Go Back

Pumpkin Spice Magic Cookie Bars

Pumpkin spice magic cookie bars with layered coconut, white chocolate, butterscotch chips, pecans, and toffee bits baked into a gooey caramel center. Prepped like classic magic cookie bars, they’re golden at the edges and set in the middle with pumpkin pie spice flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Crust and caramel layer
  • 0.5 cup unsalted butter melted
  • 1.5 cup gingersnap or graham cracker crumbs
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
Topping layers
  • 1.33 cup sweetened shredded coconut
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 1 cup pecans roughly chopped
  • 0.5 cup toffee bits

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 350F, and set out a 9x13 pan. Pour the melted butter into the pan to coat the bottom.
  2. Sprinkle the gingersnap or graham cracker crumbs evenly over the butter, covering the surface. Use a gentle shake or quick press to help the crumbs settle.
Make the pumpkin caramel and layer the mix-ins
  1. Whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and cinnamon together until smooth. Pour the pumpkin mixture evenly over the crumbs so it reaches the edges.
  2. Layer the sweetened shredded coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits evenly over the top. Spread in a thin, even layer so every bar gets all the mix-ins.
  3. Press down gently with your hands to compact the layers. Stop once the top looks slightly flattened rather than compressed hard.
Bake and cool
  1. Bake at 350F for 30-35 minutes, until the edges are golden and the center is set. Look for a firm center that doesn’t wobble when you gently move the pan.
  2. Cool completely before cutting into bars. Wait until the pan is fully cool so the caramel layer slices cleanly.

Notes

Pro tip: for the cleanest squares, cool the pan fully and then chill 1-2 hours before slicing if your kitchen runs warm. Store in an airtight container in the refrigerator for up to 5 days; freeze bars (well wrapped) for up to 2 months. For a lighter swap, use low-fat sweetened condensed milk if available—texture stays bar-like, though the caramel can be slightly less rich.