Rating: 3.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A layered pumpkin bar with cream cheese filling and a gingersnap crust.

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Recipe Summary test

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
18
Yield:
1 9x13-inch pan
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Crust:
Cream Cheese Layer:
Pumpkin Layer:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine crushed gingersnaps, pecans, and melted butter for crust in a bowl. Mix until evenly moistened; press into the bottom of a 9x13-inch baking pan.

  • Bake in the preheated oven until crust is lightly browned and smells toasted, about 10 minutes. Remove from the oven and cool while preparing cream cheese layer. Leave the oven on.

  • Combine cream cheese, sugar, eggs, and vanilla extract for cream cheese layer in a large bowl; beat with an electric mixer until light and fluffy. Spread over cooled crust and place in the refrigerator while preparing pumpkin layer.

  • Beat pumpkin, evaporated milk, pumpkin pie spice, and salt in a bowl until well blended. Beat in sugar and eggs. Pour over cream cheese layer.

  • Return to the oven and bake until pumpkin layer is set, about 50 minutes. Cut into bars.

Nutrition Facts

331 calories; protein 6g; carbohydrates 29g; fat 22.1g; cholesterol 88.4mg; sodium 283.2mg. Full Nutrition
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Reviews (2)

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/27/2021
These are very good, really like a fancy cheesecake. My kids didn't like the nuts in the crust but I do! Similar to the other review, I had to add 20-30 minutes to the bake time to set the pumpkin layer. The flavors and textures are everything I love about fall baked goods. Read More
Rating: 3 stars
10/10/2021
The crust was excellent but the pumpkin layer, I thought lacked in flavor. I had to bake it an additional 20 minutes for the edges to be set and the center to be jiggly. They were just OK. If I ever make them again, which I doubt, I would have to tweak the recipe. Thanks, anyways for sharing your recipe. Read More