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?
I prefer something you can sink your teeth into…like Mini Pumpkin Pies, Pumpkin Rolls, and Pumpkin Custard.
Or like these pumpkin bars with a gingersnap crust.
Mmmmmmmm.
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
Pumpkin bars with a gingersnap crust
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!)
Ingredients
Crust Layer
- 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
Pumpkin Layer
- 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
Instructions
- Preheat oven to 425F and prepare a 13x9 inch glass pan (I lined the pan with Reynolds baking wrap)
Crust Layer:
- 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.
Pumpkin Layer:
- 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.
Notes
These bars are best when refrigerated and eaten a day or so after baking.
(Adapted from With Relish)
Nutrition Information:
Yield:
28Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Have you ever made pumpkin bars with a gingersnap crust?
What’s your favorite pumpkin flavored treat?
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Edye says
YUM! These look so tasty 😀
Blessings,
Edye | http://gracefulcoffee.wordpress.com
Alex says
These look great. Perfect for Halloween! I will definitely be trying these.
Katherines Corner says
thank you for sharing this yumminess at the Thursday Favorite Things link party. I featured you on facebook and google plus and pinned too xo
Jess says
Wow…these sound amazing!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Charlene Asay says
Yum these sounds delish! I would like to invite you to link up with us at Family Joy Blog Link Up Party this week. Sunday-Wednesday. Check us out https://thinking-outside-the-pot.com/?p=2942
Valerie says
Those sure sound delicious! I am so glad it’s almost Fall cause now I get to indulge in more pumpkin treats.
Danita Carr says
Oh yum! These look delicious! I’ll have to add this recipe to my things to make this fall! Thanks for sharing at #SmallVictories linkup!
Barbara says
They look good. We always make our own pumpkin puree from the many pumpkins and squash that we grow or purchase. We are always looking for new recipes. Thank you for sharing and I have pinned it.
Mama Grace says
These look yummy. I think I will leave out the caramel. #HappyNowLinkUp
Marcelle/A Little Fish in the Kitchen says
I’m so ready for fall flavors and spices! I bet these are so yummy!
Jess says
These sound yummy!!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
Leslie says
They are delicious! Thanks so much for stopping by!
Oldhouseintheshires says
These sound so yummy! I love anything with pumpkin so thank you for sharing.
Leslie says
So glad you like it and thanks for stopping by!
Cathy Lawdanski says
Oh my! Getting in the mood for pumpkin and these look fantastic. Love the addition of caramel!
Leslie says
It’s getting to be that time! I was definitely surprised at how the caramel changed the texture more than the flavor.
Sandra L Garth says
I guess it’s time for me to admit that fall is coming and that our hot weather will soon be behind. I think I’ll drown my sorrows in these amazing pumpkin bars. Thanks for joining us each week at Celebrate Your Story and have a wonderful weekend.
Leslie says
It almost feels like fall has arrived here…we’re actually going apple picking tomorrow. Can you believe apples are ready to pick?! Thanks so much for stopping by!
Michelle Leslie says
Mmmmmmm, mmmmm, mmmmm these pumpkin bars sound so delicious Leslie. I’ve got a bit of a sweet tooth so they caramel coated ones really appeal to my taste buds.
Leslie says
I’ve got a massive sweet tooth, so adding the caramel to the bar seemed totally natural. ? Thanks so much for stopping by!
shelley says
This looks like the perfect fall recipe!
Leslie says
It is definitely perfect for fall…good thing the temperatures have already started falling here. I hope you get to experience a little bit of early fall where you are. ?
Claire says
These look so tasty. I could just try one now. Thanks for sharing at creative Mondays last week. You are one of my featured blogs tomorrow.
Leslie says
Thank you so much! I hope you do get to try them soon, and am so grateful for the feature!
Jennifer Dawn says
These look so good! I’d go WITH caramel since it’s one of my favorite sweet treats. Just wanted to stop by to let you know that I’m featuring your recipe at this week’s link party. https://www.thelifeofjenniferdawn.com/2017/08/delicious-treats-to-welcome-fall-weekly.html
Helen at the Lazy Gastronome says
These look and sound so good!! Pinned! Thanks for Sharing at the What’s for Dinner Party!
Molly says
They look delicious
Mollyx
Michele says
YES, please!!! These sound amazing! Love ALL the pumpkin.
Maureen says
This looks so delicious and I want some right now! I can’t wait to make these and sink my teeth into some yummy pumpkin goodness!
Maureen | http://www.littlemisscasual.com
Roseann Hampton says
I bet these smelled delicious as they were cooking!
Snap says
I’ll be ready for pumpkin time with all of these mouth watering recipes!
Jennifer Wise says
Oooooo, these look so delicious! I love gingerbread and pumpkin! Pinning right now! 🙂
#SYClinky
Julie @ Back To My Southern Roots says
I’m so ready for pumpkin season!! These look delish. Thanks for sharing on Foodie Friday!
Barbara Windle says
Pumpkin and ginger, oh wow!! I am definitely pinning this recipe.
Midge @ Peachicks' Bakery says
I’ve pinned this for experimenting to make a Peachick safe version as these sound AMAZING!
Deb says
These look fantastic! Thank you for sharing at #FiestaFriday – I’m sure they would please a whole crowd.
erlene says
This sounds wonderful with the gingersnap crust. Thanks for sharing it on Merry Monday.
Donna @ Modern on Monticello says
These look so delicious! Can’t wait to try them. Pinned for later. Thanks for sharing at #HomeMattersParty
Julie @ Back To My Southern Roots says
I bet this is so gooood. I am so ready for pumpkin season! Thanks for sharing on Foodie Friday!
Ross says
Should keep this one handy for Halloween! We always have loads o left over pumpkin with no idea what to do
COLLEEN - FAITH, HOPE, LOVE, & LUCK says
These are making me look forward to fall!!!