These Pumpkin Bars have a gingersnap crust with creamy pumpkin filling topped with a crunchy crumble topping. This is truly the perfect fall recipe!
These flavorful pumpkin bars will hit the spot when you're craving pumpkin. They're the perfect marriage of pumpkin pie and pumpkin cheesecake. You could almost call them pumpkin cheesecake bars.
They also have the most glorious crumble topping that adds texture. Although the bars would fine without the topping, I highly recommend it.
All the pumpkin bar recipes I've seen are basically squares of cake with cream cheese frosting. Why not just call it pumpkin cake?!
I wanted my recipe to stand out from the rest and went with what I consider to be a true pumpkin bar.
Why this recipe works
- The gingersnap crust is thick and sturdy enough to support the filling.
- The filling is made with cream cheese to help thicken it while keeping it creamy.
- The topping is optional but totally worth it! It adds a nice texture contrast.
The ingredients you need
To make the best pumpkin bars, you will need the following ingredients:
- Gingersnap crumbs: This makes up the base of the bars. You can use graham cracker or vanilla wafer crumbs instead.
- Butter: Unsalted butter works best and I prefer to use sweet cream butter for baking.
- Sugar: Brown sugar and white sugar are used in the different components of the recipe.
- Cream cheese: Look for full-fat brick-style cream cheese.
- Eggs: Large eggs at room temperature.
- Pumpkin: Look for canned pumpkin puree, not pumpkin pie filling. You can also make your own puree from fresh pumpkin.
- Spices: Vanilla, cinnamon, cloves, and nutmeg give the bars classic fall flavor.
- Flour & oats: You only need these for the topping, if you choose to use it.
How to make pumpkin bars
Make the crust: Mix gingersnap crumbs, sugar, and butter together until well combined. Press the mixture into the bottom of a 9x9 pan lined with parchment paper. Bake for 10 minutes.
Make the topping: Mix flour, oats, brown sugar, cinnamon, and melted butter together until dry ingredients are well coated in butter. Set aside while you make the filling.
Make the filling: Beat cream cheese and brown sugar together until smooth. Beat in eggs, pumpkin, vanilla, and spices. Pour the filling over the baked crust.
Bake: Sprinkle the topping evenly over the filling and bake for 40-45 minutes. Allow the bars to cool to room temperature then refrigerate for at least 4 hours.
Cut into bars and serve!
Tips For Success
- Use room temperature ingredients. Ingredients emulsify easier if they are all the same temperature. Set the cold ingredients out for about one hour before beginning.
- Don't overmix the filling once you add the eggs. Incorporating too much air into the eggs will cause the bars to crack during baking.
- These bars are great without the topping. Serve them with sweetened whipped cream instead.
Freezing & Storing
Storing: Baked and cooled bars will keep for up to 4 days covered tightly and stored in the refrigerator.
To freeze: Baked and cooled bars will keep for up to 1 month wrapped tightly in several layers of plastic wrap and stored in the freezer. Thaw in the refrigerator overnight.
Watch how to make it
Pumpkin Crumble Bars
Thick, creamy pumpkin filling layered over a gingersnap crust and topped with a brown sugar crumble.
Ingredients
For the crust
- 1 ⅔ cups (195 g) gingersnap crumbs
- ¼ cup (50 g) granulated sugar
- ¼ cup (56 g) unsalted butter, melted
For the topping
- ½ cup (65 g) all-purpose flour
- ⅓ cup (34 g) old-fashioned oats
- ½ cup (105 g) light brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ cup (57 g) unsalted butter, melted
For the filling
- 8 ounces (226 g) cream cheese, softened - Note 1
- ½ cup (105 g) light brown sugar, packed
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- 15 ounces (425 g) canned pumpkin puree - Note 2
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
Instructions
Make the crust
- Preheat the oven to 325°F. Line a 9×9-inch pan with parchment paper, leaving a 1-inch overhang on all sides. Spray the paper lightly with nonstick spray. Set aside.
- Combine the gingersnap crumbs, sugar, and butter. Mix well. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes.
Make the topping
- Combine the flour, oats, brown sugar, and cinnamon. Stir with a fork to combine.
- Drizzle melted butter over the mixture and toss with a fork until all dry ingredients are well coated with butter. Set aside while you make the filling.
Make the filling
- In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer on medium-high speed for 2 minutes until creamy.
- Add one egg at a time, mixing well after each addition. Add in the vanilla, pumpkin, cinnamon, cloves, and nutmeg. Continue to mix on medium-low speed until well combined and creamy.
