Pumpkin Bars with Graham Cracker Crust

Picture this: buttery graham cracker crust meeting velvety pumpkin filling, topped with cream cheese frosting that melts in your mouth. These pumpkin bars with graham cracker crust are autumn’s answer to cheesecake, delivering cozy spice-filled flavors in every bite.

Whether you’re hosting Thanksgiving dinner or craving a weeknight treat, this recipe transforms simple pantry staples into bakery-worthy magic in under an hour. Just like our popular [apple crumble bars], these pumpkin bars disappear fast!

What Are Pumpkin Bars with Graham Cracker Crust?

Ever wondered why the best desserts have “bars” in their name? It’s because cutting them means more corner pieces for everyone! These pumpkin bars with graham cracker crust combine everything you love about pumpkin pie—the warm spices, creamy texture, and that irresistible pumpkin flavor—but in a portable, fork-optional format.

They say the way to anyone’s heart is through their stomach, and one bite of these golden beauties proves it true. Trust me, once you make these, they’ll become your go-to fall dessert!

Why You’ll Love This Pumpkin Bars with Graham Cracker Crust

The Perfect Fall Dessert in Bar Form

These pumpkin bars deliver all the comfort of traditional pumpkin pie without the fuss of rolling pie dough. The graham cracker crust provides a buttery, slightly sweet foundation that perfectly complements the spiced pumpkin filling. Each layer works in harmony—crispy bottom, creamy middle, and tangy frosting on top.

Budget-Friendly Baking at Its Best

Making pumpkin bars with graham cracker crust at home costs a fraction of what you’d pay at a bakery. A can of pumpkin puree, a box of graham crackers, and basic baking staples create enough bars to feed a crowd. You’ll spend less than $10 on ingredients but get dessert that tastes like a million bucks.

Customizable and Crowd-Pleasing

The cream cheese frosting adds luxurious tanginess that cuts through the sweetness beautifully. Want to make it extra special? Add chopped pecans to the crust or swirl caramel into the filling. These bars are as versatile as our [chocolate chip cookie bars], making them perfect for customizing to your taste. Ready to experience fall baking at its finest? Let’s get started!

How to Make Pumpkin Bars with Graham Cracker Crust

Quick Overview

These pumpkin bars with graham cracker crust are surprisingly simple to make, requiring just three main components: a buttery crust, spiced pumpkin filling, and cream cheese frosting. The bars deliver rich, warming flavors with cinnamon, ginger, and nutmeg dancing through every bite. The graham cracker base stays crisp even under the moist filling, creating that perfect textural contrast.

Time Breakdown:

Prep Time: 15 minutes
Bake Time: 35-40 minutes
Cooling Time: 2 hours
Frosting Time: 10 minutes
Total Time: 3 hours

Key Ingredients for Pumpkin Bars with Graham Cracker Crust

For the Graham Cracker Crust:

2 cups graham cracker crumbs (about 16 full crackers)
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 teaspoon salt

For the Pumpkin Filling:

1 can (15 oz) pure pumpkin puree
3 large eggs
3/4 cup granulated sugar
1/2 cup brown sugar, packed
1 cup evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 teaspoon vanilla extract

For the Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream

Step-by-Step Instructions

Step 1: Prepare Your Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later. This overhang acts as handles, making it simple to lift the entire batch out once cooled. Lightly spray the parchment with cooking spray to prevent any sticking.

Step 2: Make the Graham Cracker Crust

In a medium bowl, combine graham cracker crumbs, sugar, and salt. Pour melted butter over the mixture and stir with a fork until all crumbs are evenly moistened. The mixture should look like wet sand and clump together when pressed. Pour the mixture into your prepared pan and press firmly into an even layer using the bottom of a measuring cup. Make sure to press into the corners and edges.

Step 3: Pre-Bake the Crust

Bake the crust for 8-10 minutes until lightly golden and fragrant. This pre-baking step ensures your crust stays crispy and doesn’t get soggy from the pumpkin filling. Remove from the oven and set aside while you prepare the filling. Keep the oven on.

