These Pumpkin Crumble Bars have a gingersnap crust with creamy pumpkin filling topped with a brown sugar pecan crumble. This is the perfect fall recipe!
Pumpkin pies are taking over as we gear up for Thanksgiving and I’ve yet to make one.
I’ve made plenty of other pumpkin recipes, like the pumpkin cupcakes I shared with you last Friday.
It’s been one busy pumpkin season.
I found myself wanting to continue on the pumpkin recipe path so I made today’s pumpkin crumble bars.
These bars are the epitome of pumpkin desserts. You seriously must try them!
How to make pumpkin crumble bars
The base is a super thick gingersnap crust. The crunchy, gingery crust adds something special to the bars.
You get the texture contrast along with a kick of ginger.
Let’s face it, after last week’s cupcakes you simply cannot have pumpkin anything without ginger. It’s flavor perfection.
On top of the thick gingersnap crust goes an even thicker layer of pumpkin filling.
It’s a gorgeous marriage between spiced pumpkin and cheesecake. I sort of mashed the two together.
I was looking for rich, silky filling. I achieved this by adding cream cheese and yogurt.
It turned out smooth, creamy and held up nicely.
On top of this gorgeously thick filling is an even more fabulous pecan crumble.
I have become obsessed with crumb/streusel toppings.
I would put it on everything if I could. It is so good!
Add a little whipped cream to the top of these pumpkin crumble bars and you have a dessert heavenly enough to grace the Thanksgiving table.
No one will even miss the pie.