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.

Course Dessert, Holiday Recipes

Cuisine American

Keyword Pumpkin Pudding Bars

Prep Time 20

Cook Time 10

Total Time 6

Servings Bars

Calories 201kcal

Author Bon Appeteach

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 9x13 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 9x13-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