Step 4: Prepare the Pumpkin Filling

In a large mixing bowl, whisk together the pumpkin puree, eggs, granulated sugar, and brown sugar until smooth and well combined. Add the evaporated milk and vanilla extract, whisking until fully incorporated. The mixture should be smooth with no lumps.

Step 5: Add the Spices

Add cinnamon, ginger, nutmeg, cloves, and salt to the pumpkin mixture. Whisk vigorously for about 30 seconds to ensure the spices are evenly distributed throughout. The filling should be aromatic with warm spice scents filling your kitchen.

Step 6: Bake the Bars

Pour the pumpkin filling over the pre-baked graham cracker crust, spreading it evenly to the edges. Carefully transfer the pan to the oven and bake for 35-40 minutes. The bars are done when the edges are set but the center still has a slight jiggle—like a cheesecake. Don’t overbake, as the filling will continue to set as it cools.

Step 7: Cool Completely

Remove the pan from the oven and place it on a wire rack. Let the bars cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours. This chilling time is crucial for achieving clean cuts and the perfect texture.

Step 8: Make the Cream Cheese Frosting

While the bars chill, prepare your frosting. In a large bowl, beat softened cream cheese and butter together using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract and heavy cream, then beat on high speed for 2-3 minutes until light and fluffy.

Step 9: Frost and Serve

Once the pumpkin bars are completely chilled, spread the cream cheese frosting evenly over the top using an offset spatula. For clean cuts, wipe your knife with a damp cloth between each slice. Cut into 24 bars and serve chilled.

What to Serve Pumpkin Bars with Graham Cracker Crust With

These pumpkin bars shine alongside a steaming cup of spiced chai latte or pumpkin spice coffee. The warm spices in the beverage echo the flavors in the bars beautifully.

For a dessert spread, pair them with vanilla ice cream or freshly whipped cream for an extra indulgent treat. The cold, creamy addition contrasts wonderfully with the spiced pumpkin.

Include them on your Thanksgiving dessert table alongside pecan pie and apple crisp. Their bar format makes them easy to grab and enjoy while mingling with guests.

Serve with a cheese plate featuring sharp cheddar and candied pecans for a sophisticated autumn snack platter. The savory-sweet combination creates an unexpected but delightful pairing.

Top Tips for Perfecting Pumpkin Bars with Graham Cracker Crust

Use Pure Pumpkin Puree, Not Pie Filling

Always choose 100% pure pumpkin puree, not pumpkin pie filling which contains added sugars and spices. Using pie filling will make your bars overly sweet and throw off the spice balance. Check the ingredient label—it should list only pumpkin.

Don’t Skip the Pre-Bake

Pre-baking the graham cracker crust for 8-10 minutes creates a barrier that prevents sogginess. This step ensures your crust stays crisp and provides that satisfying crunch when you bite through the layers.

Room Temperature Ingredients Matter

Make sure your cream cheese and butter are properly softened before making the frosting. Cold ingredients create lumpy frosting that’s difficult to spread. Leave them at room temperature for 30-60 minutes before using.

Test for Doneness Carefully

The bars are done when the edges are set and puffed slightly, but the center still jiggles like Jello when gently shaken. Overbaking creates a dry, cracked surface. Remember, they’ll continue setting as they cool.

Chill Before Cutting

Patience is key! Chilling the bars for at least 2 hours (or overnight) before cutting ensures clean slices and proper texture. Cutting warm bars results in messy, crumbly pieces.

Customize Your Spices

Feel free to adjust spices to your preference. Love ginger? Add an extra 1/2 teaspoon. Not a fan of cloves? Leave them out. The beauty of homemade baking is making it your own.

Storing and Reheating Tips

Store leftover pumpkin bars with graham cracker crust in an airtight container in the refrigerator for up to 5 days. The cream cheese frosting requires cold storage, so never leave these bars at room temperature for more than 2 hours.

For longer storage, freeze the bars before frosting. Wrap individual bars tightly in plastic wrap, then place them in a freezer-safe container or bag. They’ll keep frozen for up to 3 months. Thaw overnight in the refrigerator, then frost before serving.

If you’ve already frosted the bars, you can still freeze them, though the frosting texture may change slightly upon thawing. Place bars on a baking sheet and freeze until solid, then wrap individually and store in a freezer bag.

