These Pumpkin Crumble Bars have a gingersnap crust with creamy pumpkin filling topped with a brown sugar pecan crumble.
Print Recipe
5 from 1 vote

Pumpkin Crumble Bars

Thick pumpkin filling layered over a gingersnap crust and topped with a brown sugar pecan crumble.
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Yields: 16 bars
Calories: 260
Author: Jen Sobjack


For the crust

  • 1 and 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


  • 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.