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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!

pumpkin streusel bars with vanilla icing

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 layers—like 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!

pumpkin streusel bars with 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
pumpkin streusel bars with vanilla icing

Overview: How to Make Pumpkin Streusel Bars

Here’s a quick overview of the process—scroll 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 recipe—it 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 is– the perfect contrast to the crunchy crust and crumbly streusel topping. (By the way, here’s what you can 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. 🙂 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.

pumpkin streusel bar with vanilla icing on a white plate with a fork
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pumpkin streusel bars with vanilla icing

Pumpkin Streusel Bars

  • Author: Sally
  • Prep Time: 4 hours, 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 5 hours, 15 minutes
  • Yield: 1216 bars 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


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 Crust*

  • 1 and 1/4 cups gingersnap cookie crumbs (see note)
  • 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 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 clovesground nutmeg, ground ginger*


  • 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 (31g) all-purpose flour (spoon & leveled)
  • 1/4 cup (60g) unsalted butter, cold and cubed
  • optional: vanilla icing 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. Turn oven up to 350°F (177°C).
  4. 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.
  5. 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.
  6. 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 set—this could be slightly before or after the 40 minute mark.
  7. 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.
  8. Drizzle bars with icing or top with whipped cream if desired.


  1. Make Ahead & Freezing Instructions: 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.
  2. 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.
  3. 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!).
  4. Yogurt: For the yogurt/sour cream—I always use low fat for these bars; full fat would be just fine. Try to avoid fat free for this recipe.
  5. 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.
  6. 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 325°F (163°C) for roughly 55 minutes, give or take. Keep your eye on them after 45 minutes.
  7. Adapted from Sally’s Baking Addiction Cookbook Spiced Pumpkin Bars.

Keywords: pumpkin streusel bars

Reader Questions and Reviews

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

  2. 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!

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

  4. 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 

  5. 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! 

  6. 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!

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

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

  8. 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!

    1. 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…?

  9. 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!

  10. 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!! 

    1. 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 🙂

  11. 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,

  12. 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. 

  13. 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! 

    1. 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!

  14. Sounded so good. Followed the recipe exactly. However, like others, I found this does not cook in the amount of time in the recipe. Not even close. Should the oven temperature be higher than 325? To me “set in the middle” means I can put a knife in and it comes out clean. Is that the author’s definition? To get there I baked an 8 x 8 pan for an hour and ten minutes at 325 and then increased the temp to 350 and baked for 10 more minutes. I have recently checked my oven temperature so I know it’s correct. There is definitely something wrong with this recipe as posted. 

  15. I used homemade pumpkin butter instead of plain pumpkin and it was beyond amazing. I love this recipe and it’s cousin (the raspberry streusel bars)!

  16. Just reporting that I substituted whole spelt flour for the all-purpose flour, a spelt and walnut crust for the gingersnap crust (as I didn’t have gingersnaps on hand), and added black pepper to the filling (as you’ve done in other pumpkin recipes). Wanting more ginger flavor, I also added about a tablespoon of finely chopped fresh ginger to the streusel topping. As the filling seemed very thin when it went into the pan, I decided to add the streusel topping after the bars’ first half hour in the oven, so that the streusel wouldn’t sink into the filling. That worked. The The overall result was delicious and I would make it again with the same substitutions.  

  17. Same issue. Stuck a carving fork in and it didn’t come out too wet. Will cool for an hour and refridgerate for 3 hours. Will set up in fridge! I hope, I hope
    Making bourbon whipped cream to go on top. Hoping for deliciousness!

  18. I made this…. halfway through I noticed I was out of pumpkin so I used 2 small appples and added some cinnamon…everyone loved these bars!

    1. I’m glad you were able to save these – apple bars sound delicious!

  19. I made these last night for my husband to take to work today. Well, theyre not going to work with him because the crust turned out soggy after being refrigerated over night. I made sure the pan was completely cool before placing in the fridge. Around the edges were fine, but anything in the middle had a soggy crust that made it impossible to pick up. The filling was cooked/set and I prebaked the crust. I ended up.having to toss them even though the flavor was really good. I wonder if a short bread crust would have been better? The filling would be a good pie filling.

