As we near the close of pumpkin season, I am gearing up for Christmas desserts. The other day I wrote my list of all the things I hope to make this year. Before pumpkin season comes to an end, however, I have to share Pumpkin Seven Layer Bars with you! They were one of my favorite new pumpkin tries of the season.
One of the first recipes I shared on this blog were these Seven Layer Bars. When I wrote that post, I promised I would be back with some of the other creative versions of these bars that I have tried. While I have not been overly timely on that promise, today I begin to fulfill it by sharing these Pumpkin Seven Layer Bars.
Pumpkin Seven Layer Bars are so darn easy. Once you finish the graham cracker crust, you basically throw everything else in the pan and pop them in the oven. After the crust, you layer caramel bits, chocolate chips, white chocolate chips, toffee bits, a pumpkin/condensed milk/spice mixture, and coconut. Together, these ingredients create a flavor packed dessert.
I also promise the ease of these bars does not interfere with the quality. We loved them! My Cowboy really enjoys pumpkin desserts, but after going through a few weeks in a row of pumpkin mania, he is ready for something different. However, he told me while you could taste pumpkin flavor, they were not overly pumpkin-y. He appreciated them for that.
Yes, pumpkin-y is totally a word.
Easy and tasty- two of my favorite things! Pumpkin Seven Layer Bars have a permanent place on my list of favorite fall desserts.
- 9 whole graham cracker sheets, finely crushed
- 1/2 cup butter, melted
- 1 (11) oz bag Kraft caramel bits
- 1 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1/2 cup toffee bits
- 1 cup pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 2 cups sweetened shredded coconut
- 1. Preheat oven at 350 degrees F. Grease a 9x13 pan. Combine graham cracker crumbs and melted butter. Press into the prepared pan. I like to press it into the pan with the bottom of a cup to ensure it will stay together.
- 2. Sprinkle caramel bits on top of the crust. Next, sprinkle milk chocolate chips, then white chocolate chips, then toffee bits.
- 3. In a medium sized bow, combine pumpkin puree, sweetened condensed milk, pumpkin pie spice, and cinnamon. Pour on top of the layers. Top with shredded coconut. Bake 35-40 minutes, or until edges begin to brown and the middle is set. Serve warm or cooled. Enjoy!
