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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, finished with whipped topping, cinnamon, and gingersnap crumbs. Chill until firm for clean, sliceable bars with a sweet spiced flavor in every bite.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 0.33 cup sugar
  • 6 tbsp melted butter melted, then cooled slightly
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
  • 0.33 cup whipped topping remaining whipped topping
  • 0.25 tsp cinnamon for dusting
  • crushed gingersnap cookies

Equipment

  • 1 9x13 pan

Method
 

Make and chill the crust
  1. Mix graham cracker crumbs, sugar, and melted butter until evenly moistened, then press firmly into a 9x13 pan. Refrigerate for 20 minutes to set.
Make the pumpkin cream cheese layer
  1. Beat the cream cheese until smooth, then mix in pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla until fully combined.
  2. Fold in 2/3 of the whipped topping (Cool Whip) until no streaks remain.
  3. Spread the pumpkin cream cheese layer over the chilled crust, smoothing to an even layer.
  4. Spread the remaining whipped topping over the pumpkin layer.
Finish and chill
  1. Dust the top with cinnamon and scatter crushed gingersnap cookies across the surface.
  2. Refrigerate for 4 hours or overnight until firm.
Serve
  1. Cut into bars and serve chilled for the best slice and texture.

Notes

Pro tip: Press the graham crust firmly and chill it long enough so the bars slice cleanly. Store covered in the refrigerator up to 4 days; freeze is not recommended because the whipped topping can weep after thawing. For a lower-sugar option, use a reduced-sugar powdered sugar blend while keeping the same amounts of pumpkin pie spice and vanilla.