Home > Desserts > 7 Layer Pumpkin Bars 7 Layer Pumpkin Bars November 13, 2019 | 7 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Seven-Layer Pumpkin Bars start with a two-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 fall-flavored treat. This crave-worthy seasonal twist on the classic Seven-Layer Bars is just as quick and easy to prepare! Seven-Layer Pumpkin Bars Seven-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 the perfect fall adaptation on a classic. And did I mention how easy these amazing bars are?! You can whip these together so quickly and easily, which is definitely handy during the busy holiday season. Seven-Layer Pumpkin Bars: the crust Typical seven-layer bars have a graham cracker crust, but for these bars, we’re using a simple cake mix crust. The two ingredients are softened butter and a 15.25-ounce package of yellow cake mix. These two ingredients get mixed together and pressed into the bottom of a pan. While mixing the butter and cake mix together, it may seem like they won’t ever form a cohesive dough, but keep at it, friend, because they will! 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. QUICK TIP Use the bottom of a 1-cup measuring cup to firmly press the crust down. It gets into the corners beautifully and provides the sturdiness you need. How to make Seven-Layer Pumpkin Bars The numbered photos correlate with the descriptions 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 — use whatever you like best in this recipe. 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 goes on top. I recommend unsweetened coconut so the bars aren’t too sweet. Finely chopped pecans are 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 purée 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. Seven-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 jagged when they’re cut out. Allow time for these bars to cool completely: 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: Seven-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 FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Seven-Layer Pumpkin Bars 5 from 1 vote - Review this recipe Seven-Layer Pumpkin Bars start with a two-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. SAVE TO RECIPE BOX Print Recipe Seven-Layer Pumpkin Bars 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Seven-Layer Pumpkin Bars start with a two-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. Course Dessert, Snack Cuisine American Keyword 7 layer pumpkin bars, pumpkin gooey bars Prep Time 25 minutes Cook Time 25 minutes Total Time 50 minutes Servings 24 large bars Calories 259kcal Cost $7.21 Ingredients1 box (15.25 ounces) yellow cake mix1/2 cup (8 tablespoons) unsalted butter, softened1 teaspoon vanilla extract1 cup milk chocolate chips (or use semi-sweet)1 cup toffee chips1/2 cup shredded coconut, unsweetened1/2 cup pecans, finely chopped Note 11 can (14 ounces) full-fat sweetened condensed milk1/4 cup canned pumpkin puree1/2 teaspoon pumpkin pie spice InstructionsPREP: Preheat oven to 350 degrees F. 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 a hand mixer 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. See Note 1SWEETENED CONDENSED MILK: In a medium-sized bowl, combine the sweetened condensed milk, pumpkin puree, and pumpkin pie spice. 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 used within 1-2 days. Recipe NotesNote 1: Pecans: Toast the pecans if desired. Make sure the pieces are really small or the bars don't cut out as nicely. Nutrition FactsServing: 24large bars | Calories: 259kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 173mg | Potassium: 97mg | Fiber: 1g | Sugar: 27g | Vitamin A: 679IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Mmmm pumpkin marshmallows. I’m still trying to decide what to make with the candy corn marshmallows I bought. Reply
