Pumpkin Crumble Bars

For the crust:
  • 3 cups gingersnap crumbs
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, melted
For the filling:
  • 3/4 cup unsalted butter, melted
  • 1 (4-ounce) package cream cheese, softened
  • 1 cup packed light brown sugar
  • 1 (15-ounce) can pumpkin puree
  • 4 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
For the topping:
  • 2/3 cup all-purpose flour
  • 1/3 cup chopped pecans
  • 2/3 cup packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted
  1. Preheat the oven to 350F degrees.
  2. Make the crust: Combine the gingersnap crumbs, brown sugar, and butter. Mix well. Press the mixture into the bottom and up the sides of a 13×9 inch baking pan. Bake for 15 minutes.
  3. Make 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, allspice, nutmeg, and cinnamon. Stir with a whisk. Slowly add the flour mixture to the pumpkin mixture. Mix just until blended. Pour batter over the prepared crust.
  5. Make the topping: Combine the flour, pecans, brown sugar, cinnamon, and butter. Stir until moistened. The mixture will be thick. Crumble the topping evenly over the filling. Bake for 40-45 minutes.
  6. Cool completely in the pan on a wire rack. Refrigerate for 4 hours before slicing into bars.

recipe found on: bakedbyanintrovert.com


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