Tired of the same old pumpkin pie every fall season? I know that feeling all too well. These Pumpkin Bars with Gingersnap Crust are about to become your new autumn obsession delivering that perfect balance of spicy, sweet, and creamy in every single bite.
Hi, I’m Michael, the heart behind Foodydish! Fall baking holds a special place in my heart, and after countless pumpkin experiments in my kitchen, these bars have become my signature autumn treat. The moment that rich pumpkin aroma fills your home, you’ll understand why this recipe has become a tradition in my household.
In this recipe guide, I’ll walk you through selecting the perfect pumpkin ingredients, creating that irresistible gingersnap crust, mastering the creamy filling, and answering all your pumpkin bar questions. Let’s create something magical together!
Why These Pumpkin Bars with Gingersnap Crust Work
- Uses simple, seasonal ingredients that celebrate fall flavors
- Requires just 15 minutes of prep time before baking
- Perfect for everything from casual family desserts to elegant holiday gatherings
- Combines the best elements of pumpkin pie with the convenience of hand-held bars
- The gingersnap crust adds a spicy dimension regular pumpkin desserts lack
Choosing the Right Ingredients for Pumpkin Bars
Best Pumpkin Options for This Recipe
For truly outstanding pumpkin bars, the type of pumpkin you use matters. While canned pumpkin puree offers convenience and consistent results, fresh sugar pumpkins or pie pumpkins can elevate your bars with deeper flavor. Always choose 100% pure pumpkin puree, not pumpkin pie filling, which already contains sweeteners and spices.
Gingersnap Selection Tips
Look for crisp, spicy gingersnaps with pronounced ginger flavor. Homemade gingersnaps provide the best flavor, but store-bought cookies work wonderfully too. For the best texture, choose cookies that snap cleanly rather than bend this indicates they’ll create that perfect crunchy foundation.
Quality Substitutions
No gingersnaps? Graham crackers make an excellent substitute, though you’ll want to add extra ground ginger to maintain that signature spice. For the pumpkin filling, butternut squash puree creates a similar texture and flavor if pumpkin isn’t available.
Ingredients & Prep for Pumpkin Bars with Gingersnap Crust
Gingersnap Crust Essentials
- 2 cups gingersnap cookie crumbs (about 40 cookies)
- ¼ cup granulated sugar
- ½ teaspoon ground cinnamon
- 6 tablespoons unsalted butter, melted
- Pinch of salt
Pumpkin Filling Components
- 15 oz pure pumpkin puree
- 8 oz cream cheese, softened
- 3 large eggs
- ¾ cup brown sugar, packed
- ½ cup heavy cream
- 2 teaspoons vanilla extract
- 1 tablespoon pumpkin pie spice
- ¼ teaspoon salt
Optional Toppings
- Whipped cream
- Crushed gingersnaps
- Caramel sauce drizzle
- Chopped pecans
Step-by-Step Pumpkin Bars Cooking Instructions
Pre-Cooking Pumpkin Bar Prep
- Preheat your oven to 350°F and line a 9×13 baking dish with parchment paper, leaving overhang on the sides for easy removal.
- Process gingersnap cookies in a food processor until finely ground.
- Combine cookie crumbs with sugar, cinnamon, salt, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of your prepared pan to create an even crust layer.
- Bake the crust for 8-10 minutes until fragrant and set. Allow to cool slightly while preparing the filling.
Pumpkin Filling Method
- Reduce oven temperature to 325°F.
- In a large bowl, beat cream cheese until smooth and fluffy.
- Add pumpkin puree and brown sugar, mixing until well combined.
- Beat in eggs one at a time, ensuring each is fully incorporated.
- Stir in heavy cream, vanilla, pumpkin pie spice, and salt until the mixture is smooth and silky.
- Pour filling over the partially cooled crust, spreading evenly to the edges.
Baking Pumpkin Bars
- Bake for 35-40 minutes, until the center is almost set but still slightly jiggly.
- The bars will continue to set as they cool, so avoid overbaking which can cause cracks.
- Check for doneness by gently shaking the pan – the center should move only slightly.
Cooling and Setting Pumpkin Bars
- Cool bars completely at room temperature for at least 1 hour.
- Refrigerate for a minimum of 3 hours or overnight for the best texture and flavor development.
- Use the parchment overhang to lift the entire dessert from the pan before cutting into squares.
