Pumpkin-Gingerbread Crumble Bars Recipe

Name: Pumpkin-Gingerbread Crumble Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/4 cups flour; 1 Tbsp. Magic Baking Powder; 2 tsp. pumpkin pie spice, divided; 1 cup butter, softened; 1-1/4 cups sugar, divided; 1/2 cup molasses, divided; 1/2 cup large flake rolled oats; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1 cup canned pumpkin; 1 tsp. vanilla; 2 eggs

Servings: persons

1
Heat oven to 350 degrees F.
2
Line 13x9-inch pan with foil, with ends of foil extending over sides.
3
Combine flour, baking powder and 1 tsp.
4
spice.
5
Beat butter, 1 cup sugar and 1/4 cup molasses in large bowl with mixer until blended.
6
Gradually add flour mixture, mixing well after each addition.
7
Remove 1 cup dough; place in medium bowl.
8
Add oats; mix with fingers or fork until mixture resembles coarse crumbs.
9
Set aside.
10
Press remaining dough onto bottom of prepared pan.
11
Beat cream cheese and remaining sugar in medium bowl with mixer until blended.
12
Add pumpkin, vanilla, remaining molasses and spice; mix well.
13
Blend in eggs; pour over crust.
14
Sprinkle with reserved crumb mixture.
15
Bake 30 to 35 min.
16
or until topping is golden brown.
17
Cool completely.
18
Refrigerate 1 hour.
19
Use foil handles to lift dessert from pan before cutting into bars.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2-1/4 cups flour, 1 Tbsp. Magic Baking Powder, 2 tsp. pumpkin pie spice, divided, 1 cup butter, softened, and more.

Yes, Pumpkin-Gingerbread 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.

That's it — enjoy your meal!

Pumpkin-Gingerbread Crumble Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions