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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. Chilled until firm, then topped with whipped topping, cinnamon, and crushed gingersnap cookies for a layered, sliceable dessert.
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Prep Time 25 minutes
chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.333 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
  • remaining whipped topping
  • cinnamon
  • crushed gingersnap cookies

Equipment

  • 1 sheet pan

Method
 

Make and chill the graham crust
  1. Press the graham crust mixture into a 9x13 pan, using firm pressure to make an even layer, then refrigerate 20 minutes to set.
  2. Keep the crust chilled while you make the filling so the layer stays firm and sliceable.
Make the pumpkin cream cheese layer
  1. Beat the cream cheese until smooth, scraping the bowl as needed for no lumps.
  2. Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then beat until the mixture looks uniform and creamy.
  3. Fold in 2/3 of the whipped topping until no streaks remain.
  4. Spread the pumpkin cream cheese layer over the chilled crust and smooth the top.
Add topping and chill until firm
  1. Spread the remaining whipped topping over the pumpkin layer to cover the surface evenly.
  2. Dust with cinnamon and scatter crushed gingersnap cookies across the top.
  3. Refrigerate 4 hours or overnight until firm to allow clean bar cuts.
  4. Cut into bars and serve chilled.

Notes

Pro tip: for the neatest slices, wipe your knife between cuts and chill longer if your room is warm. Store covered in the refrigerator up to 4 days; freeze bars for up to 2 months. For a lighter swap, use reduced-fat cream cheese while keeping the same whipped topping amount for structure.