These Pumpkin Streusel Bars are a delicious fall treat. Made with a gingersnap crust and sweet brown sugar streusel topping, everyone will love these. Streusel really adds a special dimension to the humble pumpkin bar. It contains very few ingredients: flour, sugar, butter, oats, and spices. Yum!
Start these bars by making a gingersnap crust. As the crust bakes in the oven, make the pumpkin filling by combining cream cheese, sugar, eggs, vanilla extract, pumpkin puree, yogurt, cinnamon, ground cloves, ground nutmeg and ground ginger. Pour the filling into the crust and sprinkle the streusel topping over the top. Bake in the oven. Serve topped with whipped cream or drizzle the bars with icing.
To make Pumpkin Streusel Bars, you will need the following ingredients:
Preheat the oven to 325 °F. Line a baking pan with parchment paper. Allow the edges of the paper to overhang all sides of the pan to allow for easy removal.
Combine 2 cups of cookie crumbs, 2 tablespoons of granulated sugar and 1/3 cup of melted unsalted butter together in a bowl until fully incorporated. Press the crust into the bottom of the prepared baking pan to form a thick base. Bake in the oven for 10 minutes.
Use a mixer to beat 8 ounces cream cheese and ½ cup granulated sugar together in a large bowl until creamy and smooth. Add the eggs one at a time, beating well on low speed after each addition. Beat in 2 teaspoons of pure vanilla extract, 1¼ cups of pumpkin puree, ⅓ cup of plain Greek yogurt, 1½ teaspoons of ground cinnamon and ¼ teaspoon each of ground cloves, ground nutmeg, ground ginger. Continue beating until the ingredients are fully combined and creamy.
Turn the oven up to 350 °F.
Take the crust from the oven and pour the filling into the warm crust. Set aside.
Mix ½ cup oats, ⅓ cup of brown sugar, ¼ teaspoon of ground cinnamon and ¼ cup of all-purpose flour together in a medium bowl. Cut in ¼ cup of chilled butter using a pastry blender, two forks or your hands until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over filling.
Bake the pumpkin bars for about 45 minutes. After 30 minutes, loosely cover the bars with aluminum foil.
Leave the pumpkin bars cool in the pan on a wire rack for 1 hour.
Place the cooled bars in the refrigerator for 3 hours or overnight.
Slice the pumpkin bars into 12-16 bars.
Drizzle the bars with icing and serve topped with whipped cream.
These Pumpkin Streusel Bars are a fall treat for you to try out this year. If you try it and love this recipe, don’t forget to come back and leave a review.
