Pumpkin Pie Magic Bars


Pumpkin Pie Magic Bars are dessert bars that you won't be able to stop yourself from eating. Like other magic bar recipes, these bars are perfectly sweet and chewy, thanks in large part to sweetened condensed milk. However, this recipe takes magic bars to the next level by making them taste like a delicious pumpkin pie. Gingersnap cookies serve as the bars' crust, which, when paired with pumpkin pie spice, gives each bite a really warm flavor. You'll especially love the crunchy toffee bits that you'll taste in every bite. These bars are a must-make this season.


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Yields24 bars

Preparation Time15 min

Cooking Time35 min

Cooking MethodOven

Cooking Vessel Size9 x 9 Baking Dish


  • 25 gingersnap cookies, or as needed
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 1 cup white chocolate chips
  • 1 cup chopped pecans
  • 1/4 cup shredded sweetened coconut
  • 1/4 cup toffee bits
  • 1/4 cup pumpkin puree
  • 1/2 cup fat-free sweetened condensed milk
  • 1/2 teaspoon pumpkin pie spice


  1. Preheat the oven to 350F. Spray a 9 x 9-inch pan with cooking spray or line with foil and spray with cooking spray for easy cleanup.

  2. Grind the gingersnaps to a fine crumb in a food processor; you should have about 1 12 cups of crumbs. Place cookie crumbsin a medium bowl and mix with the sugar and melted butter. Press into the prepared pan.

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

  4. 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.

  5. 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.

  6. Tip! Different brands of sweetened condensed milk come in different thicknesses. If its 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.

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These look really yummy. I love the idea of using a gingerbread cookie crust!

These would be nice to serve to the kids on Thanksgiving. I think I will give this a try!


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