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.

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

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.

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

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.

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

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.

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

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.

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!


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


  • 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 (spoon & leveled)
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • Optional: vanilla glaze or whipped cream for topping


  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.

Recipe 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 to feed a crowd! 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

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See more pumpkin recipes. There’s certainly a lot of them!

Here are my salted caramel apple pie bars for you to try next.

Salted Caramel Apple Pie Bars

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


  1. 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.

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

  3. 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 😉

  4. All of the layers of these bars looks amazing!

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

  6. These look so lovely, Sally.

  7. Hey Sally,

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

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

  8. 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!

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

  10. These bars look amazing!!

  11. 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!

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

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

  14. 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!

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

  16. 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.

  17. Is there a specific brand of Greek yogurt you prefer? 

  18. 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 

  19. 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! 

  20. 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!

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

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

      • 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. 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

  23. 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!

    • I am having the same issue. Not sure if jiggly is “set!” My bars have been in for 50 min and are looking good on the edges but the middle still wiggles…?

  24. 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!

  25. 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.

  26. 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!

  27. 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!! 

    • 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 🙂

  28. 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,

  29. I was disappointed with this recipe. Found the bars to be really heavy and the flavour was lacking. I was much happier with Sally’s white chocolate pumpkin snicker doodle recipe and will stick with that one to get my pumpkin spice fix.

  30. This recipe just did not work for me. It took double the time to bake, a lot of work, a never ending list of ingredients for what? Super dense gooey bars that lacked in appearance and in flavor. All that time and effort to be disappointed, what a waste. 

  31. Hi Sally,

    I double batched this recipe and found that the filling took much longer to set than 55 minutes. I used a 9×13 glass pan and followed the recipe, but I’m not sure why the hiccup? It was close to 2 hours before the center was no longer jiggling. Thanks for the awesome recipe! 

    • 2 hours in the oven!? Oh my goodness, that’s quite a long time. I can’t imagine what the issue would be. I’ve made these in a 9×13 pan with no issue before. So sorry– but I’m glad you like them!

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