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Pumpkin Magic Bars

Pumpkin magic bars with a buttery gingersnap crust and a gooey pumpkin-sweetened condensed milk layer, then topped with coconut, white chocolate, butterscotch, pecans, and toffee bits. Baked until the edges turn golden and the center is set for clean, sliceable layers.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap cookie crumbs
  • 1.5 cup gingersnap cookie crumbs
Unsalted butter
  • 0.5 cup unsalted butter, melted Melt before mixing or assembly.
Sweetened condensed milk
  • 1 can (14 oz) sweetened condensed milk
Pumpkin puree
  • 0.5 cup pumpkin puree
Pumpkin pie spice
  • 1.5 tsp pumpkin pie spice
Ground cinnamon
  • 1 tsp cinnamon
Sweetened shredded coconut
  • 1.33 cup sweetened shredded coconut
White chocolate chips
  • 1 cup white chocolate chips
Butterscotch chips
  • 1 cup butterscotch chips
Pecans
  • 1 cup pecans, roughly chopped
Toffee bits
  • 0.5 cup toffee bits

Equipment

  • 1 sheet pan

Method
 

Make the crust and pumpkin layer
  1. Preheat oven to 350F, then pour melted butter into a 9x13 baking pan so the bottom is coated.
  2. Sprinkle gingersnap crumbs evenly over the butter in an even layer.
  3. Whisk sweetened condensed milk, pumpkin puree, pumpkin pie spice, and cinnamon, then pour evenly over the crumbs to form the pumpkin layer.
Add the topping and bake
  1. Layer sweetened shredded coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits evenly over the top.
  2. Press down gently with your hands so the toppings adhere to the pumpkin layer.
  3. Bake for 30-35 minutes, until the edges are golden and the center is set (no longer wet-looking).
Cool and cut
  1. Cool completely before cutting into bars so the layers slice cleanly.

Notes

For the cleanest slices, let the bars cool fully at room temperature, then refrigerate if you want even firmer cuts. Store covered in the refrigerator for up to 5 days; freeze up to 2 months in an airtight container (thaw overnight in the fridge). For a nut-free variation, swap the pecans for toasted pumpkin seeds or extra coconut.