There’s something magical about the warm spices and creamy texture of this **Pumpkin Pie Bars with Gingersnap Crust Recipe** that instantly feel like cozy autumn in every bite. The gingersnap crust adds a delightful zing that pairs beautifully with the rich pumpkin filling and that irresistible praline topping.

A close-up of a three-layer dessert square on a white plate with a white marbled texture beneath it. The bottom layer is a thin, crumbly crust in a light brown color. The middle layer is thick, smooth, and creamy with a rich pumpkin orange color and soft texture. The top layer is a thick pile of chopped pecans, glossy and dark brown, coated in a sticky syrup that makes them shine. Some small pieces of pecans are scattered on the plate around the dessert. In the background, there are blurred white pumpkins. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Pie Bars with Gingersnap Crust Recipe
Top Tip
How to Serve Pumpkin Pie Bars with Gingersnap Crust Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Pie Bars with Gingersnap Crust Recipe

Why You'll Love This Recipe

I honestly can’t get enough of these bars—every time I make them, they remind me of holiday gatherings and cozy afternoons by the window with a warm drink. Plus, this recipe breaks down the baking process in a way that’s straightforward yet impressive.

Unique Crust Combination: The mix of gingersnap cookies and graham crackers creates a perfectly spiced, buttery crust that’s a fantastic departure from the usual graham cracker base.
Rich & Creamy Filling: Made with pumpkin puree and a blend of warm spices, the filling is indulgent but not overly sweet—just right for pumpkin lovers.
Decadent Praline Topping: The chopped pecans with brown sugar and corn syrup add a crunchy, sweet layer that takes these bars over the top.
Make-Ahead Friendly: These bars taste best after chilling overnight, making them the perfect recipe for stress-free entertaining.

A close-up view of a two-layer dessert in a white baking dish lined with parchment paper, featuring a thick bottom layer of smooth, rich orange pumpkin filling with a creamy texture and a rough, crumbly crust at the base, topped by a thick, uneven layer of glossy, dark brown caramelized pecans that shine and glisten, with a metal spatula partially lifting the dessert, showing the contrast between the layers and the glossy nuts, all set on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Pie Bars with Gingersnap Crust Recipe serves a purpose, coming together to create a balance of texture, spice, and creaminess. It’s worth picking quality spices and the right pumpkin puree to make your bars shine.

Flat lay of whole uncracked brown eggs, a small pile of fresh whole gingersnap cookies, a small stack of graham cracker sheets, a small mound of granulated sugar, a few cubes of unsalted butter, a small white bowl of bright orange pumpkin puree, a small white bowl of packed light brown sugar, a small white bowl with mixed ground cinnamon, nutmeg, allspice, cloves, ground ginger, salt, and pepper, a small white bowl of heavy cream, a small white bowl of cornstarch, a small white bowl of finely chopped pecans, a small white bowl of dark brown sugar, a small white bowl of corn syrup, a small white bowl of vanilla extract, a small white bowl of turbinado sugar, all arranged symmetrically on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Gingersnap Cookies: Their bold spice flavor really lifts the crust; crushed finely, they help the crust hold together beautifully.
Graham Crackers: These add a mellow sweetness and help balance the intensity of the gingersnaps in the crust.
Unsalted Butter: Melted butter binds the crust crumbs, ensuring a crisp and flavorful base.
Pumpkin Puree: Use pure pumpkin (not pumpkin pie filling) for a fresh, natural pumpkin flavor.
Brown Sugar: Adds both sweetness and depth, enhancing the pumpkin’s earthiness and the praline topping.
Spices (Cinnamon, Nutmeg, Allspice, Cloves, Ginger, Pepper): This warm spice blend is what makes the filling sing—buy fresh, high-quality spices for the best results.
Heavy Cream: Gives the filling its luscious creaminess and smooth texture.
Cornstarch: Helps thicken the filling without adding heaviness.
Eggs: Act as the perfect binder for the filling, giving it that classic custardy texture.
Vanilla Extract: A little secret booster to enhance all the warm flavors in both filling and topping.
Pecans: Chopped finely for the praline topping, they add crunch and nutty richness.
Corn Syrup: Keeps the praline topping glossy and chewy.
Turbinado Sugar: Sprinkled on top for a little sparkle and an extra crunch once baked.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I’ve played around with this recipe and found a few tweaks that personalize it nicely—whether you want it spicier, sweeter, or just a little lighter. Don’t hesitate to make it truly your own.

Adding Extra Spice: I sometimes add a pinch more ginger or a dash of cardamom for a deeper warmth. It’s my secret to a little complexity.
Less Sweet Option: If you prefer less sweetness, reduce the brown sugar in the filling by a quarter cup, but keep it balanced so the spices still pop.
Gluten-Free Twist: Use gluten-free gingersnap cookies and graham crackers to suit dietary needs without compromising flavor.
Nut-Free Variation: Skip the pecan praline topping and instead sprinkle a cinnamon-sugar mixture over the filling for crunch without nuts.

Step-by-Step: How I Make Pumpkin Pie Bars with Gingersnap Crust Recipe

Step 1: Prepare and Bake the Spiced Gingersnap Crust

Start by preheating your oven to 350°F and lining a 9×13 inch pan with parchment paper—this little overhang trick makes lifting the bars out soooo much easier. I like to pulse the gingersnaps and graham crackers into very fine crumbs in my food processor; smaller crumbs really help the crust stick together nicely. Mix in sugar, salt, then add melted butter slowly, pressing the mixture firmly and evenly into your pan. Bake it for 10 minutes until it’s just set and smelling amazing. Keep the oven on—you’re going to need it hot for the filling next.

