These pumpkin streusel bars are exactly the kind of pumpkin dessert that you need to try and that everyone will love. With a gingersnap crust and brown sugar streusel topping, everyone will want seconds.

~Ingredients:

-Gingersnap Crust:*

1 1/4 Cups Gingersnap Cookie Crumbs.

2 Tablespoons Granulated Sugar.

1/4 Cup Unsalted Butter, melted.

-Pumpkin Filling:

8 Ounces Full Fat Cream Cheese, softened to room temperature.

1/2 Cup Granulated Sugar.

3 Large Eggs.

2 Teaspoons Pure Vanilla Extract.

1 1/4 Cups Pumpkin Puree.**

1/3 Cup Plain Greek Yogurt.***

1 1/2 Teaspoons Ground Cinnamon.****

1/4 Teaspoon Ground Cloves.****

1/4 Teaspoon Ground Nutmeg.****

1/4 Teaspoon Ground Ginger.****

-Streusel:

1/2 Cup Old Fashioned Oats.

1/3 Cup Packed Brown Sugar.*****

1/4 Teaspoon Ground Cinnamon.

1/4 Cup All Purpose Flour.

1/4 Cup Unsalted Butter, cold and cubed.

-Vanilla Icing Topping:******

1 Cup Powdered Sugar, Sifted. (Sift after measuring).

2 - 3 Tablespoons Milk or Heavy Cream.*******

1/2 Teaspoon Pure Vanilla Extract.********

Pinch of Salt.*********

~Directions:

Step 1: Preheat the oven to 325 degrees fahrenheit. Line the bottom and sides of an 8 inch or a 9 inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.

~Making the Crust:

Step 2: Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined.

Step 3: Press into the bottom of the prepared pan. The crust will be thick. Bake the crust for 10 minutes as you prepare the filling.

Step 4: Turn oven up to 350 degrees fahrenheit.

~Making the Filling:

Step 5: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl on high speed until creamy and smooth, about 1 minute.

Step 6: On low speed, add the eggs one at a time, beating well after each addition.

Step 7: On medium speed, beat the vanilla, pumpkin, yogurt, cinnamon, cloves, nutmeg, and ginger in.

Step 8: Continue beating until everything is combined and creamy.

Step 9: Pour the filing into the warm crust. Set aside.

~Making the Streusel:

Step 10: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl.

Step 11: Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs.

Step 12: Sprinkle evenly over filling.

Step 13: Bake for about 45 minutes, making sure to loosely cover the bars with aluminum foil around the 30 minute mark. The foil prevents the top from getting too brown.

Step 14: The bars are done when the edges are lightly browned and the center is set – this could be slightly before or after the 40 minute mark.

Step 15: Allow to cool in the pan set on a wire rack at room temperature for 1 hour.

Step 16: Transfer to the refrigerator to chill for 3 additional hours – or overnight.

~Making the Vanilla Icing:**********

Step 17: Whisk the powdered sugar, 2 Tablespoons milk or heavy cream, and vanilla extract together.

Step 18: Add another Tablespoon of milk or heavy cream to thin out if necessary. For thicker icing, add a little more powdered sugar.

Step 19: Taste, then add a pinch of salt if desired.

Step 20: Drizzle bars with vanilla icing, if desired.

Step 21: Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars.

Step 22: We usually cut them into 16 smaller bars, but you can cut them into 12 larger bars.

~Recipe Notes:

*Use the crunchy gingersnap cookies and grind in the food processor – We prefer Nabisco or Trader Joe's brand. Additionally, a graham cracker crust would be just as tasty as the gingersnap crust. (Check out our Baking Tips & Tricks book for more information on how to make your own graham cracker crust, it also has info on how to make an Oreo crust) (link in the comments below).

**You can use either fresh pumpkin puree or canned pumpkin puree.

***Plain Greek yogurt, regular yogurt, or even sour cream will work.

****Instead of using all these spices, you can use just 1 teaspoon pumpkin pie spice.

*****You can use either light or dark brown sugar.

******The vanilla icing is optional you can use it if you want or you can just leave it.

*******The Heavy cream yields a thicker, creamier icing. Milk yields a thinner icing. Half-and-half can also be used.

********Feel free to add more vanilla extract or even the seeds scraped from 1/4 of a vanilla bean.

*********The pinch of salt is optional you can use it if you want or you can just leave it out.

**********If not using right away, cover and store icing in the refrigerator for up to 2 days.

Enjoy!

Please leave us a picture in the comments below if you make it or have any questions!

XoXo Hailey and Hannah :)