Description
These Pumpkin Crumble Bars feature a thick, creamy pumpkin filling layered over a gingersnap crust and topped with a buttery brown sugar crumble. Perfectly spiced with cinnamon, cloves, and nutmeg, these bars are a delightful seasonal treat that combines the warmth of fall flavors with a satisfying crunchy topping.
Ingredients
For the crust
- 1 ⅔ cups (195 g) gingersnap crumbs
- ¼ cup (50 g) granulated sugar
- ¼ cup (56 g) unsalted butter, melted
For the topping
- ½ cup (65 g) all-purpose flour
- ⅓ cup (34 g) old-fashioned oats
- ½ cup (105 g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup (57 g) unsalted butter, melted
For the filling
- 8 ounces (226 g) cream cheese, softened
- ½ cup (105 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 15 ounces (425 g) canned pumpkin puree
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
- Make the crust: Preheat the oven to 325°F (163°C). Line a 9×9-inch pan with parchment paper, leaving a 1-inch overhang on all sides. Lightly spray the parchment with nonstick spray. In a bowl, combine the gingersnap crumbs, granulated sugar, and melted butter. Mix well, then press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes to set the crust.
- Make the topping: In a separate bowl, combine the flour, old-fashioned oats, light brown sugar, and ground cinnamon. Drizzle the melted butter over the dry ingredients and toss with a fork until the mixture is well coated and crumbly. Set aside while preparing the filling.
- Make the filling: Using an electric mixer, beat the softened cream cheese and light brown sugar together on medium-high speed for 2 minutes until creamy and smooth. Add the eggs one at a time, mixing well after each addition. Add vanilla extract, canned pumpkin puree, ground cinnamon, ground cloves, and ground nutmeg. Mix on medium-low speed until the mixture is well combined and creamy.
- Assemble and bake: Spread the pumpkin filling evenly over the warm crust. Sprinkle the prepared crumble topping evenly over the filling layer. Bake in the oven for 40-45 minutes, or until the filling is set and the topping is golden brown. If the bars begin to brown too quickly, cover loosely with foil.
- Cool and serve: Remove the bars from the oven and cool completely in the pan on a wire rack. Once cooled, cover loosely with foil or plastic wrap and refrigerate for at least 4 hours to set fully. Use the parchment paper overhang to lift the bars out of the pan and cut into 16 squares before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling.
- Using parchment paper with an overhang makes removing the bars from the pan easy.
- Letting the bars chill for several hours helps the filling firm up for clean slicing.
- If you prefer a spicier flavor, add a pinch of ginger or allspice to the filling.
- Store leftover bars covered in the refrigerator for up to 4 days.
- The crust can be made from crushed ginger cookies or gingersnap cookies interchangeably.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American