Gingersnap Crusted Pumpkin Praline Bars are delicious and cute little Bars made with Gingersnap Cookie Crumbs, Pumpkin Puree, and topped with Corn syrup, Candied Pecans. Simple, easy and so delicious recipe. These Pumpkin Praline Bars are the easiest ever Pumpkin Bars, needing no flour nor any no cake mix nor any cookie mix.
Hey everyone! This week its the last of September and before September runs out, I thought of sharing this favorite Pumpkin Pecan Squares recipe with you guys! 🍁
These Pumpkin Pecan Square, literally feel like combining two classic favorites comfort foods - Pumpkin Pie and Pecan Pie. Well, not literally, but that's exactly how these adorable little Pecan Pumpkin Squares taste like!
When I made this at home, everyone loved it so much! I mean my kids couldn't resist themselves to one square They had three of these Bars at once 🙂 No one can resist these Pumpkin Praline Bars!
These Are Totally indulging and drool-worthy...!😋😋😋
😋 Let's talk about the Taste
Gingersnap Crusted Pumpkin Praline Bars have a bite of Ginger, Pumpkin, and Fall spices flavors in the lower layer which is topped with Nutty, Crunchy, and Sweet Candied Pecans. These are crunchy on the outside and chewy and moist on the inside.
There is a really thick layer of crusty and sweet Candied Pecans which does all the magic of making it nutty, crunchy and so delicious.
Easy Pumpkin Bars without Cake Mix
What I love the most about these Pumpkin Dessert Bars is that these are made without Cake Mix. So these are super fudgy and delicious.
Also, the Gingersnap cookies crumb crust. These bring in a totally indulging holiday flavor to these Pumpkin Praline Bars.
Other Canned Pumpkin Dessert Recipes
- Pumpkin White Hot Chocolate with Chai Spice
- Starbucks Pumpkin Spice Frappuccino
- Pumpkin Spice Cupcakes with Maple Buttercream Frosting
- Easy Pumpkin Bread Pudding with Caramel Sauce & White Chocolate Chips
- Soft Pumpkin Chocolate Chip Cookies
- Cinnamon Streusel Pumpkin Muffins
- Pumpkin Cheesecake Fudge
- Easiest Pumpkin Earthquake Cake
🤔 What is Praline?
To put it simply - Praline is simply candied Pecans.
All you do is toast the Pecans and they combine it in a syrupy caramel sauce with some butter and stir until it thickens and once it's thick and gooey - your Praline is ready.
However, for this recipe, that's not what I am going to do.
I am using Pecans along with Egg, Corn Syrup, and Vanilla.
And I do not even put it over the stove to thicken it. It's pretty liquidy in the beginning, but when it gets baked it automatically thickens.
🥘 The ingredients I have used to make these Pumpkin Dessert Bars
In making these Pumpkin Praline Bars with a Gingersnap Crust, I have used these ingredients.
- Gingersnap Cookie Crumbs - I have used the regular store-bought Gingersnap cookies. I have made a crumb of it and used it for my crust. I love the flavor of Gingersnap cookies and I thought rather than adding ginger it's better to use these Ginger cookie crumbs. I have seen people using Cookie mix or Cake Mix for the dry ingredients, well I haven't used any. This actually turns out pretty amazing with just these Gingersnap cookies crumbs.
- Canned Pumpkin Puree - I always use Canned Pumpkin Puree. It's thick and works the best in these Bars recipes.
- Evaporated Milk - Evaporated Milk adds the smoothness in taste and the structure to these Bars.
- Fall Spices - I have used Pumpkin Pie Spice, Ground Cinnamon, and Ground Nutmeg in these Pumpkin Praline Bars. These fall spice flavor these Bars excellently and balances the sweetness of the candied Pecans and the Crust.
- Egg - I have used 1 Large egg in making 16 pieces of this Pumpkin Praline Bars. Egg help achieve structure and gives shape and stability to these bars.
- Dark Corn Syrup - For the Candied Pecans, I have used Dark Corn Syrup. Dark Corn syrup brings in rich molasses-like flavor which is deeply sweet and makes these Pecans tastes um-azing!
