Pumpkin Streusel Bars.

Instead of pumpkin pie this season, try my pumpkin streusel bars. With a gingersnap crust and brown sugar streusel topping, everyone will want seconds.

Pumpkin Streusel Bars on sallysbakingaddiction.com-- so much easier than pumpkin pie!

Pumpkin season is in full swing and while I have yet to bake a traditional pumpkin pie this season, I’ve made enough cupcakes to clean my grocery store’s pumpkin supply out.

In addition to pumpkin cupcakes, I made this nutella swirled pumpkin pie over the weekend. Because if there’s any way to mess with traditional pumpkin pie, it’s with nutella swirls and gingersnap cookies. I also made today’s pumpkin bars.

It was a very merry pumpkin weekend, yes.

Pumpkin Streusel Bars on sallysbakingaddiction.com-- so much easier than pumpkin pie!

Today’s pumpkin streusel bars are the epitome of dessert bars. And you 1,000% percent have got to try them. Let me explain why: first, you have a snappy (couldn’t help myself) gingersnap crust. I freakin’ love gingersnap cookies. There’s nothing like biting into a soft gingersnap molasses cookie, but for this crust – you’ll need the crunchy kind. Crunchy, hard gingersnap cookies. I admit, I bought a box of them from the store.

Don’t want to use store-bought gingersnaps? Feel free to make a graham cracker crust instead. Just as tasty. A graham cracker crust is what I use for the pumpkin bar recipe in my cookbook. Try those next.

Butter, gingersnap cookies, a little sugar. All good things in this crust.

Sally's Baking Addiction | Pumpkin Streusel Bars

Second. The middle layer is both pie and cheesecake. (!!!)

Spiced pumpkin pie meets creamy, thick cheesecake. I like to add cream cheese to this layer not only to get that cheesecake taste, but to give the center some structure. I tested this recipe twice and felt the bars were slightly disappointing without the cream cheese. The filling was a little… loose. That sounds horribly disgusting and guess what? It was. The cream cheese is the crème de la crème of the middle layer. You will love how creamy the filling is– the perfect contrast to the crunchy crust and crumbly streusel topping.

Speaking of. The third reason you have to try today’s pumpkin dessert? All that crumbly, brown sugar streusel! I’m all about streusel. I use the exact same streusel that sits atop my beloved apple pie bars. And now would be a good time to encourage you to make both those apple pie bars and today’s pumpkin bars. At the same time. I love fall.

Pumpkin Streusel Bars on sallysbakingaddiction.com-- so much easier than pumpkin pie!

The bottom line is this: these pumpkin streusel bars are exactly the kind of pumpkin dessert that you need to try and that everyone will love.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Pumpkin Streusel Bars

Yield: 12-16 bars

Total Time: 5 hours (includes chilling)

Print Recipe

Instead of pumpkin pie this season, try my pumpkin streusel bars. With a gingersnap crust and brown sugar streusel topping, everyone will want seconds!

Ingredients:

Gingersnap Crust1

  • 1 and 1/4 cups gingersnap cookie crumbs (use crunchy gingersnap cookies and grind in processor - I prefer Nabisco or Trader Joe's brand)
  • 2 Tablespoons (23g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted

Pumpkin Filling

  • 8 ounces (225g) full-fat cream cheese, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 and 1/4 cups (285g) pumpkin puree (fresh or canned)
  • 1/3 cup (80g) plain Greek yogurt, regular yogurt, or sour cream2
  • 1 and 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon EACH ground cloves, ground nutmeg, ground ginger3

Streusel

  • 1/2 cup (40g) old-fashioned oats
  • 1/3 cup (70g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (30g) all-purpose flour (measured correctly)
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • Optional: vanilla glaze or whipped cream for topping

Directions:

  1. Preheat the oven to 325°F (163°C). Line the bottom and sides of an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
  2. Make the crust: Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. Press into the bottom of the prepared pan. The crust will be thick. Bake the crust for 10 minutes as you prepare the filling.
  3. Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl on high speed until creamy and smooth, about 1 minute. On low speed, add the eggs one at a time, beating well after each addition. On medium speed, beat the vanilla, pumpkin, yogurt, cinnamon, cloves, nutmeg, and ginger in. Continue beating until everything is combined and creamy. Pour the filing into the warm crust. Set aside.
  4. Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle evenly over filling.
  5. Bake for about 40 minutes, making sure to loosely cover the bars with aluminum foil around the 30 minute mark. The foil prevents the top from getting too brown. The bars are done when the edges are lightly browned and the center is set-- this could be slightly before or after the 40 minute mark. Allow to cool in the pan set on a wire rack at room temperature for 1 hour. Transfer to the refrigerator to chill for 3 additional hours - or overnight. Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars.  Drizzle bars with glaze or top with whipped cream if desired.
  6. Make ahead tip: The bars stay fresh in an airtight container in the refrigerator for up to 5 days. You can freeze the bars for up to 3 months. Then, thaw overnight in the refrigerator before serving and glazing.

