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Magic Pumpkin Butter Bars with Pumpkin Seeds and a Gingersnap Crust

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  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 45-60 Minutes
  • Total Time: 65 Minutes
  • Yield: 1 13 x 9 pan 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Magic Pumpkin Butter Bars are perfect for the fall season. Loaded with pumpkin seeds, white chocolate, toffee and oh yeah…pumpkin butter, these magic layer bars are divine!



2 1/4 c graham cracker crumbs or gingersnaps crushed to make 2 1/4 c
1 stick butter
8 T pumpkin butter or 3/4 c pumpkin mixed with 2 1/2 t pumpkin spice
1 can condensed milk
1 c Heath toffee chips
3/4 c white chocolate chips
3/4 c semisweet or dark chocolate chips
1/2 c green pumpkin seeds
1 c shredded coconut
1/41/2 t coarse salt


Preheat oven to 350. Line 13 x 9 pan with a sheet of parchment paper.

Mix butter with crumbs in a bowl and pat into the bottom of a 9 x 13″ pan.

In small bowl mix pumpkin and spices or pumpkin butter with condensed milk. Pour over top of crumbs.

Top with toffee, then white chocolate chips and then the dark chocolate chips. Sprinkle on the pumpkin seeds. Last, but not least, add the coconut. Then sprinkle with a bit of coarse salt.

Bake at 350 for about 45-60 minutes. Let cool and refrigerate. Lift parchment out of pan and cut bars into size of your choice. Serve cold or at room temperature.