These delicious pumpkin streusel bars combine a cookie crust with pumpkin filling, all topped by a yummy sweet streusel making the perfect pumpkin treat! They’re like the best pumpkin pie ever but in bar form!
I’m looking forward to a Thanksgiving that feels a bit more traditional compared to last year with everything from mashed potatoes to our favorite sausage stuffing recipe all washed down with this yummy Thanksgiving punch.
With Thanksgiving just a few short weeks away, I thought it would be fun to share an alternative to the typical pumpkin pie dessert option. I’ve already shared a no bake pumpkin pie but if you like to bake and still want a baked dessert, these pumpkin streusel bars are a great option!
They’re easy to whip up and even easier to devour. So get the oven preheating now so that come tomorrow you’ll have a plate full just waiting for you!
Why You’ll Love This Recipe
- Good warm or cold – whether you serve these warm or chilled, they’re still delicious! They do need to set for a few hours (or overnight) but then they’re yummy served at room temperature or straight out of the fridge!
- Great pumpkin alternative – if you’re not a pumpkin pie person, these make a great alternative for a yummy Thanksgiving dessert that serves more than just a few people!
- Streusel topping – that sweet topping on top is really to die for and gives these the extra bit of sweetness they nee to balance out the pumpkin!
- Pumpkin pie filling – make sure that you’re using pumpkin pie filling, not pumpkin puree or pure pumpkin.
- Butter – make sure you’re using unsalted butter and that it’s nice and soft for the crust and then nice and cold for the topping.
How to Make Pumpkin Bars
While this recipe comes together pretty easy, it does take a few steps. So make sure to read through all of my notes so that you don’t accidentally miss a step and end up with pumpkin cheesecake bars instead of pumpkin bars with a streusel topping!
Preheat your oven to 350°F and line a 9″x13″ baking dish with parchment paper or foil and spray with cooking spray.
Then you’re ready to get started with the actual recipe!
1 – Make the Crust
First, add the flour, pumpkin pie spice and salt to a medium size bowl and stir until well mixed.
Then in a large bowl, combine the butter and brown sugar and cream for about 2 minutes on medium speed, until smooth.
Finally, add the dry ingredients to the creamed mixture and mix until well incorporated.
Once the crust mixture all comes together, press the mixture into the bottom of the prepared baking dish gently and bake for 20 minutes.
2 – Make the Filling
While the crust is cooking, prepare the filling by whisking together the pumpkin pie mix, eggs, and evaporated milk.
Mix until smooth using a whisk or a hand beater. I prefer a whisk simply because it’s easier than getting out a mixer but either one works fine.
Pour the mixture over the baked crust making sure to get the pumpkin filling all over the edges.
3 – Make the Topping
To make the topping, stir the brown sugar, flour, rolled oats, 1 tsp pumpkin pie spice, and a pinch of salt.
Add the butter to the dry topping mixture and use a pastry cutter or your fingers to combine well. The mixture should be about the texture of wet sand once mixed.
Sprinkle the topping mixture evenly over the filling, again trying to fill in every corner of the dish so you don’t have pumpkin bars with no topping.
4 – Make the Pumpkin Bars
Bake the pumpkin bars for 60 – 70 minutes or until the top is lightly golden brown. Remove from oven when the crust is golden brown.
Allow to cool completely on a wire rack before placing in the refrigerator overnight ideally. They need to chill for at least four hours but overnight is best.
Cut into bars after chilling.
When you’re ready to serve the bars, make a simple glaze by whisking powdered sugar, milk, and vanilla until smooth.
Drizzle glaze over bars, let sit for 10 minutes before serving.
The glaze will harden so you can still stack and handle these pumpkin bars!
Store pumpkin bars in the refrigerator just like pumpkin pie in an airtight container.
Serve cold or at room temperature. If you’re done serving, put them back in the fridge until you’re ready to enjoy them again.
Cut into smaller pieces as these are fairly rich and most people will be satisfied with a smaller bar.
These pumpkin bars freeze great. Cut into squares, wrap individually in plastic wrap, then store all of the individual bars in an airtight freezer safe container. Freeze for up to a month. Take the bars out individually when you’re ready to enjoy and allow to thaw.
More Easy Pumpkin Recipes
If you like these pumpkin streusel bars, you’ll love these other pumpkin recipes!
- Pumpkin crunch cake – A yummy pumpkin spice flavored cake that combines cinnamon, sugar, nuts, and of course pumpkin!
- Pumpkin Delight – A layered dessert that’s perfect for any fall occasion!
- Pumpkin blondies – a simple recipe for pumpkin lovers that combines pumpkin, sugar, and chocolate all in one yummy treat!
- Pumpkin dip – a slightly sweet, very fluffy, pumpkin dip that’s great for any fall party!
- Pumpkin cupcakes – an amazingly moist cupcake topped with a delicious cheesecake flavored frosting, these are a pumpkin lover’s dream!
- Pumpkin pull apart bread – a soft and flavorful bread that pulls apart and melts in your mouth!
Pumpkin Bars with Streusel Topping
- 2 cups all-purpose flour
- 1 tsp pumpkin pie spice
- ¼ tsp fine sea salt
- 1 cup butter (softened)
- ⅔ cup light brown sugar (packed)
- 30 ounce can pumpkin pie filling
- 2 large eggs (beaten)
- ⅔ cups evaporated milk
- ¾ cup light brown sugar (packed)
- ¾ cup all-purpose flour
- ⅔ cup rolled oats
- 1 tsp pumpkin pie spice
- 1 pinch fine sea salt
- ½ cup cold, unsalted butter (grated or diced into small cubes)
- 1 cup powdered sugar
- 2-3 TBS whole milk
- ½ tsp vanilla extract
- Preheat oven to 350°F and line a 9"x13" baking dish with parchment paper or foil and spray with cooking spray.
- Stir flour, pumpkin pie spice and salt in medium size bowl until well mixed.2 cups all-purpose flour, 1 tsp pumpkin pie spice, 1/4 tsp fine sea salt
- In a large bowl, combine butter and brown sugar. Cream for about 2 minutes on medium speed, until smooth.1 cup butter, 2/3 cup light brown sugar
- Add dry ingredients to creamed mixture and mix until well incorporated.
- Press mixture into the bottom of the prepared baking dish and bake for 20 minutes.
- While the crust is cooking, prepare the filling by whisking together the pumpkin pie mix, eggs, and evaporated milk.30 ounce can pumpkin pie filling, 2 large eggs, 2/3 cups evaporated milk
- Mix until smooth, then pour it over the baked crust.
- To make the topping, stir together the brown sugar, flour, rolled oats, 1 tsp pumpkin pie spice, and a pinch of salt.1/4 tsp fine sea salt, 3/4 cup light brown sugar, 3/4 cup all-purpose flour, 2/3 cup rolled oats, 1 pinch fine sea salt, 1 tsp pumpkin pie spice
- Add the butter to the dry topping mixture and use a pastry cutter or your fingers to combine well. Mixture should be the texture of wet sand.1/2 cup cold, unsalted butter
- Sprinkle the topping mixture evenly over the filling and then bake for 60 – 70 minutes. Remove from oven when the crust is golden brown.
- Allow to cool completely on a wire rack before placing in the refrigerator overnight. It should chill for at least 4 hours, overnight is even better. Cut into bars after chilling.
- When you're ready to serve the bars, make glaze by whisking powdered sugar, milk, and vanilla until smooth. Drizzle glaze over bars, let sit for 10 minutes before serving.1 cup powdered sugar, 2-3 TBS whole milk, 1/2 tsp vanilla extract