7 layer pumpkin bars start with a 2-ingredient cake mix crust and then are loaded with chocolate, toffee, coconut, and pecans. A pumpkin-spiced sweetened condensed milk is poured over everything to create the ultimate gooey pumpkin bars.
A crave worthy seasonal twist on the classic 7 layer bars that are just as quick and easy to prepare!
7 layer pumpkin bars
7 layer bars have always been one of my favorite treats — who can resist a candy loaded bar drenched in sweetened condensed milk?!
So, naturally I’m obsessed with this seasonal twist on a favorite. Adding pumpkin pie spice, canned pumpkin, and toffee to a cake mix crust makes for the perfect Fall adaptation on a classic.
And did I mention how easy these 7 layer pumpkin bars are?! They’re so quick to whip together which is definitely handy during the busy holiday season.
7 layer pumpkin bars: the crust
Typical 7 layer bars have a graham cracker crust, but for these bars, we’re using a 2 ingredient cake mix crust.
The two ingredients: softened butter and a 15.25 ounce yellow cake mix. These two ingredients get mixed together and pressed into the bottom of a pan. While mixing the butter & cake mix together it may seem like they won’t ever form a cohesive dough, but it works! Keep beating and then use your hands to knead the mixture until it forms a crumbly dough. It all comes together when it’s pressed into the pan.
Pro tip: use the bottom of a 1 cup measuring cup to firmly press the crust down.
How to make 7 layer pumpkin bars
The numbered photos correlate with the description below. Start by preparing the crust (more on this above).
- Add chocolate chips on top of the prepared crust. We love milk chocolate chips in these bars, but semi-sweet, dark, or white chocolate chips will work — just use whatever you like best in these 7 layer pumpkin bars.
- Toffee bits are next. Make sure to get the Heath milk chocolate English toffee baking bits (not the bits of brickle) for these bars. Crushed toffee bits are typically found with other baking chips in the grocery store.
- Shredded unsweetened coconut on top. I recommend unsweetened coconut so the bars aren’t overly sweet.
- Finely chopped pecans next. I use toasted pecans and make sure to finely chop them before adding them in.
- Time to make the spiced sweetened condensed milk! Add pumpkin pie spice and pure pumpkin puree to a can of sweetened condensed milk.
- Stir the mixture until combined and smooth.
- Drizzle evenly making sure to coat every part of the bars.
- 7 layer pumpkin bars are done being assembled and are ready to bake!
Quick tips
- Chop the pecans into small pieces: lots of large pecan pieces make these bars become jagged when they’re cut out.
- Allow time for these bars to sufficiently cool: they look pretty gooey right out of the oven and take a good 30 minutes to an hour to fully set up.
- Line the pan with parchment paper: these 7 layer pumpkin bars are STICKY. Don’t forget the parchment paper or it will be really difficult to pull these bars out.
More pumpkin treats:
- Glazed Pumpkin Coffee Cake
- Pumpkin Cupcakes with cinnamon cream cheese frosting
- Pumpkin Creme Brûlée
- Healthy Pumpkin Bread made with Greek yogurt
- No Bake Pumpkin Cheesecake reader favorite recipe
7 layer pumpkin bars start with a 2-ingredient cake mix crust and are loaded with chocolate, toffee, coconut, and pecans. A pumpkin spiced sweetened condensed milk mixture is poured over everything to create the ultimate gooey pumpkin bars.
- 1 box (15.25 ounces) super moist yellow cake mix
- 1/2 cup (8 tablespoons) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup milk chocolate chips (or use semi-sweet)
- 1 cup toffee chips
- 1/2 cup shredded coconut
- 1/2 cup pecans, finely chopped Note 1
- 1 can (14 ounces) full fat sweetened condensed milk
- 1/4 cup canned pumpkin puree
- 1/2 teaspoon pumpkin pie spice
PREP: Preheat oven to 350 degrees. Line a 9x13 inch baking pan with parchment paper, leaving an overhang for easy removal. Spray the parchment paper with nonstick spray.
CRUST: Mix cake mix, softened butter, and vanilla together with hand mixers until combined. It will be crumbly, but knead it with your hands a bit and then press it firmly into the bottom of the pan. Use the bottom of a 1 cup measuring cup to press the crust down evenly and firmly.
TOPPINGS: Evenly sprinkle the chocolate chips on top of the unbaked crust. Add the toffee chips evenly on top. Then add the coconut and the finely chopped pecans on top.
SWEETENED CONDENSED MILK: In a medium sized bowl, combine the sweetened condensed milk, pumpkin puree, and pumpkin pie spice together. Pour evenly over the bars.
BAKE: Bake for 20-25 minutes. Let stand to finish firming up, about 30 minutes to an hour at room temperature. Cut into bars and serve!
STORAGE: Store in an airtight container in the fridge. Best eaten within 1-2 days.
Note 1: toast pecans if desired. Make sure the pieces are really small or the bars don't cut out as nicely.
