Homemade pumpkin streusel bars are a fun and delicious alternative to pumpkin pie. With a gingersnap crust, creamy pumpkin filling, and brown sugar streusel topping, these are simply irresistible!
With the start of fall we welcome cooler temperatures, changing leaves, and warm autumn spices. To celebrate the season and all of its spiced glory, let’s make pumpkin streusel bars. They’ve got big pumpkin flavor and 3 decadent layersโlike pumpkin pie bars or pumpkin bars all dressed up.
You’ll love the crunchy gingersnap crust, creamy pumpkin/cream cheese filling, and brown sugar cinnamon streusel topping. Don’t forget the vanilla icing!
These Pumpkin Streusel Bars Are:
- The epitome of dessert bars
- Perfectly pumpkin spiced and you can absolutely use a homemade pumpkin pie spice blend
- A texture lover’s dream
- Drizzled with vanilla icing
- Simple to make and serve
- Easier than baking an entire pie or cheesecake
Overview: How to Make Pumpkin Streusel Bars
Here’s a quick overview of the processโscroll down for the full recipe.
- Make the gingersnap crust. It’s a pretty thick layer so be sure to pre-bake it before adding the filling. I also love using a gingersnap cookie crust in my pumpkin swirl cheesecake. For an alternative, try the graham cracker crust included in my lemon blueberry cheesecake bars recipeโit yields the perfect amount of crust for today’s bars.
- Make the pumpkin filling. 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. You’ll appreciate how creamy the filling isโthe perfect contrast to the crunchy crust and crumbly streusel topping. (By the way, here are recipes to make with leftover pumpkin puree!)
- Pour the filling into the pre-baked crust.
- Make the streusel topping. It’s actually the same topping we use for apple pie bars! Sprinkle this evenly over the filling.
- Bake. The bars are done when the edges are lightly browned and the center is set.
- Chill the bars.
- Cut into squares. To serve, you can drizzle with vanilla icing or top with whipped cream.
Optional Icing
A drizzle of sweet vanilla icing is totally optional and definitely encouraged. ๐ I like to prepare the icing just before cutting the bars into squares, then drizzle onto each before serving. You can also use whipped cream instead.
More Perfect Pumpkin Recipes
- Pumpkin Muffins & Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Cookies & Pumpkin Snickerdoodles
- Pumpkin Roll
- Brown Butter Pumpkin Oatmeal Cookies
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Bundt Cake
- Recipes to Make With Leftover Pumpkin Puree
For even more inspiration, here are my 30+ best pumpkin dessert recipes.
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Pumpkin Streusel Bars
- Prep Time: 4 hours, 15 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours, 15 minutes
- Yield: 12-16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Instead of pumpkin pie this season, try myย pumpkin streusel bars.ย With a gingersnap crust and brown sugar streusel topping, everyone will want seconds.
Ingredients
Gingersnap Crust*
- 1 and 1/4 cupsย gingersnap cookie crumbs (see note)
- 2 Tablespoons (23g) granulated sugar
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
Pumpkin 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 EACH ground cloves,ย ground nutmeg, ground ginger*
Streusel
- 1/2 cup (43g) old-fashioned whole rolledย oats
- 1/3 cup (70g) packed light or dark brown sugar
- 1/4ย teaspoon ground cinnamon
- 1/4 cup (31g) all-purpose flourย (spooned & leveled)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
- optional:ย vanilla icing or whipped cream for topping
Instructions
- Preheat the oven to 325ยฐF (163ยฐC). 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.
- 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.
- Turn oven up to 350ยฐF (177ยฐC).
- 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 gingerย in. Continue beating until everything is combined and creamy. Pour the filing into the warm crust. Set aside.
- 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 forksย (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle evenly over filling.
- Bake for about 45 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 setโthis 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 icing or top with whipped cream if desired.
Notes
- Make Ahead & Freezing Instructions: The bars stay fresh in an airtight container in the refrigerator for up to 5 days.ย You can freeze the bars forย up to 3 months. Then, thaw overnight in the refrigeratorย before serving and glazing.
- Special Tools (affiliate links):ย 8-inch Square Baking Pan or 9-inch Square Baking Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Cooling Rack
- Gingersnap Crust: Use crunchy gingersnap cookies and grind them in a food processor into a fine crumb. I prefer Nabisco or Trader Joe’s brand.
- For a Graham Cracker Crust: A graham cracker crust would be just as tasty as the gingersnap. Use the graham cracker crust from my lemon blueberry cheesecake bars (it makes the perfect amount of crust!).
- Yogurt: For the yogurt/sour creamโI always use low fat for these bars; full fat would be just fine. Try to avoid fat free for this recipe.
- Spices: Instead of these spices, you can use 1 teaspoon store-bought or homemade pumpkin pie spice. You will still add the 1 and 1/2 teaspoons ground cinnamon that is also in this recipe.
- Double Batch: You can easily double this recipe to feed a crowd! Double the ingredients, pre-bake the crust for 10 minutes in a 9×13 pan, and bake the bars at 325ยฐF (163ยฐC) 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.
Reader Comments and Reviews
How do you even tell when they are cooked or raw? Do they not turn hard until they are put in the fridge?
Hi Jade, the bars are done when the edges are lightly browned and the center is set. The bars will continue to set as they cool and then spend time in the refrigerator, but they won’t turn hard.
I only have a 7×11 pan. How much of a difference will this make instead of a 9×13 or should I go and buy the 9×13?
Hi Lauren, you could make a single batch of the recipe in an 8-inch or 9-inch baking pan. We haven’t tested a double batch in a 7×11 pan, but we fear it may be a bit too much batter. This post on cake pan sizes and conversions may be a helpful resource!
RE: Gingersnaps
I know you said you like the Nabisco brand, but as of this morning they are no longer a good choice for bakers on a budget. The Nabisco ginger snaps were priced at $7.99! Yikes! The house brand was $2.69, a bit more reasonable and I really wanted to try this recipe. BTW, I do love your site, since there’s a lot of info I don’t find anywhere else, like the formula for Pumpkin Pie Spice Mix.
Fail!Wouldn’t come out of the pan, even with parchment paper. Had to almost scoop it out and serve with a fork. Nope
Loved it! Might make it for Thanksgiving
I was a little worried because I read the comments and some people had not so good luck. But mine turned out AMAZING! I love this recipe and it will be my go-to fall dessert! Definitely recommend the ginger snap crust!
This is one of my favorite desserts ever. I make it in pie form for every thanksgiving and my friends constantly request I make this!!! I also sometimes double the filling when making in bigger dish.
Delicious, easy to make and good pumpkin flavour came through. I added the streusel topping about 15 minutes in (barely set on the surface) since my batter looked too loose initially to hold up the streusel topping. They turned out great! Another great recipe from Sally.
Hmmm, this was not great. Followed the recipe but I think the baking time is off. It took over an hour and it was still not set and mushy when cutting into. The crust base also soaked in some of the filling, despite prebaking for as long as the recipe said. Overall, not happy with this one.