Pumpkin Magic Bars

Magic cookie bars (a.k.a. seven layer bars) with a pumpkin spice twist! These dairy-free pumpkin magic bars are reminiscent of your favorite thanksgiving pumpkin pie but with the addition of white chocolate chips, toasted pecans, and coconut all layered on top of a gluten-free crust. An incredibly easy and delicious recipe for fall!

SPONSORED BY SUNBUTTER

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You know the gooey, usually-chocolatey, nutty + coconutty deliciousness of magic cookie bars? Or maybe you call them seven layer bars. But either way, they are an old-fashioned favorite dessert that is made with so little effort and so many yummy ingredients all baked and melted together. Now imagine combining all that magic with autumn’s favorite pie: pumpkin pie. And what you get is these creamy, crunchy, spiced, decadent Pumpkin Magic Bars!

How To Make Dairy-Free Pumpkin Magic Bars

This recipe isn’t just a pumpkin spin on magic bars, it’s also a vegan spin on magic bars with a gluten-free crust too. Which makes them perfect for fall sharing and parties, since so many dietary preferences are accounted for. You just need a few simple ingredient swaps to pull it off without the dairy, and they are all things you can find at most mainstream grocery stores…

• Instead of graham crackers → toasted rice cereal
• Instead of butter → SunButter
• Instead of sweetened condensed milk → sweetened condensed coconut milk
• Instead of chocolate chips → dairy-free white chocolate chips

The last one might be the hardest to find, but you could absolutely make these with semi-sweet chocolate chips instead of white chocolate. Pumpkin + dark chocolate = so good together!

Gluten-Free Pumpkin Spice Cereal Crust

Anywhere a graham cracker crust is called for, this easy cereal swap can create a just as delicious crumb crust. I like to use toasted brown rice cereal (not puffed!), but honestly most crispy cereals or even crunchy oat-based granolas will work. Grind the cereal to a fine sandy crumb just like you would graham crackers, and then add in flavor and sweetness since plain rice cereal doesn’t have all the flavor graham crackers come with. I used maple syrup since it’s fall of course, pumpkin pie spice, and a pinch of salt. Then instead of melted butter like you’d typically use in a graham cracker crust, I used No Sugar Added SunButter to bind it altogether and make it deliciously buttery and tender. Any creamy variety of SunButter will work perfectly here.

Vegan Magic Bar Ingredients

The crust—which comes together in about 5 minutes with just 5 ingredients—is honestly the hardest part of this whole recipe. That’s the beauty of magic bars, the rest is just sprinkling, pouring, and baking. Typically the “pouring” part would call for sweetened condensed milk. But because this is a dairy-free recipe, we are using sweetened condensed COCONUT milk, which works beautifully as a one-for-one swap. And because this is a PUMPKIN magic bar recipe we are blending that sweetened condensed coconut milk with some pumpkin puree and pumpkin spice before we pour.

For the layers, I chose dairy-free white chocolate chips, toasted pecans, and shredded coconut. But you could use semi-sweet chocolate chips or chopped dark chocolate in place of the white chocolate, toasted walnuts or cashews in place of the pecans, or flaked coconut instead of shredded for a different texture. You could add in dried cranberries or chopped dates. Or any other customizations you want to try!

Serving Suggestions and Storage

These bars are really delicious warm and gooey from the oven. But they are also really delicious chilled like pumpkin pie from the fridge. There’s no wrong way to do it, I recommend having one while they’re warm and then popping the rest in the fridge overnight. They will slice easier and keep longer in the fridge in an airtight container, you can either eat them cold or warm them up from there before serving. Just note that if you are going for the gooey warm option, they still need to cool for at least an hour before slicing and will be much messier. You could totally dress these up with a dollop of whipped cream or coconut whipped cream on top just like pumpkin pie too!

Pumpkin Magic Bars Nutrition

These delightful fall bars come in under 300 calories a piece, with lots of good fiber from the pumpkin and coconut plus more protein than their traditional counterpart thanks to the SunButter and nuts. They are plenty sweet like any good holiday dessert should be, but made with less refined sweeteners like maple syrup for a healthier swap.

Recipe FAQs

More Easy Pumpkin Desserts You’ll Love

• Baked Mini Pumpkin Cheesecakes
• Dairy Free Pumpkin Ice Cream
• Vegan Pumpkin Creme Brûlée
• Dairy-Free Pumpkin Mousse
• Pumpkin Caramel Cheesecake

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