Fall is approaching and these pumpkin streusel bars are a delicious addition to the desserts you will want to make this fall. A homemade pumpkin bar that is topped with a sweet and crunchy streusel topping, and a drizzle of icing. I love this pumpkin streusel bar recipe paired with a warm cup of coffee.
The creamy pumpkin filling is bursting with warm pumpkin spices that tickle tastebuds. I love serving these up at holiday events, taking to potluck events, and more. There is never a wrong time to nibble on one or two of these bars.
Consider making this pumpkin earthquake cake, or pumpkin pie crisp, or even dive your fork into this pumpkin custard pie. I love pumpkin spice flavors, and all these recipes are a hit. My family and I made these bars for a potluck and everyone went nuts over the bars.
What Are Pumpkin Streusel Bars
Pumpkin streusel bars are a baked dessert that is made with a buttery crust, and pumpkin filling and topped with a crumbled mixture of flour, sugar, oats, and then a sweet glaze.
These are a sliceable bar that is typically served as a dessert.
Reasons You Will Love This Recipe
- Layered pumpkin dessert that is sweet, creamy, and crunchy.
- Made from scratch dessert.
- Warm fall spices in each bite.
- Great to make and serve a crowd, or serve you and your family.
- Make ahead friendly fall dessert.
Ingredients Needed
Flour – All-purpose flour is the base of the crust structure and is used for the streusel topping.
Pumpkin Pie Spice – You will find the spice mix offers tons of warm aromatic fall spices. Nutmeg, cloves, cinnamon and ginger.
Butter – Butter is used to help add depth and texture to this pumpkin streusel bar recipe.
Salt – Salt is going to be used to enhance all the flavors of the bars.
Sugar – I found that light brown sugar was a great sweetening agent for this bar. I also used it for the topping as well.
Eggs – The binder is going to provide structure to the filling.
Oats – Rolled oats or old-fashioned oats are going to add a nice chewy texture to the topping.
Milk – You are going to reach for canned evaporated milk to help richen the pumpkin filling. Then you will use regular milk to make the glaze.
Powdered Sugar – The powdered sugar is the sweetener in the glaze along with what creates that smooth and creamy texture.
Variations to Recipe
- Add some chopped pecans or walnuts to the streusel topping.
- You can make a cream cheese mixture and swirl it into the bars. Use a knife to swirl it around.
- Mix in some mini chocolate chips for added sweetness to the pumpkin bars.
- Add some maple extract to the glaze to enhance the flavor of the glaze to a richer fall flavor.
- Add some orange zest to the crust for a nice punch of citrus flavor.
- Use a gluten-free flour mixture if you need a gluten-free dessert.
- Drizzle the top of the bar with some caramel sauce instead of the powdered glaze.
Tips for Success
Press The Crust
You will want to make sure once you get your dough in the pan for the crust to press it into the pan. I like to use the back of a glass to ensure it is pressed well.
Bake Crust
Pre-bake the crust and then set it to the side to allow it to cool. This is going to ensure the crust does not become soggy.
Filling
Make sure to use an electric mixer or stand mixer to whip up the batter if you can. I like how it has a nice speed to really incorporate the ingredients.
Streusel
Make sure that you sprinkle the streusel crumble evenly over the top of the pumpkin bars. I recommend mixing up the streusel topping with a fork or pastry cutter.
Chill Bars
Make sure you allow your bars to chill and fully set up. Otherwise, when you go to slice into the bars it can fall apart a bit if they are still warm.
Glaze
If your powdered sugar is clumpy run it through the sifter to ensure you get a nice and smooth texture. Then you can drizzle over the top of the bars once they are cooled.
Storing
Refrigerate – I refrigerate the bars in a sealed container in the fridge. You will want to make sure the bars are chilled before you slice them so they hold up well. The pumpkin bars will last for 3-5 days in the fridge.
Freezer – Freeze the bars in a freezer container for 3-4 months. Then when you want you can thaw them in the fridge until you are ready to serve them up.
FAQs
Can I omit the glaze?
Yes. Leave off the powdered sugar glaze on these bars! I love the glaze as it adds a nice sweetness, but it is not a must.
Should I refrigerate the bars after baking?
These dessert bars do need refrigeration. It will extend the storage life of the bars if they are refrigerated.
Can I use a different type of milk in the filling?
I used evaporated milk for the filling. But whole milk can be used in replace of the evaporated milk in the pumpkin filling. Basically, any milk will work in preplace of evaporated milk.
What can I use as a substitute for pumpkin pie spice?
Add in some cinnamon, nutmeg, cloves, and ginger to create your own pumpkin spice blend. Just add a little of each into the batter for warm fall flavors.
More Fall Recipes
I highly recommend trying these bars. I enjoy serving as a dessert or even a mid-day treat. Above all, the recipes below are ones that will put a smile on everyone’s face.
Pumpkin Streusel Bars
Ingredients
For the crust:
- 2 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon fine sea salt
- 1 cup unsalted butter softened
- 2/3 cup light brown sugar packed
For the filling:
- 30 ounce can pumpkin pie mix
- 2 large eggs beaten
- 2/3 cup evaporated milk
For the topping:
- 3/4 cup light brown sugar packed
- 3/4 cup all-purpose flour
- 2/3 cup rolled oats
- 1 teaspoon pumpkin pie spice
- pinch of fine sea salt
- 1/2 cup unsalted cold butter grated or small diced
Optional glaze:
- 1 cup powdered sugar
- 2-3 tablespoons whole milk
- ½ teaspoon vanilla extract
Instructions
- 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.
- In a large bowl cream together the butter and brown sugar until smooth, 2 minutes. Add the dry ingredients and mix it 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 this 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 fridge for at least 4 hours to set, even best overnight. Cut into bars.
- 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.
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