Pumpkin Bars with Gingersnap Crust Recipe
Introduction
If you love pumpkin pie but want an easier, crowd-friendly option, these Pumpkin Bars with Gingersnap Crust are perfect. They combine a spicy, crunchy crust with a smooth, creamy pumpkin filling for a dessert that’s sure to impress without the fuss of rolling out dough.
Ingredients
- 2 cups gingersnap cookies, finely crushed
- 1/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 can (15 oz) 100% pumpkin puree
- 3/4 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 3 large eggs, room temperature
- 3/4 cup half-and-half or cream
- Optional toppings: whipped cream, chopped pecans, cinnamon sugar, or vanilla ice cream
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Step 2: In a bowl, combine the crushed gingersnap cookies, flour, sugar, and melted butter. Mix well to create a crumbly mixture.
- Step 3: Press the crust mixture firmly into the bottom and slightly up the sides of the prepared pan to form an even layer. Bake the crust for 12 minutes, then remove from oven.
- Step 4: While the crust bakes, whisk together pumpkin puree, brown sugar, pumpkin pie spice, eggs, and half-and-half until smooth and well combined.
- Step 5: Pour the filling evenly over the warm crust. Return to the oven and bake for 50–55 minutes, or until the center is set and a toothpick inserted near the center comes out mostly clean.
- Step 6: Allow the bars to cool completely in the pan. Chill in the refrigerator if desired for easier slicing.
- Step 7: Use a sharp, hot knife to cut into 16 squares. Serve with your choice of toppings.
Tips & Variations
- Use room temperature eggs to achieve a smooth, silky filling texture.
- If the crust or edges brown too quickly, tent the pan loosely with foil while baking the filling.
- Chill the bars before slicing to get clean, neat cuts. Warm the knife with hot water and dry before slicing.
- Try a gluten-free version by substituting gluten-free flour and using gluten-free gingersnaps.
- For dairy-free, replace butter with vegan butter or coconut oil and swap half-and-half for cashew cream.
- Swap gingersnap crust for shortbread or graham cracker crust for a different flavor profile.
Storage
Store pumpkin bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. Reheat slightly if you prefer them warm, or enjoy chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use 100% pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices that can alter the flavor and texture of the bars.
How do I make clean slices without crumbling the bars?
Chilling the bars thoroughly before slicing helps them hold together better. Use a sharp knife warmed in hot water and wiped dry to make smooth cuts.
PrintPumpkin Bars with Gingersnap Crust Recipe
These Pumpkin Bars with Gingersnap Crust deliver all the silky, spiced pumpkin pie flavor you love with a bold and spicy gingersnap cookie crust. They’re an easy, make-ahead dessert that requires no rolling out of dough, making them perfect for feeding a crowd. Smooth pumpkin custard sits atop a crunchy, buttery crust baked to perfection, providing a crowd-pleasing twist on classic pumpkin pie.
- Prep Time: 15 minutes
- Cook Time: 1 hour 7 minutes
- Total Time: 1 hour 22 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Gingersnap Crust
- 2 cups gingersnap cookies, finely crushed
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 6 tablespoons unsalted butter, melted
Pumpkin Filling
- 1 (15-ounce) can 100% pumpkin puree
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup half-and-half or heavy cream
Optional Toppings
- Whipped cream
- Chopped pecans
- Cinnamon sugar
- Vanilla ice cream
Instructions
- Prepare the Crust: Crush the gingersnap cookies finely using a food processor or high-speed blender. In a mixing bowl, combine the crushed gingersnaps with flour, sugar, and melted butter. Mix well until evenly combined to form the crust mixture.
- Press and Bake the Crust: Line a baking pan with parchment paper. Press the crust mixture firmly and evenly into the bottom and up the sides of the pan. Bake the crust at 350°F (175°C) for 12 minutes until set and slightly firm.
- Make the Filling: In a separate bowl, whisk together the pumpkin puree, brown sugar, eggs, pumpkin pie spice, salt, and half-and-half or cream until the mixture is smooth and fully combined.
- Assemble and Bake: Pour the pumpkin filling evenly over the pre-baked gingersnap crust. Place the pan back in the oven and bake at 350°F (175°C) for 50 to 55 minutes or until the center is set but still slightly jiggly.
- Cool and Serve: Allow the pumpkin bars to cool completely in the pan. Once cooled, remove from the pan using the parchment paper and slice into 16 squares. Chill if desired for cleaner cuts and serve with optional toppings such as whipped cream, pecans, cinnamon sugar, or vanilla ice cream.
Notes
- Use room temperature eggs to ensure a smooth and silky filling texture.
- If the crust or edges brown too quickly before the filling is fully baked, tent with foil to prevent burning.
- Chill the bars before slicing and use a hot knife for clean, precise cuts.
- For gluten-free bars, substitute gingersnaps with gluten-free cookies and use gluten-free flour in the crust.
- For dairy-free variations, use vegan butter or coconut oil in the crust and cashew cream in place of half-and-half in the filling.
- Alternative crusts such as shortbread or graham cracker crumbs can be used, but the classic gingersnap crust provides a unique ginger flavor.
Keywords: pumpkin bars, gingersnap crust, pumpkin pie bars, fall dessert, pumpkin dessert, easy pumpkin recipe, holiday dessert
