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Preheat oven to 350 degrees F (175 degrees C). If you will want to remove bars before slicing, line a 9x13-inch baking dish with parchment paper or foil so the sides hang over the edges of the dish.
In a medium mixing bowl, stir together
Graham Cracker Crumbs (2 cups)
Granulated Sugar (1/3 cup)
Ground Cinnamon (1/2 tsp)
Unsalted Butter (1/2 cup)
Press the mixture firmly into the bottom of the prepared dish.
Bake for 10 minutes. Remove from the oven and set aside on a cooling rack.
Reduce the oven temperature to 325 degrees F (165 degrees C).
In a large bowl, use a mixer to beat the
Cream Cheese (4 pckg)
Scrape the sides of the bowl and beat in the
Granulated Sugar (1 cup)
Brown Sugar (2/3 cup)
Ground Cinnamon (1/2 Tbsp)
Ground Nutmeg (1/2 tsp)
Fresh Ginger (1/4 tsp)
Ground Cloves (1/8 tsp)
one at a time, beating well after each one is added. Scrape down the sides of the bowl as needed. Add the
100% Pumpkin Purée (1 can)
Vanilla Extract (1/2 Tbsp)
and beat until completely smooth.
Pour the filling over the prepared crust, and spread evenly.
Bake for about 45-50 minutes, or until the edges have set and the middle has a small bit of wiggle to it. It will continue to get firm as it cools.
Allow bars to cool at room temperature for about one hour.
Cover and then refrigerate for at least 4-6 hours, or overnight.
To serve, use a large, sharp knife to cut into squares. I recommend wiping the knife clean with a damp cloth between slices. Serve with a dollop of whipped topping and enjoy!
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