These pumpkin streusel bars feature a delicious streusel crust, homemade pumpkin filling, and even more sweet streusel crumbled on top! They are the perfect fall-time treat for any occasion! Be sure to make extra, because these bars will disappear quickly!
Pumpkin Bars with Oat Streusel
I love dessert bars because they are easy to make and perfect for serving a large group! Of course, adding in some fall flavors makes them even better!
These pumpkin bars are easy to whip up and have all of your favorite warm and cozy flavors. Plus, the sweet oatmeal streusel makes them completely addicting!
🥘 Pumpkin Streusel Bars Ingredients
These items are all common ingredients that you can pick up at your local grocery store. Just make sure you buy real pumpkin puree and not pumpkin pie filling!
Streusel Crust
- Flour - 1½ cups of all-purpose flour that was spooned and leveled (don’t scoop it with the measuring cup).Oats - 1 cup of old-fashioned rolled oats. Brown Sugar - 1½ cups of light brown sugar, packed.Cinnamon - 1 teaspoon of ground cinnamon.Salt - ½ teaspoon of salt.Butter - ¾ cup of butter that has been melted.
Pumpkin Filling
- Cream Cheese - 16 ounces of softened, room temperature cream cheese. Sugar - 1 cup of granulated sugar.Pumpkin Puree - 1 cup of pumpkin puree, not pumpkin pie filling (*see note).Flour - 2 tablespoons of all-purpose flour.Heavy Whipping Cream - 2 tablespoons of room temperature heavy whipping cream, or whole milk.Pumpkin Pie Spice - 3 teaspoons of pumpkin pie spice. Try my homemade recipe, or use your favorite brand.Vanilla - 1 teaspoon of vanilla extract.Eggs - 2 large room-temperature eggs.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Pumpkin Streusel Bars
These bars are so easy to make that you’ll be bringing them to every fall activity you attend! Go ahead and grab a baking dish and a mixing bowl and you are ready to begin!
This recipe will make a full 9x13 dish that can be cut into 24 bars, making it perfect for a crowd!
Make The Streusel Crust
- Prepare. To get started, preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.Whisk together ingredients. In a large mixing bowl, whisk together your 1½ cups of flour, 1 cup of rolled oats, 1½ cups of brown sugar, 1 teaspoon of cinnamon, and ½ teaspoon of salt.Add butter. Pour in the ¾ cup of melted butter and stir with a fork until the mixture reaches a crumbly consistency. Set aside.
Make The Pumpkin Filling
- Cream. In a large mixing bowl or the bowl of your stand mixer, cream together the 16 ounces of room-temperature cream cheese and 1 cup of sugar until it is smooth.Mix together. Next, add 1 cup of pumpkin, 2 tablespoons of flour, 3 teaspoons of pumpkin pie spice, 1 teaspoon of vanilla, and 2 tablespoons of heavy whipping cream. Beat until smooth again.Mix in eggs. Finally, add your 2 eggs one at a time, making sure to beat the mixture in between each addition until just combined. *Also be sure to scrape the sides and bottom of the bowl with a spatula to ensure the mixture is fully combined.
Assemble & Bake
- Press in the crust. Press half of the streusel mixture into the bottom of the prepared baking dish, making an even layer. Use your fork to press down on the base layer gently, pushing the mixture into each corner and up to the sides.Pour in the pumpkin mixture. Gently pour the pumpkin filling over the prepared crust. Then, crumble the remaining streusel mixture over the top of the pumpkin filling.Bake. Bake in the oven at 350°F (175°C) for 40-45 minutes, or until the center filling is set. The pumpkin bars should be risen in an even layer, and no longer jiggly in the center when done.Cool. Remove from the oven and allow the bars to cool completely before cutting into bars and serving.
These bars are the perfect treat for any occasion! If you love making dessert bars just as much as I do, check out all of my favorite dessert bar recipes! Enjoy!
💠Angela’s Tips & Recipe Notes
- Make sure you grab pumpkin puree, and not pumpkin pie filling! Canned pumpkin is pure pumpkin, whereas pumpkin pie filling has added sugar and spices.I recommend using Libby’s brand canned pumpkin because it has a lower moisture content, which will help to prevent the filling from being runny. Allow yourself plenty of time to let these bars fully cool. They need to cool to room temperature and then ideally be set in the fridge for a few hours (but preferably overnight) before you cut them into bars.
🥡 Storing
Keep your pumpkin streusel bars tightly covered and stored in the refrigerator for up to 5 days.
Additionally, you can freeze your bars by wrapping them tightly for up to 3 months. Allow them to thaw in the refrigerator overnight before slicing and serving.
How Long Do These Bars Take To Set? These bars need to cool completely before being cut and served. Personally, I like to let them sit in the fridge overnight and then enjoy them the next day! However, I would give them a few hours to be fully set before slicing. Can I Make These Bars Ahead Of Time? Yes, these bars are a fantastic dessert to make in advance! Simply make them a day beforehand and store them in the fridge until you are ready to enjoy them! What Can I Use Instead Of Pumpkin Pie Spice? If you don’t have any pumpkin pie spice (and don’t want to make your own), there are a ton of spices that can give you a similar effect. Cinnamon, ground cloves, and allspice are all great options. For more information, check out my post about the best substitute for pumpkin pie spice.