Additional Notes:

  1. A graham cracker crust would be just as tasty as the gingersnap. Try this graham cracker crust recipe.
  2. For the yogurt/sour cream - I always use low fat for these bars; full fat would be just fine. Try to avoid fat free - you can taste the difference.
  3. Instead of these spices, you can use 1 teaspoon pumpkin pie spice.

Larger batch: You can easily double this recipe. Double the ingredients, pre-bake the crust for 10 minutes in a 9x13 pan, and bake the bars at 325F for roughly 55 minutes, give or take. Keep your eye on them after 45 minutes.

Adapted from Sally's Baking Addiction Cookbook Spiced Pumpkin Bars

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my apple pie version. YUM.

Salted Caramel Apple Pie Bars

See more pumpkin recipes.

These pumpkin streusel bars are so much easier than pumpkin pie and everyone LOVES them!
   

82 Responses to “Pumpkin Streusel Bars.”

  1. #
    41
    Amy @ Thoroughly Nourished Lifeposted October 21, 2014 at 11:47 pm

    So much pumpkin, Cinderella is going to get jealous 😉
    These bars look absolutely amazing – and pumpkin pie is hard to come by here in Australia, so these will be even more amazing.
    As for streusel? It’s one of my love languages 🙂
    Thanks Sally.

    Reply

  2. #
    42
    Jessica @ Sprinkle Some Sugarposted October 22, 2014 at 10:49 am

    I love cream cheese and pumpkin together! These look so deliicous!

    Reply

  3. #
    43
    Jessieposted October 22, 2014 at 3:12 pm

    I WANT!!! These look fab. I’m not a huge pumpkin pie person, but love me some pumpkin cheesecake! And streusel on top? It’s a metaphorical cherry on top 😉

    Reply

  4. #
    44
    Laura @ Laura's Culinary Adventuresposted October 23, 2014 at 7:36 am

    All of the layers of these bars looks amazing!

    Reply

  5. #
    45
    Britaposted October 23, 2014 at 8:43 pm

    These have inspired me! I need to try gingerbread with pumpkin before October/November draws to a close.

    Reply

  6. #
    46
    Teresaposted October 24, 2014 at 12:17 am

    These look so lovely, Sally.

    Reply

  7. #
    47
    Laurenposted October 25, 2014 at 1:03 pm

    Hey Sally,

    When you make the double batch of these, can you freeze half after cutting them?

    Reply

    • Sallyreplied on October 26th, 2014 at 2:08 pm

      Absolutely! I have some in the freezer now actually. I predict about 3 months freezer time. Thaw overnight in the refrigerator.

      Reply

  8. #
    48
    CakeSpyposted October 26, 2014 at 9:57 pm

    As a professional Seeker of the Crumb, this recipe is approved in my orbit. I love the marble, love the streusel. I’ll add sea salt to mine (post-baking; just something I do as a salt fiend) but make no other changes!

    Reply

  9. #
    49
    Kelley @ Chef Savvyposted October 28, 2014 at 1:25 pm

    Wow this looks insanely delicious. I love the streusel topping and the pumpkin combo. Can’t wait to try!

    Reply

  10. #
    50
    Marla Meridithposted November 5, 2014 at 5:28 am

    These bars look amazing!!

    Reply

  11. #
    51
    aimee @ like mother like daughterposted November 6, 2014 at 1:13 am

    I am just dying over these pumpkin bars. I mean, that crust, that struesel on top, that glaze! I would definitely love to have these as part of our thanksgiving feast!

    Reply

  12. #
    52
    Micheleposted November 6, 2014 at 1:26 pm

    Thank you, Sally for always giving great tidbits of advice following each recipe

    Reply

  13. #
    53
    Rashannahposted November 14, 2014 at 4:06 am

    I made these tonight for my family. They are delicious! What a great combination of favors. Perfect for fall. Thank you for this recipe

    Reply

  14. #
    54
    Lynsey Hposted December 1, 2014 at 8:54 pm

    I made these bars to take to our family Thanksgiving. They were enjoyed by all & I was asked for the recipe. The recipe was easy to follow & turned out well. The gingersnap crust is the standout of this recipe, delicious. Thanks!

    Reply

  15. #
    55
    elleburkposted December 11, 2014 at 3:25 pm

    Hi!!!! Cannot wait to make these – do you recommend/prefer greek yogurt regular yogurt or sour cream??? Thanks!!!!!!!

    Reply

    • Sallyreplied on December 11th, 2014 at 3:33 pm

      I prefer Greek yogurt.

      Reply

      • elleburkreplied on December 11th, 2014 at 3:47 pm

        Thanks Sally!

  16. #
    56
    Kaleighposted September 4, 2015 at 4:54 pm

    I’m so disappointed that I spent so much money on something so unspectacular. This was just a blah cheesecake.  I will hunt for another recipe from someone else.

