Pumpkin Bars with Gingersnap Crust

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Well, here we are with the last recipe of Pumpkin Week. {Sad face} Let’s recap though, shall we?

We started off the week with breakfast – Baked Pumpkin French Toast with Pecan Streusel Topping! The perfect start to a crisp, cool fall morning. Don’t forget the java!

Then we veered over to the savory side for some Pumpkin Ravioli with Sage & Goat Cheese. If you ask me, pumpkin and goat cheese are a match made in heaven!

This brings us to the final recipe of Pumpkin Week and we’re going out with style!

With these delectable pumpkin bars!

They are essentially pumpkin pie in bar form with a gingery crust. You know, just to shake things up. A classic with a new little twist.

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Full confession: I thought “Ohh! I’ll sprinkle powdered sugar on top like lemon bars!” and you know what happened? It looked pretty for about 5.674 minutes while I snapped photos and then poof! the powdered sugar absorbed into the top of the pumpkin bar, never to be seen again. So… do as I say, not as I do. :) Go with chopped pecans or bare bars, leave the powdered sugar for the lemon bars.

Pumpkin Bars with Gingersnap Crust; Recipe or Not

For the Crust:

  • 1 1/2 c. finely ground ginger snap cookies (I used approx. 30 2 in. cookies)
  • 2-3 T butter, melted

For the Filling:

  • 1 15 oz. can of pumpkin
  • 1/2 c. brown sugar
  • 1/2 c. milk
  • 2 eggs
  • 1/2 t. vanilla
  • 1 1/2 t. cinnamon
  • 1/2 t. ground ginger
  • a pinch of cloves
  • 1/4 t. salt
  • Topping: chopped pecans

The Prep: Preheat the oven to 350°. In a small bowl, combine the ground gingersnaps and melted butter, stirring until well mixed. Line a 9×9 baking dish with a strip of parchment paper long enough to hang over the sides, like this. Firmly press the crust mixture evenly into the bottom of the baking dish. Bake for 10 minutes, then let it cool for a few minutes. Next, combine the pumpkin, brown sugar, milk, eggs, vanilla, cinnamon, ginger, cloves, and salt in a medium sized bowl and stir until the mixture is smooth. Pour the filling mixture over the crust and smooth it until it evenly covers the crust. Bake for 35 minutes or until the middle is set and does not jiggle when shaken. Let the bars cool completely before removing them from the pan, cutting, and serving.


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