An irresistible mousse-like pumpkin filling is sandwiched between a tender cake crust & a buttery streusel topping, making these triple-layer pumpkin streusel bars out-of-this-world delicious!
Before starting, preheat your oven to 350°F, and line an 8 x 11.5-inch baking pan with parchment paper.
Add the softened butter & granulated sugar to an electric mixing bowl fitted with the paddle attachment. Beat on medium speed until well combined & fluffy.
Add the room-temperature egg & vanilla extract to the batter & beat until smooth. Mix in the flour, baking powder & salt until just combined.
Pour the batter into the prepared baking pan & spread it out evenly using an offset spatula. Bake the crust for 15 mins.
Combine the chopped pecans, flour, brown sugar & cinnamon in a medium-sized mixing bowl. Rub the cold butter cubes into the dry ingredients until the mixture is crumbly
Beat the Greek yogurt, pumpkin purée & sweetened condensed milk. Reduce the speed to low, & add the eggs one at a time, beating the mixture after each addition
Stir the vanilla extract, cinnamon, nutmeg, ginger & salt into the batter.Pour the pumpkin mixture over the crust. Sprinkle the streusel topping evenly over top of the pumpkin filling layer.
Bake the pumpkin streusel bars for about 40 mins. Then, remove the bars from the oven & let them cool on a wire rack for about an hour.
Transfer the bars to the fridge to let them fully set. The bars must chill for at least 2 hours, or up to overnight!