Go Back
Deliciously layered Pumpkin Magic Bars with a creamy top and pumpkin spice flavor.

Pumpkin Magic Bars

These Pumpkin Magic Bars are a delightful autumn treat, featuring a buttery crust topped with a rich pumpkin filling, chocolate chips, and pecans, all baked to golden perfection.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter melted
Filling
  • 1 can pumpkin puree 15 ounce
  • 1 can sweetened condensed milk 14 ounce
  • 2 large eggs
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon vanilla extract
  • ½ cup chocolate chips
  • ½ cup chopped pecans

Equipment

  • 9x13 inch baking pan
  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan; line with parchment paper if desired.
  2. In a medium bowl, combine graham cracker crumbs and melted butter, then press this mixture evenly into the bottom of the prepared baking pan to form the crust.
Assemble & Bake
  1. In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, ground cinnamon, and vanilla extract until the mixture is smooth and well combined.
  2. Carefully pour the pumpkin mixture over the graham cracker crust in the baking pan, spreading it evenly.
  3. Evenly sprinkle the chocolate chips and chopped pecans over the pumpkin filling.
  4. Bake for 30-35 minutes, or until the filling is set and the edges are lightly golden brown.
Cooling
  1. Allow the Pumpkin Magic Bars to cool completely on a wire rack before slicing and serving.

Notes

For best results, allow the bars to cool completely before cutting to ensure clean slices. Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.