These Pumpkin Pecan Magic Bars are layered, gooey, sweet, and spiced just right.
They’ve got everything: crunchy pecans, melty chocolate, chewy coconut, and that cozy pumpkin spice flavor that screams fall.
I’ve been making versions of magic bars for years, but this pumpkin twist is my favorite when the weather starts cooling down.
They come together fast, no mixer needed, and they make your kitchen smell amazing.
Perfect for potlucks, dessert tables, or honestly, just for you and a fork.
What You’ll Need
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup sweetened condensed milk
- ½ cup pumpkin purée
- 1 teaspoon pumpkin pie spice
- 1 cup semi-sweet chocolate chips
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Why I Love This Recipe
Pumpkin Pecan Magic Bars are a fall tradition in my kitchen. I made these for the first time on a chilly October afternoon with leftover pumpkin and a serious sweet tooth. Now they’re on repeat every season. Here’s why I’m obsessed:
- One bowl, no mixer, super easy
- That pumpkin-chocolate-coconut combo? Ridiculously good
- They travel well and stay fresh for days
- You can swap ingredients easily
- Smells like a bakery while it bakes
How Many It Serves
Makes 16 bars
Cook Time
Prep: 10 minutes
Bake: 30 minutes
Cool: 1 hour
Macros (Per Bar – Approximate)
Calories: 245
Protein: 2g
Carbs: 24g
Fat: 16g
Sugar: 18g
Fiber: 2g
Why This Recipe Works (Quick Science)
Sweetened condensed milk acts like glue in this recipe, binding all the layers as it bakes and caramelizing into a rich, gooey base. The fat from butter and coconut adds chewiness, while the chopped pecans bring crunch. Pumpkin purée adds moisture and subtle earthy sweetness, balanced perfectly by the chocolate.
Common Mistakes
- Using pumpkin pie filling instead of pumpkin purée — pie filling has sugar and spices already added and can throw off the texture
- Not lining the pan — skip the parchment paper and you’ll struggle to get clean bars
- Overbaking — bars should be golden, not dry; they set more as they cool
- Uneven layering — spread each layer evenly so every bite has everything
What to Serve With
- Hot coffee or a chai latte
- Whipped cream on top
- A scoop of vanilla ice cream for dessert
- As part of a fall dessert board with cookies and caramels
Tools You’ll Need
- 9×13 baking dish
- Parchment paper
- Mixing bowl
- Rubber spatula
- Measuring cups and spoons
- Small offset spatula (optional)
Substitutions and Variations
- Swap pecans for walnuts or almonds
- Use butterscotch chips instead of chocolate
- Add a dash of cinnamon to the crust
- Use gingersnap crumbs instead of graham
- Make it dairy-free with coconut condensed milk and vegan butter
Make Ahead Tips
These can be made 2–3 days ahead. Store tightly covered at room temp or in the fridge. You can also freeze them for up to 2 months — just thaw before serving.
Let’s Make Pumpkin Pecan Magic Bars
Step 1: Preheat oven and line the pan
Preheat your oven to 350°F and line a 9×13 baking dish with parchment paper, letting the edges hang over for easy lifting.
Step 2: Make the crust
In a bowl, mix 1 ½ cups graham cracker crumbs with ½ cup melted butter. Press evenly into the lined baking dish to make a crust.
Step 3: Make the pumpkin milk layer
In the same bowl, whisk together 1 cup sweetened condensed milk, ½ cup pumpkin purée, and 1 tsp pumpkin pie spice until smooth.
Step 4: Pour pumpkin mixture over crust
Pour the pumpkin mixture evenly over the graham cracker crust in the baking dish, spreading gently with a spatula.
Step 5: Add chocolate chips
Sprinkle 1 cup semi-sweet chocolate chips evenly over the pumpkin layer.
Step 6: Add coconut
Sprinkle 1 cup sweetened shredded coconut evenly over the chocolate chips.
Step 7: Add pecans
Sprinkle 1 cup chopped pecans across the top as the final layer.
Step 8: Bake
Place the pan in the oven and bake at 350°F for 30 minutes, until the top is golden and set.
Step 9: Cool and cut
Let bars cool completely in the pan. Use parchment to lift and cut into 16 bars.
Leftovers and Storage
Keep leftovers in an airtight container at room temp for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Layer parchment between bars if stacking.
Conclusion
These Pumpkin Pecan Magic Bars are everything good about fall packed into one gooey, crunchy, sweet square. Give them a try, and I promise they’ll be your new seasonal favorite. If you bake them, leave a comment and let me know how they turned out—or ask any questions if you get stuck!
