Description
Pumpkin Cream Cheese Bars feature a graham cracker crust, smooth pumpkin filling, and a creamy topping for the perfect fall dessert.
Ingredients
For the crust:
1 3/4 cups graham cracker crumbs (about 10–12 whole crackers)
1/2 cup salted butter, melted
2 Tbsp powdered sugar
For the pumpkin filling:
4 tsp cold water
1 tsp gelatin
4 oz cream cheese
1/2 cup powdered sugar
3/4 cup pumpkin puree
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/8 tsp cloves
1 pinch salt
1 tsp pure vanilla extract
3/4 cup whipping cream
For the cream cheese whipped topping:
4 oz cream cheese
3 Tbsp powdered sugar
2/3 cup whipping cream
1/4 cup chopped toasted pecans
Instructions
- Preheat your oven to 350°F. Line an 8×8-inch square baking dish with parchment paper and set aside.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and powdered sugar until well combined. Press this mixture firmly into the bottom and partway up the sides of the prepared baking dish.
- Bake the crust in the preheated oven for about 10–12 minutes, or until it just begins to change color. Then remove and set aside to cool completely.
- In a small saucepan, place the cold water and sprinkle the gelatin on top. Set aside for about 10 minutes to bloom, then heat gently while whisking until fully dissolved.
- Meanwhile, in a large bowl, beat the 4 oz cream cheese and 1/2 cup powdered sugar until smooth. Add pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt, and vanilla; beat again until well blended.
- Add the dissolved gelatin mixture to the pumpkin mixture and beat until fully incorporated.
- In a separate bowl, beat 3/4 cup whipping cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture in three additions.
- Spread the filling evenly over the cooled crust. Cover and refrigerate while you prepare the topping.
- For the topping, beat 4 oz cream cheese and 3 Tbsp powdered sugar until smooth. Gradually add 2/3 cup whipping cream and beat until stiff peaks form.
- Spread the topping over the pumpkin layer. Cover and chill the bars for 4–6 hours or until fully set. Just before serving, sprinkle with toasted pecans.
Notes
Use full-fat block cream cheese for best texture.
Chill bars for at least 4 hours to ensure they set properly.
Fold whipped cream gently to maintain fluffiness.
Toast pecans beforehand for extra flavor.
- Prep Time: 5 hours
- Cook Time: 10 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 bar
- Calories: ~275
- Sugar: ~15g
- Carbohydrates: ~22g
- Protein: ~3g