Pumpkin Pie Dream Bars: All the flavors of fall baked into a heavenly dream bar! What a way to kick off the fall season 🙂
If you’re a regular on my blog, then you know that I’ve been dying to ring in the fall season! In preparation for the hallowed event, I’ve been baking my Apple Pie Crumb Bars, Mint Chocolate Oreo Bark, and Cheesecake Stuffed Carrot Cake Bread. Decorations are out (mostly), my favorite fall candles are lit (any chance I get), and I’ve been craving pumpkin pie like it’s the night before Thanksgiving.
However, even though I am most definitely ready for fall, and even though half the US is ringing in the fall with sweater weather, good ‘ol California is going through a Gigantic heat wave. It’s so gigantic, the g had to be capitalized. It was 105 here today.
Just let that sink in.
But as I mentioned before here, fall is more of a state of mind over in my neck of the woods.
So, I sat inside, aimed the fan on myself (so it would marginally feel like a blustery wind gust), drank my butter nut coffee, and ate these fabulous pumpkin dream bars.
And then I went swimming. It was just so hot.
Well, essentially, a pumpkin pie dream bar is a type of seven layer bar. I prefer the title “magic” or “dream” because it just sounds more heavenly than “seven layer bar,” doesn’t it? Am I right, or am I right?!
This dream bar begins with a lovely crust of graham crackers. You could definitely use gingersnaps. Or Taffy Cookies. Probably even vanilla wafers. I opted to stick with a classic. Plus, I adore graham cracker crusts. More than most people. But, then again, I love food more than most people.
Eh, what-cha gonna do?
As you’ll notice, even though these are technically seven layer bars, they are actually only six layer bars. When I thought about creating these bad boys, I honestly couldn’t think of a seventh layer. I don’t particularly like nuts in my baked goods, and that was really the last thing I could think of to pair with pumpkin, so I opted just to keep it at six:
1. graham crust (as mentioned above–you could totally use ginersnaps or something)
2. white chocolate layer
3. pumpkin layer
4. sweetened condensed milk layer (technically)
5. toffee bits
6. Coconut topping
But, if you do like nuts, feel free to throw them in. Feel free to throw in some chocolate chips if want. Go wild with your additions.
I stuck with these additions because I wanted that pumpkin flavor to come through without overwhelming it with too many other ingredients.
- 1 1/2 c crushed graham crackers
- 6 Tbsp melted butter
- 1 c white chocolate chips
- 1/4 c toffee bits
- 1/4 c pumpkin puree
- 1/2 tsp cinnamon
- A dash of nutmeg, all spice, and ground cloves
- 1/2 c sweetened condensed milk
- 1/4 c coconut
- Preheat oven to 350 and line a 8x8 pan with foil.
- Mix crushed graham crackers with melted butter. Press into the bottom of the pan.
- Sprinkle white chocolate chips and toffee bits over the crust.
- Mix sweetened condensed milk, pumpkin puree, and spices together. Pour over the crust and chocolate.
- Sprinkle coconut over the top.
- Bake for 30 minutes or until the edges have begun to brown.
- Cool completely before cutting, and enjoy!