Go Back

Pumpkin Spice Magic Cookie Bars

Pumpkin spice magic cookie bars with a caramel-like condensed milk base baked until the edges turn golden and the center sets. Layered with coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits for a gooey, sliceable bar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

Base and seasoning
  • 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
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
 

Prep and bake
  1. Preheat the oven to 350°F, then pour the melted unsalted butter into a 9x13 pan.
  2. Sprinkle the gingersnap or graham cracker crumbs evenly over the butter.
  3. Whisk together the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and cinnamon until smooth, then pour evenly over the crumbs.
  4. Layer the shredded coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits evenly over the top.
  5. Press down gently with your hands to help the layers bind.
  6. Bake for 30-35 minutes at 350°F until the edges are golden and the center is set, with a lightly set jiggle when you nudge the pan.
Cool and cut
  1. Cool completely at room temperature before cutting into bars so the caramel layer firms up.

Notes

For clean slices, let the bars cool fully and chill 1-2 hours if your kitchen is warm. Store covered in the refrigerator for up to 5 days; freeze (tightly wrapped) for up to 2 months. For a lighter option, use reduced-fat sweetened condensed milk if available, noting the texture may be slightly softer.