  20. Can this recipe be made in pie form in a pie dish? If so what size tin do you recommend

  21. I made these for Thanksgiving because I wanted a dessert that I could just put out and people could help themselves when they wanted. So we cut them pretty small and set out whipped cream to put on top if anyone wanted that. Everyone did, of course!

    These turned out really good. This is a keeper! The graham cracker crust worked fine for me and was nice and solid, not crumbly. The filling is great, and the streusel topping adds a nice little crunch and is delicious.
    I’m not sure why people are having trouble with this. Perhaps you are using Pumpkin Pie Filling instead of just plain canned pumpkin. That’s very different and I can see that it would not work. You gotta use plain pumpkin puree as stated in the recipe.
    I did have to bake them for about 50-60 minutes total in an 8 inch square pan. I started checking them every 5 minutes and they were close at 45 minutes, but the center hadn’t puffed up a little like the outer parts of the pan, so I gave it a little more time. The difference was visible and the center felt just slightly firm, not wet when done. I’d say, if you’re in doubt, give them another 5 minutes and look at them again. They will firm up quite a bit as they chill.
    Everyone really liked these. I’ll be making them again, probably before next Thanksgiving!

  22. I made these for my coworkers this week and they were very popular. In the future, I would add either a light maple glaze or some piped homemade whipped cream to enhance the presentation, but, otherwise, these taste great and they pretty easy to make.

  23. I was looking for something close to a pumpkin pie bar and these were FABULOUS. Everyone loved them in my family and I will be attempting these in pie form for thanksgiving. I followed recipe exactly and baked in 8×8 for 45 min on 350 and came out perfectly. Can’t wait to bake them again!!

      1. I tried that yesterday ( with now off cookies ) and after refrigerating over night, the crust was soggy even though the filling was perfectly set, and I prebaked it as instructed, what do u think went wrong ?? Please help

  24. Great recipe!!!! I doubled it and put streusel on after first 1/2 hour. Family loves them!!!

  25. I made these last week and everyone loved them (myself included). I did have to make a substitution of 2 eggs for extra (140g) Greek yogurt because I only had 1 egg on hand. I also swapped out 2 tbsp of white sugar for maple syrup, but that was flavor preference.

    However, I also had same issue as others who had to bake the recipe for longer. Definitely bake at 350 F, I think the older comments were written against an older version of the recipe. I had to bake 1 hr before the center set and stopped jiggling (I kept foil on top near the end). I found the extra time in oven did make my crust a little darker than I’d like, so I might bake a rack up next time.

    Definitely a good recipe, but be mindful of the bake time/temperature and check regularly after 45 minutes.

  26. I followed the direction *almost* to the T, and they were perfect! Perfectly set, moist, and a crust that held together. The only major modification I made was instead of topping it with the streusel and then baking 55 minutes, I baked it alone, sans streusel, for 25 minutes, then topped it, and baked it for the remaining 30 minutes. It gave the filling a chance to set up without all of the butter from the streusel weighing it down. I also added 1/2 tsp of salt to the topping because every recipe needs a little salt. Loved this recipe!

    1. What size pan did you use? I tried this recipe in 8 inch square and had to bake longer in order for it to set, which baked crust too dark. Will try again using 9 inch square. Hoping this change gets better results. Might try leaving streusel off for part of bake time.

      1. I’m not 100% sure on the size, but it was slightly smaller than a 9×13 pan. I feel like using a rectangular pan gave it a chance to spread out a bit more so it cooked faster. I thought it was the perfect size for this recipe.

  27. Are these bars supposed to be served chilled and stored in the fridge? They have cream cheese in them, but I’m unsure if they’re supposed to be warmed to room temperature before serving and if they’re okay to leave on the countertop for a few days or if they have to be kept in the fridge.

    Love your recipes! Seeing it in search results when looking for something to make is an insta-click.

    1. Hi Nick, The bars stay fresh in an airtight container in the refrigerator for up to 5 days. They’re best served chilled with the cheesecake layer in them (see step 6). Enjoy!

  28. I made this and doubled it, put in a 9×13. For me, the filling didn’t have the right taste. Maybe wasn’t sweet enough or with enough spice! I did put a little more pumpkin in because I like it. I wish I knew what went wrong because it looks so good! Also, took me felt like closer to 2 hours to bake!