Ingredients
Equipment
Method
Prepare the pan and crust
- Line a 9x13-inch pan with parchment, leaving an overhang on the long sides so you can lift the dessert out later.
- Stir the crushed shortbread cookies, toasted pecans, melted butter, and fine salt together until the crumbs look like damp sand and hold their shape when squeezed.
- Press the mixture firmly into the bottom of the pan, packing it tight with the flat bottom of a measuring cup, then freeze for 20 minutes.
Make the cream cheese layer
- Beat the softened cream cheese, powdered sugar, and vanilla extract for 2 minutes until completely smooth with no lumps.
- Fold in 1½ cups thawed whipped topping until light and uniform, then spread over the chilled crust all the way to the edges.
Make the pumpkin pudding layer
- Whisk the cold whole milk with both boxes of instant vanilla pudding mix for 2 minutes, until it starts to thicken.
- Whisk in the pumpkin purée, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until smooth and deeply orange, then let it sit for 5 minutes to set up.
- Spread the pumpkin pudding gently over the cream cheese layer, smoothing the top with an offset spatula.
Top, chill, and slice
- Spread the remaining 2½ cups thawed whipped topping over the pumpkin layer in soft swoops.
- Chill at refrigerator temperature for at least 4 hours or overnight, until fully set and sliceable.
- Scatter with toffee bits and chopped pecans, dust with ground cinnamon, then lift out by the parchment and cut into 24 squares using a warm knife, wiping the blade between cuts.
Notes
Pro tip: For the cleanest squares, chill until the layers feel firm at the center, and use a warm knife (wiped between cuts) to keep edges from smearing. Refrigerate leftovers in the pan (covered) for up to 4 days; freeze is not recommended because whipped topping can soften after thawing. For a lighter option, swap the whipped topping for whipped coconut cream if you want a dairy-free version.