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.
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.