Dessert

Pumpkin Magic Bars Recipe

ByJeannette Jaeger January 10, 2026January 10, 2026

Introduction

Pumpkin Magic Bars are a delightful seasonal treat combining a buttery crust, warm pumpkin flavor, and layers of sweet toffee and nuts. Perfect for fall gatherings or a cozy dessert, these bars are both rich and satisfying.

The image shows square dessert bars stacked on a white marbled surface. Each bar has three clear layers: the bottom layer is a light brown crust with a smooth texture, the middle layer is a bright orange, slightly thick filling, and the top layer is a glossy mixture of melted white glaze and toasted pecan nuts spread evenly, giving a crunchy texture. The bars are cut evenly, with some stacked on top of others, emphasizing the three layers. In the background, there is a white bowl with more orange filling and a glass of white milk, both slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter
1/3 cup light brown sugar (packed)
1 cup all-purpose flour
1/2 teaspoon pumpkin pie spice
Pinch of fine sea salt
1 cup canned pumpkin pie filling
11 ounces butterscotch chips
1 cup toffee bits
2 cups chopped pecans
14 ounces sweetened condensed milk

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×13-inch baking dish with foil and spray it with cooking spray. Set aside.
Step 2: In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2 minutes.
Step 3: Add the flour, pumpkin pie spice, and salt. Mix until fully combined and no dry patches remain.
Step 4: Press the mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes until it no longer looks raw and is lightly browned.
Step 5: Spread the pumpkin pie filling evenly over the baked crust.
Step 6: Layer the butterscotch chips over the pumpkin filling, then sprinkle with toffee bits, followed by chopped pecans.
Step 7: Pour the sweetened condensed milk evenly over the top of all the layers.
Step 8: Bake for an additional 30-35 minutes, or until the top is golden brown and set.
Step 9: Let the bars cool completely in the pan before removing.
Step 10: Once cooled, cut into bars and serve.

Tips & Variations

For a nut-free option, omit the pecans or substitute with sunflower seeds.
Add a pinch of cinnamon or nutmeg to enhance the warm spices.
Use pumpkin pie spice blend or make your own with cinnamon, ginger, nutmeg, and cloves.
Toffee bits can be replaced with chocolate chips for a different flavor profile.

Storage

Store the pumpkin magic bars in an airtight container in the refrigerator for up to 5 days. For best texture and flavor, serve chilled or at room temperature. Reheat briefly in the microwave if you prefer them warm, but avoid overheating to keep the layers intact.

How to Serve

A rectangular baking pan lined with crinkled silver foil holds a baked dish featuring a top layer densely covered with whole toasted pecans in rich brown tones. Beneath the nuts, a creamy, slightly glossy layer with a light beige color peeks through, interspersed with spots of melted cheese or custard that show softer yellow and white shades. The edges reveal a golden-brown crust that frames the dish, contrasting with the nutty, textured surface. The pan sits on a white marbled surface, enhancing the warm colors and glossy texture of the pecan topping. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin pie filling?

Canned pumpkin pie filling already contains sweeteners and spices, which are essential for the flavor and texture. If using fresh pumpkin, you’ll need to add sugar and spices to mimic the filling.