Description
Pumpkin Magic Bars are a delightful fall treat featuring a spiced buttery crust layered with pumpkin pie filling, butterscotch chips, toffee bits, chopped pecans, and topped with sweetened condensed milk. These bars are baked to golden perfection and chilled before serving, offering a delicious balance of creamy pumpkin, sweetness, and crunch.
Ingredients
Units
Scale
Crust
- 1/2 cup unsalted butter
- 1/3 cup light brown sugar, packed
- 1 cup all-purpose flour
- 1/2 teaspoon pumpkin pie spice (or pumpkin pie filling)
- Pinch of fine sea salt
Pumpkin Magic Bar Layers
- 1 cup pumpkin pie filling
- 11 ounces butterscotch chips
- 1 cup toffee bits
- 2 cups chopped pecans
- 14 ounces sweetened condensed milk
Pumpkin Pie Spice
- 2 teaspoons ground cinnamon
- 1/8 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground allspice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 11×7 inch baking dish with foil and spray it with cooking spray to prevent sticking. Set aside.
- Make the Crust: In a large bowl, cream together 1/2 cup unsalted butter and 1/3 cup light brown sugar until the mixture is light and fluffy, which should take about 2 minutes. Add 1 cup all-purpose flour, 1/2 teaspoon pumpkin pie spice, and a pinch of fine sea salt. Mix until combined with no dry patches.
- Bake the Crust: Press the crust 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 looks raw.
- Layer the Pumpkin: Remove the crust from the oven and spread 1 cup of pumpkin pie filling evenly on top of the baked crust.
- Add the Toppings: Layer 11 ounces of butterscotch chips over the pumpkin filling, then add 1 cup of toffee bits, followed by 2 cups of chopped pecans, spreading each ingredient evenly to cover the previous layer.
- Pour Condensed Milk: Slowly pour 14 ounces of sweetened condensed milk evenly over the layered ingredients to cover the nuts and chips.
- Bake Again: Return the dish to the oven and bake for an additional 30-35 minutes until the top is browned and bubbly.
- Cool and Chill: Allow the bars to cool completely in the pan. Once cooled, refrigerate the bars before cutting them into squares. Store the bars in the refrigerator until serving.
Notes
- Store the bars in the refrigerator due to the pumpkin content to maintain freshness and prevent spoilage.
- The homemade pumpkin pie spice mix yields more than needed; store any extra in an airtight container for future pumpkin recipes.
- For increased pumpkin spice flavor, optionally add 1/2 teaspoon pumpkin pie spice to the pumpkin puree in addition to what’s included in the crust.
Nutrition
- Serving Size: 1 bar (approx. 1/16th of recipe)
- Calories: 310
- Sugar: 25g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