📝 Replacements for the ingredients:
- Gingersnap cookies - Yeah, you can replace the Gingersnap cookies crumb with Pumpkin Cookie mix which is easily available. Also, you can use the Yellow Cake Mix. Also, you can blend some Graham Cracker cookies with some Ginger and that will work as well. It's all about getting creative here. I didn't want to use Cake Mix because I didn't want a cakey taste. Also, I had no Cookie Mix at home, but I had these gingersnap cookies and these worked perfectly.
- Evaporated Milk - The replacement for Evaporated Milk is not possible. You cannot use Condensed Milk here as it has added sweetness to it. So, if you do not have Evaporated Milk, you can just go ahead and skip it.
- Fall Spices - Although I have used Pumpkin Pie spice along with Ground Cinnamon and Ground Nutmeg, if you have none, you can just use Pumpkin Pie Spice or just Ground Cinnamon.
- Egg - Well, there is no replacement for Egg in this recipe. If you make this without egg, your Bars won't have a perfect square shape.
- Dark Corn Syrup - The replacement for Dark Corn syrup is easy. All you need is half the quantity of Brown Sugar and some water. Melt Brown Sugar in a Pan and once it gets syrupy add water and mix well until combined. This will work as a replacement for Dark Corn Syrup.
🧊 How can I store these Pumpkin Praline Bars?
You can store these Pumpkin Praline Bars by wrapping them up in a cling wrap and keeping it in an air-tight container in the refrigerator. These will stay crunchy as long as these are kept in an airtight container. The moment they come in contact with air for a long time, they lose the crunch.
And you certainly don't want that, because the crunch is the best part about these Pumpkin Praline Bars.
💪 How do I make Low Carb Pumpkin Pecan Bars?
To make the Low Carb Version of these Pumpkin Praline Bars, all you need to do is skip out on the Brown Sugar which I have used in the crust. And to make the Praline, you can use your favorite Low cab sweetener.
🌱 Is this recipe Vegan?
No, however you can make this vegan. Just replace Butter with Vegan Butter and Milk with Non Dairy Milk. Its easily one of the best Vegan Pumpkin Praline Bars recipe ever! Also try my Vegan Pumpkin Coffee Cake with Buttery Streusel Topping
Can I add Chocolate Chips to this?
Yes of course. Pumpkin Praline Bars with Chocolate Chips are just soooo delicious. You can easily add a cup of Chocolate Chips right into the batter. You will also love these recipes - Scrumptious Pumpkin Spice Chocolate Chips Scones with Maple Glaze or Soft Pumpkin Chocolate Chip Cookies
🥧 Other Pumpkin dessert recipes
So, this was all about these Gingersnap Crusted Pumpkin Praline Bars. I hope you liked this recipe and shall make it soon. If you happen to make this recipe, then tag me with #recipemagik on Instagram. Also, comment below and rate this recipe. I love to hear from you guys!
Gingersnap Crusted Pumpkin Praline Bars
- 1 cup Gingersnap cookies crumb
- ¼ cup Unsalted Butter melted
- ½ cup Brown Sugar
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ½ teaspoon Pumpkin Pie Spice
- ¼ cup Evaporated Milk
- ¼ cup Canned Pumpkin Puree
- ¼ teaspoon Kosher Salt
- 1 large Egg
- ¼ cup Dark Corn Syrup
- 3 tablespoon Unsalted Butter melted
- ½ teaspoon Vanilla Extract
- ½ cup Pecan Nuts chopped
- Preheat the oven and line a 9 by 9 inch baking dish with parchment paper.
- In the mixing bowl combine the Gingersnap cookies crumb with Butter, Brown Sugar, Ground Cinnamon, Nutmeg, Pumpkin Pie spice, Evaporated Milk and Pumpkin Puree.
- Pour this in your lined baking dish. Even out the top and bake for 10 minutes at 350F or 180C. After its baked, get it out and cool it down to room temperature.
- In another Mixing Bowl combine 1 Large Egg with Dark Corn Syrup, Vanilla Extract, Melted Butter and Chopped Pecan Nuts. Pour this over the baked crust.
- Bake this Pumpkin Praline Bars for 22-23 minutes at 350F or 180C. Once it gets baked, get it out and cool it down to room temperature for 5 minutes. Cut it into equal-sized squares and serve!