don’t miss a recipe!

Subscribe to receive weekly updates and enter our exclusive monthly giveaway:

Pumpkin Streusel Bars

3 incredible layers of cake crust, smooth and creamy pumpkin filling and crumbly. buttery streusel topping make these pumpkin streusel bars out-of-this-world delicious!

3 incredible layers of tender cake crust, smooth and creamy pumpkin filling and crumbly, buttery streusel topping make these pumpkin streusel bars out-of-this-world delicious!

3 incredible layers of cake crust, smooth and creamy pumpkin filling and crumbly. buttery streusel topping make these pumpkin streusel bars out-of-this-world delicious!

I made these incredibly delicious pumpkin bars a few times during last 2 weeks and each time they disappeared in no time. Seriously, my husband and in-laws were complimenting me how tasty they were, not once, but a few times.

And I’m not even surprised, cuz they really are amazing.

Three contrasting layers:

  1. First, we have tender cake crust to provide nice and sturdy foundation.
  2. Then a layer of smooth, creamy pumpkin filling. Not to be confused with cheesecake filling, this pumpkin layer is almost mousse-like. Light and pumpkin-y!
  3. And finally, finished with a buttery, crumbly streusel topping. 2 ways you can prepare the topping. Either, pulse everything in a food processor for almost-fine streusel topping. Or, you can reserve half of nuts and rolled oats, and mix them in after you incorporate the butter into the topping to create more texture. I love it either way, so it just depends how much texture you want in your bars.

3 incredible layers of cake crust, smooth and creamy pumpkin filling and crumbly. buttery streusel topping make these pumpkin streusel bars out-of-this-world delicious!

It doesn’t take much effort to make these bars, only about 20 minutes of hands-on time. BUT it does require a bit of chilling time before serving. That’s why it’s best to make it the night before, or early in the day. (Perfect make-ahead dessert!)

Oh, it might look like a lot of ingredients. Fear not, most of them are spices, like cinnamon, nutmeg, etc.

Speaking of nutmeg, I’m a bit obsessed with whole nutmeg and grating it fresh for baking. And let me tell ya, you can totally taste the difference (and no, not because of its hallucinogenic properties! 🙂 ). Freshly grated nutmeg is stronger and more aromatic. It’s just SO good! I had to toss the ground nutmeg once I tried the fresh stuff.

I keep a few nutmeg seeds in a small jar and grate it on a microplane grater as needed. Try it!

Pumpkin streusel bars- step by step photo tutorial

Yeah, these pumpkin streusel bars pair so well with pumpkin spice tea, as I had shared on Wednesday (did you see that fun tea party idea?). But you can never go wrong enjoying it with a cup of coffee, of course.

3 incredible layers of cake crust, smooth and creamy pumpkin filling and crumbly. buttery streusel topping make these pumpkin streusel bars out-of-this-world delicious!

Hope you make these bars this weekend. Wish you a wonderful weekend ahead.

Oh, one more thing… I wanted to ask you if you’re subscribing to my weekly e-mail newsletter? Every Friday morning, I send out an e-mail with all the recipes I posted that week. Plus, I do a monthly giveaway (valued at $50-100) for subscribers only. If you’re not a subscriber, what are you waiting for? Hope to see you join my most loyal readers list! (E-mail subscription box can be found below the recipe box and above comments, and in the sidebar.)

Thanks for stopping by!

Pumpkin Streusel Bars

3 incredible layers of cake crust, smooth and creamy pumpkin filling and crumbly. buttery streusel topping make these pumpkin streusel bars out-of-this-world delicious!

