Pumpkin Streusel Bars

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The Editors
9 servings
Preparation Method
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Pumpkin pie meets cookie bars in these delectable Pumpkin Streusel Bars! They’re our favorite go-to bar recipe in the fall—so easy to put together and there are never leftovers. 

Note: The recipe says 1 cup canned pumpkin purée, not 1 can. With the leftover pumpkin, mix into muffins, scones, or just freeze for your next pumpkin fix!

For the crust:

1-1/2 cups graham-cracker crumbs (from about 13 crackers)
3/4 cup ground pecans (from about 1/2 cup chopped pecans)
1 teaspoon ground cinnamon
1/2 cup (1 stick) salted butter, melted, plus extra for pan

Preheat your oven to 350° and set a rack in the middle position. Grease a 9-inch square baking pan with butter.

In a medium-size bowl, combine graham-cracker crumbs, ground pecans, and cinnamon. Remove 1/2 cup of the mixture and set aside (you’ll use it later in the topping). Add melted butter to bowl and stir with a fork to combine. Press evenly into bottom of pan and bake until lightly toasted, 10-12 minutes.

For the filling:

1 cup canned pumpkin purée
1/2 cup firmly packed light-brown sugar
3/4 cup half-and-half
1 large egg
1 teaspoon pumpkin-pie spice
1/2 teaspoon vanilla extract
1/4 teaspoon table salt

While crust is baking, make the filling: Whisk together pumpkin purée, brown sugar, half-and-half, egg, spice, vanilla, and salt. Pour pumpkin mixture over hot crust and return the pan to the oven for 20 minutes.

For the topping:

1/2 cup old-fashioned oats
1/4 cup firmly packed light-brown sugar
3 tablespoons salted butter, melted

Now make the topping: In a small bowl, stir together oats, brown sugar, melted butter, and reserved crumb mixture. Once bars have baked 20 minutes, generously sprinkle streusel topping over pumpkin mixture and return to the oven for 20 minutes longer.

Let bars cool 15 minutes; then slice into 9 portions and serve, either plain or topped with whipped cream or a scoop of vanilla ice cream. Store leftovers in the refrigerator.

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The Almanac Chefs

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