Description

Layered dessert bars with a spiced graham cracker crust, creamy pumpkin filling, chocolate chips, chopped pecans, and a gooey condensed milk topping. These chewy, crunchy, rich bars are the perfect cozy fall treat.

Ingredients

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

3/4 cup pumpkin purée (not pumpkin pie filling)

1 can (14 oz) sweetened condensed milk

1 1/2 tsp pumpkin pie spice

1 cup semi-sweet chocolate chips

3/4 cup chopped pecans (toasted if desired)

1/2 cup white chocolate chips or butterscotch chips (optional)

1/2 cup shredded coconut (optional)

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Instructions

Preheat oven to 175°C (350°F). Grease or line a 9×13-inch baking pan with parchment paper.
In a bowl, combine graham cracker crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan to form an even crust.
In another bowl, whisk together pumpkin purée, sweetened condensed milk, and pumpkin pie spice until smooth.
Pour the pumpkin mixture evenly over the crust.
Sprinkle chocolate chips, pecans, and optional white chocolate chips or coconut evenly over the top.
Bake for 25–30 minutes, until the edges are golden and the center looks set.
Cool completely in the pan. Then refrigerate for 1–2 hours until firm.
Slice into bars and serve chilled or at room temperature.

Notes

Use gingersnap crumbs instead of graham crackers for a spicier crust.

Swirl caramel sauce into the pumpkin layer for extra richness.

Toasted pecans bring out extra flavor — toast for 5–7 minutes at 175°C (350°F).

Top with sea salt or a chocolate drizzle after baking for more indulgence.

Bars slice best when fully chilled.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 18g
Sodium: 95mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg