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.
In addition to cupcakes, I’ve made pumpkin pie donuts, pumpkin bread, pumpkin butterfinger bars, and pumpkin whoopie pies. 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!
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.
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Pumpkin Crumble Bars
Thick pumpkin filling layered over a ginger snap crust and topped with a brown sugar pecan crumble.
For the crust
- 1 and 2/3 cups gingersnap crumbs
- 1/4 cup unsalted butter melted
- 1/4 cup granulated sugar
For the filling
- 8 ounces cream cheese softened
- 1/2 cup light brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 15 ounces canned pumpkin puree not pumpkin pie filling
- 1/2 cup Greek yogurt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the topping
- 3/4 cup all-purpose flour
- 1/3 cup pecans chopped
- 1/2 cup light brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter softened
Preheat the oven to 325°F. Line a 9×9-inch pan with aluminum foil, leaving a 1-inch overhang on all sides. Spray the foil lightly with nonstick spray. Set aside.
Make the crust
Combine the gingersnap crumbs, butter, and sugar. Mix well. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes.
Make the filling
In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer for 2 minutes until creamy. Add one egg at a time, mixing well after each addition.
Add in the vanilla, pumpkin, yogurt, cinnamon, cloves, and nutmeg. Continue to mix until well combined and creamy. Spread the filling evenly over the warm crust.
Make the crumb topping
Combine the flour, pecans, brown sugar, and cinnamon. Using a pastry cutter or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. Sprinkle the topping evenly over the filling.
Bake for 40-45 minutes. Cover loosely with foil if the bars begin to get too brown.
Cool completely in the pan on a wire rack. Cover loosely and refrigerate for at least 4 hours. Lift the foil overhang to remove and cut into squares. The bars will keep for up to 5 days stored in an airtight container in the refrigerator.
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