Pumpkin Lush Bars Recipe
If you love creamy pumpkin desserts but don’t want to fuss with pie crust, this Pumpkin Lush Bars Recipe is your new fall favorite—no-bake, layered, and absolutely party-ready.
These pumpkin dessert bars are a cool, creamy twist on classic pumpkin pie: buttery graham cracker crust on the bottom, silky cream cheese, a spiced pumpkin layer, and fluffy whipped topping on top. I’m a 50-year-old mom who’s hosted more Thanksgivings than I can count, and I’ll tell you this: whenever these pumpkin layered bars show up on the table, nobody asks about the pie. They just ask for seconds.
I reach for this pumpkin cream cheese dessert when:
- The oven’s already full of turkey and casseroles
- I need an easy pumpkin recipe that can be made ahead
- I want something that feels a little lighter than pie after a big meal
It’s a no bake pumpkin dessert (aside from an optional quick bake for the crust), which means less stress, fewer dishes, and a guaranteed crowd-pleasing fall dessert recipe.
Why You’ll Love This Pumpkin Lush Bars Recipe
- No oven needed (mostly) – The layers are fully no-bake, and the graham cracker crust can be chilled instead of baked if you’re short on oven space.
- Perfect for holidays and potlucks – These holiday dessert bars slice neatly and travel well, making them ideal for Friendsgiving, work parties, or family gatherings.
- Creamy, light texture – The combination of cream cheese, pumpkin, and whipped topping gives these creamy pumpkin bars a cloud-like texture that feels lighter than pie.
- Make-ahead friendly – This layered pumpkin dessert actually tastes better after chilling for a few hours, so you can make it the day before Thanksgiving.
- Simple pantry ingredients – Canned pumpkin, graham crackers, cream cheese, pudding mix, and spices—you might already have most of what you need.
- Easier than pumpkin pie – No rolling dough, no worrying about soggy crust, just press, mix, and layer.
- Customizable for different diets – With simple swaps, you can create gluten-free pumpkin lush bars or a slightly lighter version with less sugar.
- Kid and adult approved – Looks fancy enough for guests, but the flavors are familiar and comforting for picky eaters.
Ingredients for Pumpkin Lush Bars
Here’s everything you need to make these pumpkin dessert bars. I’ll break it down by layer so it’s easier to organize as you prep.
Graham Cracker Crust
- 2 cups graham cracker crumbs (about 14–16 full sheets; regular or cinnamon)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
Tips:
- Use a food processor for even, sandy crumbs, or place crackers in a zip-top bag and crush with a rolling pin.
- Honey Maid or store-brand grahams both work well; use cinnamon grahams for extra pumpkin spice dessert flavor.
Cream Cheese Layer
- 8 ounces cream cheese, softened to room temperature (full-fat for best texture)
- 1 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup whipped topping (like Cool Whip), thawed
Tips:
- Philadelphia cream cheese tends to give the smoothest texture, but any good-quality brand is fine.
- Let cream cheese sit out 30–45 minutes; cold cream cheese will turn lumpy fast.
Pumpkin Pudding Layer
- 1 (15-ounce) can pure pumpkin puree (not pumpkin pie filling)
- 2 (3.4-ounce) boxes instant vanilla pudding mix
- 2 1/2 cups cold whole milk (or 2%; avoid non-dairy milk here—it doesn’t always set well)
- 1/2 cup brown sugar, packed
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional, for a stronger spice profile)
- 1 teaspoon pure vanilla extract
Tips:
- If you have pumpkin pie spice, you can use 2–2 1/2 teaspoons in place of the individual spices.
- Libby’s pumpkin puree has a nice thick texture, but any brand labeled “pure pumpkin” works.
Whipped Topping & Garnish
- 2 1/2–3 cups whipped topping, thawed (Cool Whip or similar)
- Ground cinnamon or pumpkin pie spice, for dusting on top
- Optional garnish: crushed graham crackers, chopped pecans, or a drizzle of caramel sauce
How to Make Pumpkin Lush Bars
These pumpkin layered bars come together in four simple layers. Take your time with the spreading so you get those pretty, distinct stripes when you cut into them.
