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 made with a cookie crust and topped with layers of delicious ingredients. Incredibly moist, chewy, and totally delicious!
What are Magic Bars?
Magic bars are soft chewy bars and were given their popular name as the ‘magic bars’ decades ago.
These “so-called” magic bars are assembled quickly in one baking pan without any mixing and without any fancy equipment.
I also think they were given the name “magic bars” was because they were the easiest treats to whip up, and were eaten in seconds… and they disappeared! Poof, like magic!
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) of 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: use only pumpkin puree (not for pumpkin pie) and you will only need 1 cup
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 these easy-to-follow directions. (or jump down to the bottom for our recipe card!)
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.
NOTES and TIPS…
- 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.
- Keep them chilled in a container, they will stay fresh longer.
- If kept at room temperature, they will become a little sticky for handling, and may even stick to together. Therefore, it is best to use a sheet of wax paper in between the layers, when stacking.
- These gluten-free pumpkin magic bars freeze well too!
Thanks for PINNING!
Pumpkin magic bars turned out delicious, with a chewy-gooey texture and a mild flavor of pumpkin. I think you’re going to love them!
By the way, if you happen to know the ‘real story’ of how they were named ‘Magic Bars’… please tell us! … we are curious to know.
Try this recipe!
More Pumpkin Recipes! …try these:
- Pumpkin Spice Ice Cream – Lightened!
- Best Pumpkin Cookies with Vanilla Cream Cheese Frosting
- Double Chocolate Chip Pumpkin Bread
- Pumpkin Waffles
- Easy No-Bake Pumpkin Cheesecake
- Easy Pumpkin Muffins with Icing
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
- 1 cup gluten-free ginger snap cookie crumbs (about 14 to 16 cookies)
- 1 + 1/3 cup GF Graham style crumbs or crackers (about 7 to 9 crackers)
- 8 Tbsp. (1 stick) sweet butter - melted
- 14-ounce can of sweetened condensed milk (or coconut condensed milk)
- 1 cup pumpkin puree ( not pie filling)
- 1 Tbsp. brown coconut sugar
- 1/8 tsp. nutmeg
- 1 tsp. ground cinnamon
- 1 + 1/4 cups organic shredded coconut
- 3/4 cup golden raisins
- 3/4 cup semi-sweet chocolate chips
- 1/3 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 to allow the butter to spread evenly on the bottom of 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 the 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.
Yield:16 to 18 magic bars
Serving Size:1 bar
Amount Per Serving: Calories: 229Total Fat: 13.6gCarbohydrates: 25.8gFiber: 1.8gSugar: 17gProtein: 2.2g
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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!
Happy Baking! 🙂