Description
These Pumpkin Pie Dessert Bars feature a buttery graham cracker crust, a creamy cheesecake layer, rich pumpkin pie filling, and a fluffy whipped topping. They’re the perfect make-ahead fall dessert for Thanksgiving, Christmas, potlucks, and holiday gatherings.
Ingredients
For the Graham Cracker Crust:
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
2 tablespoons granulated sugar
Pinch of salt
For the Cream Cheese Layer:
8 ounces cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
For the Pumpkin Filling:
1 (15-ounce) can pumpkin puree
8 ounces cream cheese, softened
1/2 cup brown sugar
2 large eggs
1/2 cup heavy cream
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
For the Whipped Topping:
1 1/2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
For Garnish:
Chopped walnuts or pecans
Ground cinnamon
Pumpkin pie spice
Instructions
1. Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. Mix the graham cracker crumbs, melted butter, sugar, and salt until combined. Press firmly into the prepared pan and bake for 8 to 10 minutes. Cool slightly.
3. Beat the cream cheese, powdered sugar, and vanilla until smooth, then spread evenly over the cooled crust.
4. In a large bowl, beat together the pumpkin puree, softened cream cheese, brown sugar, eggs, heavy cream, vanilla, pumpkin pie spice, cinnamon, nutmeg, and salt until smooth.
5. Spread the pumpkin mixture evenly over the cream cheese layer.
6. Bake for 35 to 40 minutes, or until the center is just set. Cool completely, then refrigerate for at least 4 hours or overnight.
7. Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
8. Spread the whipped topping evenly over the chilled pumpkin layer.
9. Sprinkle with chopped walnuts or pecans and a dusting of cinnamon or pumpkin pie spice.
10. Slice into bars and serve chilled.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Room-temperature cream cheese creates the smoothest layers.
Chill overnight for the best texture and clean slices.
Slice with a warm knife, wiping the blade clean between cuts.
Store refrigerated for up to 5 days or freeze individual bars for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 345
- Sugar: 23g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 92mg