No-Bake Pumpkin Cream Cheese Dessert Bars

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
½ cup packed brown sugar
½ cup (113 g) melted butter
½ tsp cinnamon

Cream Cheese Layer

8 oz (225 g) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream or whipped topping

Pumpkin Layer

1 can (15 oz / 425 g) pumpkin purée
½ cup brown sugar
4 oz (115 g) cream cheese, softened
1 tsp cinnamon
½ tsp ground ginger
¼ tsp nutmeg
¼ tsp cloves
1 tsp vanilla
1 box (3.4 oz / 96 g) instant vanilla pudding mix
1 cup cold milk

Topping

1½–2 cups whipped cream
¼ cup brown sugar or crushed graham crackers
Extra cinnamon, optional

Quick Method

Make the crust: Mix graham crumbs, brown sugar, cinnamon and melted butter. Press firmly into a 9×13-inch (23×33 cm) dish. Chill for 15 minutes.
Cream layer: Beat softened cream cheese, powdered sugar and vanilla until smooth. Fold in 1 cup whipped cream. Spread over the crust.
Pumpkin layer: Whisk pumpkin, brown sugar, cream cheese, spices and vanilla until smooth.
Add the dry instant pudding mix, then gradually whisk in the cold milk until thick and creamy.
Spread the pumpkin mixture evenly over the cream-cheese layer.
Top: Spread whipped cream over the pumpkin layer.
Sprinkle with brown sugar/graham crumbs and a little cinnamon.
Chill for at least 4 hours, preferably overnight. Cut into squares and serve cold.

Nut & Allergen Info

Nuts: None required
Peanuts: None
Eggs: None required
Dairy: Yes — cream cheese, butter, milk, whipped cream
Gluten: Yes, if using regular graham crackers
Soy: May be present in pudding mix or whipped topping
Coconut: Not required

Approx. Nutrition — Per Bar

Based on 12 servings:

Calories: ~400–450 kcal
Protein: ~5–7 g
Carbohydrates: ~50–55 g
Fat: ~20–24 g
Sugar: ~35–40 g
Fiber: ~2–3 g

Q&A

Can I make it ahead?
Yes. Refrigerate overnight for the best texture.

Can I use homemade whipped cream?
Yes. Use well-chilled heavy cream whipped with a little powdered sugar.

Can I use pumpkin pie filling?
It’s better to use plain pumpkin purée so you can control the sugar and spices.

How long does it keep?
Store covered in the refrigerator for about 3–4 days.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.