Ingredients
Equipment
Method
Make the crust
- Press the graham cracker crumbs and melted butter into a 9x9-inch pan and bake 8 minutes at 350°F, until set and lightly fragrant. You should see the crust hold together when pressed.
Mix the filling
- Beat the cream cheese and sugar until smooth, then add the pumpkin puree, eggs, pumpkin pie spice, and vanilla and mix until fully combined. The batter should look thick and glossy with no cream cheese streaks.
- Pour the filling over the baked crust and spread it into an even layer. The surface should be level with a uniform color.
Bake and chill
- Bake 35 minutes at 350°F until the center is set and the edges look firm. It should jiggle only slightly when you tap the pan.
- Chill for 4 hours before slicing and serving. The bars should feel firm throughout for clean cuts.
- Serve with whipped cream. Add a small dollop on each bar right before eating for the best texture.
Notes
Pro tip: chill fully for clean, sharp cuts—once cool, refrigerate until the center is firm. Store covered in the refrigerator for up to 4 days. Freezing is yes: freeze individual bars in a single layer, then transfer to a container for up to 2 months; thaw in the fridge overnight. For a lighter option, use reduced-fat cream cheese and expect a slightly softer texture.