
Gingersnap Pumpkin Bars
Ingredients (18)
- 1 Package Cake Mix yellow
- 1 Cup Cookies ginger snap, crushed
- 1/2 Cup Butter melted
- 1 Egg large
- Filling:
- 1 Package Cream Cheese softened, 8 ounces
- 2/3 Cup Brown Sugar we prefer dark
- 3 Large Eggs whisked
- 1 Can Pumpkin Puree 29 ounces
- 1/4 Cup Heavy Cream
- 1 Teaspoon Cinnamon
- 1 1/2 Teaspoons Pumpkin Pie Spice
- 2 Teaspoons Vanilla Extract
- Topping:
- 1/2 Cup Cookies ginger snap, crushed
- 2 Tablespoons Sugar
- 2 Tablespoons Brown Sugar
- 1/2 Cup Butter cold, cubed
Directions
Learn how to make this recipe at Oh Sweet Basil