Baking Pumpkin Bars with Gingersnap Crust

Name: Baking Pumpkin Bars with Gingersnap Crust
Ingredients: 1 and 1/4 cups gingersnap cookie crumbs; 2 Tablespoons granulated sugar; 1/4 cup unsalted butter, melted; 8 ounces full-fat brick cream cheese, softened to room temperature; 1/2 cup granulated sugar; 3 large eggs; 2 teaspoons pure vanilla extract; 1 and 1/4 cups pumpkin puree (fresh or canned); 1/3 cup plain Greek yogurt or sour cream (optional); 1 and 1/2 teaspoons ground cinnamon; (Optional) ground cloves, ground nutmeg, ground ginger each at a quarter teaspoon.; (For streusel topping) 1/2 cup old-fashioned whole rolled oats; (For streusel topping) 1/3 cup packed light or dark brown sugar; (For streusel topping) 1/4 teaspoon ground cinnamon; (For streusel topping) 1/4 cup all-purpose flour; (For streusel topping) 1/4 cup unsalted butter, cold and cubed

baker.recipes

Pumpkin Streusel Bars are a delightful dessert made with gingersnap crust. Ready in 5 hours 15 minutes, they serve 12-16 and are perfect for fall gatherings!

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Ingredients

1 and 1/4 cups gingersnap cookie crumbs
2 Tablespoons granulated sugar
1/4 cup unsalted butter, melted
8 ounces full-fat brick cream cheese, softened to room temperature
1/2 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 and 1/4 cups pumpkin puree (fresh or canned)
1/3 cup plain Greek yogurt or sour cream (optional)
1 and 1/2 teaspoons ground cinnamon
(Optional) ground cloves, ground nutmeg, ground ginger each at a quarter teaspoon.
(For streusel topping) 1/2 cup old-fashioned whole rolled oats
(For streusel topping) 1/3 cup packed light or dark brown sugar
(For streusel topping) 1/4 teaspoon ground cinnamon
(For streusel topping) 1/4 cup all-purpose flour
(For streusel topping) 1/4 cup unsalted butter, cold and cubed