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Pumpkin Magic Bars Recipe

Pumpkin Magic Bars Recipe
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★★★★★

5 from 24 reviews

These Pumpkin Magic Bars combine a buttery crust with a rich layer of pumpkin pie filling, topped with butterscotch chips, toffee bits, pecans, and sweetened condensed milk for a decadent fall dessert perfect for gatherings or cozy nights.

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 & 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. Prepare the baking dish: Preheat your oven to 350°F (175°C). Line an 11×7-inch baking dish with foil and spray it lightly with cooking spray to prevent sticking. Set aside.
  2. Cream butter and sugar: In a large bowl, use a mixer to cream together the unsalted butter and light brown sugar for about 2 minutes until the mixture is light and fluffy.
  3. Mix dry ingredients: Add the all-purpose flour, pumpkin pie spice, and a pinch of fine sea salt to the creamed butter and sugar. Mix until all dry ingredients are fully incorporated and there are no dry patches left.
  4. Bake crust: Press the dough evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 15 minutes until the crust is lightly browned and no longer looks raw.
  5. Layer pumpkin filling: Remove the crust from the oven and spread the canned pumpkin pie filling evenly over the top.
  6. Add toppings: Sprinkle the butterscotch chips evenly over the pumpkin layer. Next, layer the toffee bits followed by the chopped pecans to cover the entire surface.
  7. Pour condensed milk: Pour the sweetened condensed milk evenly over all the toppings to bind the layers together during baking.
  8. Bake bars: Return the baking dish to the oven and bake for an additional 30 to 35 minutes, or until the top is golden brown and bubbly.
  9. Cool completely: Remove the bars from the oven and allow them to cool completely in the pan on a wire rack. This will help the bars set properly.
  10. Cut and store: Once cooled, lift the bars out of the pan using the foil edges and cut into squares. Store the bars in the refrigerator until ready to serve for best texture and freshness.

Notes

  • Ensure the bars are completely cool before cutting to prevent crumbling.
  • You can substitute pecans with walnuts or almonds if preferred.
  • For a less sweet version, reduce the brown sugar slightly.
  • These bars keep well in the fridge for up to 5 days and can be frozen for up to 2 months.
  • Use fresh pumpkin pie spice or make your own with cinnamon, nutmeg, ginger, and cloves for the best flavor.

Nutrition

Keywords: pumpkin bars, pumpkin dessert, magic bars, fall dessert, butterscotch pumpkin bars, pecan pumpkin bars

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