Pumpkin Streusel Bars
Servings: 24 squares
Calories: 150kcal
An irresistible mousse-like pumpkin filling is sandwiched between a tender cake crust and a buttery streusel topping. These triple-layer pumpkin streusel bars are not overly sweet, and delicious drizzled with powdered sugar icing!
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Ingredients
For crust:
- 1/3 cup (75 g) unsalted butter softened
- ½ cup (100 g) granulated sugar
- 1 large egg at room temperature
- 1 teaspoon (125 g) pure vanilla extract
- 1 cup all-purpose flour Note 1
- ½ teaspoon baking powder
- ¼ teaspoon salt
For streusel:
- ¼ cup (35 g) chopped pecans
- ¼ cup (25 g) rolled oats
- ¼ cup (35 g) all-purpose flour
- ¼ cup (50 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 3 tablespoon unsalted butter cold and cut into cubes
For filling:
- ½ cup (110 g) plain Greek yogurt Note 2
- 1 cup (225 g) pure pumpkin puree Note 3
- 1 cup (240 ml) 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
- Powdered sugar for dusting or powdered sugar icing if desired
Equipment
- 1 8×11.5-inch (20x 29cm) baking pan
- 1 mixing bowl fitted with a paddle attachment
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.
To make the streusel
- In a medium bowl, combine pecans, flour, rolled oats, 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, vanilla extract, cinnamon, nutmeg, ginger and salt.
- Pour the pumpkin mixture over the warm crust, and 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, or drizzle powdered sugar icing, if desired.
Notes
Note 1: Use a 1:1 gluten-free all-purpose flour, if needed, to make these pumpkin streusel bars gluten-free.
Note 2: Full-fat Greek yogurt will provide the best taste and texture, regular yogurt will not work well with this recipe.
Note 3: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. They’re not the same thing.
Storing Tips:
- Once sliced, leftover pumpkin bars can be transferred to an airtight container and stored in the fridge for up to 4 days.
- To prevent them from sticking together, place a piece of parchment paper between each layer.
- Freeze fully-set bars for up to 3 months.
- Once sliced, leftover pumpkin bars can be transferred to an airtight container and stored in the fridge for up to 4 days.
- To prevent them from sticking together, place a piece of parchment paper between each layer.
- Freeze fully-set bars for up to 3 months.
Nutrition
Servings: 1 serving
Calories: 150kcal
Carbohydrates: 20g
Protein: 3g
Fat: 7g
Sugar: 14g
Sodium: 85mg