Toffee Pumpkin Bars

Lynnda Cloutier


This is a seasonal favorite for all pumpkin and toffee lovers. Source unknown


★★★★★ 1 vote



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1 recipe ginger crumb crust, recipe follows
1 can pumpkin, 15 oz
¾ cup packed brown sugar
1 tsp. ground cinnamon
¾ tsp. ground ginger
½ tsp. salt
¼ tsp. ground cloves
4 eggs, lightly beaten
1 ½ cups half and half or light cream
½ cup toffee pieces (such as a heath bar, broken up)
½ cup chopped pecans, toasted
caramel flavor ice cream topping, optional

How to Make Toffee Pumpkin Bars


  • 11. Preheat oven to 375. Line a 13 x 9 inch baking pan with foil, extending foil over edges of pan. Lightly grease foil. Press the ginger crumb crust evenly and firmly onto bottom of prepared pan. Set aside.
  • 22. For filling, in large bowl, mix pumpkin, brown sugar, cinnamon, ginger, salt and cloves. Add eggs; beat lightly with fork til mixed. Gradually add half and half; stir just til mixed. Pour filling into crust.
  • 33. Bake for 40 to 45 minutes or til knife inserted near center comes out clean. Sprinkle top with toffee pieces and pecans. Cool in pan on wire rack.
  • 44. Using edges of foil lift uncut bars out of pan. Cut into bars. Cover and chill within 2 hours. If desired, drizzle with caramel topping just before serving. Makes 32 bars.
  • 55. Ginger Crumb Crust: In medium bowl, mix 2 cups crushed gingersnaps, about 35 cookies. ¼ cup sugar and ¼ cup flour. Add ½ cup melted butter and stir til well mixed. To store, put bars in single layer in airtight container. Cover and store in refrigerator for up to 2 days. Do not freeze.

Printable Recipe Card

About Toffee Pumpkin Bars

Course/Dish: Cookies

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