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.
Heather B. says
Jen, I made these bars for Thanksgiving and they turned out perfect! My family really loved the the spiciness of the gingerbread crust and that thick layer of pumpkin was delicious. I did double the crumble topping though because Thanksgiving’s only once a year:)
Jen says
That is wonderful to hear, Heather! Thank you so much for trying my recipe. 🙂
Dafna says
I’m making these for our “early Thanksgiving” and I CANT WAIT!!!! How long do you think these would keep in the fridge?
Jen says
I hope you enjoy them! I would say maybe 3 to 4 days in an air tight container.
Jessica T says
My friend just tagged me on this today on Facebook, so I ran to the store to get the few ingredients I didn’t have in my cupboard and it is in the oven right now! One question…are you supposed to have a whole bunch of filling left over? I had a little less than 2 cups worth extra, so I just took my large muffin tin and made two little bar muffins in that. Maybe I beat in the eggs too long and it fluffed up too much?
This isn’t a bad problem to have, it just means two more special treats. Ha ha ha!
Jen says
Did you use a 9×9 square pan? I was able to get all of the filling in my pan. The bars are meant to be thick so you need to fill the pan to the top. You can always use a 9×13 pan also. Just keep in mind that the bars will be a lot thinner. Sorry for the late response. I’ve been moving. 🙂
Jocelyn@Brucrewlife says
Mmmm, these pumpkin crumble bars look fabulous! Give me a piece of this paired with my coffee, and I’m ready to tackle anything! 😉
Renee@ Two in the Kitchen says
These crumble bars look fantastic!! 🙂 Pinned!!
Jen says
Thank you for the sweet compliments, Renee!
Rachel @ Bakerita says
These look amazing – I love the gingersnap crust, and anything with a crumble has my heart! Looks delicious.
Jen says
Me too, Rachel. I’m completely addicted to crumbles.
Allie | Baking a Moment says
Geez oh man Jen these bars look incredible! That crumbly streusel topping is calling to me, and I’m in love with the gingersnap crust on the bottom. Drooling!!
Jen says
You are too kind, Allie! Thank you.
Amber @ Dessert Now, Dinner Later! says
Move over pumpkin pie! These bars look incredible!
Jen says
Thanks, Amber! They are the perfect pie substitute. Watch out pie, the bars are taking over!
Sarah@WholeandHeavenlyOven says
To me, these seriously look like little bar-versions of pumpkin pie! Perfect for T-day when you might not want a traditional pie. 😉 And I love that the crust is made out of gingersnaps and omg all that streusel! This is basically just everything I want in a bar The End. 😀 Pinned!
Jen says
You are so sweet, Sarah! Thank you for the compliments and for pinning. 🙂
Heather @ Shards of Lavender says
Jen, I’ve already tossed the pumpkin pie aside after seeing these bars! Gingersnaps crust and that super thick layer of pumpkin… Well, I just know my family’s going to love these:) The perfect dessert for fall! Thanks for sharing the recipe.
Jen says
Thank you for the sweet words, Heather. I hope your family enjoys them!
Sarah @ SnixyKitchen says
I bet that crumbly top gives just the right texture to pair with a traditionally creamy pumpkin pie. I want to shove my face in that right now!
Jen says
The crumble was the best part, Sarah. It was certainly a nice contrast in texture.
Manali @ CookWithManali says
Ooo that topping is calling my name! Yum! All pumpkin recipes that you shared were incredible Jen, you are a very talented baker 🙂 Pinning this!
Jen says
Thank you for the kind compliments, Manali. You are just the sweetest!
Stacey @ Bake.Eat.Repeat. says
These bars look so good, like pumpkin pie in bar form, but with an amazing streusel topping! I love them!
Jen says
Thank you, Stacey! I couldn’t stop eating the topping. It’s the best part.
Kelly - Life Made Sweeter says
I am always on board for more pumpkin and love that you made pumpkin bars. They are so much easier to transport and serve to a crowd. I am drooling over that gorgeous thick filling and that brown sugar crumble topping. Love love love the ginger snaps cookies you used for the crust too. These look amazing and would be a hit at any Thanksgiving table! Pinning 🙂
Jen says
Thanks, Kelly! They really are so much easier to share.
Gayle @ Pumpkin 'N Spice says
I just can’t get enough of pumpkin recipes, so keep ’em coming! 🙂 These bars look delicious, Jen! I love the gingersnap crust and crumbled topping. What a perfect pumpkin treat! Pinned!
Jen says
Sadly this is the last pumpkin recipe I have. I am jotting down lots of ideas for next year though. Thank you for pinning! 😀