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! Gluten-free friendly.
Gingersnap pumpkin pie bars
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.
Why you’ll love these rich and creamy pumpkin pie bars
We’re once again riffing on my favorite gingersnap pumpkin pie, which sports a chunky gingersnap cookie crumb crust and silky smooth pumpkin filling that’s generously spiced with fresh ginger, warming spices, and complex caramel and brown sugar notes. It’s the perfect way to serve a Thanksgiving crowd, and much easier (and faster) than making a full on pie or tart.
The crust is made with gingersnaps, a pinch of brown sugar, fall spices, and melted butter. It comes together in minutes in a food processor, before being simply pressed into the bottom of a 9×9-inch baking pan. If you’d like a milder flavor, you can also use graham cracker crumbs, but the spiciness and added flavor that the gingersnaps bring is a perfect complement to the richness of the pumpkin filling.
The filling is made with mostly familiar, traditional ingredients, but I have a few simple tricks that elevate classic pumpkin pie from basic to crave-worthy.
I like to start by cooking the pumpkin for a few minutes prior to baking with the sugar and spices. This caramelizes the sugars, and releases some of the natural moisture in the pumpkin, yielding a smoother, richer filling. Next up, indulgent sweetened condensed milk, and two eggs plus an extra yoke to keep the pumpkin custard super smooth and ultra creamy. A splash of vanilla rounds out a sweet and spicy filling that is both new and nostalgic at the same time.
The most difficult part of this recipe is waiting for your gingersnap pumpkin pie bars to cool – they really do need several hours to properly set before slicing and serving. But the good news is, you can also make these in advance, which frees up the oven and crosses off one cooking to-do list item early on busy baking days.
Do you have your Thanksgiving dessert menu settled yet? Stay tuned – I’ve got another pie recipe coming for you this weekend! Happy baking!!
Gingersnap Pumpkin Pie Bars: FAQs
I typically use Mi-Del gingersnap cookies or Trader Joe’s Triple Ginger Snaps. I have not had good luck with Nabisco Ginger Snaps. You’ll want to choose a thin, crispy cookie with lots of spicy ginger flavor to balance the sweetness of the filling.
These bars can easily be made gluten free by using gluten free gingersnaps in the crust. I’ve used Mi-Del gluten free gingersnaps with success. See the recipe notes for more.
These bars are very best the day of, but if you have leftovers, they’ll keep in the fridge for 2-3 days before things get a bit sad and soggy.
Looking for more pumpkin desserts? Try these next:
- The best gingersnap pumpkin pie (the pie version of these bars)
- One bowl pumpkin gingerbread muffins
- Overnight pumpkin cinnamon rolls
- Toasted sugar pumpkin pie
- Chocolate chip pumpkin bread (vegan)
If you make these gingersnap pumpkin pie bars, be sure to tag me on Instagram with the hashtag #forkknifeswoon and leave a comment and rating below letting me know how you liked them! ★★★★★ Star ratings are especially helpful because they help others find my recipes too. xo, LauraPrint
Photos by Laura Kasavan, of the lovely desserts blog Tutti Dolci.