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–+ servings

Pumpkin Pie Bars

These Pumpkin Pie Bars with a Gingersnap Shortbread Crust are the perfect blend of creamy, cozy, and spiced. A buttery layer of crushed ginger cookies creates a crisp, flavorful base, while the silky pumpkin filling bakes up soft, smooth, and lightly sweetened with warm autumn spices. They slice beautifully into 24 bars, making them ideal for holidays, parties, and easy make-ahead desserts. Top with whipped cream and enjoy all the classic flavors of pumpkin pie—without the fuss of rolling out dough.
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Servings: 24 Bars

Ingredients

Gingersnap Shortbread Crust

  • 1 ½ cups crushed ginger cookies
  • ¾ cup all-purpose flour
  • 12 tbsp unsalted butter melted
  • ½ tsp salt
  • 3 tbsp dark brown sugar

Pumpkin Filling

  • 1 can pumpkin purée 15 oz
  • ¾ cup granulated sugar
  • ¼ cup dark brown sugar
  • 2 large eggs
  • 1 egg yolk
  • 2 tsp vanilla bean paste or extract
  • ½ cup sour cream
  • ½ cup heavy cream
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 ½ tbsp all-purpose flour

Instructions

Make the Crust

  • Preheat oven to 350°F.
  • Line a 9×13-inch baking pan with parchment paper.
  • In a medium bowl, combine crushed ginger cookies, flour, melted butter, salt, and brown sugar.
  • Press the mixture firmly and evenly into the bottom of the prepared pan.
  • Bake for 10–12 minutes, or until lightly golden.

Make the Pumpkin Filling

  • While the crust bakes, add pumpkin purée, granulated sugar, brown sugar, eggs, yolk, and vanilla to a large bowl. Beat until well combined.
  • Add the sour cream and mix again.
  • Pour in the heavy cream and beat until smooth.
  • Add the pumpkin pie spice, cinnamon, flour, and salt. Stir until fully incorporated.

Assemble & Bake

  • Pour the pumpkin filling over the warm crust.
  • Bake for 35–45 minutes, or until the edges are set and lightly browned. The center may have a slight jiggle—this is perfect.

Cool & Serve

  • Allow the bars to cool completely at room temperature.
  • Refrigerate until fully chilled (at least 2–3 hours).
  • Slice into 24 bars and top each with whipped cream before serving.