Introducing one of my longtime favorites: pumpkin gooey bars.
If you loved the pumpkin dream cake I shared before, get ready for another seasonal favorite. These pumpkin gooey bars are a must-make: a crunchy graham crust, a soft, gooey pumpkin center and a crisp, toasty topping of coconut and chocolate. They’re simple, addictive and always a crowd pleaser.
With Thanksgiving right around the corner, I’ve been planning menus and ordering turkeys — and these bars are definitely on the list. They’re the kind of dessert people ask about again and again. I’ve made them for holiday spreads, cookie trays and cookie boxes, and each time they disappear fast.
These bars remind me of seven layer bars, but they’re somehow better: the graham-cracker-like crust gives just the right crunch, while the pumpkin filling is rich and custardy—almost cheesecake-like but much more tender. The pumpkin layer isn’t overly spiced, so the flavor stays balanced and comforting.
Why you’ll love them
On top of the custardy pumpkin layer, flaked coconut toasts and chocolate chips melt into pockets of richness. The result is a mix of textures—crisp, gooey and tender—and flavors that feel indulgent without being overwhelming. These bars are wonderful served slightly chilled or at room temperature, and they keep well in the fridge.
Pumpkin Gooey Bars
Pumpkin Gooey Bars
16
to 20 bars (or more!)
25 mins
50 mins
2 hrs
3 hrs 15 mins
Ingredients
- 2 cups graham cracker crumbs
- 8 tablespoons unsalted butter, melted
- 1 8-ounce block cream cheese, softened
- 3/4 cup pumpkin butter
- 1/2 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Pinch freshly grated nutmeg
- 1 1/2 cups dark chocolate chips
- 1 1/2 cups unsweetened flaked coconut
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
- In a large bowl, stir together the graham crumbs and melted butter until moistened. Press the mixture firmly into the bottom of the prepared baking dish to form a crust.
- In the bowl of an electric mixer, beat the cream cheese until smooth. Add the pumpkin butter, brown sugar, eggs, vanilla, cinnamon, salt and nutmeg. Beat on medium speed until the mixture is creamy and no lumps remain. Pour the pumpkin mixture over the graham crust and spread evenly.
- Sprinkle the chocolate chips over the pumpkin layer. Bake for 20 minutes, then remove and evenly sprinkle the flaked coconut on top. Return to the oven and bake another 20 to 30 minutes, until the coconut is golden and the center is mostly set with a slight jiggle.
- Let cool completely. These are great made a day ahead and stored in the fridge before slicing. They keep well refrigerated but can also sit out for serving.
Notes
These bars make me so happy—give them a try and see why they’re a holiday favorite.