Yield: 24 squares

Cook Time:55 min

Total Time:4 hours (Includes chilling time)

Ingredients:

For crust:

  • 1/3 cup (75gr) unsalted butter, softened
  • ½ cup (100gr) sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125gr) all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

For filling:

  • ½ cup (110gr) plain Greek yogurt
  • 1 cup (225gr) pure pumpkin puree
  • 1 cup (240ml) sweetened condensed milk
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg (preferably freshly grated)
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt

For streusel:

  • ¼ cup (35gr) chopped pecans
  • ¼ cup (25gr) rolled oats
  • ¼ cup (35gr) all-purpose flour
  • ¼ cup (50gr) packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoon unsalted butter, cold and cut into cubes
  • Powdered sugar for dusting, if desired

Directions:

  1. Preheat the oven to 350°F (175°C). Line 8x11.5-inch (20x 29cm) baking pan with a parchment paper.
  2. To make the cake base, in a mixing bowl with paddle attachment, beat the butter and sugar on medium speed until fluffy. Add the egg and vanilla extract and continue to beat until smooth. Add flour, baking powder and salt and mix until just combined. Put the batter into the prepared baking pan and spread it evenly with an offset spatula. Bake for 15 minutes.
  3. Meanwhile, make the streusel. In a medium bowl, combine pecans, flour, brown sugar and cinnamon. Add cold butter cubes and rub into the dry ingredients until crumbly. Put it in the freezer.
  4. To make the filling, in a mixing bowl with paddle attachment, beat the Greek yogurt, pumpkin puree and sweetened condensed milk on medium high speed until smooth. Reduce the speed to low and add the eggs one at a time, beating the mixture after each addition. Stir in vanilla extract, cinnamon, nutmeg, ginger and salt. Poke small holes all over the cake layer, if you wish. It's not necessary, but it does help infuse the cake layer with pumpkin flavor. Pour the pumpkin mixture over the warm crust.
  5. Spread the streusel topping evenly over the pumpkin filling.
  6. Bake for about 40 minutes, or until the edges of the topping are nice and brown and the center is set. Cool on wire rack for about an hour. Then transfer into the fridge for couple more hours, or overnight, to set completely. When ready to serve, remove from the pan and cut into 12-16 squares. Dust with powdered sugar, if desired.

For step-by-step photos and additional notes, read the post above.

Made this recipe? Share your photo with #sweetandsavorybyshinee to be featured on the Reader's Gallery .

All photographs and content on Sweet & Savory by Shinee is copyright protected, unless otherwise noted. Please do not use any of my photos without my authorization. If you would like to share my recipe, you may re-write the recipe in your own words, or simply link back to this post for the full directions. Thank you for your cooperation!

don’t miss a recipe!

Subscribe to receive weekly updates:

24 comments

  1. I love anything with streusel, but something with both pumpkin AND streusel…heck yes!! <3

  2. These look fantastic with all those amazing layers! I can’t wait to try these!

  3. This looks absolutely amazing. Can’t wait to try out the recipe.

  4. I love the flavors of fall… these sound so good, and I love the topping! 

  5. I am so in love with these bars! I too love the whole nutmeg and keep one or two in my spice cabinet.  My kids love to help in the kitchen so this is one of their tasks.  They think it is cool to use “grown up” tools!  Knives are next:)

  6. Hi Shinee! I saw your delicious looking and beautifully photographed Pumpkin Streusel Bars over at Munching Mondays and just had to check them out! Thanks for sharing and have a great week!

    Heather
    MySweetMission.net

  7. I was thinking today that I wanted to make a delicious pumpkin bar with a crumb topping, now I have the perfect recipe! Cant wait to try these 🙂

  8. These bars are beautiful! I’ve never combined pumpkin puree and sweetened condensed milk, but I imagine the result is extraordinary.

    I’m hosting a link party over on my blog and we’d love for you to link up with us!

  9. This is the perfect fall dessert. Looks like a perfect blend of creamy and crumbly. Your pictures are beautiful.

  10. I just LOVE that crumb topping, and sure wish I was enjoying one (or two) of these with my morning coffee

  11. These pumpkin streusel bars look so amazingly good!!!!

  12. I made these last month for my office bake-off…won 1st place! Question though, the bottom cake layer was REALLY hard to spread. Did I do something wrong or is this what you experienced? Any tips? Im making again tonight for my husband’s office Christmas party.

    • Hi, Diane! Sorry for late response. The bottom layer is quite thick, mine was the same. If it’s easier, you can spread it with your fingers first, then even it out with a spatula. 🙂 And congrats on winning the office bake-off! It must have been fun!

Leave a Reply

Your email address will not be published. Required fields are marked *