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Pumpkin Magic Bars

Author Angie Holden

What You Will Need

  • 2 C. graham cracker crumbs
  • ½ cup butter melted
  • ¾ C. canned pumpkin
  • 1 14 oz. can sweetened condensed milk
  • ¼ tsp. nutmeg
  • 1 tsp. cinnamon
  • 1 C. shredded coconut
  • 3/4 C. chopped walnuts
  • 3/4 C. white chocolate chips
  • ½ C. butterscotch chips


  • #1. Preheat the oven to 350 degrees. Grease an 8x8 or 9x9 baking dish or line with foil and grease – makes cutting and removal a lot easier.
  • #2. Combine the butter and graham cracker crumbs. The mixture will be soft. Press the mixture evenly into the bottom of your baking dish.
  • #3. In a separate bowl, combine the canned pumpkin, condensed milk, nutmeg and cinnamon. Evenly pour the mixture over the top of the graham cracker crust.
  • #4. Sprinkle the chopped walnuts, white chocolate chips and butterscotch chips over the top and then evenly top with the shredded coconut.
  • #5. Bake 20-25 minutes. The coconut will turn gold brown in the oven.
  • Remove from the oven and let cool completely. Cut evenly into 12 squares. Store in an airtight containers up to one week.