Pumpkin Magic Bars Recipe

Introduction

Pumpkin Magic Bars are a delightful twist on traditional magic bars, combining the warm flavors of pumpkin with rich butterscotch and crunchy pecans. These layered treats are perfect for fall gatherings or any time you crave a sweet, comforting dessert.

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; 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 to the bowl. Mix until fully combined and no dry patches remain.
4. Step 4: Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes until it no longer looks raw and turns lightly browned.
5. Step 5: Remove the crust from the oven and spread the pumpkin pie filling evenly over it.
6. Step 6: Layer the butterscotch chips on top of the pumpkin, followed by the toffee bits, then the chopped pecans.
7. Step 7: Pour the sweetened condensed milk evenly over all the layers, then bake for an additional 30 to 35 minutes until the top is browned and bubbly.
8. Step 8: Allow the bars to cool completely in the pan before cutting.
9. Step 9: Once cooled, lift the bars out using the foil and cut into squares.
10. Step 10: Store the bars in the refrigerator until ready to serve.

Tips & Variations

• For extra flavor, toast the pecans lightly before layering to enhance their nuttiness.
• You can substitute walnuts or almonds for pecans if preferred.
• Use pure pumpkin puree with added spices if canned pumpkin pie filling isn’t available; add 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg to compensate.
• Letting the bars chill for a few hours makes them easier to cut and helps the flavors meld.

Storage

Store the pumpkin magic bars in an airtight container in the refrigerator for up to one week. To serve, bring them to room temperature or enjoy chilled. These bars can also be frozen for up to two months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars without pumpkin pie filling?

Yes, you can use plain canned pumpkin puree and add pumpkin pie spices like cinnamon, nutmeg, and cloves to mimic the flavor of the pie filling.

Are these bars gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free. However, you can substitute a gluten-free flour blend to make it suitable for gluten-free diets.

Pumpkin Magic Bars Recipe

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★★★★★

4.7 from 104 reviews

Pumpkin Magic Bars are a decadent dessert featuring a buttery crust layered with creamy pumpkin pie filling, sweet butterscotch chips, crunchy toffee bits, and chopped pecans, all topped with sweetened condensed milk and baked to perfection. These bars combine fall flavors with a rich, gooey texture perfect for holiday gatherings or cozy treats.

• Author: Daniel
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12–16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Crust and Base

• 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and spray it with cooking spray to prevent sticking. Set aside.
2. Cream Butter and Sugar: In a large mixing bowl, cream together the unsalted butter and light brown sugar until the mixture turns light and fluffy, about 2 minutes.
3. Add Dry Ingredients: Mix in the all-purpose flour, pumpkin pie spice, and a pinch of fine sea salt until just combined, ensuring there are no dry spots.
4. Form and Bake Crust: Press the dough mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 15 minutes, or until the crust is lightly browned and no longer raw.
5. Spread Pumpkin Filling: Remove the crust from the oven and evenly spread the canned pumpkin pie filling over the warm crust layer.
6. Layer Toppings: Sprinkle the butterscotch chips evenly over the pumpkin layer, followed by an even layer of toffee bits and then the chopped pecans.
7. Add Sweetened Condensed Milk and Bake Again: Pour the sweetened condensed milk evenly over all the layers. Return the baking dish to the oven and bake for an additional 30 to 35 minutes, until the top is golden brown and bubbly.
8. Cool Completely: Remove the bars from the oven and allow them to cool completely in the pan to set properly.
9. Cut into Bars: Once cooled, lift the foil to remove the slab from the pan and cut into individual bars of your desired size.
10. Store: Store the pumpkin magic bars in the refrigerator until ready to serve to keep them firm and fresh.

Notes

• Use pumpkin pie filling for a spiced pumpkin flavor; if unavailable, combine canned pumpkin puree with pumpkin pie spices.
• Ensure the bars are completely cooled before cutting to prevent crumbling.
• Store bars refrigerated and consume within 5-7 days for best quality.
• For a nut-free version, omit pecans and toffee bits or substitute with seeds.
• Use room temperature butter for easier creaming with the sugar.

Keywords: Pumpkin Magic Bars, pumpkin dessert bars, fall dessert, butterscotch pumpkin bars, holiday dessert