These PUMPKIN GINGER BARS are melt in your mouth delicious! I love them because they are super easy (not nearly as much time as a pie would take) and are perfect to serve at a holiday party or Thanksgiving party! Your guests will LOVE them!
Pumpkin Ginger Bars Recipe
30 gingersnap cookies (about 2 inches in diameter)
1/8 cup brown sugar
1/2 cup softened butter
2 bags Werther’s classic chewy caramels 1/2 cup milk 3 tablespoons butter
Pumpkin Filling Ingredients:
1/2 teaspoon salt 1 tablespoon cinnamon
1 teaspoon vanilla 3/4 teaspoon nutmeg 1/8 cup molasses
1 (15oz) can pumpkin puree 1 (14 oz) can sweetened condensed milk
Preheat oven to 425 degrees and grease a 13 x 9inch glass pan.
Crush or place gingersnap cookies in a food processor to crumble. Place cookie crumbs, butter and the brown sugar in a small bowl and mix. Distribute the crumbly mixture evenly over the bottom of your pan, pressing down lightly with your clean fingers, covering the whole bottom of the pan.
Place pan in the oven and bake for 10 minutes. While crust is baking unwrap caramels.
Place caramels in a microwave safe bowl and heat for 30 seconds. Add 1/2 cup milk and 3 tablespoons butter and mix in. Continue to heat caramel mixture in 30 second increments, stirring in between, until well melted.
Pour caramel mixture over the crust and carefully spread evenly into a thin layer.
Combine 1/2 teaspoon salt, 1 tablespoon cinnamon, 1 teaspoon vanilla, 3/4 teaspoon nutmeg and 2 eggs in a bowl until well incorporated. Add 1/8 cup molasses and can of sweetened condensed milk and mix again. Now add your can of pumpkin puree and combine until well blended. Pour pumpkin filling mixture over the caramel layer in your pan, spreading evenly and filling your pan.
Bake for 15 minutes at 425 and take out of oven. Lower oven temperature to 350 degrees and finish cooking the bars for 30-35 more minutes. Pumpkin bars are complete when the top thin layer feels firm.
Allow bars to cool before cutting. Serve immediately or refrigerate.
Yields 28 bars.