Pumpkin Crumble Bars

November 12, 2014

374

Thick pumpkin filling layered over a ginger snap crust, and topped with a brown sugar pecan crumble.

For the crust:
3 cups ginger snap crumbs
½ cup packed light brown sugar
½ cup unsalted butter, melted
For the filling:
¾ cup unsalted butter, melted
1 (4 oz) package cream cheese, softened
1 cup packed light brown sugar
1 (15 oz) can pumpkin puree
4 large eggs, room temperature
2 cups all-purpose flour
2 tsp baking powder
1 tsp salt
½ tsp ground ginger
½ tsp all spice
½ tsp ground nutmeg
½ tsp ground cinnamon
For the topping:
? cup all-purpose flour
? cup chopped pecans
? cup packed brown sugar
½ tsp ground cinnamon
¼ cup unsalted butter, melted

Preheat the oven to 350F degrees. Make the crust: Combine the ginger snap crumbs, brown sugar, and butter. Mix well. Press the mixture into the bottom and up the sides of a 9x9 inch baking pan. Bake for 15...
See the full directions on my site

Nutritions

Calories
371

Sodium
215mg
8% DV

Fat
19g
30% DV

Protein
4g
9% DV

Carbs
44g
15% DV

Fiber
3g
14% DV

Baked