There is something absolutely, undeniably soul-warming about fall desserts. I have decided to infuse my trademark “maximum flavor” into the fall season by putting my own delicious twist on what is sure to be a seasonal favorite for years to come!
My pumpkin spice bars with butterscotch and salted pretzels is one of my very own easy to make and outrageously delicious fall favorites that I hope will be one of yours as well.
To make these easy pumpkin bars you will need graham crackers, sugar, cinnamon, salt, butter, pumpkin puree, cream cheese, non-dairy whipped topping (aka Cool Whip), sweetened condensed milk, vanilla extract and pumpkin pie spice. This pumpkin dessert takes about 15 minutes to make, though allow chilling and freezing time.
Serve these pumpkin spice bars for dessert on Thanksgiving or anytime during what is known as pumpkin season!
Cuisine: American
Prep Time: 10 minutes and 4 hours to chill
Cook Time: 5 minutes
Total Time: 15 minutes and 4 hours to chill
Servings: 9
Ingredients
Crust
- 2 cups graham crackers, ground
- 1/2 cup granulated sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon kosher salt
- 1/2 cup unsalted butter, melted
Filling
- 2 cups canned pumpkin
- 1 cup cream cheese, softened
- 1/2 cup non-dairy whipped topping
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
Topping
- 1/2 cup cream cheese, softened
- 2 cups Cool Whip topping
- 1/2 cup powdered sugar
- 1 cup butterscotch chips
- 1/2 cup salted pretzels, chopped
Here’s how to make it:
- Mix all the ingredients for the crust in a bowl to combine well. Grease an 8x8-inch baking dish and press the crust ingredients onto the bottom of the baking dish. Bake for 5 minutes and then allow to cool.
- In a blender, whip all the filling ingredients together and pour onto crust. Freeze for 2 hours to set. (Allow time to freeze the filling and then chill the completed bars before serving.)
- In another blender, whip cream cheese, Cool Whip and powdered sugar. Spread topping onto the top of set pumpkin. Sprinkle with butterscotch chips and pretzel. Refrigerate for 2 hours. Enjoy! Store the pumpkin bars in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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