These bars taste best served chilled straight from the refrigerator. The cold temperature keeps the frosting firm and the bars slice cleanly. No reheating is necessary—in fact, warming them would melt the frosting.

For parties, remove bars from the refrigerator about 10 minutes before serving to take the chill off slightly. This brings out the flavors more while keeping the texture intact.

Frequently Asked Questions

Can I make pumpkin bars with graham cracker crust ahead of time?

Absolutely! These bars are perfect make-ahead desserts. Bake the bars up to 2 days in advance, refrigerate them unfrosted, then add the cream cheese frosting on the day you plan to serve. You can also freeze unfrosted bars for up to 3 months.

Why is my graham cracker crust soggy?

A soggy crust usually happens when you skip the pre-baking step or don’t press the crust firmly enough. Always pre-bake the crust for 8-10 minutes and press it down firmly using the bottom of a measuring cup to create a compact, moisture-resistant base.

Can I use a different crust for pumpkin bars?

Yes! While graham cracker crust is traditional, you can substitute crushed gingersnaps, vanilla wafers, or even Oreos for a different flavor profile. Use the same measurements and follow the same method for pressing and pre-baking.

Do pumpkin bars need to be refrigerated?

Yes, because of the cream cheese frosting and the custard-like pumpkin filling, these bars must be refrigerated. Store them in an airtight container in the fridge for up to 5 days to maintain food safety and optimal texture.

How do I get clean cuts when slicing pumpkin bars?

The secret is chilling the bars completely before cutting and wiping your knife clean between each slice. Use a large, sharp knife dipped in hot water, wipe it dry, then make your cut. Repeat this process for each slice.

Can I make these bars without frosting?

Definitely! The bars are delicious on their own or with a simple dusting of powdered sugar. You could also top them with whipped cream just before serving for a lighter alternative to cream cheese frosting.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is 100% plain pumpkin with no added ingredients. Pumpkin pie filling contains added sugars, spices, and sometimes thickeners. Always use pure pumpkin puree for this recipe to control the sweetness and spice levels.

Can I double this recipe?

Yes, but you’ll need to bake the doubled batch in two 9×13-inch pans rather than one larger pan. Baking time should remain the same, but always check for doneness by looking for set edges with a slightly jiggly center.

Nutrition Information

Nutrient	Amount Per Serving
Serving Size	1 bar (1/24 of recipe)
Calories	215
Total Fat	10g
Saturated Fat	6g
Cholesterol	45mg
Sodium	180mg
Total Carbohydrates	29g
Dietary Fiber	1g
Sugars	22g
Protein	3g
Vitamin A	85% DV
Calcium	6% DV
Iron	4% DV

Nutritional values are approximate and may vary based on specific ingredients used.

Additional Tips for Success

Make It Extra Special: Sprinkle the frosted bars with crushed graham crackers, a dusting of cinnamon, or chopped candied pecans for added texture and visual appeal. You can also drizzle with salted caramel sauce for an Instagram-worthy presentation.

Flavor Variations: Add 1/2 cup of chocolate chips to the pumpkin filling for a chocolate-pumpkin twist, or fold in 1/2 cup of chopped pecans for added crunch. Some bakers love adding a tablespoon of bourbon or rum extract to the filling for depth.

Gluten-Free Option: Use gluten-free graham crackers to make these bars celiac-friendly. The recipe works exactly the same way with no other modifications needed.

Lighter Version: Substitute half the evaporated milk with unsweetened almond milk, and use reduced-fat cream cheese in the frosting. While the texture will be slightly different, the bars will still be delicious with fewer calories.

Presentation Ideas: Cut the bars into smaller squares for parties, or use cookie cutters to create fun shapes like leaves or pumpkins. Serve on a rustic wooden board with fall decorations for a stunning dessert display.

These pumpkin bars with graham cracker crust truly are the perfect fall dessert—easy to make, impressive to serve, and absolutely delicious to eat. The combination of textures and flavors creates something magical that everyone will love. Whether you’re a seasoned baker or just starting out, this recipe delivers bakery-quality results every single time. Happy baking!