2 Reviews
You must be logged in to post a review.
Pumpkin Crumble Bars
x
Print Options
Description
Thick pumpkin filling layered over a gingersnap crust and topped with a brown sugar pecan crumble.
Ingredients
- FOR THE CRUST:
- 3 cups Gingersnap Cookie Crumbs
- ½ cups Packed Light Brown Sugar
- ½ cups Unsalted Butter, melted
- FOR THE FILLING:
- ¾ cups Unsalted Butter, melted
- 4 ounces, weight Cream Cheese, Softened
- 1 cup Packed Light Brown Sugar
- 15 ounces, weight Canned Pure Pumpkin Puree
- 4 whole Large Eggs, Room Temperature
- 2 cups All-purpose Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Salt
- ½ teaspoons Ground Ginger
- ½ teaspoons All Spice
- ½ teaspoons Ground Nutmeg
- ½ teaspoons Ground Cinnamon
- FOR THE TOPPING:
- ⅔ cups All-purpose Flour
- ⅓ cups Chopped Pecans
- ⅔ cups Packed Brown Sugar
- ½ teaspoons Ground Cinnamon
- ¼ cups Unsalted Butter, melted
Preparation
Preheat the oven to 350 F.
For the crust: Combine the gingersnap crumbs, brown sugar and butter in a bowl. Mix well. Press the mixture into the bottom and up the sides of a 9×13 inch baking pan. Bake for 15 minutes.
For the filling: In a large mixing bowl beat together the butter, cream cheese, and brown sugar until fluffy. Beat in the pumpkin puree until well blended. Add the eggs one at a time, beat well after each addition.
In a separate mixing bowl, combine the flour, baking powder, salt, ginger, all spice, nutmeg, and cinnamon. Stir with a whisk. Slowly add the flour mixture into the pumpkin mixture. Mix just until blended. Pour batter over the prepared crust.
For the topping: Combine the flour, pecans, brown sugar, cinnamon and butter in a bowl. Stir until moistened. Mixture will be thick. Crumble the topping evenly over the filling.
Bake for 40-45 minutes. Remove from oven. Cool completely in the pan on a wire rack. Refrigerate for 4 hours before slicing into bars.
More Recipes from Jen | Baked by an Introvert
Related Recipes
Brown Butter Blondies
by Lindsay @ My Therapist Cooks in
Desserts
by Lindsay @ My Therapist Cooks in
Desserts
Super yummy and easy blondies made in one bowl with no...
Prep: Cook:
Serves: 16 Level: Easy
Keto Nanaimo bars
by Kendall Smith in
Desserts
by Kendall Smith in
Desserts
Inspired by my Canadian grandmother's famous recipe, these Keto Nanaimo bars...
Prep: Cook:
Serves: 20 Level: Easy
Banana Brownies
by Jo - Girl Eats World in
Desserts
by Jo - Girl Eats World in
Desserts
An incredibly indulgent alternative to banana bread. This is the perfect...
Prep: Cook:
Serves: 9 Level: Easy
Prep: Cook:
Serves: 16 Level: Easy
Coconut Oil Brownies
by Danielle | Delightful Mom Food in
Desserts
by Danielle | Delightful Mom Food in
Desserts
Extra fudgy coconut oil brownies! This is by far the best...
Prep: Cook:
Serves: 16 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
Jen | Baked by an Introvert on 11.28.2014
I’m sorry you had such difficulty with this recipe. I used a 9×9 pan and yes it was full to the max. The bars are meant to be super thick, that is how I designed the recipe. The filling should reach the top of the pan and the crumble will rest above the lip of the pan. I had no issues with it spilling out. The filling will hold the crumble in place as it bakes. If you are concerned, you can always make this in a 13×9 pan. The bars will a lot less thick than pictured. I will be making a note of this in the recipe card on my site.
goindajeep on 11.26.2014
Something is seriously wrong with this recipe. When you use 3 cups of crumbs it just about fills the whole 9×9 pan without the filling in it! I put it in a 13×9 and still had almost two cups of crumbs left over or filling would have overflowed. It’s in the oven right now and looks delicious but almost had a catastrophe. The topping was more than enough for the 13×9–would have been way too much for 9×9. Please advise if this is correct amounts–thanks.