Your favorite fall pie meets gooey cookie goodness in these Pumpkin Pie Magic Cookie Bars with pecan crust, date-sweetened filling, and lots of chocolate chips!
Not to say pumpkin pie isn’t already magical enough, because I firmly believe it is. But I never say no to extra magic. And if magic = coconut whipped cream on top I am a-okay with extra of that too.
You guys thought I was crazy about ice cream. HA. That obsession is nothing compared to my obsession with pumpkin pie. The first official month of fall came, the canned good shelf of my pantry became the canned pumpkin shelf, and my imagination began plotting new twists on pumpkin pie almost immediately. This is still my go-to classic crust + filling style recipe, but there is so much space left (in the world and my pumpkin-loving stomach) for un-classsic orange-spiced experimentation.
And these Pumpkin Pie Magic Cookie Bars are pie un-classic in a step-aside-circles-where-have-these-squares-been-all-my-life! kinda way.
I posted a couple of vegan magic cookie bar recipes over the summer – the original and the blueberry version. Neither use or require making your own sweetened condensed milk. Both have been BIG hits. But these.
Dare I say better than original version? I dare.
Dare I say better than pumpkin pie? You tell me – does pumpkin pie have chocolate chips baked in? I think we both know the answer then.
This magic bar version is a little different though, in ways other than the obvious orange-ness. And you can thank the beautiful people over at Natural Delights for that. For gracing us all with their most delectable Medjool dates, which are pretty much magic materialized into fruit form, and inspiring me to make this magic cookie bar version even easier/healthier/fruitier than any that came before it. This version is 100% fruit-sweetened from gooey delicious top to chewy cookie bottom.
(P.S. Have you spotted the Pumpkin Pie Spiced Date Rolls yet this year? Cannot wait for those to return!)
The cookie crust. Do you know what pairs just swimmingly with pumpkin and it’s posse of warming spices? Pecans. It’s a new-ish fact in my life that I’m still processing and testing as often as possible, but I think I believe the hype. This nugget of nutty knowledge is what led me to jump out of my almond flour rut and revisit the good old date + nut crust, which I haven’t made in longer than memory can recall.
It is a two-ingredient technique often reserved for raw treats, but it bakes into a delicious cookie base too. You will need a blender or food processor to break down and blend up these two whole food ingredients, but it only takes about 10 seconds to make and maybe a minute longer to press into the pan. Give or take 30 seconds depending on how much of a perfectionist you are with these sorts of tasks.
Any type of nut will work if pecans aren’t our thing, or even seeds of some sort to skip the nutty-ness entirely.
Pumpin pie layer. Now comes the really good stuff. The stuff before was good too, but not make-you-want-to-lick-every-inch-of-your-blender good.
These may be magic cookie bars, but in FOF fashion we are skipping the sweetened condensed milk in favor of fruitier things. I did not use bananas this time because I didn’t want them to compete with the pumpkin pie flavor, so instead I used a combination of pumpkin puree (I always go with organic because it just tastes better) and Medjool dates. You will also need non-dairy milk to help it blend, arrowroot starch to thicken and set as the bars bake and cool, and spices because it’s fall.
Chocolate chips + coconut + more pecans. Sprinkled on, squished in, and off to the oven we go!
After baking the bars do need to chill overnight. But your patience will be rewarded. Pinky pumpkin pie promise.
Pumpkin Pie Magic Cookie Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 squares 1x
Description
Your favorite fall pie meets gooey cookie goodness in these Pumpkin Pie Magic Cookie Bars with pecan crust, spiced filling, and lots of chocolate chips!
Ingredients
Pecan Crust
- 1 1/2 cup pecans ((or any nut will work))
- 6–8 pitted Medjool dates
Pumpkin Pie Layer
- 1 cup pumpkin puree
- 8–10 pitted Medjool dates
- 1/2 cup non-dairy milk
- 2 tbsp arrowroot starch
- 2 tsps pumpkin pie spice
- 2/3 cup chopped pecans
- 2/3 cup unsweetened shredded coconut
- 2/3 cup chocolate chips
Instructions
- For the crust, combine the pecans and Medjool dates in a food processor or blender. Process until it forms a sticky crumbly mixture.
