Description
These Pumpkin Gooey Bars combine a buttery graham cracker crust with a creamy pumpkin-infused cream cheese filling, topped with melted dark chocolate chips and toasted coconut. Perfectly spiced with cinnamon, nutmeg, and vanilla, these bars bake to a soft, slightly gooey texture that’s irresistible. Ideal for fall gatherings or anytime you crave a rich, autumn-inspired dessert.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 8 tablespoons unsalted butter, melted
Filling
- 1 8-ounce block cream cheese, softened
- ¾ cup pumpkin butter
- ½ cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- pinch freshly grated nutmeg
Topping
- 1 ½ cups dark chocolate chips
- 1 ½ cups unsweetened, flaked coconut
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350 degrees F. Lightly spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Make the Crust: In a large bowl, mix together the graham cracker crumbs and melted butter until the crumbs are moistened. Evenly press this mixture into the bottom of the prepared baking dish to form a solid crust layer.
- Prepare the Filling: Place the softened cream cheese in the bowl of an electric mixer and beat until smooth and creamy. Add the pumpkin butter, brown sugar, eggs, vanilla extract, cinnamon, salt, and freshly grated nutmeg. Mix on medium speed until fully combined and smooth with no lumps remaining. Pour the pumpkin cream cheese filling evenly over the graham cracker crust.
- Add Chocolate and Bake: Sprinkle the dark chocolate chips evenly over the filling. Bake in the preheated oven for 20 minutes.
- Add Coconut and Finish Baking: Remove the baking dish from the oven and sprinkle the flaked coconut evenly over the top. Return the dish to the oven and bake for an additional 20 to 30 minutes, or until the coconut is golden and the center of the bars is mostly set but still just slightly jiggly.
- Cool and Serve: Allow the bars to cool completely in the pan. For best results, refrigerate them overnight before slicing to help them firm up. Serve chilled or at room temperature. Store leftovers in the refrigerator.
Notes
- Be sure the cream cheese is softened to room temperature for smooth mixing without lumps.
- Using pumpkin butter adds concentrated pumpkin flavor; canned pumpkin puree is not a direct substitute.
- Do not overbake; the filling should remain slightly jiggly in the center when removed from the oven.
- These bars store well in the refrigerator and actually taste better after chilling overnight.
- You can substitute semi-sweet chocolate chips if preferred instead of dark chocolate.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
