Pumpkin Streusel Bars

Why you’ll love this recipe:

Whenever I whip up a batch of these pumpkin pie bars, they disappear within minutes! The contrasting textures and blend of fall spices make them seriously addicting. 

• Easy – Don’t let the long ingredient list scare you, it’s mostly just spices. Pumpkin streusel bars only require about 20 minutes of hands-on time. After that, the oven and refrigerator do the rest of the work. 
• Flavor – These pumpkin bars aren’t overly sweet, and they’re full of warm fall spices like cinnamon, nutmeg, and ginger. They’re like a cross between my pumpkin mousse pie and pumpkin cheesecake cake.
• Texture – From the soft cake crust and creamy pumpkin filling to the crumbly streusel topping, the variety of textures is unmatched! 

While perfect for Thanksgiving and holiday baking, I also love to whip up a batch of pumpkin bars for a Sunday morning treat throughout the year. 

Key Ingredient Notes:

crust

• Unsalted butter – Butter holds the crust together and gives the cake crust a flaky, tender texture. It’s essential to soften the butter before creaming it with sugar. To soften butter, let it sit at room temperature for at least 30 minutes. 
• Sugar – Granulated sugar acts as the sweetener for the crust layer. 
• Egg – Bring one large egg to room temperature before adding it to the batter. Room-temperature eggs mix into dough more easily and give baked goods a lighter texture, compared to cold eggs straight from the fridge.
• All-purpose flour – Measure your flour accurately using a kitchen scale or the spoon and level method. 

streusel Topping

• Pecans – These add a buttery, sweet flavor and extra crunch. Walnuts would work as well! 
• Rolled oats – Use old-fashioned rolled oats, not quick oats or steel-cut oats. Rolled oats give the streusel the best crispy, crumbly texture.
• All-purpose flour – This provides structure for the topping and helps bind the oats and sugar together. If needed a 1:1 gluten-free all-purpose flour can be substituted. 
• Brown sugar – This sweetens the streusel topping and caramelizes while the bars bake. Light brown sugar and dark brown sugar are used interchangeably in streusel. If you opt for dark brown sugar, your streusel topping will have an even richer and sweeter flavor! 
• Unsalted butter – COLD butter is essential for a crumbly, crunchy topping! 

filling

• Plain Greek yogurt – Use plain, unsweetened Greek yogurt, not regular yogurt. Greek yogurt is known for its rich, smooth consistency and significantly thicker texture than regular yogurt. Use full fat for an ultra-creamy texture. 
• Pumpkin purée – You need pure pumpkin purée, not pumpkin pie filling. 
• Sweetened condensed milk – This is my secret ingredient for ultra-creamy mousse-like desserts. Don’t confuse condensed milk with evaporated milk, though!  
• Eggs – Large eggs help bind the filling together as it sets. I haven’t tested any egg substitutes and can’t guarantee your results if you do. 
• Spices – Cinnamon, nutmeg, and ginger add warm, cozy fall flavors to the pumpkin streusel bars. I highly suggest using a microplane to make freshly grated ginger. The flavor is just SO GOOD and not even comparable to store-bought ground nutmeg.  

Tips for Success:

• Don’t forget the parchment paper! Line your baking dish with parchment, and leave some hanging over the edges to make removal super easy. 
• Use a pastry cutter, two forks, or your hands to cut the cold butter into the dry streusel ingredients. The butter is fully incorporated when the mixture is crumbly and resembles dry sand.
• Drain the pumpkin purée if it appears to have a lot of excess moisture. Soak up the moisture using dry paper towels. Too much wetness can throw off the consistency of the pumpkin filling!  
• Allow the bars to fully cool in the refrigerator before slicing them into squares. This ensures they are set completely and won’t fall apart!

Make-Ahead Tips:

Pumpkin streusel bars are a lifesaver when you need a make-ahead dessert! 

• Make pumpkin bars first thing in the morning or the night before you’re serving them.
• They can be enjoyed cold straight from the refrigerator or at room temperature once fully set. 
• Add toppings after you’ve cut them into squares. 

Storing Tips:

• After cutting the bars into squares, refrigerate them in an airtight container for up to 4 days. 
• Stack the bars with parchment paper between the layers to prevent them from sticking together. 
• These pumpkin streusel bars freeze well too. Place them in an airtight container and freeze for up to 3 months. Thaw in the fridge for a few hours, or overnight.

Pumpkin Streusel Bars FAQs:

More Pumpkin Recipes:

• Easy Pumpkin Pie
• 5-Ingredient Pumpkin Mousse
• Pumpkin Croissants
• Maple Pumpkin Cheesecake