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Pumpkin Coconut Bars

Enjoy the delightful combination of flavors in our Pumpkin Coconut Bars. These bars feature a moist pumpkin base topped with a golden-brown, slightly crispy coconut layer. Perfect for autumn, they offer a sweet and satisfying treat that’s both unique and delicious.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12

Ingredients

For the Crust

  • 1.5 Cups Graham Cracker Crumbs
  • 1/2 Cup Unsalted Butter, Melted
  • 1/4 Cup Sugar

For the Filling

  • 1 15 oz Can of Pumpkin Puree
  • 1/2 Cup White Sugar
  • 1/2 Cup Light Brown Sugar, Packed
  • 2 Large Eggs
  • 1 Tsp Vanilla Extract
  • 1 Tsp Cinnamon
  • 1/2 Tsp Ground Ginger
  • 1/4 Tsp EACH Ground Nutmeg, Ground Cloves & Salt

For the Coconut Topping

  • 1.5 Cups Sweetened Shredded Coconut
  • 1/4 Cup Light Brown Sugar Packed
  • 1/4 Cup Unsalted Butter, Melted

Instructions

  • Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 13x9 inch baking dish or line it with parchment paper.
  • Prepare the Crust: In a medium bowl, mix together the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture firmly into the bottom of the prepared baking dish to form an even layer.
  • Prepare the Pumpkin Layer: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Pour the pumpkin mixture over the graham cracker crust, spreading it evenly.
  • Prepare the Coconut Topping: In a medium bowl, mix together the shredded coconut, brown sugar, and melted butter until the coconut is evenly coated. Sprinkle the coconut mixture evenly over the pumpkin layer.
  • Bake: Bake in the preheated oven for 45-50 minutes, or until the coconut topping is golden brown and the pumpkin layer is set. Remove from the oven and allow to cool completely in the baking dish. Once cooled, cut into 16 squares. Serve and enjoy!