    Reply

  17. #
    57
    Emmaposted September 16, 2015 at 12:16 am

    Is there a specific brand of Greek yogurt you prefer? 

    Reply

  18. #
    58
    Lainaposted October 7, 2015 at 6:05 pm

    I ran out of ginger snaps, so I pulsed pecans in the food processor until somewhere between medium coarse and fine.. And I can’t even begin to tell you how amazing these turned out 

    Reply

  19. #
    59
    Brittanyposted October 8, 2015 at 1:51 pm

    These are off the chain!! So, so yummy 🙂 We have made them twice in 2wks. Definitely on my yearly fall baking list, thank you so much! 

    Reply

  20. #
    60
    Rubyposted October 10, 2015 at 8:27 pm

    I love how autumnal they look–absolutely delicious! I found a bag of pumpkin snaps as well as ginger snaps at my local Sprout’s and used a mix of both for the crust (yummmm). I also used whole wheat flour for the streusel on top and it turned out great. Love all of these recipes, Sally!

    Reply

  21. #
    61
    Heatherposted October 18, 2015 at 7:14 pm

    Hi Sally, Which size pan is actually better for these bars, the 8″ or the 9″

    Reply

    • Sallyreplied on October 18th, 2015 at 10:22 pm

      An 8 inch will yield slighter thicker bars. That’s the only difference. Bake time is about the same.

      Reply

      • Heatherreplied on October 18th, 2015 at 10:44 pm

        Thank you, I will use that size. I just love your website and your recipes. I have made a lot of your recipes and they have all been great.

  22. #
    62
    Andrea Grayposted October 20, 2015 at 6:10 pm

    Well I bought a 3 pack of canned pumpkin at Sam’s the other day intending to make some good stuff. Yesterday I save two recipes from here, pumpkin pie and the pumpkin bars. Went to make supper and my stove starts beeping towards the end if cooking. It would not stop. Had an f11 code flashing. So I ended up shutting the breaker of to it.  Called the company cause the stive is less than a year old and now have to wait till Friday for someone to even come look at it. Also, even though I was told what the code is for and googled the code myself, the appliance people still have to do their own diagnostic then have to wait till they get the part in.. Looks like it will be late next week till I can bake again, and when I cook the stove beeps the whole time… Ahhhh

    Reply

  23. #
    63
    Heatherposted November 5, 2015 at 2:27 pm

    Hi! These are in the oven now and smell delicious!! They have already been in for 40 but don’t look anywhere near done. Still extremely gooey. How long should they stay in? Should they still be jiggly in the middle? Help. Lol I don’t want these to get ruined, they look and smell too good.  Thanks!

    Reply

  24. #
    64
    Suzanneposted November 12, 2015 at 10:45 am

    I just made these last night for a Thanksgiving feast at my son’s daycare today, and I couldn’t help but try one – they are AMAZING! I double the recipe and made it in a 9×13, baked at 325 for 50 minutes. SO GOOD! When I’m looking for a no-fail recipe, I know I can come here. Thank you, Sally!

    Reply

  25. #
    65
    Amyposted November 13, 2015 at 8:20 pm

    I doubled this recipe and was a bit disappointed. First, they weren’t done and I had to bake it way longer than the recipe stated. Second, the pumpkin flavor was weak; I felt like the cream cheese overpowered the pumpkin. I brought them to a potluck and most were left over. My 5 kids weren’t even thrilled with them and they eat anything sweet. Bummer for how much work they were.

    Reply

  26. #
    66
    Michelle @ Modern Acupunctureposted December 24, 2015 at 4:41 pm

    Hi again Sally, for like the 6th time this week! I’m making these bars for my brother today for Christmas. He’s a pretty picky eater BUT… he devours these like nothing I’ve ever seen 🙂 Thank you again Sally!

    Reply

  27. #
    67
    Cristenposted January 22, 2016 at 1:26 am

    Can’t wait to try these guys out!! I just finished a double batch and I’m pretty sure I cooked it twice as long as suggested.. in 10 minute increments after 45min.. edges are brown and pulling away from the pan and the center isn’t quite so jiggly. Fingers crossed my guinea pigs (coworkers) like it tomorrow. Smells magical!! 

    Reply

    • Cristenreplied on January 22nd, 2016 at 11:59 am

      Holy moley.. they are delicious!! The crust is amazing. I did a double batch for the drizzle (which it would probably be just as good without).. I hope there are leftovers to take home for the weekend. GREAT recipe!! Apple version in queue for next week 🙂

      Reply

  28. #
    68
    OKDebbieposted August 20, 2016 at 11:17 am

    I love the flavor but the crust has been greasy both times I made them. I compared the measurements with my favorite graham cracker crust and this recipe has even more ginger snap crumbs ratio to butter. I used Nabisco gingersnaps. Has anyone else had this problem? I can experiment with portion but curious if this is a feature of the ginersnaps. I used a 8X8 pan and the filling was thicker than what I think of as a bar,

    Reply

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