a white plate with two cinnamon sticks next to a slice of gingersnap pumpkin cheesecake bars with a piped whip cream on top

Gingersnap Pumpkin Bars

Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Servings: 18
Creamy pumpkin cheesecake filing is sandwiched between a gingersnap cookie crumble.

Ingredients

  • 1 Package Yellow Cake Mix
  • 1 Cup Ginger snap cookies crushed
  • 1/2 Cup Butter Melted
  • 1 Large Egg

Filling

  • 1 Package Cream Cheese softened, 8 ounces
  • 2/3 Cup Brown Sugar We like Dark Brown
  • 3 Large Eggs Whisked
  • 1 Can Can Pumpkin Puree 29 ounces
  • 1/4 Cup Heavy Cream
  • 1 Teaspoon Cinnamon
  • 1 1/2 Teaspoons Pumpkin Pie Spice
  • 2 Teaspoons vanilla extract

Topping

  • 1/2 Cup Ginger Snap Cookies crushed
  • 2 Tablespoons Sugar
  • 2 Tablespoons Brown Sugar
  • 1/2 Cup Butter Cold, cubed

Instructions

  • Heat the oven to 325 degrees.
  • Set aside 3/4 Cup of the cake mix in a separate bowl.
  • In a small bowl, combine gingersnap cookies and remaining cake mix. Mix until well combined.
  • Add butter and egg and stir to combine again then press into a parchment lined 9x13" baking pan. (We prefer this gold one because testing has shown it to achieve the most even bake and color.)
    Set aside.

For the Filling

  • In a large bowl, using a hand mixer, beat the cream cheese and brown sugar until smooth and creamy.
  • Add in the eggs, one at a time, beating until smooth.
  • Completely scrape the pumpkin out of the can and add it, the cream, spices and vanilla to the bowl and beat only until just combined. DO NOT OVER MIX.
  • Pour over the crust and use a rubber spatula to spread evenly.

For the topping

  • In the bowl with the reserved 3/4 cup of cake mix, add the cookie crumbs and sugar. Mix to combine so it makes an even topping.
  • Using a pastry cutter, cut in the butter until crumbly. Sprinkle over filling evenly.
  • Carefully move the bars to the center rack of the oven to bake at 325 for 70-75 minutes or until the center reaches 160 degrees and only has a slight jiggle. Cool for 2 hours then serve with a dollop of whipped cream.
  • Store in the refrigerator.

Notes

Recipe slightly adapted from Taste of Home.
You could add chopped pecan or walnuts to the topping or crust if desired. 
A cinnamon or maple whipped cream would also be good!
Nutrition Facts
Gingersnap Pumpkin Bars
Amount Per Serving (1 bar)
Calories 359 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 11g69%
Cholesterol 92mg31%
Sodium 410mg18%
Potassium 143mg4%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 26g29%
Protein 4g8%
Vitamin A 4275IU86%
Vitamin C 1mg1%
Calcium 109mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.