Desserts

Pumpkin Gingerbread Bars

A ginger shortbread crust is covered with a smooth and spiced-filled pumpkin filling, and topped with buttery oat topping. A perfect pairing of fall flavors. These pumpkin gingerbread bars are thick, chewy, and fudgy goodness. An upscale alternative to a pumpkin pie for your holiday feast.

Thanksgiving is less than a week away, and then it’s all things merry and bright. Pumpkin is long forgotten and peppermint and gingerbread are front and center. And while I love everything pumpkin, Im ready to give it up for a whole year…am I alone here? The only pumpkin treat I’m not a fan of is pumpkin pie. It’s a texture thing, I’m guessing.

These pumpkin gingerbread bars taste like a cookie, a pie, and a crisp all in one, and I’m a big fan of these babies! I have been on a fusion cooking spree lately. It’s a challenge for me, taking the ordinary to the extraordinary! The crust is my favorite. It’s basically a thick, shortbread cookie infused with gingersnap cookie crumbs. The filling is anything but mushy, more like creamy fudge, and the topping bakes down into the filling mixture. It’s heavenly!

I made these for the first time last week, and Brad ( hubby) and I proceeded to eat the entire pan in 3 days! Yikes. I’m not proud, that’s for sure. lol. I can confidently say these bars are a perfect breakfast treat, an afternoon snack ( with coffee), and a tasty dessert. I’m making them again today only because I have family and friends coming this weekend.

So. Are you a pumpkin person? Give these pumpkin gingerbread bars a try, and let me know what you think below in the comments. I love hearing from you. Happy Thanksgiving to All.

xx T

Ingredients Needed

Gingersnaps ~ If you can find store-bought gingersnap crumbs, even better

Pumpkin puree ~ not pumpkin pie filling

Flour and oats ~ used for the oat streusel topping

Butter ~ unsalted

Sugar ~ white and brown

Pumpkin pie spice ~ for the filling

Ground ginger ~ for the crust

pumpkin Gingerbread bars stacked on a plate

How To Make Pumpkin Gingerbread Bars

Preheat the oven to 350 degrees F. Spray a 9×13 inch baking pan with non-stick cooking spray

The Crust

  1. Pulse the gingersnap cookies in a processor, or crush them in a plastic bag, until you have crumbs. Combine the crumbs, flour, sugar, ginger, and salt. Pulse a few times to mix. Add in the cubed butter, and pulse until the mixture is crumbly. It should hold together when you squeeze it into a ball.
  2. Press the shortbread mixture in the prepared 9×13 pan and press a little up the sides. Bake at 350 F for 15-18 minutes. It should be slightly golden around the edges; you’ll cook it again with the filling. Remove and set aside while you make the topping and filling.

Oat streusel

  1. In a medium size bowl, stir together the flour, sugar, oats, and salt. Toss in the cubed butter and mix until it comes together. I usually use my hands… mostly because It’s fun… or you can use a fork if you prefer. It should hold together when you press it between your fingers. Set aside

Pumpkin Filling

  1. In a medium-sized bowl, combine the pumpkin puree, eggs, sugar, and pumpkin pie spice; whisk until thoroughly combined. Pour over the shortbread crust and sprinkle the remaining gingersnap crumbs evenly over the pumpkin pie filling. Top with the oat streusel, and place in a 350-degree oven for 20 -30 minutes or until set. It shouldn’t jiggle when you move the pan or when a knife comes out clean. Cool.
  2. These are best served slightly chilled. A dollop of whip cream would definitely be a good thing!
Cut pumpkin gingerbread bard on a plate
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Pumpkin Gingerbread Bars


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5 from 1 review

  • Author: Teri
  • Total Time: 55 minutes
  • Yield: 20 bars 1x

Description

A ginger shortbread crust is covered with a spiced-filled pumpkin filling and topped with buttery oat topping. A perfect pairing of fall flavors. These pumpkin gingerbread bars are thick, chewy, and fudgy goodness. An upscale alternative to a pumpkin pie for your holiday feast.


Ingredients

Units Scale

Gingersnap shortbread

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 cup gingersnap cookies, finely crushed
  • 1 cup unsalted butter, slightly softened (2 sticks or 16 tablespoons)
  • 1/4 teaspoon salt

Oat streusel

  • 1 cup quick oats
  • 1 cup all-purpose flour
  • 1 stick plus 2 tablespoons of unsalted butter (10 tablespoons) slightly softened
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt

Pumpkin pie filling

  • 3 cups pumpkin puree ( not pumpkin pie filling)
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 23 teaspoons pumpkin pie spice

 

 


Instructions

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray

The Crust

  1. Pulse the gingersnap cookies in a processor until you have fine crumbs. * See notes below to make without a food processor. Add the flour, sugar, ginger, and salt. Pulse a few times to mix. Add in the cubed butter and pulse until the mixture is crumbly. It should hold together when you squeeze it into a ball.
  2. Press the shortbread mixture in the prepared 9×13 pan and press a little up the sides. Bake at 350 F for 15-18 minutes. It should be slightly golden around the edges; you’ll cook it again with the filling. Remove and set aside while you make the topping and filling.

For the oat streusel

  1. In a medium size bowl, stir together the flour, sugar, oats, and salt. Toss in the cubed butter and mix until it comes together. I usually use my hands… mostly because It’s fun… or you can use a fork if you prefer. It should hold together when you press it between your fingers. Set aside

For the pumpkin pie filling

  1. In a medium-sized bowl, combine the pumpkin puree, eggs, sugars, vanilla and pumpkin pie spice; whisk until thoroughly combined. Pour over the shortbread crust.Top with the oat streusel, and place in a 350-degree oven for 20 -30 minutes or until set. It shouldn’t jiggle when you move the pan or when a knife comes out clean. Cool.
  2. These are best served slightly chilled. A dollop of whip cream would definitely be a good thing!

 

 

 

 

Notes

* Crush the cookies in a large plastic bag. Add flour, cookie crumbs, sugar, ground ginger, and salt to a mixing bowl and whisk to combine.

Add the cubed butter to the flour mixture and mix until crumbly and there is no loose flour. I prefer to do this method with a pastry blender, however, you can use your hands or a fork. It should hold together when you squeeze it into a ball.

Continue with the recipe as instructed.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

One Comment

  1. Krisay Beckley

    Love this recipe! This will be the new go-to dessert for Thanksgiving.






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