No-Bake Pumpkin Pie Bars with Gingersnap Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spiced pumpkin filling atop a crunchy gingersnap crust, chilled to creamy perfection without turning on the oven. This recipe, ready in about 20 minutes, layers gingersnap cookies, crushed, unsalted butter, melted, and cream cheese, softened into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Add this recipe to your weekly plan" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Serves 12 Desserts cuisine 220 cal/serving
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Ingredients

Pie dishes that bake a crisp bottom crust → Best Pie Dishes in 2026: Glass, Ceramic and Metal Pie Pans for a Crisp Bottom Crust

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Instructions

  1. Step 1: Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal.
  2. Step 2: In a medium bowl, combine 1 1/2 cups crushed gingersnap cookies and 6 tbsp melted unsalted butter; mix until crumbs are evenly moistened.
  3. Step 3: Press the crumb mixture firmly into the bottom of the pan to form an even crust. Chill in the refrigerator for 15 minutes to set.
  4. Step 4: Meanwhile, in a large bowl, beat 8 oz softened cream cheese with 1 cup pumpkin puree, 3/4 cup powdered sugar, 1 tsp ground cinnamon, 1/2 tsp ground ginger, and 1 tsp vanilla extract until smooth and creamy.
  5. Step 5: Spread the pumpkin filling evenly over the chilled crust and refrigerate for at least 2 hours until firm.
  6. Step 6: Cut into bars and serve topped with whipped cream if desired.

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