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Prep your pan
- Lightly grease a 9×13-inch baking dish or spray with nonstick spray.
- For cleaner slices, line the bottom with parchment paper, leaving a little overhang so you can lift the bars out later.
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Make the graham cracker crust
- In a medium bowl, stir together graham cracker crumbs, sugar, and cinnamon.
- Pour in the melted butter and mix until the crumbs are evenly moistened and look like wet sand.
- Press the mixture firmly into the bottom of the pan using the bottom of a measuring cup or glass.
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Chill (or bake) the crust
- For a true no bake pumpkin dessert, chill the crust in the refrigerator for at least 30 minutes while you prep the layers.
- For a slightly firmer crust, you can bake it at 350°F for 8–10 minutes, then cool completely before adding the cream cheese. Both methods work; baking just makes it a bit sturdier.
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Beat the cream cheese layer
- In a mixing bowl, beat the softened cream cheese with a hand mixer until very smooth, about 1–2 minutes.
- Add powdered sugar and vanilla and beat again until fluffy and no lumps remain.
- Fold in 1 cup of whipped topping gently with a spatula until combined.
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Spread the cream cheese layer
- Gently spread the cream cheese mixture over the cooled or chilled crust.
- Go slowly and use an offset spatula or the back of a spoon; try not to pull up the crust as you spread.
- Chill in the fridge while you make the pumpkin layer (10–15 minutes helps it firm up a bit).
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Whisk the pumpkin pudding layer
- In a large bowl, add the instant vanilla pudding mix and cold milk. Whisk for about 2 minutes until it starts to thicken.
- Whisk in the pumpkin puree, brown sugar, spices, and vanilla until smooth and fully combined. The mixture should be thick but still spreadable.
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Layer the pumpkin mixture
- Carefully spoon the pumpkin pudding mixture over the cream cheese layer.
- Spread it all the way to the edges, making sure the cream cheese layer stays in place underneath.
- If the pumpkin layer seems runny, give it a few extra minutes in the bowl to thicken before spreading.
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Add the final whipped topping layer
- Gently spread 2 1/2–3 cups whipped topping over the pumpkin layer.
- Use light strokes so the layers don’t mix. This is where patience pays off for those pretty stacked holiday dessert bars.
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Chill thoroughly
- Cover the pan tightly with plastic wrap or foil.
- Refrigerate for at least 4 hours, or overnight if you can. Chilling helps the layers set and makes cleaner slices.
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Garnish and serve
- Just before serving, dust the top with a little cinnamon or pumpkin pie spice.
- Sprinkle with crushed graham crackers, chopped pecans, or drizzle with caramel sauce if you like.
- Cut into squares with a sharp knife, wiping the knife between cuts for neat edges.
Servings & Timing
- Yield: About 15–18 pumpkin lush bars, depending on how big you cut them
- Prep Time: 25–30 minutes
- Chill Time: Minimum 4 hours (overnight is even better)
- Total Time: About 4 1/2–5 hours, mostly hands-off chilling
For a big Thanksgiving buffet, I usually cut them into smaller squares so folks can grab a piece alongside other desserts.
Easy Variations & Flavor Twists
- Gluten-Free Pumpkin Lush Bars – Use gluten-free graham crackers for the crust and check that your whipped topping and pudding are gluten-free.
- Pumpkin Pecan Crunch – Stir 1/2–3/4 cup finely chopped toasted pecans into the graham cracker crust for a nutty base.
- Extra Spiced Pumpkin Dessert Bars – Add an extra 1/2 teaspoon pumpkin pie spice to the pumpkin layer for more warming flavor.
- Lightened-Up Version – Use reduced-fat cream cheese, light whipped topping, and 2% milk for a slightly lighter treat (texture stays surprisingly close).
- Gingersnap Crust – Swap some or all of the graham crumbs with crushed gingersnaps for a sharper, spicy crust.
- Caramel Pumpkin Lush – Drizzle salted caramel sauce over the pumpkin layer before adding the whipped topping for a richer, dessert-bar-meets-cheesecake vibe.
Storage, Freezing & Make-Ahead Tips
These whipped topping dessert bars were made for planning ahead, which is exactly what most of us need during fall and holiday season.
