Pumpkin Gooey Bars
User Reviews
5
Pumpkin Gooey Bars
Description
Pumpkin Gooey Bars highlight the combination of a buttery graham cracker crust with a smooth pumpkin and cream cheese filling that is lightly spiced with cinnamon, nutmeg, and vanilla. The batter is poured over the crust, then topped with chocolate chips before baking. After an initial bake, coconut flakes are added and the bars return to the oven to toast the coconut and finish cooking the filling. The result is a dessert with a creamy, barely jiggly interior and a crunchy topping of coconut.
The layered textures and flavors create a rich yet balanced treat. The presence of pumpkin butter and cream cheese gives moisture and tang, while the brown sugar adds sweetness and depth. The chocolate chips provide bursts of rich melted chocolate throughout, and the coconut finishing layer contributes toasted nuttiness and chew.
These bars are suitable for preparing in advance and storing chilled. Cutting after full cooling produces clean slices. They make a seasonal dessert that can easily complement coffee or tea.
Ingredients
- 2 cups graham cracker crumbs
- 8 tablespoons unsalted butter melted
- 1 cream cheese 8-ounce block, softened
- ¾ cup pumpkin butter
- ½ cup brown sugar
- 2 egg large
- 2 teaspoons vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- pinch nutmeg freshly grated
- 1 ½ cups dark chocolate chips
- 1 ½ cups coconut unsweetened, flaked
Instructions
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- In a large bowl, stir together the graham crumbs and butter until the mixture is moistened. Press the grahams into the bottom of the baking dish to create a crust.
- Place the cream cheese in the bowl of your electric mixer. Beat until creamy, then beat in the pumpkin butter, brown sugar, eggs, vanilla, cinnamon, salt and nutmeg. Beat on medium speed until creamy and combined and no lumps remain. Pour the mixture on top of the graham crust.
- Sprinkle the chocolate chips on top. Bake for 20 minutes, then remove the dish and sprinkle the coconut on top. Bake for another 20 to 30 minutes, until the coconut is golden and the center of the bars is barely jiggly (it still might jiggle the tiniest big but most of it should be firm!).
- Let cool completely. I love to make these the day ahead of time, store them in the fridge and then slice. I also like to keep them stored in the fridge, but they are fine to sit out on a dessert plate!
Notes
- Chill the bars completely before slicing to ensure clean pieces.
- Use pumpkin butter for consistent pumpkin flavor and moisture.
- Store leftovers in the refrigerator to maintain texture and freshness.
- The recipe is adapted slightly from Williams Sonoma to balance flavors and textures.
User Reviews
Overall Rating
5
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