Go Back

Pumpkin Magic Bars with Gingersnap Crust (No Mixer)

Pumpkin magic bars with a gingersnap crust bake into chewy, caramelized squares with a silky pumpkin layer and melty chocolate-butterscotch chips. Press-and-pour method in one 9x13 pan—then chill for clean slices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Cooling and chilling 2 hours
Total Time 2 hours 55 minutes
Servings: 24 bars
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Gingersnap crust
  • 2.5 cup finely crushed gingersnap cookies About 10 oz
  • 2 tbsp light brown sugar
  • 0.5 cup unsalted butter melted (1 stick)
Pumpkin layer
  • 1 can (14 oz) sweetened condensed milk
  • 0.75 cup canned pumpkin puree not pumpkin pie filling
  • 1 large egg yolk
  • 1.5 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 pinch fine salt
Topping
  • 1 cup semisweet chocolate chips
  • 0.75 cup butterscotch chips
  • 1 cup chopped pecans
  • 1.33 cup sweetened shredded coconut

Equipment

  • 1 sheet pan

Method
 

Prep the pan and crust
  1. Preheat the oven to 350°F. Line a 9x13-inch pan with parchment paper, leaving an overhang on the long sides for lifting.
  2. Stir gingersnap crumbs, brown sugar, and melted butter until the mixture looks like wet sand. Press it firmly and evenly into the pan.
  3. Bake the crust for 8 minutes at 350°F, until fragrant.
Make the pumpkin layer
  1. Whisk condensed milk, pumpkin puree, egg yolk, pumpkin pie spice, vanilla, and fine salt until smooth and glossy.
  2. Pour the pumpkin mixture over the warm crust and spread it to the edges.
Add toppings and bake
  1. Scatter chocolate chips, butterscotch chips, and chopped pecans evenly over the top. Finish with the shredded coconut.
  2. Press everything down gently with your palm so the toppings settle into the pumpkin layer.
  3. Bake for 25–30 minutes at 350°F, until the coconut is golden, the edges are bubbling, and the center no longer looks wet.
Cool and chill for slicing
  1. Cool the bars at room temperature for 1 hour. They should feel set before chilling.
  2. Refrigerate for 1 hour so the bars firm up. Lift out by the parchment and cut into 24 bars with a sharp knife.

Notes

Key pro tip: press the crust very firmly so it bakes into a cohesive base, and gently press the toppings so they sink slightly into the pumpkin layer. Store covered in the refrigerator up to 5 days; freeze in an airtight container up to 2 months. Dietary swap: use gluten-free gingersnap cookies for a gluten-free version (confirm they’re gluten-free before baking).