Soft, spiced pumpkin bars baked on a crunchy gingersnap cookie crust perfect for fall parties and holiday gatherings.

Scale

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

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.

Top with whipped cream or cream cheese frosting.

Use homemade or store-bought gingersnaps.

Bars slice best when chilled.

Keywords: pumpkin bars, gingersnap crust, fall dessert