The best pumpkin magic bars

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These are the best pumpkin magic bars. Similar to the classic seven layer bars, these are layered with pumpkin and a buttery, gingersnap crust which make them the perfect fall dessert.

My great aunt used to make the best magic bars. You may also know them as Seven Layer Bars, or Hello Dolly bars. At every family function, I knew that I could look forward to her special cookie bars. If you’re not familiar with Magic Bars they are a classic throwback recipe with a graham cracker crust, sweetened condensed milk, chocolate chips, nuts,and shredded coconut.

This month, our theme for the Cozy Creative Collaborative was pumpkin since it’s October! So I decided to make a pumpkin rendition of these magic bars.

If you’re coming over from Kelly at The Tattered Pew, wasn’t her pumpkin centerpiece beautiful?

Scroll down for the best pumpkin magic bars recipe and more pumpkin ideas!

The best pumpkin magic bars

A gingersnap buttery crust is layered with gooey sweetened condensed milk, pumpkin puree, butterscotch and white chocolate chips, crushed pecans and sprinkled with shredded coconut for the perfect fall dessert bar.

Ingredients:

• 1 sleeve of honey graham crackers, crushed
• 15 gingersnap cookies, crushed
• 1/2 stick of butter
• 1 can sweetened condensed milk
• 1 cup of pumpkin puree
• 1 Tbsp pumpkin pie spice
• 1 cup white chocolate chips
• 1 cup butterscotch chips
• 1 cup chopped pecans
• 1/2 cup shredded coconut

Directions:

1.) Preheat your oven to 350 degrees F.

2.) Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.

3.) Combine the crushed graham crackers and gingersnaps in a bowl.

4.) Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.

5.) Line a 9×9 baking dish with parchment paper.

6.) Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.

7.) In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.

8.) Spoon the pumpkin mixture on top of the cookie crust.

9.) Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.

10.) Bake for about 30-35 minutes, until the edges start to turn golden brown.

11.) Chill then slice and serve!

Tip – If your bars are still pretty gooey, place in the fridge or freezer until hardened and then slice.

Store in an airtight container.

Pin for later

For more of my favorite pumpkin ideas check out

This pumpkin spice snack mix

My pumpkin cold foam cold brew

My pumpkin spice hot chocolate

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Next head on over to Heidi for her amazing pumpkin hand scrub!

The best pumpkin magic bars

These pumpkin magic bars are similar to the traditional seven layer bars. Layered with a gingersnap crust, sweetened condensed milk, pumpkin, butterscotch, white chocolate, and nuts, these are an easy and delicious fall dessert!

4.86 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 32 minutes mins

Course Dessert

Servings 12 cookie bars

Ingredients

  

• 1 sleeve graham crackers crushed
• 15 small gingersnap cookies crushed
• 1/2 stick butter
• 1 can sweetened condensed milk
• 1 cup pumpkin puree
• 1 Tbsp pumpkin spice
• 1 cup white chocolate chips
• 1 cup butterscotch chips
• 1 cup pecans chopped
• 1/2 cup shredded coconut

Instructions

 

• Preheat your oven to 350 degrees F.
• Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.
• Combine the crushed graham crackers and gingersnaps in a bowl.
• Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.
• Line a baking dish with parchment paper.
• Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.
• In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.
• Spoon the pumpkin mixture on top of the cookie crust.
• Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.
• Bake for about 30-35 minutes, until the edges start to turn golden brown.
• Chill then slice and serve!

Keyword baked goods, cookies, desserts, pumpkin

Check out all the pumpkin ideas from The Cozy Creative Collaborative

Neutral Pumpkin Centerpiece – The Tattered Pew

Pumpkin Hand Scrub – Eleanor Rose Home

Copycat Starbucks Pumpkin Spice Latte – Mornings on Macedonia

The Best Pumpkin Magic Bars – Our Tiny Nest