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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 bar slices, then finish with cinnamon and crushed gingersnap crumbs.
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Prep Time 25 minutes
chilling 4 minutes
Total Time 29 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.33 cup sugar
  • 6 tbsp butter melted
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
  • cinnamon to dust
  • gingersnap cookies crushed

Equipment

  • 1 sheet pan

Method
 

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

Notes

For the cleanest slices, let the bars set chilled the full 4 hours (or overnight) before cutting. Store covered in the refrigerator up to 4 days; freeze unfrosted? Freezing isn’t recommended because the whipped topping can weep after thawing. For a lighter option, use low-fat cream cheese and a reduced-sugar powdered sugar blend if you want less sweetness.