Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). This ensures that the base bakes evenly, and the pumpkin layer sets perfectly.

In a medium-sized bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated with the butter and sugar.

Pour the mixture into the bottom of a greased 9×13-inch baking pan. Press the mixture down firmly with a spoon or your fingers to create an even layer for the base.

Place the pan in the oven and bake for 8-10 minutes until the crust is golden and slightly set. Remove from the oven and allow it to cool slightly.

Step 2: Make the Pumpkin Layer

In a large bowl, combine pumpkin puree, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger (optional), vanilla extract, and salt. Whisk everything together until smooth and well-combined.

Once the pumpkin mixture is ready, pour it evenly over the cooled graham cracker crust. Use a spatula to spread it into a smooth layer.

Step 3: Add the Topping

Evenly sprinkle the shredded coconut over the pumpkin layer. Then add the chocolate chips, chopped pecans, and mini marshmallows (if using).

Place the pan back into the oven and bake for 25-30 minutes. The bars are done when the center is set, and the topping is golden brown. The edges may be slightly crispy, but that adds to the texture.

Step 4: Cool and Serve

After baking, remove the pan from the oven and allow it to cool in the pan for at least 30 minutes. Then, transfer the pan to the refrigerator to cool completely for 1-2 hours. Chilling helps the bars set and makes them easier to cut.

Once fully cooled, cut the bars into squares and serve.