Ingredients
For the crust:
• 1 cup gingersnap cookie crumbs (about 12 cookies)
• 3 tbsp melted butter or coconut oil
• 1 tbsp brown sugar
For the filling:
• 16 oz cream cheese, softened (2 blocks)
• ½ cup pumpkin puree (unsweetened)
• ⅓ cup granulated sugar
• 2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• ½ tsp pumpkin pie spice
• 2 eggs
• 1 tbsp all-purpose flour (or cornstarch for GF)
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch pan with parchment paper or grease well.
- Make the crust: Mix gingersnap crumbs, melted butter, and brown sugar. Press firmly into the bottom of the pan. Bake 8 minutes. Cool slightly.
- Make the filling: In a large bowl, beat cream cheese until smooth. Add sugar and beat until fluffy.
- Mix in pumpkin, maple syrup, vanilla, and pumpkin pie spice. Beat in eggs one at a time, then stir in flour.
- Pour over crust and smooth the top.
- Bake 35–40 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack door open, and let cool inside for 1 hour. Remove and chill 4+ hours (or overnight).
- Lift out using parchment and cut into bars.
✨ Serve chilled—top with whipped cream or a drizzle of caramel for extra fall flair!
💡 Perfect for: Thanksgiving dessert trays, potlucks, or meal-prepped sweet snacks!
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 40 mins , Total Time : 5 hrs (includes chilling) , Servings : 12 bars , Calories : 190 , Net Carbs: 18g , Fats: 12g , Protein: 4g