Pumpkin Streusel Bars

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!

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.

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!

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.

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.)

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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!

5 from 1 vote

serves: 24 squares

Cook: 55 minutes

Total : 55 minutes

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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

Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

• Preheat the oven to 350°F (175°C). Line 8×11.5-inch (20x 29cm) baking pan with a parchment paper.
• 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.
• 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.
• 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.
• Spread the streusel topping evenly over the pumpkin filling.
• 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.

Tips & Notes:

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

Nutrition Facts:

Calories: 150kcal (8%) Carbohydrates: 20g (7%) Protein: 3g (6%) Fat: 7g (11%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 1g Cholesterol: 36mg (12%) Sodium: 85mg (4%) Potassium: 102mg (3%) Fiber: 1g (4%) Sugar: 14g (16%) Vitamin A: 1776IU (36%) Vitamin C: 1mg (1%) Calcium: 58mg (6%) Iron: 1mg (6%)

* Disclaimer: All nutrition information are estimates only. Read full disclosure here.

Author: Shinee

Course:Dessert

Cuisine:german

Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!

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