These decadent, gooey, gluten-free pumpkin 7-layer bars are full of delicious fall flavor. This easy pumpkin magic bar recipe is a wonderful variation of classic magic bars. You can enjoy this dessert in about 35 minutes.

A pumpkin 7 layer bar on a piece of brown paper bag.

When I was young, magic bars were a special treat. If there was a bake sale, I would buy a seven-layer bar. I think the gooey coconut layer was my favorite. I would pick the coconut strands out and eat them one by one, with other toppings stuck on them.

Today I want to switch things up and make a magic bars recipe that reminds me of fall. Fall is my favorite time of year, and pumpkin flavors are at the top of my list! If you aren’t into pumpkin, I have many different gluten free 7 layer bar recipes you can try! These bars are a creative twist on a classic dessert. I include lots of ways to vary these gluten free pumpkin magic bars. You will love how easy these bars are to make…they are like a burst of fall flavors in every bite!

Creamy, chocolaty, with a graham cracker crust…you will want to make this pumpkin magic bars recipe repeatedly! If you love pumpkin recipes as much as we do, you will want to check out all of my delicious Gluten Free Pumpkin Recipes on the blog!

You may also love these Gluten Free Pumpkin Pie Bars!

Allergen Information:

These pumpkin magic bars are gluten-free, soy-free, egg-free, and oat-free. Make them dairy-free by using coconut condensed milk and non-dairy butter.

Ingredient Notes:

  • gluten free graham crackers – I like Pamela’s Honeygrams because they crumble well, but any brand should work.
  • gluten free gingersnaps – I like Mi-Del brand, but make sure the bag you get says gluten free because they also make a non-gluten-free version, and the packaging is very similar.
  • almond flour – you can also use almond meal. This gives the recipe a little protein to balance out all of the sugars. I used Anthony’s Almond Flour.
  • butter – if you are dairy-free, you can use vegan butter
  • coconut sugar – this helps keep the sugar rush low. You can also use brown sugar.
  • pumpkin puree – do not use pumpkin pie filling
  • unsweetened shredded coconut – I do not advise sweetening as this recipe is too sweet with this.
  • cinnamon and nutmeg
  • chocolate chips – if you are dairy-free, use Enjoy Life brand
  • nuts – I like pecans, but walnuts also work well.
  • condensed milk – if you are dairy-free, use coconut condensed milk.

Step-By-Step Directions:

A food processor with graham cracker crumbs.

Step 1: Put the crackers, almond meal, and butter into a food processor and grind.

If you don’t have a food processor, put the crackers into a large zipper bag. Use a rolling pin to crush them into crumbs. Add them to a bowl with the almond flour and melted butter and mix.

The crust layer in the 8x8 pan.


Step 2: Press the crust mixture into a greased 8×8 baking pan. Use butter or this gluten-free baking spray to prepare the pan so the bars don’t stick. These cookie crumbs all stick together with butter or vegan butter if you want these gluten free bars to be dairy-free too.

The pumpkin layer in the pan.

Step 3: In a large mixing bowl, add the canned pumpkin, coconut sugar, and spices. Mix well with a whisk.

Step 4: Add the gooey pumpkin and coconut sugar layer over the crust. Just wait until you taste the flavor this adds to these amazing seven-layer bars.

Adding the pumpkin layer.

Step 5: My favorite coconut layer is next. I use unsweetened shredded coconut. I highly advise doing the same, as these bars are very sweet and don’t need the extra sugar.

The condensed milk layer.

Step 6: Spread the condensed milk over the coconut layer. Use a big spoon to spread it out evenly over the coconut layer.

The chocolate chips and nuts layer.

Step 7: Add the final layers of chocolate chips and nuts. Here are some fun substitutions to customize this recipe:

  • Use pecans or slivered almonds instead of walnuts
  • Use white chocolate chips or the new salted caramel chips by Hershey’s. Butterscotch chips are also pretty tasty in the fall pumpkin flavors!
  • As I mentioned above, you can use coconut condensed milk if you avoid dairy.

Step 8: Bake these pumpkin seven-layer bars for 25 minutes at 350º F. Please note that these bars are very hot, and it is important to let them cool before cutting or handling.

🔑 Sandi says: Please note that these magic bars are gooey, which is okay. Once they cool to room temperature, you can cut them. Definitely make sure you put them in the refrigerator for 30 minutes before cutting.

