This Pumpkin Bars recipe is the ultimate autumn dessert for sharing. It is easy to make and tastes even BETTER than pumpkin pie!
These pumpkin bars feature a graham cracker crust and a substantial layer of homemade whipped cream for frosting! Everyone will be asking you for the recipe.
Tonia’s Notes
There is a local gift shop that I’ve been going to since I was a child that has a cafe with some of the best desserts. One of them is pumpkin bars. After enjoying them at the cafe for several years, I decided to make my own recipe so that I can have them whenever I want.
How To Make
Graham Cracker Crust
Put the graham cracker crumbs, sugar, and melted butter in a bowl and stir until the graham cracker crumbs are moistened. Press the mixture into a 9×13-inch pan and set aside.
Pumpkin Batter
Beat the softened cream cheese until smooth. Beat in the sugar. Scrape the bowl. Add the eggs and mix well. Mix in the pumpkin puree and vanilla. Add the flour, cinnamon, baking soda, nutmeg and ginger. Mix well.
Bake Bars
Pour the pumpkin mixture onto the graham cracker crust. Bake at 375˚F for 33-38 minutes. Remove from the oven, place on a cooling rack to allow the bars to cool completely at room temperature.
Recipe Tips
- How many graham crackers do I need to make a crust? This recipe calls for 2 cups of graham cracker crumbs for a 9×13-inch pan. One sleeve of graham crackers typically has 9 full sheets of crackers in it and makes about 1 1/4 cups of graham cracker crumbs. So you’ll need about 15 graham cracker sheets to make 2 cups of crumbs.
- Why beat the cream cheese separately? Beating the cream cheese separately allows other ingredients, especially liquids, to combine smoothly with the cream cheese. When you try to combine cream cheese and a liquid ingredient without beating the cream cheese first, the cream cheese will form little clumps that are almost impossible to beat out.
- Can I make these bars in another size pan? Yes, you could make them in other pans but you'll have to adjust the baking time depending on the size of the pan. To make them in a muffin pan, it will only take 20-25 minutes to bake them. If you use two 9-inch square pans, the crust and the pumpkin layer will be thinner. Using two 8-inch square pans is closer in size to one 9×13 inch pan.
Make Ahead and Storage
- Make Ahead: Bake the bars, allow them to cool, frost the bars and then cover and store them in the fridge.
- Storage: Cover and store in the fridge for 3-4 days.
- Freezer: Place the bars in the freezer uncovered to allow the whipped cream to harden. Then, wrap tightly with plastic wrap followed by aluminum foil. Store in the freezer for up to a month.
More Pumpkin Recipes
It’s the season for pumpkin desserts! Here are a few to try next.
Pumpkin Bars
Video
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs
- ½ cup granulated sugar
- 6 tablespoon butter melted
Pumpkin Layer:
- (2) 8 ounce blocks cream cheese softened
- 2 cups granulated sugar
- 4 large eggs lightly beaten
- 1 cup pumpkin puree
- 2 teaspoon vanilla
- ¼ cup flour
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
Topping:
- 4 cups whipped cream
- 2 teaspoon ground cinnamon
Instructions
Graham Cracker Crust:
- Stir together graham cracker crumbs, sugar, and melted butter.
- Press into a 9×13 inch pan and set aside.
Pumpkin Layer:
- Beat the softened cream cheese until smooth.
- Beat in the sugar.
- Scrape the bowl. Add the eggs and mix well.
- Mix in the pumpkin puree and vanilla.
- Add the flour, cinnamon, baking soda, nutmeg and ginger. Mix well.
- Pour the pumpkin mixture onto the graham cracker crust.
- Bake at 375˚F for 33-38 minutes.
- Remove from the oven, place on a cooling rack to allow the bars to cool completely at room temperature.
Topping:
- Top with whipped cream (find my recipe here) and sprinkle with cinnamon
- Store in the fridge.
Notes
Nutrition
Natalie Duimstra says
I just made this recipe tonight. I let them cool to room Temperature after cooking and when I cut slices the pumpkin was kind of runny I’m curious if you have any thoughts of why it didn’t set? Maybe it will be better tomorrow after it cools in the fridge?
Tonia says
I don’t think mine was runny. Maybe it needed to bake longer? Hopefully it will set up more in the fridge.
Trish says
Best pumpkin dessert out there!! Have had several times and can’t wait to have it again)
Toia says
Mmm! These look delicious! I’m gonna have to try this for my family. I just wish I could spread the calories consumed at the holidays out the whole year!
Tonia says
I totally agree! There’s just so much good food during the holidays!