Prepare the crust:

• In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix well until the crumbs are evenly coated with butter.
• Press the mixture into the bottom of a 9×13-inch pan, making sure it’s packed down firmly. You can use the back of a spoon or your hands for this.
• Place the pan in the fridge while you prepare the filling to allow the crust to set.

2. Make the pumpkin layer:

• In a large mixing bowl, beat the softened cream cheese until smooth.
• Add in the powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Beat on medium speed until the mixture is smooth and fully combined.
• Gently fold in 1 tub of Cool Whip using a spatula, being careful not to deflate the whipped topping too much. This is what gives the dessert its light and fluffy texture.
• Spread the pumpkin layer evenly over the graham cracker crust.

3. Add the whipped topping:

• Spread the second tub of Cool Whip evenly over the pumpkin layer. Use a spatula to smooth out the top for a clean, polished look.
• Sprinkle a light dusting of ground cinnamon over the top for an extra touch of fall flavor (optional).

4. Chill and serve:

• Refrigerate the dessert for at least 4 hours, or overnight, to let the layers set and the flavors meld together.
• Slice into squares and serve chilled.