These pumpkin bars are the sort of simple little dessert Midwestern cooks have always loved: a handful of pantry ingredients, one baking dish, and a result that tastes like you fussed far more than you did. Whole ginger snap cookies make a wonderfully spiced base all on their own, soaking up the pumpkin filling as they bake into tender layers with just enough texture left behind. It is an easy autumn-style treat that feels right at home on a church supper table, after Sunday dinner, or anytime you want something cozy without pulling out every bowl in the kitchen.
Serve these bars slightly warm or well chilled, depending on the mood and the season. A dollop of whipped topping or a spoonful of lightly sweetened whipped cream goes beautifully alongside, and a cup of hot coffee, black tea, or cold milk makes a mighty fine partner too. If you are setting out a dessert spread, these bars fit nicely with fresh apple slices, toasted pecans, or a scoop of vanilla ice cream for something a touch more special.
Oven Baked 5-Ingredient Ginger Snap Pumpkin Bars
Servings: 12
Ingredients
1 package whole ginger snap cookies, about 10 to 12 ounces
1 can pumpkin puree, 15 ounces
1 can sweetened condensed milk, 14 ounces
2 large eggs
1 teaspoon pumpkin pie spice
Directions
1. Preheat the oven to 350 degrees Fahrenheit and lightly grease a clear glass 9x13-inch baking dish.
2. Arrange the whole ginger snap cookies in an even layer across the bottom of the baking dish, fitting them snugly without breaking them up.
3. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, and pumpkin pie spice until smooth and evenly blended.
4. Pour the pumpkin mixture evenly over the ginger snap cookies, spreading gently so all of the cookies are covered.
5. Bake for 30 to 35 minutes, or until the center is set and the edges look slightly puffed. Let the bars cool completely before cutting into squares.
Variations & Tips
Add a topping: If you want a prettier finish, spread whipped topping over the cooled bars just before serving, or add a little dusting of cinnamon for a simple old-fashioned touch.
Make it extra spicy: Folks who love a stronger ginger flavor can add a pinch of ground ginger or a little cinnamon to the filling along with the pumpkin pie spice. That gives the bars a deeper, warmer flavor without changing the easy method.
Chill for cleaner slices: For neat dessert squares, refrigerate the baked bars for a couple of hours before cutting. The filling firms up nicely, and the cookie layer settles into a soft, cake-like texture.
Try a holiday version: A handful of chopped toasted pecans sprinkled over the top after baking adds a lovely Thanksgiving-style finish and a bit of crunch against the soft pumpkin layer.