- November 1, 2024
- Main Dishes
Pumpkin Pudding Bars
These pumpkin pudding bars feature a buttery Biscoff cookie crust, topped with a creamy mixture of Cool Whip, cream cheese, and pumpkin-flavored pudding. The result is a perfectly spiced, silky-smooth dessert ideal for fall gatherings.
Why This Recipe Works
Perfect for Fall: This dreamy pumpkin pudding bars recipe combines the warm, spiced magic of Biscoff cookies with a silky-smooth pumpkin filling that’ll make you forget about the average pumpkin pie. While the cookie crust goes quickly in the oven to set, the easy pumpkin filling is completely no-bake, making these bars super easy to whip up!
Make Ahead Magic: These pumpkin dessert bars benefit from being made in advance, as the refrigeration time allows the flavors to meld and the textures to set perfectly. So while preparations for holidays can get stressful, you can easily make these the day before and not have to worry about dessert!
Supplies Needed
- 9×13 inch Baking Dish
- Food Processor
- Mixing Bowls
- Electric Mixer
Ingredients
For the Crust
- Biscoff Cookies: I love using biscoff cookies as the crust for these pumpkin pudding bars since they are so cozy and spiced perfectly! If you prefer, you can use graham crackers instead.
- Butter: Butter helps to bind the cookie crumbs together to make a crust!
- Salt: To balance out the sweet flavors.
For the Pumpkin Pudding
- Pumpkin Spice Pudding: For ease, I just use a store-bought pumpkin spice pudding mix here! You can also doctor up the bars with a little flavor with this homemade pumpkin spice mix too.
- Cream Cheese: Cream cheese adds a thick, creamy texture that makes them have a more cheesecake-like texture.
- Whole Milk: To mix with the pudding!
- Whipped Topping: Fold in a whipped topping like Cool Whip for a super fluffy texture and sweeter flavor.
- Biscoff Cookies: I like to add a layer of cookies into the middle of the pumpkin pudding bars, and sprinkle some extra crumbled cookies on top!
- Whipped Cream: Once the bars are chilled and cut, top them off with some whipped cream before serving.
Biscoff Cookie Crust
- Preheat: Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper that hangs over the sides.
- Crush the Cookies: Add the Biscoff cookies to a food processor and blend until they are fine crumbs. Alternatively, you can add it to a plastic bag and smash it well with a rolling pin (the food processor works best).
- Mix with Butter & Salt: In a medium bowl, combine the finely ground Biscoff cookie crumbs, melted butter, and salt. Stir until well mixed and the crumbs are evenly coated.
- Press into Baking Dish: Press the mixture into the bottom of a 9×13-inch baking dish to form an even layer.
- Bake: Bake the crust for 8-10 minutes until set. Remove from the oven and let it cool completely.
Pumpkin Pudding Mixture
- Beat Cream Cheese: In a large bowl, use an electric mixer to beat the room-temperature cream cheese until smooth and fluffy.
- Make Pumpkin Pudding: In a separate bowl, whisk together the pumpkin spice pudding mix and whole milk until thickened. Let it sit for 5 minutes in the fridge.
- Combine with Cream Cheese: Add the pudding mixture to the cream cheese and beat until well combined.
- Fold in Whipped Topping: Gently fold in the whipped topping until the mixture is smooth and fully incorporated.
- Assemble: Pour half of the pumpkin pudding mixture over the cooled Biscoff crust, spreading it into an even layer. Then add an additional layer of biscoff cookies (if desired). Top with the remaining pumpkin pudding mixture, covering the cookies completely.
- Chill: Refrigerate the bars for at least 4-6 hours, or overnight until they are fully set.
Expert Tips For Assembly, Serving, and Storing
- Before serving, garnish your pumpkin pudding bars with additional whipped cream and crumbled Biscoff cookies, if desired. Slice into bars and serve.
- Make sure to let the pumpkin cheesecake bars sit in the fridge until fully set before slicing into them! It takes patience but is worth it.
