Print

Pumpkin Magic Bars Recipe

Print Recipe

★★★★★

5 from 133 reviews

Pumpkin Magic Bars are a decadent dessert featuring a buttery crust, a smooth layer of pumpkin pie filling, and a delicious topping of butterscotch chips, toffee bits, and chopped pecans all held together with sweetened condensed milk. Baked to golden perfection, these bars are perfect for autumn gatherings or any occasion that calls for a festive treat.

Ingredients

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
  • Pinch of fine sea salt

Filling and Toppings

  • 1 cup canned pumpkin pie filling
  • 11 ounces butterscotch chips
  • 1 cup toffee bits
  • 2 cups chopped pecans
  • 14 ounces sweetened condensed milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with foil and spray it with cooking spray to prevent sticking.
  2. Cream Butter and Sugar: In a large bowl, cream together the unsalted butter and light brown sugar for about 2 minutes until the mixture is light and fluffy, ensuring a smooth base for the crust.
  3. Add Dry Ingredients: Mix in the all-purpose flour, pumpkin pie spice, and a pinch of fine sea salt until fully combined and no dry patches remain. This forms the crust dough.
  4. Form and Bake Crust: Press the crumbly dough evenly into the bottom of the prepared baking dish. Bake for 15 minutes until the crust is lightly browned and no longer raw to the touch.
  5. Spread Pumpkin Filling: Remove the crust from the oven and evenly spread the canned pumpkin pie filling over the baked crust layer.
  6. Layer Toppings: Over the pumpkin layer, sprinkle the butterscotch chips, followed by the toffee bits and then the chopped pecans. Distribute these toppings evenly for balanced flavor and texture.
  7. Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the layered toppings. This will bind the ingredients as it bakes.
  8. Bake Bars: Return the baking dish to the oven and bake for an additional 30-35 minutes until the top is nicely browned and bubbly.
  9. Cool Completely: Remove from the oven and allow the bars to cool completely in the pan. This will help them set and hold together when cut.
  10. Slice and Store: Once cooled, lift the bars out of the pan using the foil edges, cut into squares, and store them in the refrigerator until ready to serve to maintain freshness.

Notes

  • Use canned pumpkin pie filling for ease and consistent flavor; canned pure pumpkin might alter the spice balance.
  • Press the crust firmly to ensure it binds well and holds up during baking.
  • Allow bars to cool completely before cutting to avoid crumbling.
  • Store in an airtight container in the fridge for up to 5 days.
  • For a nut-free version, omit pecans and toffee bits or substitute with seeds.

Keywords: pumpkin bars, butterscotch, toffee, pecan dessert, fall dessert, pumpkin pie bars

Find it online: https://topreci.com/pumpkin-magic-bars-recipe/