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, 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!
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.
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Pumpkin Crumble Bars
Thick pumpkin filling layered over a gingersnap crust and topped with a brown sugar pecan crumble.
Ingredients
For the crust
- 1 2/3 cups (167 grams) gingersnap crumbs
- 1/4 cup (56 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
For the filling
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup (110 grams) light brown sugar, packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 15 ounces (425 grams) canned pumpkin puree, not pumpkin pie filling
- 1/2 cup (100 grams) Greek yogurt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
For the topping
- 3/4 cup (97 grams) all-purpose flour
- 1/3 cup (33 grams) pecans, chopped
- 1/2 cup (110 grams) light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup (57 grams) 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.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 222 Total Fat: 7g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 50mg Sodium: 160mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 8g Sugar: 15g Sugar Alcohols: 0g Protein: 8g
Tried this recipe? Rate the recipe below and share your photos on Instagram! Mention @introvertbaker or tag #introvertbaker! Make sure your account is set to public or I won’t see it.
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.