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Easy Pumpkin Pie Bars with Gingersnap Crust – Best Fall Dessert

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These easy pumpkin pie bars with a spicy gingersnap crust deliver all the flavor of classic pumpkin pie without the fuss. Creamy, perfectly spiced, and topped with whipped cream, they’re the ultimate fall dessert for any occasion.

Ingredients

Scale
  • 2 cups gingersnap cookie crumbs (about 8 ounces or 225 grams)
  • 6 tablespoons unsalted butter, melted (85 grams)
  • 2 tablespoons granulated sugar (25 grams)
  • Pinch of salt
  • 1 can (15 ounces or 425 grams) pure pumpkin puree
  • 1 can (14 ounces or 397 grams) sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (5 ml)
  • 1 ½ teaspoons ground cinnamon (about 4 grams)
  • ½ teaspoon ground ginger (about 1 gram)
  • ½ teaspoon ground nutmeg (about 1 gram)
  • ¼ teaspoon ground cloves (about 0.5 grams)
  • ¼ teaspoon salt
  • 1 cup heavy cream (240 ml) (for topping, optional)
  • 2 tablespoons powdered sugar (15 grams) (for topping, optional)
  • ½ teaspoon vanilla extract (2.5 ml) (for topping, optional)
  • Crushed gingersnaps or cinnamon, for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or nonstick spray.
  2. Make the crust: Place gingersnap cookies in a food processor and pulse until fine crumbs form. Transfer to a medium bowl. Add melted butter, sugar, and a pinch of salt. Stir with a fork until every crumb is moistened and the mixture holds together when squeezed.
  3. Press the crumb mixture firmly and evenly into the prepared pan using the bottom of a measuring cup or flat-bottomed glass. Bake for 10 minutes at 350°F (175°C). Set aside to cool slightly.
  4. Make the filling: In a large bowl, whisk together pumpkin puree and sweetened condensed milk until smooth. Add eggs one at a time, whisking well after each. Stir in vanilla extract.
  5. In a small bowl, combine cinnamon, ginger, nutmeg, cloves, and salt. Add the spice mixture to the pumpkin mixture and whisk until fully incorporated.
  6. Pour the filling over the pre-baked crust. Use a spatula to spread evenly. Gently tap the pan on the counter to release air bubbles.
  7. Bake at 350°F (175°C) for 40 to 45 minutes, until edges are set and center jiggles slightly when shaken. A knife inserted 1 inch from the center should come out mostly clean.
  8. Cool the pan on a wire rack at room temperature for 1 to 2 hours. Then cover and refrigerate for at least 4 hours, preferably overnight.
  9. Once chilled, use the parchment overhang to lift the bars out of the pan. Slice into 16 squares with a sharp knife, wiping the blade clean between cuts.
  10. For the optional topping: Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form. Serve each bar with a dollop of whipped cream and a sprinkle of crushed gingersnaps or cinnamon.

Notes

Don’t overbake; the center should still jiggle slightly. Chilling overnight is recommended for best flavor and texture. For gluten-free, use gluten-free gingersnaps. For dairy-free, substitute butter with coconut oil and use full-fat coconut milk instead of sweetened condensed milk.

Nutrition

Keywords: pumpkin pie bars, gingersnap crust, fall dessert, easy pumpkin bars, Thanksgiving dessert, pumpkin dessert, no-roll pie crust

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