Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.

In a large bowl, stir together the graham crumbs and butter until the mixture is moistened. Press the grahams into the bottom of the baking dish to create a crust.

Place the cream cheese in the bowl of your electric mixer. Beat until creamy, then beat in the pumpkin butter, brown sugar, eggs, vanilla, cinnamon, salt and nutmeg. 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 on top. Bake for 20 minutes, then remove the dish and sprinkle the coconut on top. Bake for another 20 to 30 minutes, until the coconut is golden and the center of the bars is barely jiggly (it still might jiggle the tiniest big but most of it should be firm!).

Let cool completely. I love to make these the day ahead of time, store them in the fridge and then slice. I also like to keep them stored in the fridge, but they are fine to sit out on a dessert plate!