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Refrigerator:
- Cover the pan tightly and store in the fridge for up to 4 days.
- The crust stays fairly firm, and the layers hold nicely, especially by day 2.
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Freezer:
- For longer storage, freeze the pan (well wrapped) for up to 1 month.
- You can also freeze individual squares on a baking sheet, then wrap and store them in a container. They’re actually delicious slightly frozen, like a pumpkin icebox dessert.
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Thawing:
- If fully frozen, thaw in the fridge overnight.
- Avoid thawing at room temperature for too long—the whipped topping and cream cheese layer can soften unevenly.
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Make-Ahead Strategy:
- Make the entire pan up to 24 hours before serving; this is my usual Thanksgiving routine.
- If you’re more than 24 hours out, assemble and freeze, then thaw in the fridge the day before you plan to serve. Garnish right before bringing them to the table.
Recipe Notes from My Kitchen
- Chilling is not optional. I know it’s tempting to sneak a square early, but these pumpkin lush bars really need a good chill so the layers can set. If you try to cut them too soon, they’ll taste great but look a bit messy.
- Use cold milk for the pudding. Room-temperature milk sets more slowly and can leave the pumpkin layer too soft. Straight-from-the-fridge milk works best for instant pudding.
- Taste your pumpkin layer. Before spreading, give the pumpkin mixture a taste and adjust the spices or sweetness. Some canned pumpkin brands are milder; a pinch more cinnamon or brown sugar can make a big difference.
- Don’t fear the cool whip. I love homemade whipped cream, but for this recipe, stabilized whipped topping holds up better over a couple of days and keeps those layers neat.
- Small squares go a long way. These creamy pumpkin bars are rich, so cut smaller pieces, especially if you’re serving other desserts. People can always come back for a second. And they usually do.
I tested this recipe with both a fully no-bake crust and a briefly baked crust; my family was split, which tells me both options are winners. If you like a little extra crunch, go with the baked version.
Pumpkin Lush Bars Recipe FAQs
Can I use pumpkin pie filling instead of pumpkin puree?
No—pumpkin pie filling is already sweetened and spiced, which can throw off both the flavor and texture. Stick with pure pumpkin puree for these pumpkin dessert bars.
Can I make these pumpkin lush bars without whipped topping?
You can use homemade stabilized whipped cream instead (whipped cream beaten with a little powdered sugar), but regular unsweetened whipped cream alone will deflate faster and won’t hold layers as well.
Why is my pumpkin layer runny or too soft?
Usually, this means the pudding didn’t have enough time to thicken, or the milk measurement was off. Make sure to use instant pudding, measure the milk carefully, and whisk for the full 2 minutes before adding pumpkin.
How do I get clean slices?
Chill the bars overnight, then use a sharp knife to cut, wiping the blade clean between each slice. For extra neat lines, you can even pop the pan in the freezer for 20–30 minutes before cutting.
Can I halve the recipe?
Yes, you can make a half batch in an 8×8 or 9×9 pan. Just cut all ingredients in half and keep the chilling time about the same.
What if I don’t have graham crackers?
You can use crushed vanilla wafers, Biscoff cookies, or gingersnaps. Just keep the total crumb amount around 2 cups and adjust the sugar slightly depending on how sweet your cookies are.
Are these pumpkin layered bars very sweet?
They’re sweet, but not over-the-top. The tangy cream cheese balances the pumpkin and whipped topping. If you’re sensitive to sweetness, you can reduce the powdered sugar in the cream cheese layer to 3/4 cup.
Can I add nuts or chocolate chips?
Absolutely. Chopped pecans, walnuts, or mini chocolate chips can be sprinkled between layers or on top as garnish for extra crunch and flavor.
Final Thoughts
This Pumpkin Lush Bars Recipe is the kind of fall dessert that quietly steals the show—cool and creamy, full of pumpkin spice flavor, and mercifully easy to put together when the rest of your menu feels like a lot.
If you try these pumpkin lush bars, I’d love to hear how they went for you—leave a comment, tell me if you served them for Thanksgiving or a cozy Sunday dinner, and share any fun twists you added. And if you’re planning a full fall dessert spread, these bars pair beautifully with apple crisp, pecan treats, or a simple vanilla ice cream for a sweet, relaxed holiday table.