Pro Tips for Perfect Pumpkin Bars with Gingersnap Crust
Avoiding Common Pumpkin Bar Mistakes
- Bring cream cheese to room temperature for a lump-free filling
- Don’t overbeat the filling after adding eggs to prevent excess air and cracking
- Allow bars to cool gradually to prevent surface cracks
- Use a warm knife, cleaned between cuts, for the cleanest bar shapes
Tool Recommendations for Pumpkin Bars
- Food processor for creating uniform cookie crumbs
- Flat-bottomed measuring cup for pressing crust evenly
- Stand mixer or hand mixer for the smoothest filling
- Offset spatula for spreading filling without disturbing the crust
Storage & Freezing Tips
- Refrigerate bars in an airtight container for up to 5 days
- Freeze cut bars on a baking sheet until solid, then wrap individually in plastic wrap and store in a freezer bag for up to 2 months
Want more fall baking inspiration? Check out my Pinterest collection with dozens of autumn dessert ideas! Follow Foodydish on Pinterest for seasonal recipes that will warm your kitchen and heart.
Flavor Variations for Pumpkin Bars with Gingersnap Crust
Spiced Twist
Add an extra teaspoon of ground ginger to the filling for a more pronounced spice flavor, or incorporate a tablespoon of finely minced crystallized ginger into the crust for bursts of sweet heat.
Healthier Options
Replace sugar with monk fruit sweetener or coconut sugar for a lower-glycemic alternative. Substitute part of the cream cheese with Greek yogurt for a lighter filling with added protein.
Seasonal Flavor Combinations
| Flavor Addition | Amount | Best Added To |
|---|---|---|
| Maple Extract | ½ tsp | Pumpkin filling |
| Orange Zest | 1 tbsp | Crust or filling |
| Cardamom | ¼ tsp | Crust mixture |
| Dark Chocolate Chips | ½ cup | Sprinkled over filling before baking |
| Chai Spice Blend | 1 tsp | Pumpkin filling |
Serving Suggestions for Pumpkin Bars with Gingersnap Crust
- Top with cinnamon whipped cream and a light dusting of freshly grated nutmeg
- Serve alongside a scoop of vanilla bean ice cream for an elevated dessert
- Pair with a cup of spiced chai tea or coffee for the ultimate fall afternoon treat
- Create a dessert board with these bars, fresh apple slices, and cheese for a gathering
- Drizzle with maple glaze for extra sweetness and visual appeal
FAQs About Pumpkin Bars with Gingersnap Crust
Can I make these pumpkin bars ahead of time?
Absolutely! In fact, these bars taste even better after a day in the refrigerator as the flavors meld together. You can make them up to 3 days in advance for parties or holiday gatherings.
Why did my pumpkin bars crack on top?
Cracking usually happens from overbaking or cooling too quickly. Try baking at a slightly lower temperature, using a water bath, or leaving the bars in the turned-off oven with the door cracked open to cool gradually.
Can I use fresh pumpkin instead of canned?
Yes! Roast and puree your own pumpkin, then strain through cheesecloth to remove excess moisture. Fresh pumpkin puree tends to be wetter than canned, so this step is important for the proper texture.
Are these pumpkin bars gluten-free?
The filling is naturally gluten-free, but standard gingersnaps contain gluten. Use gluten-free gingersnaps for the crust to make the entire recipe gluten-free.
Conclusion
Fall baking doesn’t get much better than these Pumpkin Bars with Gingersnap Crust! The combination of spicy cookies and creamy pumpkin creates a dessert that’s both comfortingly familiar and excitingly different. Whether you’re hosting Thanksgiving or simply craving something seasonal, these bars deliver maximum flavor with minimum fuss.
I’d love to see your creations! Tag @foodydish in your social media posts to share your pumpkin bar masterpieces. And if you enjoyed this recipe, be sure to check out my other fall favorites like Apple Cider Donuts, Maple Pecan Cheesecake, and Butternut Squash Soup.
Happy baking, friends!
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Pumpkin Bars with Gingersnap Crust: Your Fall Dessert Dream
- Total Time: 50-55mins
- Yield: 12bars 1x
- Diet: Vegetarian
Description
Soft, spiced pumpkin bars baked on a crunchy gingersnap cookie crust perfect for fall parties and holiday gatherings.
Ingredients
Crust:
2 cups gingersnap cookie crumbs
1/4 cup sugar
6 tbsp butter, melted
Pumpkin Filling:
1 can (15 oz) pumpkin puree
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
1 cup heavy cream
1 tsp vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp salt
Instructions
1. Preheat oven to 350°F (175°C).
2. Mix gingersnap crumbs, sugar, and melted butter; press into baking pan.
3. Bake crust for 8 minutes.
4. In a bowl, whisk pumpkin, eggs, sugars, cream, vanilla, and spices.
5. Pour filling over crust.
6. Bake 30–35 minutes until set.
7. Cool completely before slicing into bars.
Notes
Top with whipped cream or cream cheese frosting.
Use homemade or store-bought gingersnaps.
Bars slice best when chilled.
- Prep Time: 15 mins
- Cook Time: 30-40mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
Keywords: pumpkin bars, gingersnap crust, fall dessert