Ingredients
1¼cupsgingersnap cookie crumbs,use crunchy gingersnap cookies grinded in a processor
2bspgranulated sugar,(23 grams)
¼cupunsalted butter,(60 grams), melted
8ozfull fat cream cheese,(225 grams), softened to room temperature
½cupgranulated sugar,(100 grams)
3large eggs
2tsppure vanilla extract
1¼cupspumpkin puree,(285 grams), fresh or canned
⅓cupplain greek yogurt,(80 grams), regular yogurt, or sour cream
1½tspground cinnamon
¼tspground cloves
¼tspground nutmeg
¼tspground ginger
½cupold fashioned oats,(40 grams)
⅓cuplight or dark brown sugar,(70 grams), packed
¼tspground cinnamon
¼cupall purpose flour,(30 grams), spoon & leveled
¼cupunsalted butter,(60 grams), cold and cubed
vanilla icing,or whipped cream for topping
Preparation
Preheat the oven to 325 degrees F (163 degrees C).
Line the bottom and sides of an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. Press into the bottom of the prepared pan.
The crust will be thick. Bake the crust for 10 minutes as you prepare the filling.
Turn oven up to 350 degrees F (177 degrees C).
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 for about 1 minute.
At low speed, add the eggs one at a time, beating well after each addition. At medium speed, beat the vanilla, pumpkin, yogurt, cinnamon, cloves, nutmeg, and ginger in.
Continue beating until everything is combined and creamy. Pour the filling into the warm crust. Set aside.
Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl.
Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle evenly overfilling.
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. 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.
Allow to cool in the pan set on a wire rack at room temperature for 1 hour. Transfer to the refrigerator to chill for 3 additional hours or overnight.
Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Drizzle bars with icing or top them with whipped cream if desired.
