Pumpkin Dream Bars have luscious layers of pumpkin, cream cheese and gingersnap crust. This easy to make dessert is packed with pumpkin flavor.
The layers of this decadent no bake dessert recipe make this recipe absolutely delicious. Each bite is the best combination of flavors. This is one of the best pumpkin desserts and we make it every year.
You might also like No Bake Pumpkin Pie Recipe and Pumpkin Bars Recipe if you have leftover pumpkin.
Table of contents
Why We Love This Recipe
It’s packed with so many wonderful layers that each bite is amazing. You get a little bit of pumpkin, pudding and cream cheese layer in every bite.
The entire recipe is effortless to put together and perfect for Thanksgiving, fall or anytime!
Ingredients
Crust
- Gingersnap Cookie Crumbs. Use a food processor and turn them into fine crumbs to make the best crust.
- Butter. The melted butter combines with the cookie crumbs for a luscious crust.
Pudding Layer
- Vanilla Pudding Mix. Don’t follow the pudding instructions. You just need the pudding mix to combine with the pumpkin.
- Pure Pumpkin Puree. Make sure to buy plain pumpkin and not pumpkin pie filling.
- Milk. I like to use whole milk, but you can use what you prefer.
Cream Cheese Layer
- Cream Cheese. Soften the cream cheese at room temperature to make it easier to combine.
- Powdered Sugar. Sift the powdered sugar to remove lumps.
- Vanilla Extract. Pure vanilla extract is best.
- Whipped Topping. You can use Cool Whip or Homemade Whipped Cream Recipe.
Topping
- Chopped Pecans. Feel free to omit the nuts if you don’t care for them.
Scroll to the bottom and get the entire ingredients.
Additions and Substitutions
- Graham Crackers. If you do not like gingersnaps, substitute graham cracker crumbs instead.
- Oreo Crumbs. This is another great option for the crust.
- Nuts. You can use any type of nuts you prefer. Walnuts would also be great.
Step By Step Instructions
Step 1 – Prepare the pan. Line an 8X8 square baking pan with parchment paper.
Step 2. Get out a large mixing bowl. Combine the gingersnap cookie crumbs and melted butter. You can crush the cookies using a food processor. If you don’t have one, just place the cookies inside a ziplock bag and crush with a rolling pin.
Step 3. Spread the cookie mixture into the baking dish and evenly press into the bottom. Then place in the freezer for 20-30 minutes while you make the other layers.
Step 4. Whisk together the pudding mix and milk. Then stir in the pumpkin purée. Place in the fridge for 10-15 minutes to thicken.
Step 5. You will need a separate mixing bowl. Beat the cream cheese until light and fluffy. Then add the powdered sugar, pumpkin purée, vanilla extract and pumpkin pie spice. Fold in the Cool Whip.
Step 6. Start assembling the layers. Spread the cream cheese layer on top of the cookie crust.
Step 7. Then top with the pudding layers. Finally, top with the remaining cool whip. Then place in the fridge for at least 4 hours before serving. When ready to serve, remove from the pan and top with nuts.
Serving Suggestion
Cut into squares and serve with extra nuts and chopped gingersnaps if you prefer. You can also top with mini chocolate chips.
Storage
Refrigerate the leftovers in an airtight container to ensure freshness. The bars will last up to 5 days in the fridge.
Pro Tips
- Line the pan. If you line the pan with parchment paper, it’s easy to lift out and cut the bars.
- Freeze the crust. It’s important to allow the crust ample time in the freezer before adding the first layer.
- Allow to set. The bars need at least 4 hours to set before serving. I prefer to leave them overnight in the fridge.
- Make in advance. This is the perfect holiday dessert to make ahead of time.
- Room temperature cream cheese. Allow to soften at room temperature to make it easier to combine.
More Pumpkin Recipes
- Pumpkin Roll Recipe
- Dulce De Leche Pumpkin Pie
- Pumpkin Pie Cupcake Recipe
- Easy Classic Pumpkin Pie Recipe
- Pumpkin chocolate chip cookies
Go ahead and try this! I think you will be hooked. Please let me know what you think in the comment section.
Pumpkin Dream Bars
Ingredients
For the Crust:
- 1 1/2 cup Gingersnap Cookie Crumbs
- 5 Tbsp Melted Butter
For the Pudding Layer:
- 1 box Vanilla Pudding Mix 3.4 oz
- 1/2 cup Pure Pumpkin Puree
- 1 cup Milk
For the Cream Cheese Layer:
- 1 pkg Cream Cheese room temperature (8 oz)
- 1/2 cup Powdered Sugar
- 1/4 cup Pure Pumpkin Puree
- 1/2 tsp Vanilla Extract
- 1/2 tsp Pumpkin Pie Spice
- 8 oz Whipped Topping Cool Whip, divided
Topping:
- Chopped Pecans
Instructions
- Line an 8X8 baking pan with parchment paper.
For the Crust:
- In a mixing bowl, combine the gingersnap cookie crumbs and melted butter.
- Press this mixture into the bottom of the pan evenly.
- Then place in the freezer for 20-30 minutes while you prepare the other layers.
For the Pudding Layer:
- In a mixing bowl, mix together the milk with the pudding mix until combined. Then stir in the pumpkin purée.
- Refrigerate for 10-15 minutes to allow the pudding to thicken.
For the Cream Cheese Layer:
- In a separate mixing bowl, beat the cream cheese until light and fluffy.
- Add in the powdered sugar, pumpkin purée, vanilla extract and pumpkin pie spice until well combined.
- Then fold in 1 cup of the Cool Whip and reserve the remaining for the topping.
Assemble the Bars:
- Spread the cream cheese layer on top of the prepared crust.
- Then top with the pudding layer.
- Finally top with the remaining cool whip and refrigerate the bars for at least 4 hours before serving.
- When serving, top with the chopped pecans, carefully remove from the pan, slice and enjoy!
