Description
Creamy Pumpkin Dream Bars are a delightful fall treat featuring a buttery graham cracker crust, a rich pumpkin cheesecake layer, and a light whipped topping, perfect for any autumn gathering.
Ingredients
- For the graham cracker crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the pumpkin cheesecake layer:
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 8 oz whipped topping, thawed, divided
- For the topping:
- 1/2 teaspoon ground cinnamon
- 1/3 cup crushed gingersnap cookies
- 2 tablespoons chopped pecans (optional)
Instructions
- Prepare the pan: Line a 9-by-13-inch baking pan with parchment paper, leaving extra paper over the edges for easy removal.
- Make the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly moistened.
- Press the crust: Transfer the mixture into the prepared pan. Press firmly and evenly into the bottom using the back of a measuring cup.
- Chill the crust: Refrigerate for 20–30 minutes to help the crust become firm.
- Beat the cream cheese: In a large mixing bowl, beat softened cream cheese until smooth and creamy, with no lumps.
- Add the pumpkin: Mix in pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract. Beat until smooth and fully combined.
- Fold in the whipped topping: Gently fold about two-thirds of the whipped topping into the pumpkin mixture using a spatula. Mix until light and fluffy.
- Spread the pumpkin layer: Remove the crust from the refrigerator. Spread the pumpkin cheesecake mixture evenly over the chilled crust.
- Add the topping: Carefully spread the remaining whipped topping over the pumpkin layer.
- Decorate: Sprinkle the top with ground cinnamon, crushed gingersnap cookies, and chopped pecans if desired.
- Chill until firm: Cover the pan and refrigerate for at least 4 hours, preferably overnight, until the layers are completely set.
- Slice and serve: Lift the dessert out using the parchment paper. Cut into squares with a clean, warm knife and serve chilled.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Make sure the cream cheese is softened before mixing to prevent lumps.
- Fold the whipped topping gently to maintain a light, fluffy texture.
- Press the crust firmly so the bars hold together when sliced.
- For cleaner cuts, refrigerate overnight and wipe the knife between slices.
- Use gingersnap crumbs for extra warmth and a delicious spiced crunch.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg