Pumpkin Crumble Bars

• FOR THE CRUST:
• 3 cups Gingersnap Cookie Crumbs
• 1/2 cups Packed Light Brown Sugar
• 1/2 cups Unsalted Butter, melted
• FOR THE FILLING:
• 3/4 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
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons All Spice
• 1/2 teaspoons Ground Nutmeg
• 1/2 teaspoons Ground Cinnamon
• FOR THE TOPPING:
• 2/3 cups All-purpose Flour
• 1/3 cups Chopped Pecans
• 2/3 cups Packed Brown Sugar
• 1/2 teaspoons Ground Cinnamon
• 1/4 cups Unsalted Butter, melted

1. Preheat the oven to 350 F.
2. 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 9x13 inch baking pan. Bake for 15 minutes.
3. 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.
4. 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.
5. 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.
6. 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.

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Taken from tastykitchen.com/recipes/desserts/pumpkin-crumble-bars/ (may not work)