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Pumpkin Pie Magic Cookie Bars

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 squares 1x


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!



Pecan Crust

  • 1 1/2 cup pecans ((or any nut will work))
  • 68 pitted Medjool dates

Pumpkin Pie Layer

  • 1 cup pumpkin puree
  • 810 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


  1. For the crust, combine the pecans and Medjool dates in a food processor or blender. Process until it forms a sticky crumbly mixture. 
  2. Press into the bottom of a baking dish (I used this 8×5″ glass dish) lined with parchment paper. Set aside.
  3. 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.
  4. Pour on top of the crust.
  5. Sprinkle a generous layer each of coconut, chopped pecans, and chocolate chips. Gently smush into the pumpkin layer.
  6. Bake for 40-45 minutes at 350F or until the top is starting to brown and the center does not jiggle.
  7. Cool, then chill overnight.
  8. The following day, slice into squares and enjoy! Keep in the fridge for up to a week.