Small Batch Pumpkin Apple Pie Bars

Delicious layers of apple and pumpkin pie in a close up pumpkin pie bar topped with whipped cream.

5 from 1 review

Small Batch Pumpkin Apple Pie Bars

Small batch pumpkin apple pie bars with layers of spicedapples, creamy pumpkin pie filling, and a buttery gingersnap crust. Easy tomake and can be made gluten free with a simple cookie swap — the perfect falldessert for Thanksgiving or any holiday table.

Prep Time30

Cook Time40

Chill1

Total Time2 10

Course: Dessert

Cuisine: American

Diet: GF

Servings: Bars

Calories: 166kcal

Author: Erin Cernich

Equipment

Ingredients

Gingersnap Crust

¾ cup gingersnaps, regular or gluten free about 14 small cookies
2 ½ tablespoons unsalted butter, melted
1 tablespoon organic cane sugar or granulated sugar

Apple Filling Layer

½ cup apple, peeled and chopped into small chunks about 1/2 an apple - I use Honeycrisp
1 tablespoon brown sugar light or dark
¼ teaspoon ground cinnamon

Pumpkin Pie Filling

3 tablespoons dark brown sugar
2 tablespoons organic cane sugar or granulated sugar
¼ cup milk, or heavy cream
1 large egg, room temperature
½ cup pure canned pumpkin
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt

Instructions

Gingersnap Crust

Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a 6-inch square cake pan with two strips of parchment paper - cut long enough to hang over the sides of the pan. Lightly grease any corners where the parchment didn't cover.
In the work bowl of a food processor, add the gingersnap cookies. Pulse to small crumbs. Add the melted butter and sugar, and pulse a few more times to combine and all the crumbs are moistened by the butter.
3/4 cup gingersnaps, regular or gluten free, 2 ½ tablespoons unsalted butter, melted, 1 tablespoon organic cane sugar
Pour the crust into the prepared cake pan and press evenly into the pan using your fingers, or the back of a small measuring cup.
Bake the crust for 8 minutes, then set on a wire cooling rack to cool while you make the filling. Keep the oven on.

Apple Filling Layer

Peel and chop half of an apple into 1/4 inch cubes. I use Honeycrisp apples, but any firm apple will work.
1/2 cup apple, peeled and chopped into small chunks
Add the apple chunks to a small saucepan. Sprinkle the brown sugar and cinnamon over the top and heat over medium-low heat until the sugar melts and the apples soften slightly. Note - Heating in the saucepan is optional. It will soften the apples and caramelize the sugar. If you opt not to, simply toss the apples with the sugar and cinnamon in a mixing bowl. Set aside while you make the pumpkin filling.
1 tablespoon brown sugar, 1/4 teaspoon ground cinnamon

Pumpkin Pie Filling

In a small mixing bowl, add all of the pumpkin pie filling ingredients. Use a whisk and mix until ingredients are fully incorporated and smooth. Note - I like to use heavy cream to make the filling creamy. Though any milk-fat will work.
3 tablespoons dark brown sugar, 2 tablespoons organic cane sugar, 1/4 cup milk, or heavy cream, 1 large egg, room temperature, 1/2 cup pure canned pumpkin, 1 teaspoon pumpkin pie spice, 1/4 teaspoon ground cinnamon, 1 teaspoon vanilla extract, 1/4 teaspoon salt
Assemble the bars - Spoon the apples evenly over the pre-baked crust. Then pour the pumpkin filling over the top. Bake the bars for 30 to 40 minutes, or until the center is no longer jiggly.
Cool the bars completely in the pan set on a wire cooling rack. Once cool, cover and transfer to the refrigerator and let the bars chill for at least 1 hour, or overnight.
When ready to serve, carefully lift the bars out of the pan using the parchment paper overhang. Slice into desired slices and top with whipped cream. Enjoy!

Notes

Serving Size - This recipe is easily doubled and made in an 8-inch square cake pan. Your bake time may need to be increased by 5 or 10 minutes.
Yield - You can get 4 to 9 bars - depending on how large you make your slices.
Gingersnap Cookie Crust - Any cookie will work to make the crust. Traditional gingersnaps, gluten free gingersnaps, graham crackers, and Biscoff cookies are tasty options.
Pumpkin - You can use pumpkin pie filling instead of pure pumpkin. Follow the instructions on the can for how to prepare. However, I recommend pure pumpkin since we add our own flavors.
Apple - You can chop more apple to make a thicker apple layer if you like. For the apple, I recommend a firm apple like Honeycrisp, Pink Lady, or Granny Smith.
Storing Pumpkin Bars - The bars will keep for up to 3 days covered in the refrigerator.
Freezing Pumpkin Bars - Baked and cooled pumpkin bars can be frozen for up to 3 months. Wrap tightly in plastic and place in a freezer bag. Thaw in the refrigerator.

Nutrition