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No Bake Pumpkin Dream Bars

No bake pumpkin dream bars with a golden graham cracker crust and a fluffy cream cheese pumpkin layer. Chilled until firm, then topped with whipped topping, cinnamon, and crushed gingersnaps for a spiced finish.
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Prep Time 25 minutes
Chilling 4 hours
Total Time 4 hours 25 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 285
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
  • 0.333 cup whipped topping (Cool Whip) remaining whipped topping
  • 0.5 tsp cinnamon for dusting
  • 0.333 cup crushed gingersnap cookies

Equipment

  • 1 sheet pan

Method
 

Make and chill the graham crust
  1. Press graham cracker crumbs, sugar, and melted butter into a 9x13 pan to form an even crust layer, then refrigerate for 20 minutes to set, looking for it to firm up and hold shape.
Prepare the pumpkin cream cheese layer
  1. Beat the softened cream cheese until smooth, scraping the sides as needed for a lump-free texture.
  2. Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then beat until fully combined and creamy.
  3. Fold in 2/3 of the thawed whipped topping until the mixture is light and uniform with no streaks.
  4. Spread the pumpkin cream cheese layer over the chilled crust in an even thickness, using gentle pressure to seal it to the edges.
Finish and chill
  1. Spread the remaining whipped topping over the pumpkin layer so it covers the surface completely.
  2. Dust the top lightly with cinnamon for visible specks across the surface.
  3. Scatter crushed gingersnap cookies over the top, leaving some contrast so the crumbs stand out.
  4. Refrigerate for 4 hours or overnight until firm enough to slice cleanly, looking for a set center with no jiggle.
  5. Cut into bars and serve, using a sharp knife and wiping between cuts for neat edges.

Notes

For the cleanest bars, refrigerate long enough to fully firm (overnight is best) and use a warm knife with quick wipes between slices. Store covered in the refrigerator up to 4 days; freezing is not recommended for best whipped-topping texture. For a lighter option, use low-fat cream cheese and a reduced-sugar powdered sugar (flavor will be slightly less sweet but still spiced).