No-Bake Pumpkin Pie Bars with Gingersnap Crust
Spiced pumpkin filling atop a crunchy gingersnap crust, chilled to creamy perfection without turning on the oven. This desserts ready in about 20 minutes layers gingersnap cookies, crushed, unsalted butter, melted, 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 "Plan a meal with the AI" 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.
Ingredients
- 1 1/2 cups gingersnap cookies, crushed
- 6 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup powdered sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1 tsp vanilla extract
- optional whipped cream, for topping
Instructions
- Step 1: Line an 8x8-inch pan with parchment paper, leaving an overhang for easy removal.
- 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.
- 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.
- 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.
- Step 5: Spread the pumpkin filling evenly over the chilled crust and refrigerate for at least 2 hours until firm.
- Step 6: Cut into bars and serve topped with whipped cream if desired.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does No-Bake Pumpkin Pie Bars with Gingersnap Crust take to make?
Total time is about 20 minutes (20 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover No-Bake Pumpkin Pie Bars with Gingersnap Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in No-Bake Pumpkin Pie Bars with Gingersnap Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Pumpkin Pie Bars with Gingersnap Crust for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Pumpkin Pie Bars with Gingersnap Crust?
Desserts desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
