Pumpkin Pie Bars

The tastiest little mini pumpkin bar. Creamy pumpkin pie filling over a buttery gingersnap cookie crust. 

Servings 24


Gingersnap Cookie Crust

  • 2 cups about 7 oz. Crispy Gingersnap cookies, crushed finely
  • 1 stick Salted butter melted

Pumpkin Filling

  • 1 can 15 oz. Pumpkin puree
  • 1 stick Salted butter melted
  • 1 cup sugar
  • 2 eggs room temperature
  • 2 T. Flour
  • 1 tsp. Cinnamon
  • ½ tsp. Salt
  • ¼ tsp. Nutmeg
  • ¼ tsp. Cloves


  1. Preheat the oven to 350*F.
  2. Line a 9x13” pan with parchment paper. Enough to cover the bottom and sides.
  3. Stir one stick melted butter with the crushed gingersnap cookies and evenly press onto the bottom of the pan.
  4. Whisk together pumpkin, remaining stick of butter, and sugar in a mixing bowl.
  5. Mix in eggs, one at a time.
  6. Sift in flour, cinnamon, salt, nutmeg, and cloves.
  7. Whisk until just combined.
  8. Pour over the crust and spread evenly.
  9. Bake in preheated oven for 25-30 minutes or until fully set.
  10. Cool until room temperature then chill for at least an hour before slicing into bars.
  11. Keep refrigerated until ready to serve.