Pumpkin Streusel Bars Recipe

Introduction

Homemade pumpkin streusel bars offer a delightful twist on traditional pumpkin pie. Combining a gingersnap crust with creamy pumpkin filling and a buttery brown sugar streusel topping, these bars are perfect for seasonal gatherings or everyday treats.

Ingredients

• 1 and 1/4 cups gingersnap cookie crumbs
• 2 tablespoons (23g) granulated sugar
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (285g) pumpkin puree (fresh or canned)
• 1/3 cup (80g) plain Greek yogurt, regular yogurt, or sour cream
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon each ground cloves, ground nutmeg, ground ginger
• 1/2 cup (43g) old-fashioned whole rolled oats
• 1/3 cup (70g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (31g) all-purpose flour (spooned & leveled)
• 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
• Optional: vanilla icing or whipped cream for topping

Instructions

1. Step 1: Preheat the oven to 325°F (163°C). Line an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, leaving an overhang on all sides. Set aside.
2. Step 2: In a medium bowl, mix the gingersnap cookie crumbs, 2 tablespoons sugar, and melted butter until combined. Press the mixture firmly into the bottom of the prepared pan. Bake the crust for 10 minutes.
3. Step 3: Increase the oven temperature to 350°F (177°C).
4. Step 4: In a large bowl, beat the cream cheese and 1/2 cup sugar on high speed with a mixer until creamy and smooth, about 1 minute. On low speed, add the eggs one at a time, beating well after each. Then on medium speed, blend in vanilla, pumpkin puree, yogurt, cinnamon, cloves, nutmeg, and ginger until fully combined and creamy.
5. Step 5: Pour the pumpkin filling evenly over the warm crust. Set aside.
6. Step 6: For the streusel topping, whisk oats, brown sugar, 1/4 teaspoon cinnamon, and flour together in a medium bowl. Cut in the cold cubed butter using a pastry blender, two forks, or your hands until the mixture resembles coarse crumbs.
7. Step 7: Sprinkle the streusel evenly over the pumpkin filling.
8. Step 8: Bake the bars for about 45 minutes. Around 30 minutes in, loosely cover the bars with aluminum foil to prevent over-browning. The bars are done when the edges are lightly browned and the center is set.
9. Step 9: Let the bars cool in the pan on a wire rack at room temperature for 1 hour. Then refrigerate for 3 hours or overnight.
10. Step 10: Use the foil or parchment overhang to lift the bars out of the pan. Cut into 12 or 16 bars as preferred. Top with vanilla icing or whipped cream if desired before serving.

Tips & Variations

• Use fresh pumpkin puree for a brighter flavor, but canned works perfectly well too.
• Swap the gingersnap crust for graham cracker crumbs for a milder base.
• For a richer texture, use sour cream instead of yogurt.
• Store leftover bars in the refrigerator to keep them fresh longer.

Storage

Store pumpkin streusel bars covered in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap bars tightly and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and serve chilled or at room temperature. They are delicious cold or slightly warmed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

You can substitute gluten-free gingersnap cookies and use gluten-free all-purpose flour to make the bars gluten-free. Make sure all other ingredients, like oats, are labeled gluten-free.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree rather than pumpkin pie filling, which contains added spices and sweeteners that may alter the flavor and texture of the bars.

Pumpkin Streusel Bars Recipe

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★★★★★

4.6 from 120 reviews

Homemade pumpkin streusel bars are a fun and delicious alternative to pumpkin pie, featuring a gingersnap cookie crumb crust, a creamy pumpkin and cream cheese filling, and a sweet brown sugar oat streusel topping. These bars are baked to perfection and chilled for a smooth, rich texture, making them perfect for fall gatherings or anytime you crave a pumpkin dessert with a delightful crunch.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 4 hours 15 minutes
• Yield: 16 bars 1x
• Category: Desserts
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 1 and 1/4 cups gingersnap cookie crumbs
• 2 Tablespoons (23g) granulated sugar
• 1/4 cup (4 Tbsp; 56g) unsalted butter, melted

Filling

• 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cups (285g) pumpkin puree (fresh or canned)
• 1/3 cup (80g) plain Greek yogurt, regular yogurt, or sour cream
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Streusel Topping

• 1/2 cup (43g) old-fashioned whole rolled oats
• 1/3 cup (70g) packed light or dark brown sugar
• 1/4 teaspoon ground cinnamon
• 1/4 cup (31g) all-purpose flour (spooned & leveled)
• 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed

Optional Topping

• Vanilla icing or whipped cream for topping

Instructions

1. Preheat Oven and Prepare Pan: Preheat the oven to 325°F (163°C). Line an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, ensuring there is overhang on all sides for easy removal later. Set the pan aside.
2. Make the Crust: In a medium bowl, mix the gingersnap cookie crumbs, granulated sugar, and melted butter until well combined. Press this mixture firmly and evenly into the bottom of the prepared pan to create a thick crust. Bake the crust for 10 minutes while you prepare the filling.
3. Increase Oven Temperature: After the crust has baked, increase the oven temperature to 350°F (177°C).
4. Prepare the Filling: Using a handheld or stand mixer with a paddle attachment, beat the softened cream cheese and sugar together on high speed for about 1 minute until smooth and creamy. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Then, on medium speed, mix in the vanilla extract, pumpkin puree, yogurt, cinnamon, cloves, nutmeg, and ginger until fully combined and creamy. Pour the filling over the warm crust in the pan.
5. Make the Streusel Topping: In a medium bowl, whisk together the oats, brown sugar, cinnamon, and flour. Cut in the cold, cubed butter using a pastry blender, two forks, or your hands until the mixture resembles coarse crumbs. Evenly sprinkle the streusel topping over the pumpkin filling layer.
6. Bake the Bars: Bake the assembled bars for about 45 minutes. Around the 30 minute mark, loosely cover the bars with aluminum foil to prevent the streusel topping from browning too much. The bars are done when the edges are lightly browned and the center is set, which may be slightly before or after 40 minutes.
7. Cool and Chill: Remove the bars from the oven and place the pan on a wire rack to cool at room temperature for 1 hour. Then transfer the bars to the refrigerator and chill for at least 3 hours or overnight for the best texture.
8. Serve: Using the overhang of the foil or parchment, lift the bars from the pan and cut into 16 smaller bars or 12 larger ones as preferred. Optionally, drizzle with vanilla icing or top with whipped cream before serving.

Notes

• Gingersnap cookie crumbs can be made by crushing gingersnap cookies in a food processor or by placing them in a sealed bag and crushing with a rolling pin.
• You can substitute plain Greek yogurt with regular yogurt or sour cream in the filling.
• Using cold butter for the streusel topping is important to achieve the crumbly texture.
• Covering the bars with foil during baking prevents the streusel from over-browning.
• Chilling the bars in the fridge before cutting helps them hold their shape and enhances flavor.

Keywords: pumpkin bars, pumpkin dessert, streusel bars, pumpkin recipe, fall dessert, gingersnap crust, cream cheese pumpkin bars