Ingredients
Equipment
Method
Make and chill the graham crust
- Press the graham crust mixture into a 9x13 pan and refrigerate for 20 minutes to set. The crust should look compact and slightly firm around the edges.
Mix the pumpkin cream cheese layer
- Beat the cream cheese until smooth, then add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla. Mix just until evenly combined with no visible lumps.
- Fold in 2/3 of the whipped topping until the mixture is light and thick. You should see soft streaks disappear as the mixture becomes uniform.
Assemble and top
- Spread the pumpkin cream cheese layer over the chilled crust. Smooth the surface so it reaches the pan corners.
- Spread the remaining whipped topping over the pumpkin layer. Cover the whole surface for an even, fluffy top.
- Dust with cinnamon and scatter crushed gingersnap cookies. Add them right before chilling so the topping stays fresh-looking.
Chill, slice, and serve
- Refrigerate for 4 hours or overnight until firm. The bars should hold their shape when you gently tug the edge.
- Cut into bars and serve chilled. Use clean strokes so the layers stay distinct.
Notes
Pro tip: soften the cream cheese fully before mixing so the pumpkin layer stays silky. Refrigerate leftovers up to 4 days; for best texture, keep chilled in a sealed container. Freezing is not recommended because whipped topping can soften once thawed. If you want a lighter version, use reduced-fat cream cheese (same amount) and full-fat whipped topping for closer sliceable results.