- Spread the filling evenly over the warm crust. Sprinkle the topping evenly over the filling.
- Bake for 40-45 minutes, until the filling is set and the crumb topping is golden brown. 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 parchment overhang to remove and cut into squares.
Notes
- Full-fat brick-style cream cheese works best. Allow it to come to room temperature before using.
- Look for pure pumpkin puree, not pumpkin pie filling.
Make ahead tip
- Storing: Baked and cooled bars will keep for up to 4 days covered tightly and stored in the refrigerator.
- To freeze: Baked and cooled bars will keep for up to 1 month wrapped tightly in several layers of plastic wrap and stored in the freezer. Thaw in the refrigerator overnight.
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Nutrition Information:
Yield: 16 Serving Size: 1 barAmount Per Serving: Calories: 299Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 64mgSodium: 182mgCarbohydrates: 40gFiber: 2gSugar: 20gProtein: 4g
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the values shown are just an estimate.
This recipe has been updated to make the bars easier to cut and hold shape. This was achieved by removing the Greek yogurt and pecans. You can make the original recipe by adding ½ cup (100 grams) Greek yogurt to the filling and substituting the oats for ⅓ cup (33 grams) pecans, chopped.
Gayle says
I made these last year for the first time and the recipe looks different this year. Wasn’t there Greek yogurt in the filling and pecans in the topping?
Jen Sobjack says
This recipe has been updated to make the bars easier to cut and hold shape. This was achieved by removing the Greek yogurt and pecans. You can make the original recipe by adding 1/2 cup (100 grams) Greek yogurt to the filling and substituting the oats for 1/3 cup (33 grams) pecans, chopped.
Gayle says
Thank you so much! Everyone loved them last year and I wanted to make sure it was the same one!
Meredith says
Can these be made ahead and frozen?
Jen Sobjack says
Yes. They'll keep for up to 3 months stored in an airtight container. Thaw in the refrigerator overnight.
Katrena Fraka says
I made these for Thanksgiving this year and they were sooooo delicious! Everyone wanted the recipes and it was the most popular dish at Thanksgiving? Loved it!!
Allie says
I just finished putting this in the oven and noticed midway through that you didn't specify how much vanilla to use in the filling. Also, the crumble topping was really powdery, not at all like the picture. Seemed like it needed a lot more butter to hold everything together, but since it's pretty late at night and my pregnancy cravings right now include all things pumpkin, I decided to roll with it. So long story short, how much vanilla are you supposed to use, and 1/4 of a teaspoon of butter really all that you used in the topping? Every other streusel recipe I've seen calls for at least 1/4 of a cup.... Thanks!
Jen Sobjack says
I do apologize for that. We are in the process of converting recipes to a new format and things must have gotten jumbled in the process. I've updated the recipe to reflect the correct ingredients and measurements. Thank you for your patience!
Claire in Baltimore says
These are AWESOME!!! I made them last night to take to a friend's party tonight! They turned out perfectly and the gingersnap crust is such a nice touch! I will definitely make them again for Thanksgiving! Thanks for the recipe 🙂
Jen Sobjack says
Thank you so much, Claire! I'm happy the bars were a hit at the party!!
Hannah says
I'd been making the same pumpkin recipes for almost a decade and needed a change. I made this one, and it's so good! It's going in my recipe book. Thank you.
Jen says
That's wonderful to hear!
MAUDE says
I linked from tumblr to one recipe and ended up spending a lot of time exploring all your other thoughts and recipes. I've not done this for a long time. luv ur blog and content. will follow u....
Jen Sobjack says
Thank you so much for the kind comment, Maude! And welcome to my site. I hope to see you around!!
Michelle says
ive never seen a 4oz package of cream cheese. Should I be using 1/2 package or a full 8 oz package? Help!
Jen says
Yes, 4 ounces would be half of an 8 ounce package.
Kirsten says
This was a great recipe! The only problem I had was I forgot to spray the pan, and my ginger snap crust stuck to the pan. Definitely trying again for Thanksgiving! Thank you for sharing!
Jen says
Thank you, Kristen! I'm so happy to hear you enjoyed the recipe. Please come back for more great ideas!
Dan says
This was delicious
Jen says
Thank you so much for the wonderful feedback! I'm glad you enjoyed the recipe.
Cecilia says
I made these last night, I did not like it. I think it needs more cream cheese , and also more spices.
Next time I will use 8 oz. cream cheese and a little more spices then it calls for. Also I think using a. graham cracker crust would be better. My husband and I thought it was to dry and not like a smooth soft filling.