ginger snap pumpkin bars

pumpkin bars

Pumpkin bars year round! Yes, why wait for the holidays. This ginger snap crust has healthy walnuts. The filling is airy fluffy & delicious!

Easy Dessert with Pumpkin

An easy dessert with pumpkin can’t be beat. And, that’s what this recipe is! Who says pumpkin isn’t for year round and not just for the holidays. 

Pumpkin Pie Bars

Pumpkin pie bars can come in different forms. You can have the cakey pumpkin pie bars. Then you’ll find the brownie like chewy bars. And, you might even prefer the fluffy airy cheesecake type pumpkin pie bars. 

Pumpkin Spice Bars

In order for these pumpkin bars to be really delicious. Well, the key is spice. And, these are some crazy good pumpkin spice bars. You’re going to be using lots of cinnamon and allspice. And, if you love a little more spice, then you can grate on top, before baking, some fresh nutmeg. Oh, yes, these are spice bars, for sure. 

Pumpkin Spice Bar Recipe

This pumpkin spice bar recipe is basically two steps. And, it’s quite simple. You’ll make your crust. Then you’ll prepare the filling. No special equipment needed. Well, other than a food processor to grind the ginger snap cookies for the crust and a hand mixer. That’s it! 

Spicy Pumpkin Cheesecake

Now these ginger snap pumpkin bars are more like a spicy, but, not too spicy as in heat, but warm Fall spices, pumpkin cheesecake. And, because I’m using as a biner almond flour, we have an added health value, plus, I believe the almond flour, which acts as a binder, actually makes the cheesecake bars more airy and fluffy in texture. 

Ginger Snap Pie Crust

If you’ve never made a ginger snap pie crust, then all you’re basically doing is swapping out those graham crackers that are so often used for ginger snap cookies. And, boy, do I love a crunchy crispy ginger snap with a tall glass of cold milk!

Nut Crust for Cheesecake

And, this ginger snap pie crust, well, we’re adding more health value with walnuts!

Gingersnap Cheesecake

That’s what makes these gingersnap cheesecake bars so insanely delicious.

The thick walnut spicy crust that has no sugar added, and the creamy melt-in-your-mouth pumpkin cheesecake!

Recipe Ginger Snaps

Now you could find a recipe for ginger snaps, but there’s no need to make them because the store bought ginger snaps are perfect.

And, why not save some time. But, if you have made ginger snaps and have some left over, freeze them and even throw them in your next graham cracker crust. 

Old Fashioned Ginger Snap Cookies

Old fashioned ginger snap cookies take me back to my childhood. They’re kind of like vanilla wafers. Usually pretty inexpensive and you get a bag or box full. They’re perfect for so many quick desserts.

Ginger Snaps Recipe Fresh Ginger

Now for these pumpkin bars, I’m intensifying the ginger snaps with fresh ginger. Yes, this ginger snaps recipe uses fresh ginger in the filling.

And, it calls for a tablespoon, but make it a heaping tablespoon, which means pile it up, because that aroma and hint of ginger with the pumpkin is divine. 

Gingersnap Desserts

Gingersnap desserts can be your backup go to dessert in a pinch! If you’re scooping out vanilla ice cream, crumble some ginger snap cookies on them.

Swap out your vanilla wafers in your next banana pudding. So many possibilities! 

Mascarpone Desserts

Mascarpone is wonderful in desserts! It’s somewhat different than cream cheese. Mascarpone is an Italian cream cheese and has a tad of sweetness.

I also think it creates a lighter cheesecake than regular cream cheese. However, if you can’t find mascarpone, certainly substitute regular or whipped cream cheese. 

Pumpkin Recipes Easy

Looking for more easy pumpkin recipes? Well you might want to try some of these that I’ve created! 

Crunchy Crust Pumpkin Pie

Simple Pumpkin Spice Apple Cake

Pumpkin Spice Bundt Cake

Yogurt Pumpkin Cake

pumpkin bars

pumpkin bars

ginger snap pumpkin bars

ginger snap pumpkin bars

Yield: Makes One 11 X 15 baking dish (outside measurements) INSIDE measurements 9 x 12

Pumpkin bars year round! Yes, why wait for the holidays. This ginger snap crust has healthy walnuts. The filling is airy fluffy & delicious!


  • Preheat oven to 350
  • 16 oz. bag ginger snaps
  • 1 cup walnuts
  • 12 Tbl. butter, salted, melted
  • 4 eggs
  • ¾ cup coconut sugar
  • 1 can (15 Oz.) pumpkin puree
  • 3 tsp. ground cinnamon
  • 2 tsp. allspice
  • 2 (8 oz.) tubs of mascarpone
  • ½ cup almond flour, can use all-purpose flour
  • 1 Tbl. ginger, heaping and freshly grated
  • 1 cup half and half, half whole milk and half cream
  • Freshly grated nutmeg
  • Powdered sugar


  1. Put the ginger snaps and walnuts in the food processor and pulse into a fine mixture. Pour into a large bowl. Add the butter and blend well. Pour into a baking dish (11 x 14) and firmly pat the mixture into the dish. Put in a preheated 350 oven for 5 minutes. Remove and cool.
  2. In a large mixing bowl, add eggs and sugar, pumpkin and blend well with a hand mixer. Add the cinnamon, allspice, mascarpone and blend with the hand mixer. Add the almond flour, ginger and half and half. Blend with the mixer until all is well incorporated.
  3. Pour into the baking dish. Optional: Grate fresh nutmeg on top. Bake in a preheated 350 oven for 50 to 55 minutes. Use a thin wooden skewer to test doneness. It should come basically clean from the center.
  4. Remove to a cooling rack. Let cool well before slicing. Best to refrigerate overnight. Serve with a dusting of powdered sugar and your favorite topping, yogurt, crème fraiche, ice cream, chocolate ganache.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

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  1. This recipe looks amazing! Can’t wait to make it for the holidays! I printed off the recipe and now I just need to get a few more ingredients! XXOO Nettie

    1. Nettie!! I’m honored, and I mean that truly honestly! YOu’re one helluva chef, so having you make this recipe will thrill me, angel! Thank you! xoxo ~ally

  2. Nice to see you back.

    Will be making it for our Thanks Giving to share with family and friends, as we’re in lockdown till the end of the month, (Hopefully).

    1. Nancy luv! Thank you! You know I’m trying to figure out this whole newsletter schedule. Dont wwnt too much. But don’t want you to forget me!

      The pumpkin bars are fabulous! It’s a perfect crust and filling duo. And they keep for several days! I’d just microwave a bar for like 10 seconds just to take off the chill!

      Happy almost Thanksgiving!🥰🥰

  3. Wheres the frickin recipe?

    1. Hey, Bozo!! Can you believe I got sooooooooooooo excited about this amazing recipe that I totally forgot to include it in the post. So sorry for inconvenience, but here it is all ready to go. Thanks for the heads up, my friend! Enjoy the recipe! xo ~ally

      1. I believe you forgot to add the pumpkin in the ginger pumpkin bars. Also, is the pan size correct?

        1. Hi, Deb! Great catch…ya know, sometimes I get so excited about sharing a recipe that my brain’s on auto pilot! I soooooooo appreciate your keen eyes! THANK YOU! Yes, the pan size is correct. These are the outside measurements. The inside measurements are 9 x 12. I’m making that edit also. I need you to read all my recipes, luv! Thank you and enjoy! xoxo ~ally

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