Ingredients
Equipment
Method
Prep and layer
- Preheat the oven to 350F, then pour the melted butter into a 9x13 pan.
- Sprinkle the gingersnap or graham cracker crumbs evenly over the butter, creating a uniform base with no dry patches.
- Whisk the sweetened condensed milk, pumpkin puree, pumpkin pie spice, and cinnamon together until smooth, then pour evenly over the crumbs.
- Layer the sweetened shredded coconut, white chocolate chips, butterscotch chips, pecans, and toffee bits evenly over the top so the surface is fully covered.
- Press down gently with your hands to help the layers settle and adhere.
Bake and cool
- Bake for 30-35 minutes at 350F until the edges are golden and the center is set, with the middle no longer jiggly.
- Cool completely before cutting into bars so the caramelized layer firms up for clean slices.
Notes
Pro tip: For the cleanest bars, cool until fully room temperature before slicing—warm cookie bars are likely to smear. Store in an airtight container in the fridge for up to 5 days. Freezing is yes: wrap tightly and freeze up to 2 months, then thaw in the fridge overnight. Dietary swap: use dairy-free sweetened condensed milk and dairy-free white chocolate and chips if you need a dairy-free version.
