5 from 3 votes
Pumpkin Bars with Pecan Crumble
Prep Time
30 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
 
These Crunchy Pecan Crumble Pumpkin pie bars will tide you over until Thanksgiving when you can have the traditional Pumpkin Pie. Easy to make, they have great texture(creamy and crunchy) and are very satisfying! A perfect Fall Dessert!
Course: brunch, Dessert
Cuisine: American
Keyword: pumkin bars, pumpkin bar recipe
Servings: 12
Calories: 448 kcal
Author: Michele Hall
Ingredients
CRUST
  • 1.75 cups Gingersnap cookies crushed finely
  • 3 tablespoons sugar
  • 1/3 cup butter melted
PUMPKIN BAR
  • 8 ounces Cream Cheese
  • 1/2 cup sugar
  • 3 large eggs
  • 1.5 Tablespoons Vanilla Extract
  • 14 oz Pumpkin Puree if using fresh pumpkin its 1 1/4 cups
  • 1/3 cup full fat Greek Yogurt
  • 2 teaspoons Ground Cinnamon
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
PECAN CRUMBLE TOPPING (I like a lot of crumble, so this recipe is already doubled!)
  • 2/3 cup brown sugar
  • 1/2 teaspoon Ground Cinnamon
  • 1/2 cup All Purpose Flour
  • 1/2 cup Unsalted Butter
  • 3/4 Cup Pecan Pieces broken into small pieces
  • 2 Tablespoons Maple Syrup
Instructions
  1. Preheat oven to 325°
  2. Line the bottom of a 9X9 pan with parchment paper, leaving paper to come back over the edges so that when you are done baking the bars they can be lifted easily out using the parchment paper as handles.
  3. Set Aside
CRUST
  1. Ground Ginger snaps in a food processor until very fine. (alternatively you can place them in a plastic bag and use a rolling pin to crush them.)
  2. Place Crumbs in a bowl and add sugar and mix well.
  3. Add melted butter to the mixture and once completely combined pour mixture into the bottom of your prepared pan.
  4. Press the crust firmly down compacting it tightly.
  5. Bake crust for 15 minutes, then set aside.
FILLING
  1. With a mixer, blend cream cheese and sugar until creamy and smooth, about one minute.
  2. Adjust the mixer to a low speed and add the eggs one at a time until well incorporated.
  3. On medium speed add the rest of the ingredients for the filling (yogurt, pumpkin, ginger, cinnamon, cloves and nutmeg.) Blend until nice and creamy.
  4. Pour the filling into the warm prepared crust.
PECAN CRUMBLE
  1. Mix sugar, flour and cinnamon with a whisk to combine completely.
  2. With your hands add butter to dry mixture making crumbles that you will eventually want to look mealy.
  3. Once butter is well incorporated mix in the pecan pieces.
  4. Drizzle maple syrup over the top and stir to combine.
  5. Place topping evenly over top of filling
  6. Bake for 40 minutes, adding a foil cover about 30 minutes in to prevent over browning. The bars are complete when the center is set. Make a small knife cut in the center, if it comes out clean it is done. If it's not, keep baking in 5 minute periods until done. Don't worry, the nut topping will hide your knife cuts.
  7. Chill in the fridge for a minimum of 5 hours.
  8. Cut into squares and serve.
  9. Store in an airtight container for up to 5 days.
  10. You can freeze them if you wish, just thaw overnight in the fridge before serving. (I also suggest not cutting them into bars until you are ready to serve them.)