Confession: I have a bakery weakness. OK, I have many of them. But when push comes to shove, I can usually resist the temptation of cookies, cakes and doughnuts.
But on the off-chance I spot a rare magic cookie bar at a bakery? All bets are off and I must buy it.
If you’ve never had a 7-layer magic cookie bar you’re missing out. Anything with sweetened condensed milk is a winner in my book but then add coconut, chocolate and graham crackers? #Winning.
For our pumpkin party this year, I decided to go one step further and add pumpkin. Try it. You won’t be disappointed. 
Perfectly Pumpkin Magic Cookie Bars
- 4 cups graham cracker crumbs (about 32 whole crackers)
- 1 cup of butter
- 1 14oz can sweetened condensed milk
- 3/4 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 11/2 cup sweetened shredded coconut
- 1 cup salted almonds or pecans, coarsely chopped
- 1 cup chocolate chips. I also chopped up some Hershey’s Pumpkin Spice Kisses, which are available seasonally.
Directions:
Preparation
Heat oven to 350 degrees. Create a foil sling with a 1 inch over hang in a 9×13 pan..
- Combine graham crackers and butter and stir until well blended. Press mixture onto bottom of pan
- Combine sweetened condensed milk, pumpkin puree, cinnamon, nutmeg, cloves and stir until well combined. Pour mixture over graham cracker crust.
- Sprinkle on chocolate chips, followed by the nuts and then finish by sprinkling coconut on top.
- Place assembled pan in the oven and bake for about 35-45 minutes. Let cool in pan completely and then transfer finished pan to the refrigerator to chill before cutting.
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In case you missed it: Delicious Pumpkin Pie Crisp Bars 
I'm a Canadian-born mom of two, former Denver Post columnist, family travel writer, editor of MileHighMamas.com and 9News contributor. Expert on all things Utah, Denver, family and travel. Lover of laughter and life. Happily married to a man obsessed with growing The Great Pumpkin. 