Go Back

No Bake Pumpkin Dream Bars

No bake pumpkin dream bars with a buttery graham cracker crust and a fluffy cream cheese pumpkin layer. Chill until firm for clean-cut bars topped with whipped topping, cinnamon, and crushed gingersnaps.
Print Recipe Pin Recipe
Prep Time 25 minutes
chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

graham crust
  • 2 cup graham cracker crumbs
  • 0.33 cup sugar
  • 6 tbsp melted butter
pumpkin cream cheese layer
  • 8 oz cream cheese softened
  • 1 cup pumpkin puree
  • 1 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 8 oz whipped topping (Cool Whip) thawed, divided
topping
  • 1 cup whipped topping (Cool Whip) remaining
  • 1 tsp cinnamon for dusting
  • 0.75 cup crushed gingersnap cookies for scattering

Equipment

  • 1 sheet pan
  • 1 9x13 baking pan

Method
 

Make the graham crust
  1. Press graham cracker crumbs, sugar, and melted butter into a 9x13 pan and press firmly into an even layer. Refrigerate for 20 minutes to set.
Mix the pumpkin cream cheese layer
  1. Beat cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla and beat until fully combined.
  2. Fold in 2/3 of the whipped topping until no streaks remain. Spread the pumpkin cream cheese layer over the chilled crust.
Finish and chill
  1. Spread the remaining whipped topping over the pumpkin layer. Dust with cinnamon and scatter crushed gingersnap cookies.
  2. Refrigerate for 4 hours or overnight until firm. Cut into bars and serve.

Notes

Pro tip: press the crust in firmly and chill the crust before adding the filling so the bars cut cleanly. Refrigerate leftovers in an airtight container for up to 4 days; freeze the bars (best within 2 months) for make-ahead convenience. For a lighter option, use low-fat cream cheese and reduced-sugar powdered sugar if desired.