Pumpkin bars with a gingersnap crust! Make them for a crowd, or as a simply anytime treat. (Try them with or without the caramel layer & decide which is best!)
Full just doesn’t feel right until pureed pumpkin is involved.
Sure, you can go out and get yourself a pumpkin spice frappuccino, but it’s just not the same is it?
Or like these pumpkin bars with a gingersnap crust.
You can make the basic recipe, which is like biting into mini pumpkin pie bars. They’e smooth and creamy and everything you want in a fall treat like this.
Or you can make them with a caramel layer between the gingersnap crust and the pumpkin filling. The caramel melts into the pumpkin filling, making it super sweet. And if you refrigerate them, tiny pockets of crunchy caramel develop, which is just so much fun to bite into.
Seriously, pumpkin bars with a gingersnap crust are totally addictive.
Pumpkin Bars with a Gingersnap Crust
- 30-40 gingersnap cookies, crumbled in a blender or food processor
- 1 stick, 1/2 cup butter, melted
- 1/8 cup brown sugar
Caramel Layer (Optional)
- 12 oz chewy caramels
- 1/2 cup milk, I used 2%
- 3 Tbsp butter
- 1 15- oz can pumpkin puree, not pumpkin pie filling
- 1 14- oz can sweetened condensed milk
- 2 eggs, lightly beaten
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1 tsp vanilla
- 1/2 tsp nutmeg
- 1/8 cup molasses
- Preheat oven to 425F and prepare a 13x9 inch glass pan (I lined the pan with Reynolds baking wrap)
- Combine the cookie crumbs and brown sugar. Add to the pan and pour melted butter over top.
- Combine butter and cookie mixture, pressing into bottom of pan until you have an even layer covering the entire pan.
- Bake the crust for 10 minutes, being sure not to overcook.
Caramel Layer (Optional)
- Place unwrapped caramels, milk, and butter in a double boiler (A metal bowl fitted over top of a pot with about an inch of simmering water. Try to ensure that the water does not touch the bottom ofthe bowl).
- Stir until the caramels have melted and fully incorporated with the milk and butter. The mixture should be fairly thin.
- When the crust is ready, pour the caramel mixture over the crust and spread evenly to the edges of the pan.
- Combine all ingredients and mix well.
- Pour evenly over caramel layer. (Don't be surprised if the caramel layer rises up the sides of the dish. It will still taste great.
Baking The Bars:
- Bake for 15 minutes at 425.
- After the 15 minutes are over, reduce oven temperature to 350 and finish cooking for an additional 35 minutes. The bars are finished cooking when the top is firm and the filling no longer jiggles in the center.
- Let cool completely before cutting.
These bars are best when refrigerated and eaten a day or so after baking.
(Adapted from With Relish)
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Have you ever made pumpkin bars with a gingersnap crust?
What’s your favorite pumpkin flavored treat?