They really are enchanting! Magically Perfect Pumpkin Bars offer layers of luxury ready to make dessert a full fall festival of flavor! It starts with toasted coconut and melty chocolate stacked atop sweet cranberries and crunchy pecans, layered upon creamy pumpkin pie filling, all balanced on top of some spice cake. It’s amazing how deep the delicious sweetness goes! Let Magically Perfect Pumpkin Bars cast its spell on you!
Ingredients
- 1 (15.25-ounce) box yellow cake mix
- 4 teaspoons pumpkin pie spice, divided
- 1 stick butter, softened
- 1 egg
- 1 can sweetened condensed milk
- 1 cup pumpkin purée
- 1 cup pecans, chopped
- 1/2 cup dried cranberries
- 1/2 cup white chocolate chips
- 1/2 cup dark chocolate chips
- 1 1/2 cups coconut, shredded
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9×13-inch pan with nonstick cooking spray.
Step 3 –In a large bowl, add the yellow cake mix and 3 teaspoons of the pumpkin pie spice and stir together.
Step 4 –Add the butter and the egg and mix with an electric mixer until mixture becomes stiff like cookie dough.
Step 5 –Transfer the cake mixture to the prepared pan and evenly press the dough into the pan using a silicone spatula.
Step 6 –In a medium bowl, add the condensed milk, the pumpkin purée, and the remaining pumpkin spice, and whisk together until smooth.
Step 7 –Pour the pumpkin mixture on top of the cake mixture in the prepared pan.
Step 8 –On top of the pumpkin mixture, evenly layer (in this specific order) the pecans, the dried cranberries, the white chocolate chips, the dark chocolate chips, and the coconut.
Step 9 –Use a fork to lightly press the coconut layer down into the pumpkin mixture.
Step 10 –Bake until the coconut is dark golden-brown and the center is firm, about 35-40 minutes.
Step 11 –Transfer the baking pan from the oven and place it on a wire rack to cool before cutting, at least 20 minutes.
Step 12 –Slice and serve.
