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Pumpkin Spice Crust Lemon Bars

Christie @ RaisingWhasians.com
Make a fall twist on a classic dessert! These Pumpkin Spice Crust Lemon Bars bring 2 of my favorite dessert flavors together for a delicious and easy sweet treat!
5 from 11 votes
Prep Time 25 mins
Cook Time 40 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine Dessert
Servings 36 bars



  • 2 cups of finely crushed ginger snaps
  • 1/2 cup of powdered sugar sifted
  • 1 tsp. pumpkin pie spice
  • 3/4 cup butter


  • 4 slightly beaten eggs
  • 1 1/2 cups of granulated sugar
  • 3 TBSP all purpose flour
  • 1 TBSP finely grated lemon peel
  • 3/4 cup lemon juice
  • 1/4 cup whole milk
  • powdered sugar for dusting
  • Aluminum foil
  • Cooking spray


  • Preheat oven to 350 degrees F.
  • In a medium bowl, combine ginger snaps, powdered sugar, and pumpkin pie spice. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Press mixture into the bottom of an aluminum foil lined 13x9x2 inch baking pan that has been sprayed with cooking spray. Bake at 350 degrees F for 18-20 minutes or until edges are brown/crispy.
  • Meanwhile, in a medium bowl mix together eggs, granulated sugar, 3 TBSP flour, lemon peel, lemon juice and milk. Pour filling over HOT crust
  • Bake 15-20 minutes or until center is set. Cool on wire rack. When completely cool, sift powdered sugar over the top. Cut into bars. Cover and store in refrigerator.
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