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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, topped with whipped topping, cinnamon, and crushed gingersnaps for a bakery-style bar you can slice clean.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

For graham crust
  • 2 cup graham cracker crumbs
  • 0.3333333333 cup sugar
  • 6 tbsp butter melted
For 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
For topping
  • whipped topping (Cool Whip) remaining whipped topping
  • cinnamon for dusting
  • gingersnap cookies crushed

Equipment

  • 1 sheet pan

Method
 

Chill and set the graham crust
  1. Press the graham cracker crumbs mixed with sugar and melted butter into a 9x13 pan, making an even layer. Refrigerate for 20 minutes to set, until firm.
Make the pumpkin cream cheese layer
  1. Beat the softened cream cheese until smooth, with no lumps. Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then beat until fully combined.
  2. Fold in 2/3 of the thawed whipped topping until the mixture is light and evenly streak-free. This should look fluffy and cohesive.
  3. Spread the pumpkin cream cheese layer over the chilled crust in an even layer. Smooth the top so it reaches the edges.
Finish and chill
  1. Spread the remaining whipped topping over the pumpkin layer to cover it completely. Smooth it to a uniform thickness.
  2. Dust the top with cinnamon and scatter crushed gingersnap cookies across the surface. Use a gentle, even hand so every slice gets topping.
  3. Refrigerate for 4 hours or overnight until firm enough to slice clean. The bars should hold their shape when lifted.
  4. Cut into bars and serve chilled. Wipe the knife between cuts for neat edges.

Notes

Pro tip: For the cleanest slices, chill long enough for the whipped layer to firm up, and use a sharp knife (wipe between cuts). Store covered in the refrigerator up to 4 days. Freezing is not recommended because the whipped topping can weep when thawed. For a lighter option, use reduced-fat cream cheese and half-sweetened powdered sugar for less sweetness without changing the no-bake method.