Brownies and Bars

Pumpkin Streusel Bars with Gingersnap Crust

Hello! Hope everyone is having another great day of fall! Another pumpkin recipe? Oh yes! We can’t get enough! Today we wanted to make another yummy fall recipe with struesel and a drizzly icing. Ooooh! Let’s get baking!



  • 1 1/2 cups gingersnap cookie crumbles
  • 1/4 cup butter, melted
  • 2 tbsp sugar

Pumpkin Filling:

  • 1 1/4 cups pumpkin puree
  • 8 oz cream cheese, room temperature
  • 1/2 cup sugar
  • 3 eggs
  • 1/3 cup plain yogurt
  • 2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger


  • 1/2 cup rolled oats
  • 1/4 tsp cinnamon
  • 1/3 cup brown sugar
  • 1/4 cup flour
  • 1/4 cup butter, chilled and cubed

Vanilla Icing:

  • 1 cup confectioners’ sugar
  • 1/2 tsp vanilla extract
  • 2-3 tbsp milk or heavy cream


  1. Let’s start by making the crust. Pre-heat your oven to 325 F. Line an 8″ or 9″ square pan with parchment or foil. Set aside.

2. In a food processor, add your gingersnap crumbs, sugar, and melted butter. Pulse until fully combined.

3. Then, press your crust into the bottom of the pan and bake for 10 minutes. Once the crust is done, take out and set aside. Then, raise oven heat to 350 F.

Pumpkin Filling

4. Now, let’s start the filling! Start by beating together your cream cheese and sugar in a big bowl with a hand mixer. Beat until smooth.

5. Add in your eggs one at a time beating slowly, until fully combined.

6. Then, add in your pumpkin, yogurt, vanilla, cinnamon, ginger, and nutmeg. Beat until everything is combine. Pour your filling into the crust. Set aside.


7. Start by whisking together your oats, cinnamon, flour, and brown sugar. Add in your cubed butter and use a fork or pastry cutter to fully combine. If you’re having trouble combining it, you can use your hands.

8. Sprinkle the crumbs over your pumpkin filling evenly and bake for 45-55 minutes. At the 30 minute mark, cover the top with foil to prevent from the top browning.

9. Once the bars are done, the middle will be set and edges golden. Let the bars cool for 1 hour, then put them in the fridge for 3 hours – overnight.

While the bars are chilling, let’s make the icing!


10. Add you confectioners’ sugar and milk/heavy cream to a bowl and whisk. Then, add in your vanilla and mix until combined. If the icing is too thin, add 2-3 extra tbsp of confectioners’ sugar.

11. Add the icing to a bag with a small cut at the end to drizzle over the bars. Only drizzle before serving.

Ta-da! 🙂

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