- Press into the bottom of a baking dish (I used this 8×5″ glass dish) lined with parchment paper. Set aside.
- In a high speed blender, combine the pumpkin, Medjool dates, non-dairy milk, arrowroot, and pumpkin pie spice. Blend on high until smooth and creamy. Add an extra 1 tbsp milk if necessary to get it to blend.
- Pour on top of the crust.
- Sprinkle a generous layer each of coconut, chopped pecans, and chocolate chips. Gently smush into the pumpkin layer.
- Bake for 40-45 minutes at 350F or until the top is starting to brown and the center does not jiggle.
- Cool, then chill overnight.
- The following day, slice into squares and enjoy! Keep in the fridge for up to a week.
More pumpkin things in case you are obsessed too…
– Forget the crust, and just skip straight to the pumpkin part
– Abundant in pumpkin, spices, and cuteness
– You know what’s great sandwiched in-between chocolate? Pumpkin.
– Making up for the lack of bananas in those magic bars
– Sugar-coated. Literally.
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This post is sponsored by Natural Delights, but all thoughts and opinions expressed are my own. Thanks for supporting the brands that make Feasting on Fruit possible!
These are fall PERFECTION. I’m in 100% agreement that a good vegan/date sweetened pumpkin pie is pretty damn magical, but like you said, we can never have too much magic!! Love that you used a date and nut crust, too. So crazy how it somehow tastes like cookie dough, like what?! Anyway, per usual you’ve made these look divine, dare I say better than classic pumpkin pie?! So perfect for fall!!
The dates > instant cookie dough flavor thing is some serious mind-blowing magic! And dates + pumpkin is just a heavenly combo, can’t imagine a pie without them anymore 🙂 Thanks Sara and enjoy your weekend!
Hi! Is it essential to use the arrowroot starch? I’ve never used that before. I’d just have to run out and get it. Thx!
The arrowroot is what makes them set and slice cleanly, so I do not recommend skipping it or you may have to eat them out of the pan with a spoon. But you can sub cornstarch or tapioca starch if you have either of those!
Potato starch would also work just as well?
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I don’t love potato starch for this sort of recipe, it doesn’t set up quite as well and can make for a slightly…starchy/grainy texture (lol need a better descriptor that isn’t in the name of the ingredient). But you can certainly try it. Cornstarch or tapioca would work though!
Pumpkin pie was always my favorite, and I look forward to fall when it’s more appropriate to be obsessed with it. 😉 These look absolutely amazing…I can only imagine how tough it’s going to be to let them chill overnight without eating them or even sneaking a bite!
Haha totally can relate Tracie, I could eat pumpkin pie year round too! The sneaky pre-chill bite–I do that too usually. But the dang video shoot would’ve given me away here 😀 Thanks for reading!
Seriously need to try these, love the wholesome ingredients!
It’s amazing what whole food ingredients can become, isn’t it? Hope you do Meriem😊
Hello! These look lovely 🙂 can I replace the dates with another sweetener instead?
For the filling or crust? For the crust you could use a different type of dried fruit instead or use this crust recipe that is made with maple syrup: https://www.feastingonfruit.com/blueberry-magic-cookie-bars/ And for the filling the dates add a lot of thickness so if you take them out and add another sweetener I’d recommend decreasing the amount of non-dairy milk and adding an extra tbsp of arrowroot. I cannot guarantee it will work as well, but that would be my best advice without having tested it 🙂
This line had me laughing so hard…I don’t know why….”it’s posse of warming spices?’ but the fact you said posse just totally cracked me up, hahaha! Oh Natalie, you are the magic bar queen I tell ya! I’m definitely thinking these will be just as popular as the original because hello, pumpkin spice! Pumpkin spice to me is the whole definition of fall, I use it embarassingly too much. But it’s just SO good. And pecans are my favorite nut, so I love that you made these with pecans instead of almonds. My favorite cheesecake crust ever is made with pecans and they really are above all other nuts in terms of flavor and butteryness….although walnuts are a pretty darn close 2nd! You make me want to run to the kitchen right now and bake these. I can just smell them right now. So, what’s next on the magic bar list???? Gingerbread??? 😉
Lolol when I was writing that I was like “what’s that annoying word for a group of high school girls???” Google came through for me, idk why that parallel even came to mind with the pumpkin pie spices but I’ve given up trying to understand my brain ha😂 Well you would be happy to know that in this case even I would ditch bananas in an instant for this version instead. Just can’t beat the pumpkin pie filling flavor. And finally I used pecans, aren’t you proud?? lol Almost switched to walnuts when I saw the price difference, but pumpkin pie is worth splurging for. I was thinking pecan pie next, but oh yes gingerbread will happen too! And somehow I have a feeling your kitchen is full of yummy aromas most of the time already😊
Can I use tapioca starch for the arrowroot
Yep! That will work too 🙂
So much pumpkin goodness and I can only imagine how cook the coconut tastes in these too!
