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.
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 9x9 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 9x13 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! 😀