I bake these layered dessert bars with a spiced graham cracker crust, sweet pumpkin filling, chocolate chips, pecans, and a gooey topping of condensed milk. They come out chewy, crunchy, and rich — a perfect fall treat that feels both comforting and indulgent.

Incredible Pumpkin Pecan Magic Bars

Why You’ll Love This Recipe

I love how each bite combines different textures: crunchy crust, creamy pumpkin, melty chocolate, and nutty pecans.
They’re incredibly easy to make with simple layers — no mixer required.
The pumpkin spice flavor makes them feel festive and cozy.
They slice neatly into bars, making them perfect for potlucks, parties, or gifting.
They keep well, so I can make them ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbs (or digestive biscuits, finely crushed)
unsalted butter, melted
pumpkin purée (not pumpkin pie filling)
sweetened condensed milk
pumpkin pie spice (or a blend of cinnamon, ginger, nutmeg, cloves)
semi-sweet chocolate chips
pecans, chopped
white chocolate chips or butterscotch chips (optional)
shredded coconut (optional, for extra texture)

Directions

Preheat oven to 175°C (350°F). Grease or line a 9×13-inch baking pan with parchment paper.
In a bowl, mix graham cracker crumbs with melted butter. Press evenly into the bottom of the prepared pan to form the crust.
In another bowl, whisk together pumpkin purée, condensed milk, and pumpkin pie spice until smooth.
Pour the pumpkin mixture evenly over the crust.
Sprinkle chocolate chips and chopped pecans on top. Add white chocolate chips or coconut if using.
Bake for 25–30 minutes, until edges are golden and the center looks set.
Cool completely in the pan, then refrigerate for at least 1–2 hours to firm up before slicing into bars.

Servings and timing

Makes about 24 bars (depending on how large I cut them)
Prep time: 15 minutes
Bake time: 25–30 minutes
Cooling/chilling time: 1–2 hours
Total time: about 2–3 hours including cooling

Variations

I sometimes use gingersnap crumbs instead of graham crackers for a spicier crust.
For more richness, I swirl a little caramel sauce into the pumpkin layer before baking.
I switch pecans for walnuts or hazelnuts depending on what I have.
A sprinkle of sea salt on top balances the sweetness beautifully.
For extra indulgence, I drizzle melted chocolate over the cooled bars.

Storage/reheating

I store the bars in an airtight container in the refrigerator for up to 5 days.
They freeze well: I wrap bars individually in parchment and freeze for up to 2 months.
To serve, I thaw them in the fridge overnight or at room temperature for about 30 minutes.
I don’t reheat them — they’re best eaten chilled or at room temperature.

FAQs

Can I use pumpkin pie filling instead of pumpkin purée?

I don’t recommend it, since pie filling already has sugar and spices. Using plain purée lets me control the sweetness and flavor.

How do I keep the crust from crumbling?

I press the crust firmly into the pan with the bottom of a glass or measuring cup. Chilling the crust for 10 minutes before adding the filling also helps it hold together.

Can I make these ahead of time?

Yes, they’re actually better after chilling overnight, since the layers set and the flavors meld together.

Do I need to toast the pecans first?

I usually do, because it brings out their nuttiness. A quick toast in the oven (5–7 minutes at 175°C / 350°F) makes a big difference.

Can I make these without nuts?

Of course. I leave out the pecans and sometimes replace them with extra chocolate chips or shredded coconut for crunch.

Incredible Pumpkin Pecan Magic Bars

Conclusion

I find these Pumpkin Pecan Magic Bars to be one of the easiest yet most impressive fall desserts I make. They’re gooey, spiced, and loaded with layers of flavor. Whether I’m serving them at Thanksgiving, a bake sale, or just a cozy weekend treat, they always disappear fast.

Incredible Pumpkin Pecan Magic Bars

Why You’ll Love This Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/reheating

FAQs