Creamy Pumpkin Pie Bars
Crazy delicious pumpkin pie dessert bars are full of the pumpkin spice flavor we crave. These bars have all the spice and warm flavors of traditional pumpkin pie. They are just way easier to make. No pie crust to roll out.
Just a simple gingersnap cookie crumb crust topped with creamy pumpkin pie. Perfect for a busy holiday season!
It’s that time of year ya’ll! THE BEST time of year in my opinion. Cooler weather, sweaters, hot drinks, and cozy fires!
For these bars, I love a gingersnap crust over a shortbread crust. The gingersnaps bump up those spicy flavors. I also prefer them for our to-die-for Pumpkin Pie recipe.
Ingredients Needed Pumpkin Pie Bars
- Pumpkin puree – Pumpkin puree not pumpkin pie filling
- Granulated sugar, ground cinnamon, ginger, nutmeg, and allspice – All the spices for pumpkin pie spice.
- Salt – Salt always enhances the flavor.
- Eggs – Large eggs, room temperature.
- Half-and-half – This recipe uses half-and-half but you can substitute evaporated milk or heavy cream.
- Vanilla extract – Boost the flavor!
Ingredients Need for the Crust
- Gingersnap cookies – Good quality gingersnaps!
- Dark brown sugar, cinnamon, and butter – To bump the flavor of the crust.
Tips
- You can swap out the gingersnaps for graham crackers.
- Make sure the pie filling is set before slicing. Don’t slice the bars right away, they need time to set.
- Serve topped with whipped cream, vanilla ice cream, or even a drizzle of caramel sauce.
How to Make Pumpkin Pie Bars
Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper leaving an overhang to easily lift the bars out after baking.
Crush the gingersnaps in a food processor. In a medium-size bowl combine the crushed gingersnap cookies, brown sugar, cinnamon, and melted butter. Mix to combine.
Pour the cookie mixture into the prepared pan and press it into an even layer on the bottom of the pan.
Bake for 5-6 minutes.
In a large bowl whisk the sugar, cinnamon, ginger, nutmeg, allspice, and salt together.
You could use 1 1/2 teaspoons of pumpkin pie spice and 1/2 teaspoon of cinnamon in place of these spices but I highly recommend the individual spice combination. So much more flavor!
Add the pumpkin puree, eggs, egg yolk, half-and-half, and vanilla. Whisk until combined.
Pour the pumpkin pie filling over the crust and bake for 45-55 minutes. The filling should be mostly set and the very center just jiggles slightly.
Baking time might differ. Remember not all ovens are the same.
Remove from the oven to a wire rack to cool completely to room temperature, then cover and refrigerate to chill completely. Overnight is best.
Slice and serve these pumpkin bars with whipped cream.
The filling should be mostly set with the very center being just slightly jiggly.
Let cool completely, wrap tightly, and store in the refrigerator for up to 4 days.
Wrap the cooled bars tightly with plastic wrap or in an air-tight container and freeze for up to 2 months. But know that the filling will likely crack.
More Pumpkin Recipes
- Better Than Starbucks Pumpkin Bread Recipe
- Easy Pumpkin Cheesecake
- Gingersnap Crust Pumpkin Pie
- Bakery Style Pumpkin Muffins
- Easy Pumpkin Cake with Cream Cheese Filling
- Pumpkin Spice Bundt Cake
- Pumpkin Spice Latte Biscotti
Creamy Pumpkin Pie Bars Recipe
Ingredients
Gingersnap Crust
- 1 1/2 cup Gingersnap cookies crushed
- 2 tbsp Dark brown sugar
- 1/4 tsp Ground cinnamon
- 3 tbsp Unsalted butter melted
Pumpkin Filling
- 3/4 cup Granulated sugar
- 1 tsp Ground cinnamon
- 1/2 tsp Ground ginger
- 1/4 tsp Ground nutmeg Fresh ground is best
- 1/4 tsp Ground allspice
- 1/2 tsp Kosher salt
- 15 oz Pumpkin puree Not pumpkin pie filling
- 1 large Egg yolk room temperature
- 2 large Eggs room temperature
- 1 cup Half-and-half
- 1 tsp Vanilla extract
Instructions
Crust
- Preheat the oven to 350 degrees F. Line an 8×8 baking pan with parchment paper leaving an overhang to easily lift the bars out after baking.
- Crush the gingersnaps in a food processor. In a medium-size bowl combine the crushed gingersnap cookies, brown sugar, cinnamon, and melted butter. Mix to combine.
- Pour the cookie mixture into the prepared pan and press it into an even layer on the bottom of the pan. Bake for 5-6 minutes. Set aside.
Pie Filling
- In a large bowl whisk the sugar, cinnamon, ginger, nutmeg, allspice, and salt together.
- Add the pumpkin puree, eggs, egg yolk, half-and-half, and vanilla. Whisk until combined.
- Pour the filling over the crust and bake for 45-55 minutes. The filling should be mostly set and the very center just jiggles slightly.
- Remove from the oven to a wire rack to cool to room temperature, then cover and refrigerate to chill completely. Overnight is best.
- Slice and serve these pumpkin bars with whipped cream.