Pumpkin pie gooey bars, on a snickerdoodle cookie crust, topped with snickerdoodle cookie pieces. And it’s all gluten free! How is this gluten free?? Well read on to find out, because you will definitely want to make these pumpkin pie gooey bars for your next Fall party.
I stumbled upon Bakeology on Instagram and instantly became obsessed with trying their cookies. Bakeology sent me a couple bags of each variety of their cookies to create recipes with. Snickerdoodle, Vanilla Chai and Chocolate Chip cookies…and they are all gluten free! But by tasting these, you would have no idea their cookies are any different from regular cookies. Because they are so darn good. I don’t have a gluten allergy, but so many people do. And gluten free people need yummy desserts too.
I wanted to make pumpkin bars, but then got the idea to make the bars “pie inspired” and decided to use crushed up Bakeology Snickerdoodle Crunchy Cookie Bites to make a crust for my bars. I almost think you could just make this for Thanksgiving instead of pumpkin pie 😉 Just kidding. I don’t want to start any family fights…so maybe make these pumpkin pie gooey bars and a pumpkin pie. You can never have enough dessert, right?!
Make your cookie crust first. I baked mine to make sure it was nice and crunchy. I wanted that contrast in texture between the smooth, creamy and gooey pumpkin center and the crunch of the crust. You can use store bought graham crackers, Nilla Wafers or sugar cookies to make the crust too. Just add an additional 1/2 teaspoon of pumpkin pie spice when making your crust.
Pumpkin Pie Gooey BarsPrint Recipe
- 1/2 cup butter, melted
- 2-1/4 cups cookie crumbs (I used two 6-ounce bags of Bakeology Snickerdoodle cookies)
- 1/2 teaspoon pumpkin pie spice
- PUMPKIN FILLING:
- 1 (14-ounce can) sweetened condensed milk
- 14-ounces white baking chocolate, broken into pieces
- 1 tablespoon butter
- pinch of salt
- 1/2 teaspoon vanilla extract
- 1/4 cup pumpkin puree
- 2-1/2 teaspoons pumpkin pie spice
PREPARE CRUST: Preheat oven to 350-degrees. Line an 8x8-inch baking pan with parchment paper and spray the bottom and sides with baking spray. Set aside. In a large bowl add the melted butter, cookie crumbs and pumpkin pie spice. Mix until ingredients are incorporated and mixture resembles coarse sand. Pour crust into prepared pan and use the back of a spoon (or your clean hands) to firmly push the crust into the pan.
Bake crust in 350-degree oven for 15-minutes. Remove baked crust from the oven and set on the counter to cool. Allow crust to cool before preparing the filling.
FILLING: In a large microwave-safe bowl, add the entire can of sweetened condensed milk and white chocolate. Place bowl in microwave and microwave the ingredients in 20-second intervals, stopping to thoroughly stir the chocolate and sweetened condensed milk at every interval. Microwave the mixture just until all the chocolate has melted (approximately 90-120 seconds).
Remove the bowl from the microwave and stir in the butter, salt and vanilla extract. Stir until ingredients are combined.
Stir in the pumpkin puree and pumpkin spice into the bowl. Stir until all ingredients are combined and mixture is smooth and creamy. Pour the filling onto the prepared cookie crust.
Option to sprinkle additional cookie pieces on top of the pumpkin bars, pushing the cookie pieces gently into the top of the bars.
Let bars set on the counter until cooled, and then put the pan in the refrigerator. Once bars are completely cool, cut into desired sized squares.
Store bars in an airtight container in the refrigerator. Bars stays fresh, when stored in the refrigerator, for several days. You can use graham crackers, Nilla Wafers or another (crunchy) store-bought cookie in place of the Bakeology cookies I used. Add an additional 1/2 teaspoon of pumpkin pie spice to your crust if using plain flavored cookies.
The texture of Bakeology cookies are amazing. If you eat a gluten free diet, you will definitely want to order yourself a few bags of their cookies. If you would like to purchase the Bakeology Snickerdoodle cookies I used in this recipe, click HERE.
PS- I linked this recipe up at Meal Plan Monday!