clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
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

Smoky Pumpkin Magic Bars


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!



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 used Heath brand}

1 + 1/2 cups shredded sweetened coconut


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.

recipe adapted from Bakers Royale


I purchased a 1-pound bag of gingersnap cookies and crushed 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