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We sorta lost sight of the coconut amidst all that orange, but it’s there and it’s delicious 🙂 Thanks Jess!
OK, how did I miss your pumpkin oreos last year?! I need to make a double batch to make up for lost time! I totally love your blueberry magic bars, and I can only imagine this pumpkin & chocolate version is equally magical! They look just like some pumpkin pie bars I made last fall, but with a lot less ingredients, and I am totally down for simplicity. The faster they’re in the oven, and in my belly, the better!
Haha things get lost amidst the pumpkin mayhem of October…which I am totally looking forward to already🤗 I am with you on the simplicity thing though, may just switch to only pumpkin pie bars and leave the actual pie pan in the cabinet this year🎃🎃 Thanks Ashley!
Gosh you are so talented! This recipe is a work of art and even though it’s six in the morning here I am tempted to go and make these ASAP as I have huge amounts of pumpkin puree laying around ready to be used for pumpkin goodies. Thanks so much for sharing dear! x
You are so sweet Maria, thank you! Haha the enticing call of pumpkin goodies knows no time of day limits 😀 Well I hope you put all that pumpkin to yummy use very soon!
These turned out wonderful! Even my mom (who doesn’t like pumpkin) loved these! I will definitely be making them again!
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Whoa that is awesome feedback! My mom doesn’t like pumpkin either, I need to test them on her haha 😀 I am so happy you guys tried them, and hopefully there will be many more delish batches to come!
There certainly will be! I’m planning on making another (doubled) batch on Saturday for my brother, a pumpkin lover. 😊
Hi Natalie, I have a little one who can’t eat either pecans or walnuts, could you suggest a replacement please? The recipe looks delicious, you are very talented!!!
Any sort of nut will work like almonds or cashews maybe. Or you could use hemp or pumpkin seeds for a nut-free version. Or even shredded coconut actually! Hope one of those will work for you 🙂
Hi Natalie,
It looks like the chocolate chips aren’t essential to this recipe. Is that right? I’m just hoping that I can omit them. A lot of bars depend on them for structure, so I want to check before I try it.
Thanks!
You are correct, not essential and will be fine without them! Hope you enjoy Mary 🙂
Thanks! I’m looking forward to these!
This recipe looks delish but the 8×5 pan recommended (which I have) seems awfully small. Is there another size that would fit better? Perhaps 8×8″
You could use an 8×8″ as well, the bars will just be a bit thinner. 8×5″ is small, just slightly wider than a loaf pan, but makes a perfect 6 servings in my opinion 🙂
This looks amazingly delicious! I can’t wait to try them! The past few years I’ve been making a pumpkin chocolate chip streusel cake that we’re in love with…but it’s not very healthy. Ha! 😉 I love including dates in recipes, but this will be the first time baking with them!
Oh but that sounds AMAZING!! Now I want to make a pumpkin chocolate chip streusel cake and totally break the pie tradition streusel style😋 Dates are great in baked things, tons of moisture and sweetness I can’t wait for you to try it!
Saw this recipe a couple of weeks ago and am finally going to get around to making these bars! I’m wondering, will walnuts be an okay substitute? I love pecans, but there’s a surplus of walnuts here at home. Also, is cornstarch a good substitute for arrowroot starch?
