Thick, creamy pumpkin filling layered over a gingersnap crust and topped with a brown sugar crumble.
Prep Time 25 minutesminutes
Cook Time 55 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 16
Ingredients
For the crust
1 ⅔cups(195g)gingersnap crumbs
¼cup(50g)granulated sugar
¼cup(56g)unsalted butter, melted
For the topping
½cup(65g)all-purpose flour
⅓cup(34g)old-fashioned oats
½cup(105g)light brown sugar, packed
½teaspoonground cinnamon
¼cup(57g)unsalted butter, melted
For the filling
8ounces(226g)cream cheese, softened
½cup(105g)light brown sugar, packed
3large eggs, room temperature
1teaspoonvanilla extract
15ounces(425g)canned pumpkin puree
2teaspoonsground cinnamon
¼teaspoonground cloves
¼teaspoonground 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
Cream cheese: Full-fat brick-style cream cheese works best. Allow it to come to room temperature before using.
Pumpkin puree: 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.