Pumpkin Seven Layer Bars


  • 1 stick (4 ounces) unsalted butter, melted, plus more for the pan
  • 1  1/2 cups cookie crumbs (graham crackers, gingersnaps or speculoos)
  • 3/4 cup canned pumpkin purée
  • 1 14-ounce can sweetened condensed milk
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice
  • 1 cup semisweet or milk chocolate chips
  • 3/4 cup butterscotch chips (or substitute more chocolate chips)
  • 1/2 cup white chocolate chips (or substitute more chocolate chips)
  • 1 cup sweetened shredded coconut


  1. Preheat the oven to 350°F (177°C). Line an 8-inch square pan with aluminum foil, leaving a slight overhang on at least 2 sides. Lightly butter the foil.
  2. In a medium microwave-safe bowl, melt the stick of butter, about 90 seconds on high. Add the cookie crumbs and stir until well combined. Dump the buttery crumb mixture into the prepared pan and use your fingers or a spatula to press the crumbs into an even layer.
  3. In the same bowl (no need to wash it), combine the pumpkin, half the sweetened condensed milk (just eyeball it), cinnamon, and pumpkin pie spice, and stir to combine. Pour the mixture over the cookie crust and smooth it lightly with a spatula.
  4. Sprinkle the pumpkin layer evenly with chocolate chips, butterscotch chips, white chocolate chips, and coconut—in that order.
  5. Evenly drizzle the remaining sweetened condensed milk on the chips and coconut. Bake the seven layer bars for 30 to 35 minutes for slightly gooey bars or 42 to 48 minutes for somewhat firmer bars. You’ll want to start checking the pan around 30 minutes and watch them quite closely from there, as you want the coconut to turn golden brown around the edges but not burn.
  6. Let the bars cool completely in the pan, which will probably take at least 2 hours. (Yeah, good luck with your willpower and waiting that long. You can hasten the cooling process by letting the pan cool for a few minutes at room temperature and then shoving it in the fridge, which will also help to set the sorta mushy pumpkin layer, although we recommend this only if using a metal baking pan.)
  7. Use the foil edges to lift out the solid chunk of seven layer goodness and slice it into squares or rectangles. The bars will keep in an airtight container in the fridge or on the counter at room temperature for up to 1 week or in the freezer for up to 3 months. (Good luck, too, with the bars—and your willpower—lasting that long.)

Source:  David Leite of Leite’s Culinaria