Print

Creamy Pumpkin Pie Bars with Gingersnap Crust

creamy pumpkin pie bars - featured image
Print Recipe

These sturdy, creamy pumpkin pie bars feature a spicy gingersnap crust and a rich, silky filling. They are easy to make, hold their shape perfectly, and offer the comfort of pumpkin pie in a convenient bar format.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • 8 oz full-fat cream cheese, softened
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 1/2 cup evaporated milk
  • 2 large eggs, room temperature
  • 1/2 cup dark brown sugar, packed
  • 1 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan and line with parchment paper if desired.
  2. Crush gingersnap cookies into fine crumbs using a food processor or ziplock bag with a rolling pin.
  3. In a bowl, mix cookie crumbs, melted butter, and granulated sugar until it resembles wet sand.
  4. Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until fragrant, then let cool.
  5. In a large bowl, beat the softened cream cheese until completely smooth.
  6. Add brown sugar, pumpkin pie spice, cinnamon, and salt to the cream cheese. Beat on medium speed until combined.
  7. Add pumpkin puree and evaporated milk. Mix on low speed just until combined.
  8. Add eggs one at a time, mixing on low speed after each addition until just incorporated.
  9. Pour the filling over the cooled crust and smooth the top.
  10. Bake for 35-40 minutes until edges are set but the center still has a slight jiggle.
  11. Cool completely in the pan on a wire rack for at least 1 hour.
  12. Refrigerate for at least 4 hours or overnight until firm.
  13. Slice into squares using a sharp knife and serve chilled.

Notes

Ensure cream cheese and eggs are at room temperature to prevent lumps. Do not overmix the batter once eggs are added to avoid cracking. The bars must be chilled completely before cutting to ensure clean slices. For gluten-free, use gluten-free gingersnap cookies. For dairy-free, use vegan cream cheese and coconut milk.

Nutrition

Keywords: pumpkin bars, gingersnap crust, fall dessert, pumpkin pie bars, easy dessert, autumn baking, cream cheese pumpkin

Find it online: https://grubella.com/creamy-pumpkin-pie-bars-with-gingersnap-crust-easy-fall-dessert/