These Pumpkin Pecan Bars are made with a gingersnap crust, creamy pumpkin filling, and toffee-pecan topping. This is an easy fall dessert that feeds a crowd!
Course Dessert
Cuisine American
Keyword pumpkin dessert, pumpkin pie bars, toffee bars
Preheat oven to 375°F. Grease a 13x9-inch baking pan with cooking spray. Set aside.
To make the crust: In a medium bowl, combine crushed gingersnaps, sugar, and flour. Stir in melted butter. Press mixture onto the bottom of prepared pan. Set aside.
To make the filling: In a large bowl, combine pumpkin, brown sugar, cinnamon, ginger, salt, and cloves. Stir in half-and-half and eggs until just combined. Spread batter on top of crust in prepared pan.
Bake 40-45 minutes, or until a toothpick inserted into center comes out clean. Sprinkle top of bars with toffee bits and pecans.
Cool in pan on a wire rack. Then cut into bars, cover, and chill within 2 hours. If desired, drizzle with caramel topping before serving.
Notes
See my tips and tricks for making these Toffee Pumpkin Pie Bars above the recipe box.
Recipe from Better Homes & Gardens Pumpkin Recipes Magazine - 2017