Preheat the oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper and grease with nonstick spray.

Pulverize graham crackers in a food processor, or crush in a bag with a rolling pin, until you have a fine crumb mixture.

In a large bowl, stir together the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the baking dish to create a crust.

In the base of a stand mixer fitted with a whisk (or use a handheld mixer), add the cream cheese and beat until creamy. Then beat in the pumpkin butter, pumpkin puree, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and salt. Beat on medium speed until creamy and combined and no lumps remain. Pour the mixture on top of the graham crust.

Sprinkle the chocolate chips generously over the top. Bake for about 22-24 minutes, then remove the dish and sprinkle the coconut on top. Bake for another 28-30 minutes, until the coconut is golden, and the center of the bars is still just a bit underdone.

Let cool for about 15-20 minutes in the pan, and then use the parchment paper to remove the bars, allowing them to cool completely on a cooling rack before cutting so that they can set.

These bake up super well ahead of time, and are equally delicious served warm or cold out of the fridge. Either way, top with ice cream, and extra chocolate chips and coconut. Enjoy!