Pumpkin Spice Magic Bar Mini’s


Hope everyone had a fantastic weekend. Can you even believe we are already in October? Seems like once October hits, Christmas comes in a flash, yikes not talking about that yet! It was actually chilly yesterday, I was loving it.

Thanks for everyone’s great stories/comments about school lunches. I really enjoyed reading them all! Congrats to commenter #132 Shari who was picked by random to win the Revolution Food prizes. I’ll be sending you an email. Please respond by tomorrow morning to claim your prize 🙂

This recipe is a fun little take on the traditional magic bars we all know and love. I was in the mood to bake Saturday and I had this idea to combine some fall flavors to some gooey magic bars. You all know how much I love to use my mini cheesecake pan, so I decided to bake the recipe in cute little individual bars. They take a little extra time, but I still managed to get them in the oven in about a half hour. Learn from my mistake and use a little plastic knife to loosen the edges shortly after they come out of the oven. It’s much easier before the coconut gets crispy.

I’d say the final product is just adorable and so good with the cream cheese pumpkin layer. I think you all will really like these. Go get yourself a mini cheesecake pan (William Sonoma and Amazon.com carry them) and try them out 🙂  Hope you enjoy!

Visit my friend Cory over at Zesty Cook for his POM giveaway too! Click HERE




Pumpkin Spice Magic Bar Mini’s

1/4 Cup melted butter

3/4 Cup graham cracker crumbs

2 oz softened cream cheese

3/4 Cup pumpkin puree, Libby’s

3 Tablespoons sugar

1/4 teaspoon cinnamon

1/2 Cup chocolate chips

1/2 Cup coarsely chopped cashews

3/4 Cup sweetened shredded coconut

1/2 Cup sweetened condensed milk

Caramel ice cream topping to drizzle (or make your own if you’d rather)

1. Preheat oven to 350 degrees F. Place melted butter and graham cracker crumbs into a bowl; mix to combine. Press into the bottom of  mini cheesecake cups. Bake for 8 minutes then remove from oven.

2. In a bowl beat the pumpkin, softened cream cheese, sugar and cinnamon until smooth. Spoon evenly over each graham cracker crust, about 2 small spoonfuls. Next layer chocolate chips evenly over pumpkin layer following with cashews, coconut and condensed milk. Bake for 22-25 minutes or until top is golden brown. Remove and let cool. *Before bars completely cool, take a plastic knife and run around edges to loosen. It becomes very sticky and difficult to remove from the cups if you do not loosen.

3. Once cooled, carefully remove from cups and arrange onto serving tray. Drizzle with warm caramel and serve.

12 mini magic bars


Have a wonderful new week! Come back soon for more goodies!

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55 Responses
  1. Global Protocol

    Hello, constantly i used to check weblog posts here in the early hours in the daylight,
    for the reason that i love to find out more and

  2. Nichole

    My whole family LOVES magic cookie bars, cheesecake and pumpkin so I thought these would be a major hit! Boy was I wrong! Not one person enjoyed them. They aren’t horrible, just not good. Very disappointing 🙁

  3. Elizabeth

    Was wondering about making this in a 9×13 pan and was wondering how the recipe would change. Don’t have mini cheesecake pans and would like to make a bigger batch. Please help!! And thanks!!

  4. Marjorie

    I couldn’t resist making these – RIGHT. NOW. I doubled the recipe and used a Pyrex 9×13 dish. Everything fit well – it is in the oven as we speak and I swear…..it smells so darn good. Will let you know how it turns out! Thanks for the recipe!

  5. Heather

    These are SO INCREDIBLY DELICIOUS! I made about 30 or so for a Thanksgiving party and they were all gone. I will DEFINITELY be making these again. MHMMMMM yummy!!

  6. Stephanie

    These look absolutely delicious…the kind of treat that someone would bring to a holiday party and I’d keep popping over to the refreshment table to eat “just one more.” 😉

    I think I need to get a mini cheesecake pan…

  7. Stephanie Banner

    I would definitely spray the pan you use with Pam, although the recipe doesn’t include that. The delicious gooeyness of this recipe can definitely pose a challenge when trying to remove them from the pan.

  8. Live.Love.Eat

    These look sinful, rich and delicious!!!!!! So cute too.

    Come on by in the next few days. I posted an incredible dessert today and I know you have the sweet tooth.

  9. CookiePie

    YUM!! Magic bars + pumpkin = heaven!! Do you think this would work well in an 8 x 8 pan?

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