If you love cozy, fall-inspired desserts that are both rich and irresistibly delicious, you’re going to flip for this Pumpkin Gooey Bars with Chocolate Chips and Coconut Recipe. It’s that perfect combo of creamy pumpkin goodness with melty chocolate chips and a delightful coconut crunch on top. I started making these bars when I wanted a festive treat that wasn’t just your typical pumpkin pie and ended up with a fan-freaking-tastic dessert everyone in my family now requests on repeat!
Why You’ll Love This Recipe
- Perfect Fall Flavors: The pumpkin butter combined with warm spices creates a cozy autumn vibe in every bite.
- Gloriously Gooey Texture: These bars stay soft and slightly jiggly in the middle, just the way pumpkin desserts should be.
- Easy Yet Impressive: No fancy techniques required—this recipe is straightforward but wow-worthy.
- Family Favorite: My crew goes crazy for the combo of chocolate chips and coconut—it’s like a hug on a plate.
Ingredients You’ll Need
The magic here starts with simple pantry staples that come together beautifully. The graham cracker crust adds a buttery base, while pumpkin butter is my secret shortcut for deep pumpkin flavor without the fuss of cooking pumpkin puree and spices yourself.
- Graham cracker crumbs: A classic for that buttery, crunchy crust that holds everything together perfectly.
- Unsalted butter: Melted to bind the crust and lend richness—don’t skip using unsalted so you control the saltiness.
- Cream cheese: Softened and whipped for creamy texture and tangy balance to the sweet pumpkin.
- Pumpkin butter: This is easier than canned pumpkin plus added spices, giving the filling a deep pumpkin flavor.
- Brown sugar: Adds sweetness with that molasses hint that pairs so nicely with pumpkin.
- Eggs: They hold the filling together while keeping it luscious.
- Vanilla extract: For warmth and depth of flavor.
- Cinnamon: A pumpkin classic spice to make the bars smell and taste like fall.
- Salt: The pinch of salt wakes up the sweetness and enhances all the flavors.
- Freshly grated nutmeg: Just a pinch adds a lovely spicy note that’s hard to beat.
- Dark chocolate chips: Melty pockets of bittersweet chocolate that elevate the bars to dessert-star status.
- Unsweetened flaked coconut: Adds a toasty, chewy crunch on top that pairs amazingly with the gooey pumpkin underneath.
Variations
I love tweaking this Pumpkin Gooey Bars with Chocolate Chips and Coconut Recipe depending on what’s in my pantry or who I’m serving. Feel free to make it your own—you’ll be surprised how little twists can turn this into something entirely different but equally delicious.
- Nutty Addition: I sometimes sprinkle chopped pecans or walnuts on top with the coconut for extra crunch and warmth.
- White Chocolate Swap: Replacing dark chocolate chips with white chocolate gives a sweeter, creamier bar; my kids love this version.
- Gluten-Free: Use gluten-free graham cracker crumbs or almond flour crust if you need to keep it gluten-free.
- Spice it Up: Add a dash of ground ginger or cloves to the filling for a spicier kick that pairs beautifully with pumpkin.
How to Make Pumpkin Gooey Bars with Chocolate Chips and Coconut Recipe
Step 1: Press the Buttery Graham Cracker Crust
Start by preheating your oven to 350°F and spraying a 9×13 inch pan with nonstick spray (this saves sticky cleanup later). In a large bowl, stir together your graham cracker crumbs and melted butter until everything is evenly moistened. This is your crust base, so press it firmly and evenly into the bottom of the pan—don’t be shy squeezing it down because this helps everything hold together later. I find using the bottom of a flat glass or measuring cup is perfect for this job!
Step 2: Whip Up the Creamy Pumpkin Filling
Using an electric mixer, beat the softened cream cheese until it’s silky smooth—no lumps allowed! Then mix in your pumpkin butter, brown sugar, eggs, vanilla, cinnamon, salt, and freshly grated nutmeg. I like to beat this on medium speed until it’s fully combined and luxuriously creamy. This filling is where all the flavor happens, so make sure you don’t rush this step. Once smooth, pour it evenly over your prepared crust.
Step 3: Chocolate and Coconut Layer Magic
Sprinkle the dark chocolate chips generously on top of the pumpkin layer and pop the pan in the oven for 20 minutes. After that, pull the bars out and immediately sprinkle the coconut evenly over the top. Return to the oven and bake for another 20 to 30 minutes, until the coconut is golden brown and the center of the bars has just a tiny bit of jiggle. This jiggle is key—it means your bars will be gooey and tender, not dry or overbaked. Let them cool completely before slicing; trust me, this cooling step helps set everything just right.
Step 4: Chill, Slice, and Serve
My favorite trick is to make these bars a day ahead, store them in the fridge, and slice just before serving. The bars firm up beautifully this way, making neat squares with molten chocolate pockets and a crisp coconut top. While they’re great at room temp, chilling intensifies the flavors and makes slicing easier. They’re so good you might just find your family sneaking bites straight from the pan!
Pro Tips for Making Pumpkin Gooey Bars with Chocolate Chips and Coconut Recipe
- Use Room Temperature Cream Cheese: It beats up smoother and blends better with the pumpkin butter for that perfect creamy filling.
- Don’t Overbake the Center: The tiniest bit of jiggle in the middle signals gooey is just right—catching that window keeps these bars heavenly moist.
- Press Crust Firmly: I discovered this trick after my bars fell apart once—pressing the crust down tight helps maintain shape and texture.
- Cool Completely Before Slicing: Cooling solidifies the bars and makes slicing cleaner and easier, so be patient—it’s worth it!
