Step 1

Preheat the oven to 325ºF and grease an 8-inch x 8-inch baking dish with coconut oil. Set aside.

Step 2

Make the gingersnap cookie crumbs. Place the gingersnap cookies in a food processor and process for about 1 minute until they turn into crumbs.

Step 3

Add the cookie crumbs, butter, and coconut to a large bowl. Use a spatula (or your hands) to mix the ingredients together until the crust mixture holds its form.

Step 4

Transfer the crust mixture to the prepared baking dish. Use a spatula to flatten the crust mixture evenly into the pan. The more tightly packed the mixture, the better.

Step 5

Bake for 10 minutes. Remove from the oven and let rest for at least 10 minutes before adding the cheesecake filling. Keep the oven on while you make the filling.

Step 6

Place all ingredients (except for the eggs) into a large bowl. Use a handheld mixture set on low/medium speed to mix together until smooth.

Step 7

Add the eggs into the bowl with the pumpkin filling. Mix to incorporate the eggs into the filling on the lowest speed. Only mix until the eggs are *just* combined (careful not to over mix).

Step 8

Pour the pumpkin filling over the crust. Make sure it's evenly spread out.

Step 9

Bake until the center of the bars are gelatin-like, about 38-40 minutes.

Step 10

Remove bars from the oven and let cool completely at room temperature. Once cool, transfer to the refrigerator and chill for at least 2 hours before cutting into bars.

Step 11

Top with your favorite whipped cream and a dusting of gingersnap crumbs.