- If you would like to, you can add an extra layer of biscoff cookies into the pumpkin pudding bars, but this is totally up to you. Just add half the pudding mixture above the crust, then a layer of whole cookies, and then another layer of pudding on top!
- To store, keep your pumpkin pudding bars in an airtight container in the refrigerator for up to 5 days.
- To freeze, place cooled bars in a freezer safe bag or container and freeze for up to 2 months. Keep in mind that any cookies in the middle layer will soften up a bit after thawing.
What To Serve With Them
These pumpkin pudding bars work well as a casual fall dessert or can be served as an elegant holiday table addition! The combination of familiar cozy flavors makes these bars perfect for any occasion. I recommend serving them with some extra whipped cream on top, but for a more indulgent dessert try drizzling it with homemade caramel sauce and add a scoop of ice cream on the side, too!
I also love to serve these with a latte made with my pumpkin spice simple syrup or an Irish coffee cocktail!
More Recipes to Try
- Pumpkin Butter Bars Recipe
- Pumpkin Butter Palmiers
- Maple Pumpkin Butter
- Savory Pumpkin Cornbread
- Pumpkin Spice Monkey Bread
Pumpkin Pudding Bars
These pumpkin pudding bars feature a buttery Biscoff cookie crust, topped with a creamy mixture of Cool Whip, cream cheese, and pumpkin-flavored pudding. The result is a perfectly spiced, silky-smooth dessert ideal for fall gatherings.
Print Pin Rate Servings: 16 Bars
Calories: 201kcal
Ingredients
Biscoff Cookie Crust
- 1 package Biscoff Cookies ground finely into crumbs
- 6 tbsp Butter melted
- 1/2 tsp Salt
Pumpkin Pudding Filling
- 2 3.4 oz. Box Pumpkin Spice Pudding I used the JellO brand
- 12 oz. Cream Cheese room temperature
- 3 cups Whole Milk
- 3 cups Whipped Topping
- 16 Biscoff Cookies for layering if desired
Garnish
- Whipped Cream
- Biscoff Cookies crumbled over top if desired
Instructions
Biscoff Cookie Crust
- Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper that hangs over the sides.
- Add the Biscoff cookies to a food processor and blend until they are fine crumbs. Alternatively, you can add to a plastic bag and smash well with a rolling pin (the food processor does work best).
- In a medium bowl, combine the finely ground Biscoff cookie crumbs, melted butter, and salt. Stir until well mixed and the crumbs are evenly coated.
- Press the mixture into the bottom of a 9×13-inch baking dish to form an even layer.
- Bake the crust for 8-10 minutes until set. Remove from the oven and let it cool completely.
Pumpkin Pudding Filling
- In a large bowl, use an electric mixer to beat the room-temperature cream cheese until smooth and fluffy.
- In a separate bowl, whisk together the pumpkin spice pudding mix and whole milk until thickened. Let it sit for 5 minutes in the fridge.
- Add the pudding mixture to the cream cheese and beat until well combined.
- Gently fold in the whipped topping until the mixture is smooth and fully incorporated.
Assembly and Serving
- Pour half of the pumpkin pudding mixture over the cooled Biscoff crust, spreading it into an even layer. Then add an additional layer of biscoff cookies (if desired).
- Top with the remaining pumpkin pudding mixture, covering the cookies completely.
- Refrigerate the bars for at least 4-6 hours, or overnight until they are fully set. I do find they are easier to cut if I put the pan in the freezer for 30-45 min before slicing. They hold together but are a little soft (so keep this in mind).
- Before serving, garnish with additional whipped cream and crumbled Biscoff cookies, if desired. Slice into 16 large bars or 20 smaller bars.
Nutrition
Serving: 1bar | Calories: 201kcal | Carbohydrates: 12g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 240mg | Potassium: 137mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 501IU | Calcium: 94mg | Iron: 0.5mg