Pumpkin Magic Bars
These Pumpkin Magic Bars are a delicious and easy no-bake dessert perfect for fall. A buttery graham cracker crust is topped with a spiced pumpkin layer and finished with a sweet chocolate and butterscotch topping.
Equipment
- 9x13 inch baking pan
- Mixing bowls
- Measuring Cups and Spoons
- Rubber spatula
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs
- 0.5 cups Packed light brown sugar
- 0.5 cups Unsalted butter, melted (1 stick)
Pumpkin Layer Ingredients
- 1 15 ounce can Pumpkin puree
- 1 cup Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground nutmeg
- 2 Large eggs
- 0.5 cups All-purpose flour
Topping Ingredients
- 1 cup Semi-sweet chocolate chips
- 0.5 cups Butterscotch chips
Instructions
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a medium bowl, combine graham cracker crumbs, brown sugar, and melted butter. Mix until well combined.
- Press the crumb mixture into the bottom of the prepared pan.
- In a large bowl, whisk together pumpkin puree, granulated sugar, cinnamon, ginger, cloves, nutmeg, eggs, and flour until smooth.
- Pour the pumpkin mixture evenly over the crust.
- Sprinkle chocolate chips and butterscotch chips evenly over the pumpkin layer.
- Bake for 25-30 minutes, or until the topping is melted and the bars are set. Let cool completely before cutting into squares.
Notes
Store leftover bars in an airtight container at room temperature for up to 3 days. For a richer flavor, use dark brown sugar instead of light brown sugar. You can also add chopped pecans or walnuts to the crust for extra crunch.