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Best Gingersnap Pumpkin Pie Bars – Easy Fall Dessert

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These gingersnap pumpkin pie bars feature a crunchy, buttery gingersnap crust and a silky pumpkin filling that’s spiced just right. They’re the perfect easy fall dessert for gatherings, with simple ingredients and quick prep.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces, or 40–50 cookies)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • Pinch of salt
  • 1 can (15 ounces) pumpkin puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup heavy cream, cold (for topping, optional)
  • 1 tablespoon powdered sugar (for topping, optional)
  • ¼ teaspoon vanilla extract (for topping, optional)
  • Extra crushed gingersnaps for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×9-inch baking pan with parchment paper, leaving some overhang on two opposite sides.
  2. Make the crust: Place the gingersnap cookies in a food processor and pulse until you have fine crumbs. Transfer to a medium bowl, then add the melted butter, brown sugar, and salt. Stir with a fork until the mixture looks like wet sand and holds together when pressed.
  3. Press the crust into the pan: Transfer the crumb mixture to your prepared pan. Press it down firmly and evenly using the bottom of a measuring cup or a flat glass. Bake for 10 minutes, then remove from the oven and let cool slightly while you make the filling.
  4. Prepare the pumpkin filling: In a large bowl, whisk together the pumpkin puree and sweetened condensed milk until smooth. Add the eggs one at a time, whisking gently after each addition. Add the vanilla, pumpkin pie spice, cinnamon, and salt. Whisk until just combined.
  5. Pour the filling over the crust: Gently pour the pumpkin mixture over the pre-baked crust. Spread it evenly with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
  6. Bake the bars: Place the pan in the preheated oven and bake for 35-40 minutes. The edges should be set, but the center will still jiggle slightly when you shake the pan.
  7. Cool completely: Place the pan on a wire rack and let it cool to room temperature, about 1 hour. Then transfer to the refrigerator and chill for at least 2 hours, or overnight.
  8. Slice and serve: Once fully chilled, use the parchment paper handles to lift the entire block out of the pan. Place on a cutting board and slice into 9 or 16 squares. For clean cuts, wipe your knife clean between slices.

Notes

Don’t skip pre-baking the crust to prevent sogginess. Room temperature eggs blend more smoothly. Chilling time is crucial for clean slices. For dairy-free, substitute butter with coconut oil and use sweetened condensed coconut milk. For gluten-free, use gluten-free gingersnap cookies.

Nutrition

Keywords: gingersnap pumpkin pie bars, fall dessert, pumpkin bars, easy pumpkin dessert, Thanksgiving dessert, gingersnap crust

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