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Pumpkin Spice Magic Cookie Bars

Pumpkin spice magic cookie bars with a golden, set caramel layer and visible layers of coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits. Baked at 350°F until the edges turn golden and the center holds its shape for easy bar slicing.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Base and pumpkin caramel layer
  • 0.5 cup unsalted butter
  • 1.5 cup gingersnap or graham cracker crumbs
  • 1 can (14 oz) sweetened condensed milk
  • 0.5 cup pumpkin puree
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
Layered topping
  • 1.3333 cup sweetened shredded coconut
  • 1 cup white chocolate chips
  • 1 cup butterscotch chips
  • 1 cup pecans
  • 0.5 cup toffee bits

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and pour melted butter into a 9x13 pan.
  2. Sprinkle the gingersnap or graham cracker crumbs evenly over the butter.
Make the pumpkin caramel layer
  1. Whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and cinnamon together until smooth, then pour evenly over the crumbs.
Layer the toppings
  1. Layer the shredded coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits evenly over the top.
  2. Press down gently with your hands so the layers adhere.
Bake and finish
  1. Bake for 30-35 minutes at 350°F until the edges are golden and the center is set.
  2. Cool completely before cutting into bars.

Notes

Pro tip: Let the bars cool fully so the caramel layer firms up for clean slices. Store covered in the refrigerator for up to 5 days; freeze bars (fully cooled) for up to 2 months. For a dairy-light option, use sweetened condensed coconut milk in place of condensed milk if you can find a compatible brand.