Gingersnap Bars are so easy to make and so festive!! Topped with a creamy pumpkin drizzle they make the perfect holiday dessert!
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Gingersnap Bars you guys!! You will love them!
I have such a great recipe to share with you today!! So every year I bring a pumpkin gingerbread trifle to Thanksgiving and Christmas. At first it went over spectacularly.
If you don’t already know pumpkin and gingerbread go together like peanut butter and jelly, in fact even better than peanut butter and jelly. Pumpkin and gingerbread are one of the most delicious combos I’ve ever had.
People loved the trifle. But I have been making it for like 10 years now and I think everyone is ready for something new.
I still wasn’t ready to give up that magical combo of pumpkin and gingerbread.
I was in Sam’s Club (my favorite place to shop every week!) picking up their magical Members Mark Yeasty Dinner Rolls which are so amazing and so delicious, and they feed a crowd for under $6.
They are a holiday staple in our family because they are the perfect roll, and such a great
timesaver, for all of our holiday celebrations and they taste amazing!! Trust me, save yourself
some stress this holiday season and buy these fabulous rolls!
Okay so back to the story lol. When I was shopping at Sam’s Club I saw this box of Betty
Crocker Sugar Cookies. With Sam’s Club’s amazing prices, and the fact that the holidays bring
a ton of baking, I picked up a box knowing they would be a great base for iced sugar cookies for
Santa, and my Sugar Cookie Cheesecake Bars and my Cookie Cups.
I got them home and found this scrumptious sounding recipe for Gingersnap Bars that use
sugar cookies as a base. The wheels got to spinning in my head and I knew I could make a
creamy pumpkin drizzle to top these bars with and I would get that pumpkin gingerbread combo
I am always craving in an all new dessert perfect for the holidays!
These Gingersnap Bars could not be easier to make! A base of that yummy Betty Crocker
Sugar Cookie Dough goes into your pan and then is sprinkled with crushed gingersnaps.
While that bakes, just whip up an easy cheesecake mixture to go on top of the crust. Another
sprinkle of gingersnaps and it goes into the oven for just 30 minutes.
Now you can give the finished product a drizzle of caramel and call it a day and everyone will go
nuts for this!
Or you be a little extra like me and whip up a quick cream pumpkin drizzle that takes these bars
to the next level!
- 1 package Betty Crocker Sugar Cookie Mix 1 egg and stick of margarine melted
- 2 cups coarsely crushed gingersnap cookies about 30 cookies (from 1-lb box)
- 2 packages 8 oz each cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 2 eggs
- 3 tablespoons caramel topping
- 4 oz softened cream cheese
- 1/2 cup pure pumpkin
- 1/2 tsp cinnamon or pumpkin pie spice
- 2 tbsp brown sugar
Heat oven to 350°F. Prepare sugar cookie dough according to directions.
Arrange sugar cookie dough in bottom of ungreased 13x9-inch pan; press evenly. Sprinkle with 1 cup of the crushed gingersnap cookies. Bake 15 to 20 minutes or until sugar cookies are light golden brown. Cool 10 minutes.
Meanwhile, in large bowl, beat cream cheese, sugar, vanilla and eggs with electric mixer on medium speed until smooth. Spread evenly over baked crust. Sprinkle with remaining 1 cup crushed gingersnap cookies.
Bake 25 to 30 minutes or until filling is set. Cool 30 minutes. Refrigerate about 2 hours or until well chilled.
MIx pumpkin, 4 oz of cream cheese, brown sugar and spices together and drizzle over bars. You can also spread it on like a frosting. Keep refrigerated.
So this holiday season head to Sam’s Club to get a box of Betty Crocker Sugar Cookies so you
can create all sorts of easy fabulously festive desserts like this one!
Don’t forget while you are there to pick up their Members Mark Yeasty Rolls, you can thank me
later for that tip!
Visit samsclub.com/savortheseason for all the inspiration you need this Holiday season!