Pumpkin Crumble Bars

This post may contain affiliate links. For more information, read my disclosure policy.

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 crumble bars on a slate board lined with parchment paper.

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, 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!

Angled view of pumpkin crumble bars on a slate board lined with parchment paper.

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!

High angle view of a pumpkin crumble bar sitting on a slate board lined with white parchment paper.

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.

Helpful tools

These Pumpkin Crumble Bars have a gingersnap crust with creamy pumpkin filling topped with a brown sugar pecan crumble.

Pumpkin Crumble Bars

Thick pumpkin filling layered over a gingersnap crust and topped with a brown sugar pecan crumble.
5 from 5 votes
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yields: 16 bars
Calories: 260
Author: Jen Sobjack

Ingredients

US Cups - Metric

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

Instructions

  • 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.

Nutrition

Serving: 1bar | Calories: 260kcal

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Tried this recipe? Share it on Instagram!Mention @introvertbaker or tag #bakedbyanintrovert!

Nutritional values here on my recipes should be used as a general guide only. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

45 Comments