconut from the baking aisle
  • ¼ cup toffee bits with or without chocolate, or chopped Heath bars
  • ½ cup sweetened condensed milk use regular, not low-fat
  • ¼ cup pumpkin puree not pumpkin pie mix
  • 1 teaspoon pumpkin pie spice
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Instructions

  • Preheat oven to 350°F. Line a 9×9” pan with foil and spray with cooking spray.
  • Grind gingersnaps to a fine crumb in a food processor. Mix with a fork in a small bowl with sugar and melted butter. Press into prepared pan.
  • Sprinkle white chocolate chips, pecans, coconut, and toffee over the top of the crust.
  • Whisk pumpkin, sweetened condensed milk, and pumpkin pie spice in a small bowl or measuring cup and pour over the top of the bars.
  • Bake for 28-34 minutes, until the edges have started to brown. Cool completely before cutting. You may want to chill them before slicing if they seem gooey.

Recipe Video

Recipe Nutrition

Serving: 1bar | Calories: 308kcal | Carbohydrates: 32g | Protein: 4g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 20mg | Sodium: 109mg | Potassium: 195mg | Fiber: 1g | Sugar: 22g | Vitamin A: 984IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other magic bar recipes:

Other pumpkin bar recipes to try:



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.91 from 21 votes (17 ratings without comment)

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114 Comments

  1.  Perfection. That’s how my husband described these.  My co-workers said I outdid myself this time, with numerous recipe requests, and a plea to use up my leftover ingredients in another batch in November:)  I was totally surprised how the blend of ingredients were SO well balanced and complimentary.  The only change I made was mix everything above the crust together so it would have that condensed milk/pumpkin goodness throughout.

    Thank you so much for this recipe!  MUCH appreciated!

    Reply

  2. What can I use as a substitute for the gingersnaps? I am allergic to ginger but want a good crust for the bottom still!

    Reply

  3. Found your recipe via Pinterest!  I was looking for something easy for a “party” I had recently. Since then I’ve made them two more times. Once for a bake sale and again today to take to dinner for Thanksgiving. They are a hit! Love the combination of flavours.   The hardest part was finding ginger snaps. I bought Dare Simple Pleasures Spice Snaps and they were perfect!  Thank you!

    Reply

  4. Hi Dorothy! I found this recipe through Pinterest and made these today. I’m wondering if the pumpkin purée to sweetened condensed milk ration is correct because it seemed pretty thin to me and barely covered the top of the bars. In your picture the bars seem to have a thicker layer of pumpkin…maybe the measurements should be switched around, I don’t know. Bu they smell great and I’m sure they’ll still taste good. (I just get a little nervous that I did something wrong if it doesn’t turn out like photo!) I think I’ll use the leftover ingredients to try your pumpkin toffee gooey bars!

    Thanks!

    Reply

    1. Hi Brooke! The ratio is correct, I think that different brands of SCM act differently than others. Mine was a thinner layer before they baked and then it settled a bit. I tend to use generic Walmart SCM, and I’ve found it’s thicker than the name brand. It acts the same, but looks different. That might be the reason for the different look! Oh, and the gooey bars. Those are my FAVORITE. I think I ate most of the pan myself!

      Reply

      1. Thanks for the quick response! I think the bars turned out perfect and everyone really liked them. I can’t wait to try more of your recipes!

  5. I just wanted to thank you for the wonderful Pumpkin Magic Bars recipe. They are even better than regular magic bars and so magical to boot. Of course I made a few changes but fundamentally I used your recipe and then tweaked it a bit. I added some additional nuts, coconut, white chocolate chips & butter scotch chips to the top of the pumpkin mixture to give it some added texture. They were so delicious and gorgeous and my whole family loved them!! I have already made another batch for our church group tonight. Thanks for the great recipe! Keep ’em coming!

    Reply