Pumpkin Bars with Gingersnap Crust Recipe

Ingredients (11)

• 1 1/2 cups gingersnap cookie crumbs
• 3 tablespoons brown sugar, firmly packed
• 6 tablespoons butter, melted
• 1/3 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup brown sugar, firmly packed
• 1 cup ​canned pumpkin puree
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons pumpkin pie spice