Pumpkin Crumble Bars Recipe

Name: Pumpkin Crumble Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 3 cups Gingersnap Cookie Crumbs; 1/2 cups Packed Light Brown Sugar; 1/2 cups Unsalted Butter, melted; FOR THE FILLING:; 3/4 cups Unsalted Butter, melted; 4 ounces, weight Cream Cheese, Softened; 1 cup Packed Light Brown Sugar; 15 ounces, weight Canned Pure Pumpkin Puree; 4 whole Large Eggs, Room Temperature; 2 cups All-purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Salt; 1/2 teaspoons Ground Ginger; 1/2 teaspoons All Spice; 1/2 teaspoons Ground Nutmeg; 1/2 teaspoons Ground Cinnamon; FOR THE TOPPING:; 2/3 cups All-purpose Flour; 1/3 cups Chopped Pecans; 2/3 cups Packed Brown Sugar; 1/2 teaspoons Ground Cinnamon; 1/4 cups Unsalted Butter, melted

Servings: persons

FOR THE CRUST:
3 cups Gingersnap Cookie Crumbs
1/2 cups Packed Light Brown Sugar
1/2 cups Unsalted Butter, melted
FOR THE FILLING:
3/4 cups Unsalted Butter, melted
4 ounces, weight Cream Cheese, Softened
1 cup Packed Light Brown Sugar
15 ounces, weight Canned Pure Pumpkin Puree
4 whole Large Eggs, Room Temperature
2 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
1/2 teaspoons Ground Ginger
1/2 teaspoons All Spice
1/2 teaspoons Ground Nutmeg
1/2 teaspoons Ground Cinnamon
FOR THE TOPPING:
2/3 cups All-purpose Flour
1/3 cups Chopped Pecans
2/3 cups Packed Brown Sugar
1/2 teaspoons Ground Cinnamon
1/4 cups Unsalted Butter, melted

1
Preheat the oven to 350 F.
2
For the crust: Combine the gingersnap crumbs, brown sugar and butter in a bowl. Mix well. Press the mixture into the bottom and up the sides of a 9x13 inch baking pan. Bake for 15 minutes.
3
For the filling: In a large mixing bowl beat together the butter, cream cheese, and brown sugar until fluffy. Beat in the pumpkin puree until well blended. Add the eggs one at a time, beat well after each addition.
4
In a separate mixing bowl, combine the flour, baking powder, salt, ginger, all spice, nutmeg, and cinnamon. Stir with a whisk. Slowly add the flour mixture into the pumpkin mixture. Mix just until blended. Pour batter over the prepared crust.
5
For the topping: Combine the flour, pecans, brown sugar, cinnamon and butter in a bowl. Stir until moistened. Mixture will be thick. Crumble the topping evenly over the filling.
6
Bake for 40-45 minutes. Remove from oven. Cool completely in the pan on a wire rack. Refrigerate for 4 hours before slicing into bars.

1807

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: FOR THE CRUST:, 3 cups Gingersnap Cookie Crumbs, 1/2 cups Packed Light Brown Sugar, 1/2 cups Unsalted Butter, melted, and more.

Yes, Pumpkin Crumble Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Crumble Bars

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