These decadent, gooey, gluten-free pumpkin 7-layer bars are full of delicious fall flavors. This easy pumpkin magic bar recipe is a wonderful variation of classic magic bars. You can enjoy this homemade dessert in about 35 minutes.
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When I was young, magic bars were a special treat. If there were a bake sale, I would buy a seven-layer bar. 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 bar 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 over and over! 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 these yummy pumpkin 7 layer bars dairy-free by using coconut condensed milk and non-dairy butter.
Gluten-Free Crust Cookies:
- Gluten-Free Graham Crackers – A few brands make both gluten-free graham cracker crumbs and whole graham crackers that you can crush. I use Kinnickinick pre-ground graham cracker crumbs, and I like Pamela’s brand of whole graham crackers best. Pamela’s are at most grocery stores.
- Gluten-Free Gingersnaps – I like the Mi-Del brand gingersnaps, 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.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Almond Alour – 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 – Use unsalted butter. If you are dairy-free, you can use vegan butter.
- Coconut Sugar – I use coconut sugar in this recipe, but you can also use brown sugar.
- Pumpkin Puree – Do not use pumpkin pie filling.
- Shredded Coconut – I recommend unsweetened coconut and do not advise sweetening as this recipe is too sweet.
- Chocolate Chips – if you are dairy-free, use the Enjoy Life brand
- Nuts – I like pecans, but walnuts also work well.
- Condensed Milk – I use coconut condensed milk, but regular milk also works perfectly.
Step-By-Step Photos and Directions:
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.
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.
Step 3: Add the canned pumpkin, coconut sugar, and spices to a large mixing bowl and 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.
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.
Step 6: Spread the condensed milk over the coconut layer. Use a big spoon to spread it evenly.
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.
Frequently Asked Questions:
These bars will keep in the refrigerator for up to 4 days. Store in an airtight container.
These gluten-free pumpkin 7-layer bars freeze well! I often freeze them to have a sweet pumpkin treat anytime. Flash-freeze the bars to be more solid before adding them to a freezer storage bag.
More Delicious 7 Layer Bars Recipes:
- These Gluten Free Gingerbread 7 Layer Bars are full of gingerbread flavor and are perfect for Christmas.
- Peppermint is good all year long, and these Gluten Free Peppermint 7 Layer Bars are so worth it.
- If you love gooey caramel, these Gluten Free Caramel 7 Layer Bars should be made soon!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Gluten Free Pumpkin 7 Layer Bars
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 unsalted butter *see note
- ½ cup coconut sugar *see note
- 1 cup pureed pumpkin *see note
- 8 ounces condensed milk *see note
- 1 teaspoon ground cinnamon
- â…› teaspoon ground nutmeg
- 1 cup shredded coconut unsweetened
- ½ cup chocolate chips
- ½ cup chopped 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. You can also use a food processor to grind the cookies into crumbs.
- Pour crumbs into a small bowl.
- Add the almond flour and whisk to blend.
- In a microwave safe dish, melt butter for 25 seconds.
- Remove from the microwave, pour into crumbs, and mix well to distribute the melted butter evenly.
- Spray a 9×9 pan with coconut oil or non-stick gluten-free baking spray.
- 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.
- The bars will be very hot. It is important to allow to cool to room temperature, then refrigerate for 30 minutes.
Notes
- If you can’t find almond flour, you can use almond meal.
- To make this recipe dairy-free, substitute vegan butter for regular butter and use coconut condensed milk.
- I use coconut sugar because it is lower glycemic. You can also use brown sugar.
- Do not use pumpkin pie filling.
- Store leftover bars in an airtight container in the refrigerator. You can also freeze cooled bars in the freezer. I like to flash-freeze the bars so they don’t smush in the freezer bag.
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
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.
What brand of almond flour did you use? The link isn’t working that you posted.
Hi Danielle, I use Anthony’s, which I get on Amazon. King Arthur also makes a good gf almond flour.
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.
Hi Pam, thank you for the feedback. What size pan did you use? I am wondering if yours was deeper and this is why it took more time for yours to bake through.
I have a graham cracker pie crust. Could I use that as a base and then add the other ingredients on top?
Hi Kristina, Yes, you could definitely use it as a base.
I made these for my brother who is gluten free and we both absolutely loved them! Thanks for a great gluten free dessert recipe 🙂
I am so glad he liked them. Thank you so much for stopping by to let me know 🙂
I hope you get a chance to try this recipe soon Tisha, thank you 🙂