Gingersnap Crust
12 ounces Gingersnap Cookies crushed. Makes about 2.5 cups when crushed.
6 Tablespoons Unsalted Butter melted
1 Tablespoon Granulated Sugar
For Pumpkin Filling
15 ounces Pumpkin Puree NOT pumpkin pie filling
3/4 cups Heavy Cream
2 Large Eggs
3/4 cup Packed brown sugar
1 Teaspoon Pure vanilla extract
2 teaspoons Pumpkin pie spice
1/4 teaspoon Salt
Cream Cheese Swirl
8 ounces Cream cheese softened - must be room temperature or the swirl won't work correctly.
1 Large egg
1/4 cup Granulated sugar
1 teaspoon Pure vanilla extract


1.Preheat oven to 350 degrees. Prepare a 9 x 13 baking dish by lining it with parchment paper. Set aside.
2.Crush 12 ounces of gingersnap cookies by pulsing them in a food processor until they are fine crumbs. If you don't have a food processor, you can place them in a large zip top bag and crush them with a heavy object such as a rolling pin. It should make about 2 and a half cups of cookie crumbs.
3.Place the gingersnap crumbs in a bowl, add sugar and melted butter. Use a fork to mix until fully combined. Mixture will resemble wet sand.
4.Pour crumbs into the prepared in an even layer. Use the flat bottom of a measuring cup to press the crumbs into a compact, level crust. Set aside.
5.Combine ingredients for pumpkin filling in a bowl and whisk until fully combined, set aside.
6.Add softened cream cheese to a medium bowl. Use a hand mixer or stand mixer to whip cream cheese until fluffy. Add the sugar and whip until combined. Add the egg and vanilla and whip until fully combined.
7.Pour half of the pumpkin mixture into the pan over the prepared crust. Dollop half of the cream cheese mixture in spoonfuls over the pumpkin mixture. Pour the rest of the pumpkin mixture over the top. Finish by pouring spoonfuls of the remaining cream cheese mixture in over the top of the pumpkin mixture.
8.Use a knife to create swirls by starting in the top corner of the dish, and carefully run the knife through the pumpkin and cream cheese mixture, being careful not to disturb the crust. Continue to run the knife from the top to the bottom until you reach the other side of the dish. Repeat in the other direction (from right to left).
9.Place in the oven and bake for 40-45 minutes, of until center is set. Remove from oven and cool on a cooling rack. When pumpkin bars have cooled, transfer to the fridge and chill until completely cold, about 2 hours.
10.Once chilled, bars can be cut and served. Store in an airtight container in the fridge for up to 3 days.

Leave a Reply

Your email address will not be published.