Recipe FAQ:

Can you make this dessert dairy-free?

You can easily make this dessert dairy-free by substituting vegan butter for regular butter. You will also need to use coconut-based condensed milk.

Will these bars freeze well?

These gluten free pumpkin 7-layer bars do freeze well! I often freeze these bars to have a sweet pumpkin treat anytime :-).

How long will these bars keep?

These bars will keep in the refrigerator for up to 4 days. Store in an air-tight container.

In this close-up shot, you can see the typical layers of a 7-layer bar, plus the added pumpkin!

A gluten free pumpkin 7 layer bar on a paper bag.

More Delicious 7 Layer Bars Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!

Gluten Free Pumpkin 7 Layer Bars

Sandi Gaertner
These delicious gluten free pumpkin 7 layer bars are an easy treat.
4.95 from 54 votes
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Cookies and Bar Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 438 kcal

Ingredients
  

  • 6 Schar Cookie Honeygrams should be 1/2 cup total
  • 10 gluten free ginger snaps should be 1/2 cup total
  • 1 cup almond flour *see note
  • 5 tablespoons butter *see note
  • ½ cup coconut sugar *see note
  • 1 cup pureed pumpkin *see note
  • 8 ounces condensed milk *see note
  • 1 teaspoon cinnamon
  • teaspoon nutmeg
  • 1 cup shredded coconut unsweetened
  • ½ cup chocolate chips
  • ½ cup nuts

Instructions
 

  • Preheat the oven to 350º F degrees.
  • Put cookies in a zip top bag. Let the air out and seal the top.
  • Take a rolling pin and crush the cookies into crumbs.
  • Pour crumbs into a small bowl.
  • Add almond flour.
  • Mix well.
  • In a microwave safe dish, melt butter in the microwave.
  • Remove from the microwave and pour into crumbs.
  • Mix well.
  • Spray a 9×9 pan with coconut oil.
  • Pour in crust and press to flatten.
  • In a small bowl, add pumpkin, cinnamon, nutmeg, and coconut sugar.
  • Pour this on top of the crust.
  • Next, sprinkle on the shredded coconut.
  • Pour the condensed milk on top to coat the coconut.
  • Lastly, sprinkle the chocolate chips and nuts on top.
  • Bake for 30 minutes.
  • Allow to cool to room temperature, then refrigerate for 30 minutes.

Notes

  1. If you can’t find almond flour, you can use almond meal.
  2. To make this recipe dairy-free, substitute vegan butter for the regular butter.
  3. I use coconut sugar because it is lower glycemic. You can also use brown sugar.
  4. Do not use pumpkin pie filling
  5. If you are dairy-free, use coconut condensed milk.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 438kcalCarbohydrates: 49gProtein: 7gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 12gCholesterol: 21mgSodium: 181mgFiber: 4gSugar: 34g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post has been updated a few times from an older October 2014 post with more recipe details and photos.Save

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Recipe Rating




85 Comments

  1. 4 stars
    I made these with chopped pecans, brown sugar and dried cranberries. After baking for 25 minutes they didn’t look done. I baked for an additional 8 minutes. I refrigerated them for 3 hours and cut one piece. The condensed milk still hadn’t set. I decided to let the bars come up to room temperature & baked them for another 20 minutes. Once again I refrigerated them for several hours. They sliced well and were firm. The flavors were tasty but I found them too sweet. If I make these again I’ll add less sugar.

  2. I have a graham cracker pie crust. Could I use that as a base and then add the other ingredients on top?

  3. 5 stars
    These are so delicious! Reminds me of what my mom used to make at the holidays – magic cookie bars. I love the addition of pumpkin for some added health benefits!

  4. 5 stars
    I made these for my brother who is gluten free and we both absolutely loved them! Thanks for a great gluten free dessert recipe 🙂

  5. 5 stars
    What a wonderful recipe! I am so ready for pumpkin and it’s nice to see that I can make such a delightful “fall” treat in the middle of the summer! So easy and incredibly delicious, I’ll be making these bars over and over again.

  6. 5 stars
    Oh my goodness, you did it. You made a way for me to love 7-layer bars even more. Who knew that was even possible? SO delicious!

  7. 5 stars
    These gluten free pumpkin 7 layer bars are the perfect dessert to welcome in Fall! They look so delicious!