Pumpkin Dream Bars
Pumpkin Dream Bars have luscious layers of pumpkin, cream cheese and gingersnap crust. This easy to make dessert is packed with pumpkin flavor.
Servings: 12
Calories: 247kcal
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!
Nutrition
Calories: 247kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 201mg | Potassium: 157mg | Fiber: 1g | Sugar: 14g | Vitamin A: 2829IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 1mg
