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Pumpkin Streusel Bars

With three delicious layers, these Pumpkin Streusel Bars are a homemade Fall dessert that are perfect for serving and even more enjoyable to eat!

A DELICIOUS PUMPKIN BAR

With the coming of the Fall season, our minds start turning to all things pumpkin. It is one of my favorite ingredients to cook and bake with because it is so versatile. It can be made sweet or savory. These Pumpkin Streusel Bars are a flavorful dessert that I think every pumpkin lover will absolutely love! They are super easy to slice and serve as well. With a tasty crust, pumpkin pie filling and streusel topping, these are a guaranteed winner. The perfect treat to bring to any of your Fall gatherings. So if you are looking for a new pumpkin recipe then you really should make this Pumpkin Streusel Bar recipe.

close up photo of a stack of pumpkin streusel bars on white parchment paper.

FREQUENTLY ASKED QUESTIONS:

How long do these need to set up?

These need to be refrigerated for at least 4 hours for the filling to set up. It is just like a pumpkin pie so we want it to be solid and not jiggly.

Do I have to make the glaze?

This is absolutely optional. We love the glaze on these bars and it creates a great contrast in flavors. If you do not want to add the glaze, that is completely fine.

What does this taste like?

This tastes like a pumpkin pie with a brown sugar cookie crust and a crunchy flavorful oat topping. The flavors balance out really well and work together so no single flavor is overpowering.

Can I use pumpkin puree?

No. For this recipe we want to use pumpkin pie filling since the center is essentially pumpkin pie. The pumpkin pie filling has additional ingredients added that we need for this recipe.

What kind of oats are best for the streusel?

Since these are baked longer, I like to use old fashioned rolled oats in the streusel. They will soften while baking so there is no need for quick cooking oats. But if you only have quick cooking oats, you can certainly use those.

How do I store leftovers?

These Pumpkin Streusel Bars can be stored in an airtight container or in the pan covered with saran wrap or foil where they will keep for up to 3-4 days. These can also be frozen. What I like to do is cut each bar and individually wrap in plastic wrap and place in a freezer container or bag. These will keep in the freezer for up to 3 months. Let defrost in the refrigerator before serving.

stacked pumpkin bars on a piece of white parchment paper with an old-fashioned flour sifter in the background.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • pumpkin pie spice
  • fine sea salt
  • unsalted butter
  • light brown sugar
  • pumpkin pie filling
  • eggs
  • evaporated milk
  • rolled oats
  • powdered sugar
  • whole milk
  • vanilla extract
Ingredients needed: all-purpose flour, pumpkin pie spice, fine sea salt, unsalted butter, light brown sugar, pumpkin pie mix, eggs, evaporated milk, rolled oats, powdered sugar, whole milk and vanilla extract.

HOW TO MAKE PUMPKIN STREUSEL BARS:

Preheat the oven to 350°F. Line a 9×13 with parchment paper or foil sprayed with cooking spray, set aside. In a medium-sized bowl stir together the flour, pumpkin spice, and salt until combined. 

Dry ingredients in white bowl.

In a large bowl cream together the butter and brown sugar until smooth, 2 minutes. 

Brown sugar and butter in white bowl.

Add the dry ingredients.

Brown sugar and butter beated together in bowl with mixed dry inngredients added.

Mix dry ingredients in until just combined with no dry patches. 

Dry ingredients and butter mixture mixed together in bowl.

Press this into the bottom of the baking dish. Bake for 20 minutes.

Crust mixture pressed into foil lined pan.

While the crust is baking make the filling. In a large bowl whisk together the pumpkin mix, eggs, and evaporated milk until smooth. 

Pumpkin mix, eggs, and evaporated milk added to clear bowl.

Pour filling over the crust.

Pumpkin filling added to top of crust.

In a large bowl stir together the brown sugar, flour, oats, pumpkin spice, and salt.

Brown sugar, flour, oats, pumpkin spice, and salt added to clear bowl.

Add the butter and cut it in with a pastry cutter or use your finger to combine the mixture to resemble wet sand.

Butter added to brown sugar, flour, oats, pumpkin spice, and salt mixture in clear bowl.

Sprinkle the streusel over the pumpkin filling. Bake for 60-70 minutes until the crust is lightly golden brown.

Streusel mixture sprinkled on top of pumpkin filling.

Place it on a wire rack to cool completely. Place it in the refrigerator for at least 4 hours to set, even best overnight. Cut into bars.

Finished baked Pumpkin Streusel Bars in baking pan.

If desired, in a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the bars, let sit for 10 minutes and serve.

close up photo of pumpkin streusel bars stacked on white parchment paper and a bite removed from one of the bars.

WANT MORE DELICIOUS RECIPES?

Pumpkin Streusel Bars

With three delicious layers, these Pumpkin Streusel Bars are a homemade Fall dessert that are easy to make and even more enjoyable to eat!
5 from 7 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Chill:: 4 hours
Total Time: 5 hours 50 minutes
Servings: 18

Ingredients

For the crust:

For the filling:

For the topping:

Optional glaze:

Instructions

  • Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper or foil sprayed with cooking spray, set aside.
  • In a medium-sized bowl stir together the flour, pumpkin spice, and salt until combined.
  • In a large bowl cream together the butter and brown sugar until smooth, 2 minutes.
  • Add the dry ingredients.
  • Mix dry ingredients in until just combined with no dry patches.
  • Press this into the bottom of the baking dish. Bake for 20 minutes.
  • While the crust is baking make the filling. In a large bowl whisk together the pumpkin mix, eggs, and evaporated milk until smooth.
  • Pour filling over the crust.
  • In a large bowl stir together the brown sugar, flour, oats, pumpkin spice, and salt.
  • Add the butter and cut it in with a pastry cutter or use your finger to combine the mixture to resemble wet sand.
  • Sprinkle the streusel over the pumpkin filling. Bake for 60-70 minutes until the crust is lightly golden brown.
  • Place it on a wire rack to cool completely. Place it in the refrigerator for at least 4 hours to set, even best overnight. Cut into bars.
  • If desired, in a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the bars, let sit for 10 minutes and serve.

Notes

  • Make sure you use pumpkin pie filling and not pumpkin puree.
  • These can be frozen, see my tips above.
  • The glaze is optional but highly recommended.
  • Fine sea salt can be removed and salted butter used. 
Course: Dessert
Cuisine: American

Nutrition

Calories: 379kcal | Carbohydrates: 54g | Protein: 4g | Fat: 17g | Sodium: 156mg | Fiber: 5g | Sugar: 24g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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