Pumpkin Bars with Gingersnap Crust are a delightful treat that perfectly embody the flavors of fall. With a rich and creamy pumpkin filling layered atop a crunchy, spicy gingersnap crust, these bars bring comforting nostalgia with every bite. They can be enjoyed as a dessert, a snack, or even a special addition to your holiday gatherings, making them a versatile delight for everyone.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 12 bars
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: 200
- Protein: 3g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 1g
- Sugar: 17g
- Sodium: 90mg
Why Make This Pumpkin Bars with Gingersnap Crust
These Pumpkin Bars with Gingersnap Crust are the ultimate fall dessert. The combination of the spicy gingersnap cookie base and the sweet, creamy pumpkin filling creates a flavor explosion that will leave you wanting more. They’re easy to make, requiring minimal ingredients and effort, yet they impress with their taste and texture. Ideal for potlucks, family gatherings, or simply as a cozy night in dessert, these bars are sure to become a seasonal favorite.
How to Make Pumpkin Bars with Gingersnap Crust
Creating these delicious pumpkin bars is a simple process. Just follow these straightforward steps, and you’ll have a delightful dessert ready in no time.
Ingredients:
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Directions:
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Step 1: Preparation
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan to prevent sticking.
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Step 2: Mixing the Crust
In a bowl, mix the gingersnap cookie crumbs with the melted butter until well combined. Press this mixture firmly into the bottom of the prepared baking pan to form a solid crust.
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Step 3: Preparing the Filling
In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until the mixture is smooth and creamy.
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Step 4: Baking
Pour the pumpkin mixture over the crust in the baking pan. Bake in the preheated oven for 25-30 minutes, or until the filling is set in the center.
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Step 5: Cooling
Once baked, allow the bars to cool completely in the pan before cutting them into squares.
How to Serve Pumpkin Bars with Gingersnap Crust
Serve these pumpkin bars warm or chilled, depending on your preference. They are fantastic on their own or topped with a dollop of whipped cream or vanilla ice cream. For an added touch, sprinkle some additional cinnamon on top before serving to enhance the festive feel.
How to Store Pumpkin Bars with Gingersnap Crust
To store your Pumpkin Bars, place them in an airtight container in the refrigerator. They can last for up to a week. If you’d like to keep them longer, consider freezing them. Wrap each bar tightly in plastic wrap and then in aluminum foil. Frozen bars can last for up to three months. Just thaw them overnight in the refrigerator before enjoying.
Expert Tips for Perfect Pumpkin Bars with Gingersnap Crust
- For a gluten-free version, substitute the gingersnap cookies with gluten-free gingersnap alternatives.
- You can enhance the flavor by adding a pinch of cloves or allspice to the pumpkin filling.
- Be sure to mix the filling well to avoid lumps for a smoother texture.
- Consider drizzling caramel sauce or chocolate ganache over the bars for a decadent twist.
Delicious Variations
- Nutty Addition: Stir in 1/2 cup of chopped pecans or walnuts into the pumpkin filling for a crunchy texture.
- Chocolate Lovers: Incorporate 1/2 cup of semi-sweet chocolate chips into the filling for a chocolate twist.
- Spicy Kick: Add a bit more ginger or even some cayenne pepper for a surprising spicy note.
Frequently Asked Questions
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Can I use fresh pumpkin instead of canned?
Yes! You can use fresh pumpkin puree. Just ensure it’s well-cooked and blended smoothly before adding to the recipe. -
How can I make the crust healthier?
You can substitute some of the gingersnap cookies with oats or almond flour for a healthier crust option. -
What can I do if the filling is too runny?
Make sure to bake it until the filling is set. If you find it still runny, you can return it to the oven for a few minutes. -
Can I make this dessert ahead of time?
Absolutely! These bars can be made a day in advance, making them perfect for planning ahead. -
What is the best way to cut the bars?
Use a sharp knife and clean it between cuts to ensure neat portions.
Conclusion
These Pumpkin Bars with Gingersnap Crust are not only easy to make but are also bursting with flavor that captures the essence of fall. With their aromatic spices and creamy pumpkin filling set against a spiced cookie crust, they promise to become a favorite recipe in your collection. So, gather your ingredients and treat yourself to these delightful bars — a warm hug of flavor in every bite! Enjoy!
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Pumpkin Bars with Gingersnap Crust
- Total Time: 45 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Delightful pumpkin bars layered with a spicy gingersnap crust, perfect for fall gatherings.
Ingredients
- 1 1/2 cups gingersnap cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 can (15 oz) pumpkin puree
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
- In a bowl, mix the gingersnap cookie crumbs with melted butter until combined, then press into the bottom of the baking pan.
- In a large bowl, combine pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
- Pour the pumpkin mixture over the crust in the baking pan and bake for 25-30 minutes, or until filling is set.
- Allow to cool completely in the pan before cutting into squares.
Notes
Serve warm or chilled, topped with whipped cream or vanilla ice cream. For longer storage, wrap and freeze individual bars.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 17g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
