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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, topped with whipped topping and gingersnap crumbs. Chill until firm for clean bar slices and warm cinnamon-spice flavor in every bite.
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Prep Time 25 minutes
chilling 4 hours 20 minutes
Total Time 4 hours 45 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.33 cup sugar
  • 6 tbsp melted butter Use melted butter for easy pressing into the pan.
Pumpkin cream cheese layer
  • 8 oz cream cheese Softened for smooth mixing.
  • 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
  • whipped topping (Cool Whip) Remaining whipped topping from the thawed 8 oz, for the top layer.
  • cinnamon For dusting the top.
  • crushed gingersnap cookies For scattering over the top.

Equipment

  • 1 9x13 pan
  • 1 electric hand mixer

Method
 

Chill and set the graham crust
  1. Press graham crust mixture (graham cracker crumbs, sugar, and melted butter) firmly into a 9x13 pan, then refrigerate for 20 minutes to set.
  2. Confirm the crust looks compact and slightly firm before continuing.
Make the pumpkin cream cheese layer
  1. Beat cream cheese with an electric hand mixer until smooth.
  2. Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then mix until thick and evenly combined.
  3. Fold in 2/3 of the whipped topping (Cool Whip) until no streaks remain.
  4. Spread the pumpkin cream cheese layer over the chilled crust in an even layer.
Top and chill
  1. Spread the remaining whipped topping (Cool Whip) over the pumpkin layer.
  2. Dust the top with cinnamon and scatter crushed gingersnap cookies.
  3. Refrigerate for 4 hours or overnight until firm, then cut into bars.

Notes

Pro tip: Chill the crust for the full 20 minutes so the pumpkin layer won’t seep. Refrigerate bars covered for up to 4 days; freezer yes—freeze in a single layer, then wrap tightly, for up to 1 month. For a dairy-light option, use reduced-fat cream cheese and a dairy-free whipped topping (texture may be slightly softer, so freeze briefly before slicing if needed).