Absolutely! Walnuts will be perfect, any nut works. And yes, cornstarch in place or arrowroot works too. I hope they turn out delicious Chelsea 🙂
Thank you so much! 🤗
Oh my gosh these look amazing!! The only thing that put me off them was that they need to be “chilled overnight” aka I can’t eat them right away! I’m going to try making your Pumpkin Truffle Bars tonight instead (because i’m craving a treat) but will definitely try this recipe in the future 🙂
Hahaha I know overnight waiting recipes kill me too. Oh yes, the truffle bars are much quicker! I hope they turned out amazing Victoria 🙂
This looks amazing! Could I use Deglet dates instead? How much should I use? Thanks!
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Sure! I can tell you an exact number but for the crust it will be about 1/2-3/4 cup and for the filling about 1 cup. Or if you wanted to go by weight, about 100g for the crust and about 140g for the filling 🙂
I am going to make these for my family for thanksgiving. I’m so excited. But I only have tapioca starch, will that work the same? And if so, are the measurements exactly the same? Thank you!!
Hi Julia! Yep tapioca starch will work just fine, same amount 🙂 I am so excited for you to taste them, it’s basically like all the goodness of pumpkin pie but with chocolate added in too. Hope you and your family enjoy!
These are delicious we made them for thanksgiving last year – can they be frozen for longer storage?
I am so happy you liked them! They can, although will never be quite as good as fresh 🙂
Another fun fruit-sweetened cooking adventure, thank you! Since I need to go way easy on the nuts, I made this with a mixed pumpkin seed/sunflower seed crust (with the dates, of course) and put the same fine-blended seed mix on top with plenty of coconut, 100% cacao chips and also seeded champagne raisins, just because I happened to have some left over and I was curious. Verdict: so good! The pumpkin seed/sunnies/dates crust works (albeit a bit crumbly) and the champagne raisins were a delightful surprise on top– oh, the sweet-tang of the raisins along with the gentle crunch of their seeds, besides the 100% choc chips and coconut– YES! In the future, I could also imagine using currants, instead of the raisins (still with the choc, coconut, seed blend).
And I have to confess I didn’t read about the “chill overnight” part until rather too late. So I actually took some to a dinner, straight out of the hot pan and called it Pumpkin Magic Smouche (Smoosh?) instead of bars. It was pretty tasty that way, and also delightful post-chill, too. Thanks for another yummy one…
Now…. what about pumpkin donuts? Using the coconut flour donuts recipe you have? Could that work, somehow, do you think?
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Your version and additions sound amazing!! I love that you improvised, you are inspiring me now to make more magic cookie variations…🤗 Oh no!! Yes definitely has to chill to not be pudding consistency lol, but I’m glad you still enjoyed it. And I love the pumpkin donut idea, definitely possible I will try to do that soon!
Just curious if coconut milk is acceptable for ‘non dairy milk’?
Yes that will absolutely work!
Wow. These are incredible. The pecan + pumpkin + coconut is a flavor combination I never knew I needed until now. Truly magical. These bars leave traditional pumpkin pie in the dust. Thanks so much for sharing this recipe (and satisfying all my unseasonal pumpkin cravings)!
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ooooh yay! I am so happy you loved them Mimi🤗 Pecans are my favorite nut for pairing with pumpkin spice things, yes a fun chocolatey twist on pumpkin pie. Thank you for the feedback and never the wrong time of year for pumpkin! Happy weekend❤️
I made two measures, and made a huge mistake.
Put four tablespoons of spices.
The cloves taste like a bomb!
Oh no!! Yes that would be wayyyyyyy too much😳
I don’t know how to eat it !! Wow
The cruelest part is having to wait OVERNIGHT for them to cool!!!! I couldn’t–four hours was enough. They weren’t cold, but just cool and yes, it was MAGICAL!
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Hahaha yes it pains me to even type that step in the recipe, trust me I relate to the struggle😆 But I am sooooooo happy you loved them!
Delicious recipe. I’ve been doing some research for fall recipes and this one come up on my way. Is exactly what I needed. Thank you
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YAY!! So so happy you loved them Maria, now you’ve got me in the mood for some early pumpkin baking too ha!