These dreamy Lower Sugar Pumpkin Magic Bars are made with layers of shortbread, pumpkin pie filling, and topped with semi-sweet and milk chocolate style baking chips, crunchy pecans, and unsweetened coconut in a homemade caramel sauce. They are perfect for holiday gatherings and made without added sugars.
1: Preheat the oven to the required temperature (not specified in the post).
2: Prepare the shortbread layer by mixing almond flour, coconut flour, melted butter, honey, vanilla, and salt until combined.
3: Press the shortbread mixture into the bottom of a baking dish.
4: For the pumpkin pie filling, mix together pumpkin puree, maple syrup, coconut sugar, cinnamon, pumpkin pie spice, and egg until smooth.
5: Pour the pumpkin filling over the shortbread layer.
6: In a saucepan, prepare the caramel by mixing coconut milk, coconut sugar, maple syrup, arrowroot starch, vanilla extract, and sea salt. Cook until thickened.
7: Drizzle the caramel mixture over the pumpkin filling.
8: Sprinkle pecan pieces, shredded coconut, and more chocolate chips on top.
9: Bake in the oven (baking time specified: 30 minutes) until set.
10: Allow to cool before cutting into bars.
