Hey! How are you? I know. It’s been a bit since we last visited! My favorite proofreader endured major surgery. We’re back home now, thankfully! Life has been full of doctors’ appointments, prescription runs, and naps! Fun stuff! Seriously, let’s talk about something fun! Like Smoky Pumpkin Magic Bars! A classic bar cookie with a fun Fall twist! First, there is a thick, sweet, and spicy gingersnap cookie crust. Then, a layer of dark chocolate chips! A gooey and spicy pumpkin caramel mixture drenches the chips! Here’s where the smoky flavor comes in. Coarsely chop some smoked almonds and layer that over the pumpkin. And, just like the traditional magic bars, there’s a layer of toffee bits, butterscotch chips, and shredded sweet coconut!

a stack of three magic bars on a piece of brown kraft paper with several more bars surrounding it with a grey linen towel and a lit candle in the background

Don’t be intimidated when you hear me talk about pumpkin caramel! All you have to do is mix pumpkin puree with half a can of sweetened condensed milk and some spices! When the bars bake, the heat of the oven makes the caramel for you!! Smoky Pumpkin Magic Bars are buttery, gooey, rich, chocolatey, sweet, spicy, and chewy. They tick all the boxes for bar cookie perfection! They are completely customizable, too! Don’t have gingersnaps? Use Vanilla Wafers or Oreos instead! Substitute white chocolate chips for the butterscotch chips! Keep the semi-sweet chocolate chips, toffee bits, and the smoked almonds, though! Please!

overhead view of nine squares of smoky pumpkin magic bars on a crinkled piece of brown kraft paper a small vintage serving knife rests in the upper left corner with a grey linen towel resting along the right side everything sits on a vintage dark wood board

I bake these in an 8×8-inch pan. I love how the bars are tall, gooey, and chewy! If you prefer a bit less of a gooey bar, feel free to bake these in a 9×13-inch pan. Keep in mind that the bake time may vary a bit with the thinner style.

close up view of a smoky pumpkin bar lying on a torn piece of brown kraft paper with a grey linen towel two forks and a blown out candle surrounding it

Pssst… The holidays are coming!

These are a great addition to your holiday baking list as well! You can totally make a couple of batches of these! Transfer the bars to an airtight container and freeze until it’s time to make cookie trays! Do you have a favorite cookie that is a must-make for the holidays? Leave a comment below and tell me what it is! I love to hear holiday baking traditions from people!

overhead view of several smoky pumpkin magic bars in a beige linen towel lined tray a small serving knife and chocolate chips along with a lit candle surround the tray

It seems that from mid-October until New Year’s Day goes by in a flash! I plan on stocking my freezer with several batches of these bars to get ready for the holidays! In fact, I have a stash of these right now! They’ve been a welcome treat after a week at the hospital! I’ve also been enjoying the Apple Spice Streusel Muffins! You know what they say ~ “An apple a day keeps the doctor away!”

Smoky Pumpkin Magic Bars

★★★★★

5 from 1 reviews

Author: Heidi Clark~Yums & Kisses
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 9 1x
Diet: Vegetarian

Print Recipe

Description

Smoky Pumpkin Magic Bars are a Fall update to a classic bar cookie! Full of shredded sweet coconut, pumpkin puree, smoked almonds, chocolate, butterscotch, toffee chips, and spices! It’s sure to become a family favorite!

Ingredients

Scale

2 + 1/2 cups gingersnap cookie crumbs

10 Tbsp butter, melted

14-ounce can sweetened condensed milk, divided

3/4 cup pumpkin puree {not pumpkin pie filling}

pinch of sea salt

1/2 tsp pumpkin pie spice

1 tsp ground cinnamon

1 cup smoked almonds, coarsely chopped

1 + 1/4 cups semi-sweet chocolate chips

1/2 cup butterscotch chips

3/4 cup toffee bits { I use Heath brand}

1 + 1/2 cups shredded sweetened coconut

Instructions

Preheat oven to 350°.
Line an 8 x 8 baking pan with foil. Create a foil sling to easily remove the bars once baked and cooled. Do so by tearing off a sheet of foil that is a couple of inches longer than needed. Press the foil into the pan leaving an overhang of foil over the sides.
Butter the foil and any exposed areas of the pan that may be peeking through.
Combine the gingersnap crumbs and melted butter. Press into the bottom of the prepared pan.
Combine the pumpkin puree, HALF of the sweetened condensed milk, salt, and spices.
Sprinkle the chocolate chips evenly on the crust.
Pour the pumpkin mixture over the chocolate chips.
Then, layer the smoked almonds, toffee bits, butterscotch chips, and lastly the coconut flakes on top.
Drizzle the remaining sweetened condensed milk evenly over the coconut.
Place the pan in the oven and bake for 30-40 minutes. The edges will be golden brown.
Remove from the oven and let cool completely.
When completely cool, grab the foil edges, and lift the bars out of the pan.
Place on a cutting surface.
Cut into 9 large squares or the desired size.
Store leftover bars in the refrigerator or freezer. Thaw before serving.

recipe adapted from Bakers Royale

Notes

I purchase a 1-pound bag of gingersnap cookies and crush all of them. The leftover crumbs I store in the freezer for future use. Or, you can bake a batch of Gingersnap Streusel Pumpkin Scones with the leftovers!
If you don’t have a food processor to pulverize the cookies into crumbs, no worries! Put the cookies in a Ziploc bag. Use a rolling pin to crush the cookies into crumbs!
If you prefer a less gooey bar, bake these in a 9×13 baking pan. The bake time may vary with the larger pan.

Category: cookies
Method: bake
Cuisine: american

Keywords: smoky, pumpkin, magic bars, seven layer bars