Rich and creamy gingersnap pumpkin pie bars – everything to love about classic pumpkin pie, but so much easier, with a flavorful gingersnap cookie crumb crust, a silky smooth, ginger-spiced pumpkin filling, and perfect for a crowd!
These gingersnap pumpkin pie bars are for those of you who thought, wow, last week’s roasted sugar pumpkin pie sounds deeelicious, but also like, a lot of work.
Well, my friends, welcome to everything there is to love about that super creamy and flavorful pumpkin pie, bundled up nicely in nearly foolproof bar form, and ready in less than half the time. They’re the lazy baker’s BFF.
Smooth and creamy, perfect pumpkin pie. What begins as a classic, with a flaky, all-butter pie crust and flavorful pumpkin custard filling, is transformed with the addition of roasted sugar and warming chai spices, for what has become a holiday family favorite.
That’s right. This roasted sugar pumpkin pie is all kinds of perfect.
You won’t see a lot of “best” labels on this blog, but I’m making an exception for this beauty. Flaky all-butter crust. Decadent chai-spiced pumpkin filling. And a secret ingredient that takes things over the top.
Well, not so secret. I told you right there in the title – roasted sugar. It’s easy and delicious and perfectly at home in this otherwise mostly traditional pumpkin pie.
Soft and fluffy overnight pumpkin cinnamon rolls with a sweet and tangy maple cream cheese frosting. These vibrant orange sweet rolls can easily be prepped the night before and baked in the morning for a delicious and wonderfully pumpkin-spiced breakfast treat!
Are you over pumpkin yet? I’m… not. In the slightest.
So the pumpkin train unapologetically continues, with these fluffy overnight pumpkin cinnamon rolls, a recipe I’ve had in my mind ever since I shared these apple cider rolls two years ago now.
Quite a lot has changed since then in my personal life, but my basic cinnamon roll recipe – a winning combination of sweet and tender yeasted dough (in this case enriched with pumpkin puree), curled around a gooey, pumpkin butter filling, and packed with brown sugar and cinnamon and warming spice, remains a favorite.
AND, if you still have leftover pumpkin from making these chocolate muffins, homemade pumpkin cinnamon rolls are a great way to use it up!