7 Layer Pumpkin Bars

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7-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 7-Layer Pumpkin Bars.

A crave worthy seasonal twist on the classic 7 layer bars that are just as quick and easy to prepare!

Image of the 7-Layer Pumpkin Bars stacked on top of each other ready to be eaten.

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.Process shot-- image of the cookie base being made for 7-Layer Pumpkin Bars.

7-Layer Pumpkin Bars: the crust

Typical 7-layer bars have a graham cracker crust, but for these bars, we’re using a two-ingredient cake mix crust.

The two ingredients are 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 and cake mix together, it may seem like they won’t ever form a cohesive dough, but 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.

Pro tip: Use the bottom of a 1-cup measuring cup to firmly press the crust down.

Process shots-- images of 7-Layer Pumpkin Bars being made.

How to make 7-Layer Pumpkin Bars

The numbered photos correlate with the description below. Start by preparing the crust (more on this above). 

  1. 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 these 7 layer pumpkin bars.
  2. 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.
  3. Shredded unsweetened coconut goes on top. I recommend unsweetened coconut so the bars aren’t overly sweet.
  4. Finely chopped pecans are next. I use toasted pecans and make sure to finely chop them before adding them in. 
  5. Time to make the spiced sweetened condensed milk! Add pumpkin pie spice and pure pumpkin puree to a can of sweetened condensed milk.
  6. Stir the mixture until combined and smooth.
  7. Drizzle evenly, making sure to coat every part of the bars.
  8. 7-Layer Pumpkin Bars are done being assembled and are ready to bake!

Image of the 7-Layer Pumpkin Bars fresh out of the oven still in the pan.

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 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: 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:

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7-Layer Pumpkin Bars

5 from 2 votes
7-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.
Print Recipe

7-Layer Pumpkin Bars

5 from 2 votes
7-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 252kcal
Cost $7.21


  • 1 box (15.25 ounces) 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, unsweetened
  • 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 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 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. See Note 1
  • SWEETENED 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 Notes

Note 1: Toast pecans if desired. Make sure the pieces are really small or the bars don't cut out as nicely.

Nutrition Facts

Calories: 252kcal


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.

Nutrition facts in 7 layer pumpkin bars



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  1. Sounds like your son will make the cutest lobster, Chelsea! ๐Ÿ™‚ 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!

  2. 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. ๐Ÿ™‚ Pinned!

  3. 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!

  4. 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 ๐Ÿ™‚

  5. 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! ๐Ÿ˜‰ Love these gooey bars!! I had no idea they made pumpkin marshmallows. Must find. Now. Pinned!

    1. 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 ๐Ÿ™‚ Hope that helps!

  6. 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.

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