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
Units
Scale
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
