Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened to room temperature
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 8 ounces whipped topping (like Cool Whip) or stabilized whipped cream
Instructions
- In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture looks like wet sand. Press the mixture firmly and evenly into the bottom of an 8×8 inch baking pan lined with parchment paper. Place the pan in the freezer to set while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese until it is completely smooth and free of lumps. This is easiest to do with a hand mixer or a stand mixer on medium speed.
- Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Continue beating until the mixture is fully combined and silky. Be sure to scrape down the sides of the bowl to ensure every bit of pumpkin is incorporated.
- Gently fold in the whipped topping using a rubber spatula. Use a slow, circular motion to keep the mixture light and airy. Avoid over-mixing, as this can cause the filling to lose its volume and become too soft.
- Remove the crust from the freezer and spread the pumpkin filling over the top in an even layer. Smooth the surface with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the bars are firm enough to slice.
- Cook Time: 4 hours 20 minutes
- Diet: Vegetarian, Gluten-Free Option