Step 2: Cook the Pumpkin Filling

Pour pumpkin puree, brown sugar, cinnamon, salt, and all the warm spices into a saucepan and cook over medium heat for about 4 minutes, whisking constantly. This helps the flavors really bloom and gives the filling a silky texture. Take it off the heat and whisk in your heavy cream and cornstarch until smooth, then add in the eggs and vanilla, blending everything into a luscious pumpkin custard. Pour this filling carefully over your baked crust.

Step 3: First Bake & Prepare Praline Topping

Bake the bars for 50-60 minutes. Here’s an important trick: the center should still jiggle slightly and a toothpick should come out clean close to the edge—this ensures a creamy interior. While that’s baking, combine your chopped pecans, dark brown sugar, and salt in a bowl, then stir in corn syrup and vanilla to moisten. This praline mixture is what adds that knockout texture and flavor on top.

Step 4: Add Topping and Finish Baking

Once your pumpkin filling has set, evenly sprinkle that praline topping over the surface. I like to gently press it down to help it stick and then sprinkle turbinado sugar over the top for a crystal-like crunch. Pop them back in the oven for another 5-10 minutes until the topping is set and golden. Keep an eye on it—it's done when a toothpick comes out clean from the center but still with a slight jiggle.

Step 5: Cool, Chill, and Serve

Once baked, the hardest part is waiting! Let the pan cool completely on a wire rack for about 3 hours, then cover and refrigerate for at least 2 more hours or overnight. This chilling time is non-negotiable—it helps those flavors meld and the filling firm up beautifully. When ready, lift the whole slab from the pan using the parchment overhang and slice into your desired bar size.

Top Tip

From my kitchen to yours, the key to perfect Pumpkin Pie Bars with Gingersnap Crust Recipe lies in patience and precise timing. I’ve learned these tips over multiple batches, and they really guarantee success every time.

Crust Consistency: Make sure your gingersnap and graham cracker crumbs are finely ground. Too big and your crust might crumble; too fine and it compacts better.
Don’t Overbake Filling: The center should wiggle slightly when you take it out—that’s the secret to a creamy texture.
Press Praline Gently: Don’t press too hard on the topping; just enough to help it stick so it stays crunchy after baking.
Chill Thoroughly: Patience here pays off. I always schedule this as a make-ahead dessert so it can set up perfectly overnight.

How to Serve Pumpkin Pie Bars with Gingersnap Crust Recipe

Garnishes

I love topping these bars with a dollop of freshly whipped cream—sometimes I add a tiny sprinkle of cinnamon on top for that extra cozy feeling. A drizzle of maple syrup or a few whole pecans on the side can elevate the presentation too.

Side Dishes

These bars are perfect alongside a hot cup of coffee, chai tea, or even spiced apple cider. For a party, I like to serve them with a simple green salad dressed with a tangy vinaigrette to balance out the sweetness.

Creative Ways to Present

For holiday dinners, I’ve arranged these bars in neat rows on a wooden cutting board with small autumn leaves scattered around. Another favorite is serving individual bars in mini pie tins with a cinnamon stick for stirring the coffee—such a charming touch!

Make Ahead and Storage

Storing Leftovers

After baking and cooling, I wrap the whole pan tightly with plastic wrap and store it in the fridge. These bars keep really well for a couple of days—though you’ll find they’re at their absolute best the day after you make them, when the flavors have really settled in.

Freezing

I’ve frozen these bars wrapped tightly in foil and plastic wrap with great results. Just thaw overnight in the fridge before serving, and they’re almost as good as fresh. This trick is perfect for prepping ahead of a big gathering.

Reheating

If you like your bars a little warm, I heat individual pieces gently in the microwave for about 15-20 seconds or in a low oven wrapped in foil. Avoid overheating to keep the filling smooth and not dry.

Frequently Asked Questions:

Can I make this Pumpkin Pie Bars with Gingersnap Crust Recipe gluten-free?

Absolutely! Just swap out the gingersnap cookies and graham crackers for gluten-free versions. The rest of the recipe remains the same and tastes just as delicious.

How do I know when the pumpkin filling is perfectly baked?

The filling is done when a toothpick inserted about 2 inches from the edge comes out clean but the center still jiggles slightly. This ensures a creamy, custard-like texture instead of being overcooked.

Can I prepare these bars a day in advance?

Yes! In fact, chilling the bars overnight after baking makes the texture more set and flavors more developed, so it’s ideal to make them a day ahead for the best results.

What’s the best way to store leftover bars?

Store leftover bars tightly covered in the refrigerator, either in the pan wrapped with plastic wrap or an airtight container. They keep well for up to 2 days with the best texture within the first day.

Final Thoughts

This Pumpkin Pie Bars with Gingersnap Crust Recipe will quickly become one of your favorite fall desserts—just like it did for me. The layers of spiced crust, silky pumpkin filling, and crunchy pecan praline topping deliver comfort and celebration in every bite. Give it a try next time you want something special yet easy to prep in advance. I promise, your friends and family will thank you (and ask for the recipe)!