Pumpkin Lush Bars
Ingredients
- 2 cups graham cracker crumbs about 14–16 full sheets; regular or cinnamon
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon for crust
- 1/2 cup unsalted butter melted and slightly cooled
- 8 ounces cream cheese softened to room temperature, full-fat for best texture
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract divided, for cream cheese and pumpkin layers
- 3 1/2-4 cups whipped topping thawed; such as Cool Whip, divided (1 cup for cream cheese layer, 2 1/2–3 cups for top layer)
- 1 can pure pumpkin puree 15 ounces; not pumpkin pie filling
- 2 boxes instant vanilla pudding mix 3.4 ounces each
- 2 1/2 cups whole milk cold; 2% also works, avoid non-dairy milk
- 1/2 cup brown sugar packed
- 1 1/2 teaspoons ground cinnamon for pumpkin layer
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves optional, for stronger spice flavor
- ground cinnamon or pumpkin pie spice for dusting on top
- crushed graham crackers optional, for garnish
- chopped pecans optional, for garnish
- caramel sauce optional, for drizzling on top
- nonstick cooking spray or butter for greasing the pan
- parchment paper optional, for lining the pan
Instructions
- Lightly grease a 9x13-inch baking dish with nonstick spray or butter. For cleaner slices, line the bottom with parchment paper, leaving some overhang on the sides to lift the bars out later.nonstick cooking spray or butter, parchment paper
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and 1/2 teaspoon ground cinnamon. Pour in the melted butter and mix until the crumbs are evenly moistened and the mixture resembles wet sand.2 cups graham cracker crumbs, 1/4 cup granulated sugar, 1/2 teaspoon ground cinnamon, 1/2 cup unsalted butter
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup or glass. For a no-bake version, refrigerate the crust for at least 30 minutes while you prepare the layers. For a slightly firmer crust, bake at 350°F (175°C) for 8–10 minutes, then cool completely before adding the cream cheese layer.
- In a mixing bowl, beat the softened cream cheese with a hand mixer until very smooth, about 1–2 minutes. Add 1 cup powdered sugar and 1 teaspoon vanilla extract, then beat again until fluffy and completely smooth with no lumps.8 ounces cream cheese, 1 cup powdered sugar, 2 teaspoons pure vanilla extract
- Gently fold 1 cup of the whipped topping into the cream cheese mixture with a spatula until fully combined. Carefully spread this cream cheese layer over the cooled or well-chilled crust, going slowly so you don’t pull up the crust. Chill in the refrigerator while you prepare the pumpkin layer (10–15 minutes helps it firm up).3 1/2-4 cups whipped topping
- In a large bowl, whisk together the instant vanilla pudding mixes and cold milk for about 2 minutes, until the mixture starts to thicken. Whisk in the pumpkin puree, brown sugar, 1 1/2 teaspoons cinnamon, nutmeg, ginger, cloves (if using), and the remaining 1 teaspoon vanilla extract until smooth and fully combined. The mixture should be thick but spreadable.1 can pure pumpkin puree, 2 boxes instant vanilla pudding mix, 2 1/2 cups whole milk, 1/2 cup brown sugar, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 2 teaspoons pure vanilla extract
- Carefully spoon the pumpkin pudding mixture over the chilled cream cheese layer. Gently spread it all the way to the edges in an even layer, trying not to disturb the cream cheese layer underneath. If the pumpkin mixture seems too loose, let it sit a few minutes in the bowl to thicken before spreading.
- Gently spread 2 1/2–3 cups of whipped topping over the pumpkin layer, using light strokes so the layers stay distinct and don’t mix together. Smooth the top as desired.3 1/2-4 cups whipped topping
- Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, or overnight if possible. This chilling time allows the layers to set and makes for cleaner slices.
- Just before serving, dust the top with ground cinnamon or pumpkin pie spice. Garnish with crushed graham crackers, chopped pecans, or a drizzle of caramel sauce if desired. Cut into 15–18 squares with a sharp knife, wiping the blade between cuts for neat edges, and serve chilled.ground cinnamon or pumpkin pie spice, crushed graham crackers, chopped pecans, caramel sauce
