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 developed and reviewed.

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, 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.

Prep: 20 min Serves 12 Desserts cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Bakeware worth owning for recipes like this → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

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.

Related recipes