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- 1 ½ cups gingersnap cookie crumbs - ½ cup unsalted butter, melted - 1 cup canned pumpkin puree - 1 cup brown sugar - ½ cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 teaspoon ground cinnamon - ½ teaspoon ground ginger - ¼ teaspoon ground nutmeg - ½ teaspoon salt - 1 cup sweetened condensed milk To make these pumpkin bars, you need simple ingredients that create big flavor. First, let’s talk about the gingersnap crust. The gingersnap cookie crumbs give a warm and spicy flavor. The melted butter helps hold the crumbs together. This creates a nice base for your bars. Now, let’s look at the pumpkin filling. The canned pumpkin puree is key. It gives the bars that rich, orange color and creamy texture. The brown sugar and granulated sugar add sweetness. I use three large eggs to bind everything together and add fluffiness. Next, we have vanilla extract, ground cinnamon, ground ginger, and ground nutmeg. These spices make the bars taste like fall. The salt balances the sweetness and enhances the flavors. Finally, the sweetened condensed milk makes the filling creamy and smooth. Gather these ingredients, and you are ready to create a delightful treat that everyone will love! First, set your oven to 350°F (175°C). This is the perfect temperature for baking pumpkin bars. Next, grab a 9x13-inch baking dish. You can either grease it with butter or line it with parchment paper. Lining helps with easy removal later. In a mixing bowl, combine 1 ½ cups of gingersnap cookie crumbs with ½ cup of melted butter. Mix well until the crumbs look coated. This step is key for a tasty crust. Now, press the mixture firmly into the bottom of your prepared baking dish. Make sure it's even so every bite is delicious. In a large bowl, whisk together 1 cup of canned pumpkin puree, 1 cup of brown sugar, ½ cup of granulated sugar, 3 large eggs, and 1 teaspoon of vanilla extract. Whisk until everything is well combined. This filling should be smooth and creamy. Now, stir in 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, and ½ teaspoon of salt. This adds warmth and flavor. Next, pour in 1 cup of sweetened condensed milk. Stir until the mixture is smooth and well blended. Pour the pumpkin filling over the gingersnap crust in the baking dish. Bake it for about 30-35 minutes. Check if it’s done by inserting a toothpick. It should come out clean. Once baked, let the bars cool completely in the pan. After cooling, cut them into bars for serving. To make a great gingersnap crust, focus on the texture. Use fine crumbs from the gingersnap cookies. You want them to mix well with the melted butter. If the mix is too dry, the crust will crumble. If it’s too wet, it won’t hold together. Aim for a sandy texture that packs well. Press the crust firmly into the baking dish. This helps it stay in place when you cut the bars. To lift the pumpkin flavor, add a pinch of allspice or clove. These spices blend well with cinnamon and ginger. You can also try using fresh ginger for a bright taste. A dash of vanilla can add depth too. For extra creaminess, mix in a splash of maple syrup. This adds sweetness and a unique flavor twist. Serve these bars chilled or at room temp. Top with whipped cream for a nice touch. A sprinkle of cinnamon or nutmeg makes it look pretty too. For drinks, pair with hot cider or a spiced latte. These beverages complement the flavors and make a cozy treat. You can also serve with a scoop of vanilla ice cream for a creamy contrast. {{image_2}} If you want to cut down on sugar, try these options. You can use less brown sugar and granulated sugar. You can also swap in natural sweeteners like maple syrup or honey. These choices add flavor and moisture to the bars. Just remember to adjust the amount since they are sweeter than sugar. For a gluten-free treat, use gluten-free gingersnap cookies. Many brands offer gluten-free options that taste great. Just crush them like regular gingersnaps. This way, everyone can enjoy the bars without worry. They will still have that perfect spicy flavor. To make these bars dairy-free, substitute sweetened condensed milk. You can use coconut milk or almond milk mixed with a little sugar. For the butter, try coconut oil or a dairy-free spread. These swaps keep the creaminess while making it suitable for those who avoid dairy. To keep your pumpkin bars fresh, store them in an airtight container. This will help maintain their soft texture and rich flavor. For the best results, place a piece of parchment paper between layers of bars. This prevents sticking and tearing. You can keep them at room temperature for up to three days. If you want to store them longer, refrigeration is a good option. Just remember to let them cool completely before placing them in the fridge. Freezing pumpkin bars is easy and keeps them fresh for months. First, cut the bars into squares. Wrap each square tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label the bag with the date for easy tracking. When you're ready to enjoy them, simply remove a bar and let it thaw in the fridge overnight. You can also warm them up quickly in the microwave for a cozy treat. Yes, you can use homemade gingersnap cookies for the crust. Just make sure they are finely crushed to match the store-bought crumbs. This change adds a personal touch. The flavor will be just as delicious, if not better. These pumpkin bars stay fresh for about 4 to 5 days. Keep them in an airtight container. Store them in the fridge to maintain their taste. If you see any signs of mold, throw them away. You can make these pumpkin bars a day or two in advance. This way, the flavors will blend well. Just cool them completely before wrapping. When you are ready to serve, cut and enjoy! If you need a substitute for sweetened condensed milk, try using coconut milk and sugar. Use one cup of coconut milk mixed with 1/3 cup of sugar. This option keeps the bars rich and creamy while changing the flavor slightly. You now know how to make delicious pumpkin bars with a tasty gingersnap crust. We covered the key ingredients and simple steps to follow. You also learned tips for perfecting the recipe. From storage to variations, you have all the info needed for success. Enjoy these sweet treats, whether for yourself or to share. With your new skills, impress family and friends with your baking. These pumpkin bars are sure to be a hit!

Pumpkin Bars With Gingersnap Crust

Indulge in the perfect fall treat with these Pumpkin Delight Bars with Gingersnap Crunch! With a buttery gingersnap crust and a creamy pumpkin filling spiced to perfection, these bars are a delightful twist on classic flavors. Easy to make and ideal for any gathering, they’ll impress your family and friends. Click through to explore the full recipe and add this delicious dessert to your autumn baking lineup!
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Ingredients
  

1 ½ cups gingersnap cookie crumbs

½ cup unsalted butter, melted

1 cup canned pumpkin puree

1 cup brown sugar

½ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ teaspoon salt

1 cup sweetened condensed milk

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper for easy removal.

    Make the Gingersnap Crust: In a mixing bowl, combine the gingersnap cookie crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to create an even crust.

      Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, and vanilla extract until well combined.

        Add Spices: Stir in the ground cinnamon, ground ginger, ground nutmeg, and salt into the pumpkin mixture. Mix until all ingredients are fully incorporated.

          Combine with Condensed Milk: Pour the sweetened condensed milk into the pumpkin mixture and stir until smooth.

            Pour and Bake: Pour the pumpkin filling over the gingersnap crust in the baking dish. Bake for about 30-35 minutes or until the center is set and a toothpick inserted comes out clean.

              Cool and Cut: Once baked, remove from the oven and allow to cool completely in the pan. Once cooled, cut into bars.

                Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 12 bars

                  - Presentation Tips: Serve these delightful bars chilled or at room temperature, with a dollop of whipped cream and a sprinkle of cinnamon on top for an extra touch of flavor and elegance!