Pumpkin Crumble Bars

  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)

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