Pumpkin Streusel Bars

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!

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

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!

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

These Pumpkin Streusel Bars Are

  • The epitome of dessert bars
  • Perfectly pumpkin spiced
  • A texture lover’s dream
  • Drizzled with vanilla icing
  • Simple to make and serve
  • Easier than baking an entire pie or cheesecake

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

Overview: How to Make Pumpkin Streusel Bars

Here’s a quick overview of the process– scroll down for the full recipe.

  1. 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.
  2. 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.
  3. Pour the filling into the pre-baked crust.
  4. Make the streusel topping. It’s actually the same topping we use for apple pie bars! Sprinkle this evenly over the filling.
  5. Bake. The bars are done when the edges are lightly browned and the center is set.
  6. Chill the bars.
  7. Cut into squares. Drizzle with vanilla icing or top with whipped cream.
  8. Enjoy!

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

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.

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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: 12-16 bars
  • 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 (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 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 (30g) 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. 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.


  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. 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!).
  3. 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– you can taste the difference.
  4. Spices: Instead of these spices, you can use 1 teaspoon pumpkin pie spice.
  5. 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.
  6. Adapted from Sally’s Baking Addiction Cookbook Spiced Pumpkin Bars.

Keywords: pumpkin streusel bars

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


  1. Happy One-Month-Aversary! My husband and I just celebrated ours two days ago. Small world! These bars look out of this world, I can’t wait to try them. I don’t think I will ever get sick of pumpkin…there can NEVER be too much pumpkin 🙂

  2. Stacey @ Bake.Eat.Repeat. says:

    I love these, all of it, the gingersnap base, the pumpkin cheesecake and the brown sugar streusel! All of that sounds wonderful! I love fall, so many good things to bake! 🙂 Pinned!

  3. I couldn’t be more in love with fall than I am at this moment. I love this crumb and combo, Sally!

  4. This looks and sounds crazy! I’m totally all about pumpkin right now and this is definitely going to be my breakfast tomorrow. Thanks for posting.. it looks tasty love to try it soon.

  5. Nora @ Savory Nothings says:

    We don’t get gingersnaps in Switzerland 🙁 but I love anything sweet and pumpkin flavored and I could live off of streusel… 😀 those bars look ridiculously good!

  6. Julie @ Lovely Little Kitchen says:

    So many good things going on here Sally – that crust, the cheesecake pumpkin filling, that streusel, and a sweet drizzle on top! LOVE it ALL!

  7. heather @french press says:

    love love love gingersnaps with pumpkin! and this is so much yummier than plain old pie

  8. Oh my lord, that looks amazing. I’m totally with you on the gingersnap cookies. They are the best and nothing wrong with store bought cookies. I’ve been dreaming of making my favorite pumpkin pie again with a gingersnap crust! I think it may be the only thing to take it over the top!

    These bars are gorgeous Sally! Definitely a must make!

  9. Amy @ Thoroughly Nourished Life says:

    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.

  10. Jessica @ Sprinkle Some Sugar says:

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

  11. 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 😉

  12. Laura @ Laura's Culinary Adventures says:

    All of the layers of these bars looks amazing!

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

  14. These look so lovely, Sally.

  15. Hey Sally,

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

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

  16. 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!

  17. Kelley @ Chef Savvy says:

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

  18. Marla Meridith says:

    These bars look amazing!!

  19. aimee @ like mother like daughter says:

    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!

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

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

  22. 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!

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

    1. I prefer Greek yogurt.

      1. Thanks Sally!

  24. 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.

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

  26. 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 

  27. 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! 

  28. 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!

  29. 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.

      1. 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.

  30. 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

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