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 pumpkin puree, raisins, chocolate chips and coconut to give you these incredible chewy, moist and delicious treat!
Have you ever heard of Magic Bars?
Magic bars are these soft chewy bars that got their popular name as the ‘magic bars’ decades ago. These bars were assembled quickly in one baking pan without any mixing and without any fancy equipment.
I also think they were called magic bars, not only because they were the easiest treats to whip up, but because they were eaten in seconds.
Poof, like magic!
Back then ‘magic bars’ were so popular and loved by everyone! .. and still loved today!
The original recipe for magic bars also included a layer of walnuts. However, since we have family members who are highly allergic to nuts, I decided to opt that ingredient out.
Not only do these pumpkin magic bars bring back some of our favorite treats, but now we can make them with the fall theme, adding some pumpkin into the mix.
Pumpkin magic bars turned out delicious, with a chewy-gooey texture and a mild flavor of pumpkin, that I think you’re going to love!
Ingredients Needed For Gluten Free Pumpkin Magic Bars:
To make these GF pumpkin magic bars, you will need:
Gluten Free Ginger Snap Cookies: they sell them in various supermarkets, but you can get them here on Amazon too.
Gluten Free Graham Cracker Crumbs: there are a few brands, if you can find them. If not, click here and get them on Amazon.
Butter: 1 stick, or 8 tablespoons of sweet butter melted.
Sweetened Condensed Milk: 1 can ( 14-ounces) sweetened condensed milk is used as the “glue” to these bars to keep everything together.
Need Dairy-Free? Then use sweetened coconut condensed milk.
Pumpkin Puree: 1 cup is enough.
Some Spices: cinnamon and ground nutmeg and organic brown coconut sugar are used to build flavor in the pumpkin puree.
Chocolate Chips: I added semi-sweet chocolate chips (or you can use dairy free ones) and also added some white chocolate chips on top.
Raisins: golden raisins add a little more chewy and sweetness to the bars.
Coconut: unsweetened organic shredded coconut is preferred.
Directions to Make Gluten Free Pumpkin Magic Bars:
To make these gluten free pumpkin magic bars, simply:
1. Use a mini chopper to make the crumbs, or you can place the cookies in a zip-lock bag and smash the cookies using the back of the spoon.
2. Pour melted butter over the bottom of the pan. Tilt the pan to spread it evenly in one layer. The layer of butter will be thin.
3. Mixed both crumbs in a small bowl and scatter them evenly over the melted butter. Pat down gently.
4. Use the same bowl to mix pumpkin puree with brown sugar, spices and condensed milk. Spread evenly over the pan to cover the surface evenly.
5. Scatter shredded coconut, then scatter raisins, chocolate chips and white chocolate chips.
6. Bake for 22 to 27 minutes. Remove and cool completely before cutting into bars. Store in a container with wax paper or parchment paper in between them to keep them from sticking together.
These gluten free pumpkin magic bars freeze well too!
By the way, if you happen to know how they were named ‘Magic Bars’… please tell us! … we are curious to know.
Try this recipe!
Need a few more Pumpkin recipes? Try these:
Gluten Free Pumpkin Magic Bars
Author: 2 sisters recipes
Recipe type: Dessert
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
- Preheat oven to 350 degrees (180 degrees C).
- 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.
- Mix crumbs in a small mixing bowl. Then scatter the crumbs over the butter, in an even layer.
- Using the same bowl, mix pumpkin puree, brown sugar, cinnamon and nutmeg with condensed milk.
- Spread the pumpkin mixture over the crumbs. Use the back of the spoon to help spread evenly.
- Then scatter with shredded coconut, raisins, chocolate chips and white chocolate chips on top.
- BAKE in the middle of oven for 22 to 27 minutes, or when the edges are browning and the coconut is turning golden brown.
- 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.
- 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.
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If you are looking for a few more gluten free pumpkin recipes, you may want to try pumpkin steel cut oats for breakfast, and a cookie recipe for gluten free pumpkin biscotti.
Thanks for stopping by!
Anna and Liz