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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 use 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.
  • Store leftover bars in the refrigerator or freezer. Thaw before serving.

recipe adapted from Bakers Royale


  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: cookies
  • Method: bake
  • Cuisine: american

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