Description

Thick, spiced Pumpkin Bars on a crisp Gingersnap crust, finished with a glossy brown-sugar fudge frosting and gingersnap crumble. Bakery-style fall bars perfect for holidays and cozy nights.

Ingredients

Scale

For the Gingersnap Crust:

1 1/2 cups crushed gingersnap cookies

1/4 cup unsalted butter, melted

1 tablespoon brown sugar

1 teaspoon ground cinnamon (optional)

For the Pumpkin Bar Layer:

1 cup pumpkin purée

3/4 cup packed brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

For the Brown Sugar Frosting:

1/2 cup unsalted butter

1 cup packed brown sugar

1/4 cup milk or heavy cream

1 teaspoon vanilla extract

2 cups powdered sugar, sifted

For the Gingersnap Crumble:

1/4 cup crushed gingersnap cookies

1 tablespoon brown sugar

1 tablespoon melted butter

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Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8 or 9×9 pan with parchment.

2. Mix gingersnap crumbs, melted butter, brown sugar, and cinnamon; press firmly into the pan and bake 8 minutes. Set aside.

3. In a large bowl whisk pumpkin purée, brown sugar, granulated sugar, melted butter, eggs, and vanilla until smooth.

4. In a separate bowl whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.

5. Add dry ingredients to wet and stir until combined; pour over the pre-baked gingersnap crust and smooth the top.

6. Bake 28–32 minutes until the center is set and edges are golden; cool completely in the pan on a wire rack.

7. Make the frosting: in a saucepan melt butter, stir in brown sugar and cook 1–2 minutes until bubbly, add milk and bring to a gentle boil; remove from heat and let cool 3–5 minutes.

8. Whisk in sifted powdered sugar and vanilla until smooth and thick; pour over cooled pumpkin bars and spread evenly.

9. Make the crumble by combining crushed gingersnaps, brown sugar, and melted butter; sprinkle over the frosting while still tacky.

10. Chill at least 1 hour for the frosting to set; slice into bars and serve.

Notes

Cool completely before adding the frosting for clean layers.

Sift the powdered sugar to avoid a grainy frosting.

Use real pumpkin purée (not pumpkin pie mix).

For cleaner slices, chill the pan and use a sharp knife warmed under hot water then wiped dry between cuts.

Store chilled for up to 5 days or freeze without crumble topping up to 2 months.

Prep Time: 20 minutes
Cook Time: 32 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 258
Sugar: 24
Sodium: 120
Fat: 13
Saturated Fat: 7
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 33
Fiber: 1
Protein: 3
Cholesterol: 45