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Thick pumpkin filling layered over a ginger snap crust and topped with a brown sugar pecan crumble.
Yields 16 bars
Ingredients
For the crust
167 grams gingersnap crumbs
56 grams unsalted butter melted
50 grams granulated sugar
For the filling
226 grams cream cheese softened
110 grams light brown sugar packed
3 large eggs
1 teaspoon vanilla extract
425 grams canned pumpkin puree not pumpkin pie filling
100 grams Greek yogurt
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
For the topping
97 grams all-purpose flour
33 grams pecans chopped
110 grams light brown sugar packed
1/2 teaspoon ground cinnamon
57 grams unsalted butter softened
Instructions
Get full recipe >> Pumpkin Crumble Bars @ bakedbyanintrovert.com
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Originally posted 2018-01-22 20:35:01.
