Gluten Free Pumpkin Magic Bars
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 bars
Pumpkin Magic Bars are gluten-free, nut-free and can even be dairy-free with just one simple swap! Adapted from an old childhood favorite, these gluten free pumpkin magic bars are easily layered with a bottom cookie crust and topped with layers of condensed milk, pumpkin puree, raisins and chocolate chips to give you these incredible chewy, moist and delicious treat!
  • 1 cup gluten free ginger snap cookie crumbs (about 14 to 16 cookies)
  • 1 + ⅓ cup GF Graham style crumbs or crackers (about 7 to 9 crackers)
  • 8 Tbsp. (1 stick) sweet butter - melted
  • 1 can (14-ounce) sweetened condensed milk (or coconut condensed milk)
  • 1 cup pumpkin puree ( not pie filling)
  • 1 Tbsp. brown coconut sugar
  • 1 tsp. ground cinnamon
  • ⅛ tsp. nutmeg
  • 1 + ¼ cups organic shredded coconut
  • ¾ cup golden raisins
  • ¾ cup semi-sweet chocolate chips
  • ⅓ cup white chocolate chips
  1. Preheat oven to 350 degrees (180 degrees C).
  2. First, pour the melted butter on the bottom of a 9 X 12 baking pan. Then tilt the pan for the butter to spread evenly on the bottom on the pan. It will be a thin layer.
  3. Mix crumbs in a small mixing bowl. Then scatter the crumbs over the butter, in an even layer.
  4. Using the same bowl, mix pumpkin puree, brown sugar, cinnamon and nutmeg with condensed milk.
  5. Spread the pumpkin mixture over the crumbs. Use the back of the spoon to help spread evenly.
  6. Then scatter with shredded coconut, raisins, chocolate chips and white chocolate chips on top.
  7. BAKE in the middle of oven for 22 to 27 minutes, or when the edges are browning and the coconut is turning golden brown.
  8. Remove and set it aside to cool completely before cutting into bars, or they will fall apart. These bars will be very soft and gooey.
  9. Best stored in a sealed container in the refrigerator. They will freeze well too, up to one month.
To help these bars cool quickly, place the entire pan into the refrigerator for at least 30 minutes, then cut into bars.
Recipe by 2 Sisters Recipes by Anna and Liz at