Pumpkin Magic Bars are a sweet and delicious layered dessert perfect for fall. Starting with a buttery crust, these bars are topped with pumpkin pie filling, butterscotch chips, crunchy toffee bits, and chopped pecans. Finished with a drizzle of sweetened condensed milk and baked to golden perfection, each bite offers a perfect balance of creamy, crunchy, and sweet flavors. Whether you’re making them for a fall gathering or simply to satisfy your sweet tooth, these bars are sure to be a hit.
If you’re looking for a delicious and easy fall dessert, these Pumpkin Magic Bars are just the thing. They combine a buttery crust, layers of pumpkin, butterscotch, toffee, and pecans, making them a sweet and crunchy treat. Let’s take a look at the ingredients that bring this dessert to life!
INGREDIENTS
- Unsalted butter (½ cup): The base of the crust, adding richness and flavor to these bars.
- Light brown sugar (⅓ cup, packed): Sweetens the crust and gives it a hint of caramel flavor.
- All-purpose flour (1 cup): Helps form the crust, providing structure and texture.
- Pumpkin pie spice (½ teaspoon): Adds warmth and spice, making the crust perfectly seasonal.
- Fine sea salt (pinch): Balances the sweetness of the crust and toppings.
- Pumpkin pie filling (1 cup): The key fall flavor that makes these bars rich and creamy.
- Butterscotch chips (11 ounces): Adds a sweet, caramel-like flavor that complements the pumpkin beautifully.
- Toffee bits (1 cup): Provides crunch and sweetness, adding a delightful texture to every bite.
- Chopped pecans (2 cups): Brings a nutty, crunchy layer that pairs perfectly with the sweet toppings.
- Sweetened condensed milk (14 ounces): The final touch, binding all the layers together and adding creaminess.
- Pumpkin pie spice blend: A combination of ground cinnamon (2 teaspoons), nutmeg (⅛ teaspoon), ground ginger (¼ teaspoon), ground cloves (¼ teaspoon), and ground allspice (½ teaspoon), adding a warm, aromatic flavor to the bars.
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F. Line an 11x7-inch baking dish with foil and spray it with cooking spray. Set aside.
- Step 2:
- In a large mixing bowl, cream together the unsalted butter and brown sugar until light and fluffy, about 2 minutes.
- Step 3:
- Add the all-purpose flour, pumpkin pie spice, and a pinch of fine sea salt to the butter mixture. Mix until no dry patches remain.
- Step 4:
- Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes, or until the crust is lightly browned and no longer raw.
- Step 5:
- Spread the pumpkin pie filling evenly on top of the baked crust, creating the first layer of the bars.
- Step 6:
- Layer the butterscotch chips evenly on top of the pumpkin, followed by the toffee bits and chopped pecans.
- Step 7:
- Pour the sweetened condensed milk evenly over the layers, making sure it covers all the toppings.
- Step 8:
- Bake for an additional 30-35 minutes, or until the top is golden brown and the edges are set. The bars will look bubbly, but this will settle as they cool.
- Step 9:
- Allow the bars to cool completely in the pan before refrigerating them for at least an hour to set. Once chilled, cut into bars and serve.
Serving and Storage Tips
- These bars are best served cold or at room temperature, after being chilled in the refrigerator to help them set.
- Store the bars in an airtight container in the refrigerator for up to 5 days. They also freeze well—simply wrap them tightly and store for up to 2 months.
- If you want to elevate the presentation, drizzle the bars with a little melted chocolate or caramel before serving.
Helpful Notes
- Be sure to use pumpkin pie filling rather than pure pumpkin puree. The pie filling is already sweetened and spiced, adding extra flavor to the bars.
- When layering the ingredients, be sure to spread them evenly to ensure every bite has a good balance of flavors and textures.
- For a quicker cooling process, you can place the pan in the fridge or freezer for a short time after the bars come out of the oven.
Tips from well-known chefs
- Chef Lisa recommends adding a sprinkle of flaky sea salt on top after baking for a sweet and salty contrast.
- Pastry Chef Sarah suggests using dark chocolate chips in place of butterscotch for a more decadent flavor profile.
WHY YOU'LL LOVE THIS RECIPE
- The combination of crunchy pecans, gooey butterscotch, and creamy pumpkin makes each bite rich and flavorful.
- This recipe is easy to prepare, with just a few steps to create a show-stopping fall dessert.
- It’s a perfect treat to serve at holiday gatherings or anytime you want to impress guests with a delicious homemade dessert.
VARIATIONS
- For a nut-free version, omit the pecans and replace them with additional toffee bits or chocolate chips.
- You can swap out butterscotch chips for dark or white chocolate chips for a different flavor twist.
- Add a handful of shredded coconut on top before baking for an extra layer of flavor and texture.