Gayle @ Pumpkin 'N Spice says
Sounds like your son will make the cutest lobster, Chelsea! 🙂 And I agree, pumpkin and oats were meant to be together! I love that you mashed up this dessert and made it into a cookie and gooey bar. These look amazing, Chelsea! Pinned!
Michele @ Two Raspberries says
yummm! I love this, it is seriously mouthwatering! the oat crumble looks ah-mazing! 😉
Meg @ The Housewife in Training Files says
Pass me that pan! Pumpkin marshmallows? Too cute!! Pinned!
Beth @ bethcakes says
These bars look so fantastic! I am obsessed with s’mores, so I love that you made this incredible-looking fall version! I’m really wanting to make something with those pumpkin marshmallow now. 🙂 Pinned!
The Blonde Chef says
These are genius! I love the idea of a pumpkin flavored ‘smore. These are the perfect Fall snack! Yum!!
[email protected] says
These are like everything in a pan. I can’t wait to try this recipe. YUM! Pinned!
[email protected] says
Ahhh!!! You used those cute pumpkin marshmallows!!! I love these! The look so ooeeyy, gooey and wonderful!!! 🙂
Erin @ The Spiffy Cookie says
Mmmm pumpkin marshmallows. I’m still trying to decide what to make with the candy corn marshmallows I bought.
Mary says
Killing it! Yum.
Amanda @ .running with spoons. says
The bad thing about living in Canada (beside dealing with 6 months of winter), is having a hard time finding certain things… like pumpkin spice marshmallows (!!!!). I’m seriously loving the idea of pumpkin s’mores, though! And no shame in being a little holiday crazy or cute costume obsessed — I’m always squealing when I see cute little clothes in the store… and I don’t even have kids!
Nicole ~ Cooking for Keeps says
WHY do I never make bars of any kind??! Yours always look so good girly!
Kelly says
Love these ooey gooey bars! Those pumpkin spice marshmallows sound amazing in here. Aaw I absolutely love Grey’s costume, he looks so so cute! Haha totally support all the squealing over cute baby clothes and Halloween costumes 🙂
Danae @ Recipe Runner says
Awww, cutest lobster ever!! These bars look amazing! I love that crumble on top and the marshmallows and the chocolate, gimme, gimme, gimme!! Pinned!
Carol at Wild Goose Tea says
Geez a lobster—that is tooo cute. And yes you can quit talking about Xmas. Laughing here. But in the meantime
these are definitely gooey, but I love gooey. So it works for me.
Ashley says
These bars! So gooey! And all those oats! They look awesome! And I love the lobster costume – one of my old co-workers dressed her baby up as a lobster one year and it was the cutest thing ever!
Amy @ Amy's Healthy Baking says
Oh my gosh — we tried to put our little chihuahua in a lobster costume one time… And she just grabbed it in her mouth and swung it around like it was a toy. Whoops! 😉 Love these gooey bars!! I had no idea they made pumpkin marshmallows. Must find. Now. Pinned!
Teresa says
Oh, my goodness, these look amazing.
Jessica @ Sweet Menu says
Pumpkin flavoured marshmallows? Incredible! These bars look ooey gooey and delicious!
Cate @ Chez CateyLou says
These bars look so gooey and irresistible! I have not seen these pumpkin spice mallows – must seek them out right away! Also need to make pumpkin oatmeal cookies b/c I’ve never had them! Babies in halloween costumes are definitely the cutest!! Have you seen the donut costume? I would definitely dress my baby up as a donut if I had one 🙂
Broma Bakery says
I didn’t know they made pumpkin spice mallows! What a great idea. And I love aaanything with gooey in the title!
Kristi @ Inspiration Kitchen says
Chelsea – I swear, you make the best looking desserts. I come here, I drool, I get hungry, then I PIN!
Jen @ Yummy Healthy Easy says
Stop right now!! I need these in my life ASAP!!! I’m drooling just looking at your pictures! Gorgeous, Chelsea!
Jessica @ Jessica in the Kitchen says
To come out of being sick and this is the first thing I see is a sight for sore eyes! These bars look phenomenal Chelsea. I love the gooeyness and I am completely in love with all things pumpkin and oats too!
Jessica @ A Kitchen Addiction says
Love everything about these bars! They look amazing!
[email protected] says
Oh sweet heavens, these look crazy good!! That gooey, melty goodness, I can barely take it! Pinned! 🙂
Melanie @ Carmel Moments says
These look fabulous Chelsea! What a combo. Making me so hungry right now! 🙂
Diana says
Hi Chelsea, I dont like pumpkin, what kind I can use instead of pumpkin spice? I love your recepies!!!!! Thank you!
chelseamessyapron says
You are so sweet! Thank you Diana! You can completely leave it out and these will still be super delicious and decadent (they’ll taste like a regular s’mores bar)! They just won’t have much of a hint of pumpkin and especially if you don’t end up using the pumpkin marshmallows 🙂 Hope that helps!
Roxane says
I live in smalllll town in Canada and cannot find pumpkin flavoured mallows anywhere..what can I do??
chelseamessyapron says
Regular marshmallows will work they just won’t be very pumpkin flavored. You could add some more pumpkin spice to the base too if desired.