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Pumpkin Cookie Dough Bars

If you can stop yourself from eating the pumpkin cookie dough right out of the bowl, make these No-Bake Pumpkin Cookie Dough Bars with a graham cracker crust and marshmallow topping. They'll make your fall dreams come true!
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Course: Dessert
Cuisine: American
Keyword: Bar Desserts, Cookie Dough Desserts, Fall Desserts, Pumpkin Desserts
Prep Time: 30 minutes
Chill Time: 1 hour 30 minutes
Total Time: 30 minutes
Servings: 25 bars
Author: Sues


Graham Cracker Crus

  • 18 graham cracker sheets (2 sleeves graham crackers)
  • 1 stick (½ cup) unsalted butter, melted
  • ¼ cup light brown sugar

Pumpkin Cookie Dough

  • 1 ½ sticks (¾ cup) unsalted butter, room temperature
  • 1 cup light brown sugar
  • cup pumpkin puree
  • 1 Tbsp pumpkin pie spice
  • ¼ tsp salt
  • 1 ½ cups all-purpose flour
  • Sprinkles

Marshmallow Sauce Topping

  • 2 large egg whites
  • 1 cup corn syrup
  • ¼ tsp salt
  • 1 ½ cups confectioners' sugar
  • 1 Tbsp vanilla extract
  • ¼ tsp cream of tartar


Graham Cracker Crush

  • Put graham crackers in a food processor or blender and blend until they turn into fine crumbs. Pour in melted butter and add brown sugar and pulse a few times until well blended.
  • Line an 8x8 baking pan with foil and lightly coat with cooking spray. Pour graham cracker crumbs into baking pan and press down into even layer on bottom of pan.
  • Place pan in freezer for 30 minutes while you prepare the cookie dough.

Pumpkin Cookie Dough and Assembly

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, cream butter and brown sugar on medium speed until light and fluffy, 3-4 minutes. 
  • Add pumpkin puree, pumpkin pie spice, and salt and blend until combined. With mixer on low, slowly add flour to bowl until well combined. If dough is too sticky, add additional flour 1 Tbsp at a time.
  • Remove pan with cookie crust from freezer and press cookie dough into an even layer over cookie crust.
  • Spread marshmallow sauce over the top of the cookie dough, using as much as you want, and smooth evenly with a spatula (note that marshmallow sauce will drizzle off the bars once they're removed from the fridge, so the more you use, the "messier" they'll be). Add sprinkles over the top.
  • Place pan in fridge chill for at least an hour. Once chilled, remove bars from pan by lifting foil. Using a sharp knife, slice into 25 squares, or however many you want.

Marshmallow Sauce Topping

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat egg whites, corn syrup, and salt on high speed for 4-5 minutes until mixture thickens quite a bit. The mixture will have started clear, but after beating, it will turn bright white.
  • Beat in confectioners' sugar, vanilla, and cream of tartar on low speed, until combined.


  • If you are wary of eating raw flour, you can toast it. Just spread flour on a baking sheet and bake at 350 degrees for about 5 minutes.
  • I recommend keeping these bars in the fridge in an airtight container.
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