How to Serve Pumpkin Gooey Bars with Chocolate Chips and Coconut Recipe
Garnishes
I love a simple dusting of powdered sugar or a dollop of lightly whipped cream on top of these bars when serving. Sometimes, I sprinkle a few extra toasted coconut flakes or chocolate shavings for a little extra flair and texture. The coconut adds such a nice chewy contrast to the gooey pumpkin and melty chocolate—it’s my favorite final touch.
Side Dishes
These bars shine as a dessert on their own but pair beautifully with a hot cup of spiced chai tea or coffee to complement the pumpkin spice flavor. For a fun brunch twist, serve alongside cinnamon-spiced baked apples or warm maple-glazed sweet potatoes—the flavors marry so well!
Creative Ways to Present
When I serve these for parties or special occasions, I like to cut them into bite-sized squares and arrange them on a rustic wooden board with fresh cranberries and sprigs of rosemary for a festive seasonal display. They also look gorgeous topped with a scoop of vanilla bean ice cream for a comforting treat that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin gooey bars tightly wrapped or in an airtight container in the fridge. They keep their texture and flavor for up to 5 days, and honestly, the flavors deepen after a day, so leftovers taste amazing chilled right out of the fridge.
Freezing
Freezing works great too! I like to cut the bars into squares, wrap each one tightly in plastic wrap, then freeze them in a zip-top bag. When I want a treat, I just thaw at room temperature or warm slightly in the microwave for 20 seconds—perfect for quick indulgence without sacrificing texture.
Reheating
To reheat, I pop a bar in the microwave for about 15-20 seconds—it perks up the chocolate and soft pumpkin filling beautifully without making it soggy. Just keep an eye on it so it doesn’t get too hot or dry out. Alternatively, a few minutes in a warm oven at 300°F works well for a slightly toasted top and melty middle.
FAQs
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Can I use canned pumpkin instead of pumpkin butter for this recipe?
Yes, you can substitute canned pumpkin for pumpkin butter, but keep in mind pumpkin butter is already sweetened and spiced, which adds more flavor. If you use canned pumpkin, you might want to increase the spices like cinnamon and nutmeg a bit, and possibly add a little extra sugar to balance the taste.
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How do I know when the bars are done baking?
Look for the coconut topping to be golden brown and the center of the bars to still have a tiny bit of jiggle when you gently shake the pan. The edges should be set and slightly pulling away from the pan. This ensures your bars stay gooey and don’t get dry.
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Can I make these bars dairy-free?
You can try using dairy-free cream cheese and butter substitutes, but results may vary. Coconut butter or plant-based cream cheese alternatives work well, but keep in mind the texture might be slightly different. Also, double-check that your chocolate chips are dairy-free.
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What’s the best way to cut these bars cleanly?
Chill the bars completely before cutting. Use a sharp knife wiped clean between each cut to prevent sticking and help you get nice, clean squares. I like to warm the knife blade under hot water and dry it for especially clean slices.
Final Thoughts
I absolutely love how this Pumpkin Gooey Bars with Chocolate Chips and Coconut Recipe turns out every single time—gooey, sweet, and full of autumn goodness. When I first made it, I was surprised at how easy it was to get such a special dessert on the table without hours of fuss. My family goes crazy for these bars, and I hope you’ll enjoy making and sharing them just as much as I do. Whether for a holiday treat or a cozy weeknight dessert, they’re a keeper you’ll want to make again and again.
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Pumpkin Gooey Bars with Chocolate Chips and Coconut Recipe
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 15 minutes
- Yield: 16 to 20 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Gooey Bars are a decadent treat combining a buttery graham cracker crust, a creamy pumpkin and cream cheese filling, and a rich topping of dark chocolate chips and toasted coconut. Perfectly spiced with cinnamon, nutmeg, and vanilla, these bars are baked to a gooey perfection and make an ideal dessert for fall or any special occasion.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 8 tablespoons unsalted butter, melted
Filling
- 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
Topping
- 1 1/2 cups dark chocolate chips
- 1 1/2 cups unsweetened, flaked coconut
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a 9×13 inch baking dish thoroughly with nonstick spray to ensure easy removal of the bars after baking.
- Make the Crust: In a large bowl, mix together the graham cracker crumbs and melted butter until the crumbs are evenly moistened. Press this mixture firmly and evenly into the bottom of the prepared baking dish, creating a solid crust layer.
- Prepare the Filling: In the bowl of an electric mixer, beat the softened cream cheese until smooth and creamy. Add the pumpkin butter, brown sugar, eggs, vanilla extract, cinnamon, salt, and freshly grated nutmeg. Beat on medium speed until the mixture is well combined, creamy, and lump-free.
- Assemble and Initial Bake: Pour the prepared pumpkin cream cheese filling evenly over the graham cracker crust in the baking dish. Sprinkle the dark chocolate chips evenly across the top. Place the dish in the oven and bake for 20 minutes.
- Add Coconut and Finish Baking: Remove the baking dish from the oven and evenly sprinkle the unsweetened flaked coconut on top of the chocolate chips. 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 set but still slightly jiggly when shaken gently.
- Cool and Serve: Allow the bars to cool completely at room temperature, then refrigerate for at least 2 hours to fully set. Slice into 16 to 20 bars and serve chilled or at room temperature. Store any leftovers in the refrigerator.
Notes
- For best slicing, chill the bars overnight to allow them to firm up completely.
- Ensure the cream cheese is properly softened before mixing to avoid lumps in the filling.
- The center should still be slightly jiggly when baked; it will firm up as it cools.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days.
- If desired, substitute pumpkin butter with homemade or canned pumpkin puree mixed with some sweetener and spices.
Nutrition
- Serving Size: 1 bar (assuming 20 bars)
- Calories: 260
- Sugar: 19g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
