Pumpkin Crumble Bars

Pumpkin Crumble Bars make a delicious bar with a gingersnap crust filled with a pumpkin cheesecake filling and topped with a wonderful brown sugar and pecan mixture.


1 2/3 cups gingersnap crumbs

1/4 cup unsalted butter, melted

1/4 cup granulated sugar


8 oz. cream cheese, softened

1/2 cup light brown sugar, packed

3 large eggs

1 tsp. vanilla extract

15 oz. can pumpkin puree

1/2 cup plain Greek yogurt

2 tsp. ground cinnamon

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg


3/4 cup all purpose flour

1/3 cup pecans, chopped

1/2 cup light  brown sugar, packed

1/2 tsp. cinnamon

1/4 cup unsalted butter, softened

Preheat the oven to 325 degrees. Line a 9 x 9 inch baking pan with foil, leaving a one inch overhang on all sides. Spray the foil lightly with a nonstick cooking spray. Set aside.

To make the crust: Combine gingersnap crumbs, butter and sugar. Mix well. Press the mixture into the bottom of prepared pan and up the sides. Bake for 10 minutes.

To make the filling: In a large mixing bowl, beat the cream cheese and sugar together with an electric mixer for 2 minutes until creamy. Add one egg at a time, mixing  well after each addition.

Add in vanilla, pumpkin, yogurt, cinnamon, cloves an nutmeg. Continue to mix until well combined and mixture is creamy. Spread the filling evenly over the warm crust.

To make the topping: Combine the flour, pecans, brown sugar and cinnamon. Using a pastry cutter or your fingertips, cut the butter into the mixture until it resembles coarse crumbs. Sprinkle the topping evenly over the filling.

Bake 40-45 minutes. Cover loosely with foil if the bars brown to quickly.

Cool completely in the pan on a wire rack. Cover loosely and refrigerate for at least 4 hours. Lift the foil overhang to remove and cut into squares.

Makes 16 servings

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