Pumpkin Magic Bars
Savor the taste of autumn, with these Pumpkin Magic Bars, a combination of seasonal spices and textures. This recipe skillfully blends a buttery crust with a layer of pumpkin pie filling intertwined with the sweet caramel-like flavor of butterscotch chips and the satisfying crunch of pecans. Each bar is topped with a drizzle of sweetened condensed milk creating a comforting treat that captures the essence of fall in every bite. Whether you're enjoying them at get-togethers or indulging in some time by the fireplace these bars are sure to leave a lasting impression, on your autumn baking repertoire delighting all who have the pleasure of trying them.
16 Servings
Ingredients
Crust:
- 1/2 c unsalted butter
- 1/3 c light brown sugar packed
- 1 c all-purpose flour
- 1/2 tsp pumpkin pie spice or pumpkin pie filling
- Pinch of fine sea salt
Pumpkin Magic Bar Layers:
- 1 c pumpkin pie filling
- 11 oz butterscotch chips
- 1 c toffee bits
- 2 c chopped pecans
- 14 oz sweetened condensed milk
Pumpkin Pie Spice:
- 2 tsp ground cinnamon
- 1/8 tsp Nutmeg
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Cloves
- 1/2 tsp Ground Allspice
Instructions
- Preheat your oven to 350°F (175°C). Take an 11x7-inch baking dish and line it with foil. Lightly spray the foil with cooking spray.
- Prepare the Crust: In a bowl cream together 1/2 cup of butter and 1/3 cup of light brown sugar until it becomes light and fluffy. Add in 1 cup of all-purpose flour, 1/2 teaspoon of pumpkin pie spice and a pinch of salt. Mix everything well. Press this mixture into the bottom of your dish.
- Bake the Crust: Place the dish in the oven. Bake the crust for about 15 minutes or until it turns lightly browned.
- Add Pumpkin Layer: Take 1 cup of pumpkin pie filling. Spread it evenly over the crust.
- Add Toppings: Sprinkle butterscotch chips (11 oz), toffee bits (1 cup) and chopped pecans (about 2 cups), over the pumpkin layer.
- Evenly drizzle 14 oz of sweetened condensed milk over the layers.
- Put back into the oven for another 30 to 35 minutes or until you notice a color on top.
- Allow enough time for your bars to cool completely in the pan before refrigerating them. This will help them set properly.
- Once chilled cut into bars and serve. Any leftovers can be stored in an airtight container, in the refrigerator.
Notes
transforming these Pumpkin Magic Bars is delightfully simple. Swap out the all-purpose flour in the crust for your favorite gluten-free flour blend – one that's designed for a 1:1 substitution works best. Ensure that it includes xanthan gum, a key ingredient for mimicking the texture of gluten in baked goods. For the toffee bits and butterscotch chips, check the labels to make sure they're gluten-free, as some brands may include additives containing gluten.