Preheat the oven to 350 degrees. Line an 8 x 8 pan with foil, leaving 1 inch overhanging. Spray with cooking spray and set aside.

Place the graham cracker crumbs, ginger, cinnamon and butter in a food processor and process until they come together. Pour the mixture into the prepared pan and press it into a crust.

In a medium bowl combine the caramel condensed milk, pumpkin, and cinnamon. Mix until blended. Pour over top of the graham cracker crust.

Sprinkle evenly with the white chocolate chips, cinnamon chips, walnuts, and coconut.

Bake for 25-35 minutes, until coconut is lightly toasted.

Remove from the oven and cool completely. Refrigerate until firm.

Use the foil to lift the bars from the pan and cut into 2 inch squares.