🎃 Tasty Pumpkin Desserts
- Pumpkin Roll - This delicious dessert features a pumpkin cake that is rolled up with a sweet cream cheese filling.Pumpkin Flan - For an elegant and sophisticated pumpkin treat, check out this sweet pumpkin flan!Pumpkin Dump Cake - This dump cake is as easy as it gets! Just mix the ingredients and bake!Pumpkin Chocolate Chip Cookies - These easy-to-make cookies are a wonderful fall-time treat!Pumpkin Pie Without Evaporated Milk - Skip an extra grocery store run and make a tasty pumpkin pie without the evaporated milk!Pumpkin Streusel Bread - This delicious pumpkin bread is topped with a sweet oatmeal streusel!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 1 review
Pumpkin Streusel Bars
These pumpkin streusel bars feature a delicious streusel crust, homemade pumpkin filling, and even more sweet streusel crumbled on top! They are the perfect fall-time treat for any occasion! Be sure to make extra, because these bars will disappear quickly!
Author | Angela
Servings: 24 bars Calories: 259kcal Prep 15 minutes Cooking 40 minutes Total Time 55 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3xStreusel Crust▢ 1½ cups all-purpose flour (spoon and leveled)▢ 1 cup old-fashioned rolled oats▢ 1½ cups light brown sugar (packed)▢ 1 teaspoon ground cinnamon▢ ½ teaspoon salt▢ ¾ cup butter (melted)Pumpkin Filling▢ 16 oz cream cheese (two 8-ounce packages, softened, at room temperature)▢ 1 cup sugar▢ 1 cup pumpkin puree (*see note)▢ 2 tablespoon all-purpose flour▢ 2 tablespoon heavy whipping cream (at room temperature, or use whole milk)▢ 3 teaspoon pumpkin pie spice (try my recipe or use your favorite brand)▢ 1 teaspoon vanilla extract▢ 2 large eggs (at room temperature)
InstructionsMake The Streusel CrustTo get started, preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.In a large mixing bowl, whisk together your 1½ cups of flour, rolled oats, brown sugar, cinnamon, and salt. 1½ cups all-purpose flour, 1 cup old-fashioned rolled oats, 1½ cups light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon saltPour in the melted butter and stir with a fork until the mixture reaches a crumbly consistency. Set aside.¾ cup butterMake The Pumpkin FillingIn a large mixing bowl or the bowl of your stand mixer, cream together the room-temperature cream cheese and sugar until it is smooth.16 oz cream cheese, 1 cup sugarNext, add in the pumpkin, flour, pumpkin pie spice, vanilla, and heavy whipping cream. Beat until smooth again. 1 cup pumpkin puree, 2 tablespoon all-purpose flour, 2 tablespoon heavy whipping cream, 3 teaspoon pumpkin pie spice, 1 teaspoon vanilla extractFinally, add your eggs one at a time, making sure to beat the mixture in between each addition until just combined. *Also be sure to scrape the sides and bottom of the bowl with a spatula to ensure the mixture is fully combined.2 large eggsAssemble & BakePress half of the streusel mixture into the bottom of the prepared baking dish, making an even layer. Use your fork to press down on the base layer gently, pushing the mixture into each corner and up to the sides.Gently pour the pumpkin filling over the prepared crust. Then, crumble the remaining streusel mixture over the top of the pumpkin filling.Bake in the oven at 350°F (175°C) for 40-45 minutes, or until the center filling is set. The pumpkin bars should be risen in an even layer, and no longer jiggly in the center when done.Remove from the oven and allow the bars to cool completely before cutting into bars and serving. Equipment You May Need9x13 baking panMixing BowlHand Mixer Notes Make sure you grab pumpkin puree, and not pumpkin pie filling! Canned pumpkin is pure pumpkin, whereas pumpkin pie filling has added sugar and spices. I recommend using Libby’s brand canned pumpkin because it has a lower moisture content, which will help to prevent the filling from being runny. Allow yourself plenty of time to let these bars fully cool. They need to cool to room temperature and then ideally be set in the fridge for a few hours (but preferably overnight) before you cut them into bars. To store: Keep your pumpkin streusel bars tightly covered and stored in the refrigerator for up to 5 days.
NutritionCalories: 259kcal (13%) | Carbohydrates: 33g (11%) | Protein: 3g (6%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg (16%) | Sodium: 164mg (7%) | Potassium: 96mg (3%) | Fiber: 1g (4%) | Sugar: 23g (26%) | Vitamin A: 2059IU (41%) | Vitamin C: 0.5mg (1%) | Calcium: 43mg (4%) | Iron: 1mg (6%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! best pumpkin bars recipe, easy pumpkin bars recipe, fall desserts, pumpkin bars with oat streusel topping, pumpkin recipes, pumpkin streusel bars, pumpkin streusel bars recipe Course DessertCuisine American
Angela @ BakeItWithLove.comAngela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love! bakeitwithlove.com/about/
These bars need to cool completely before being cut and served. Personally, I like to let them sit in the fridge overnight and then enjoy them the next day! However, I would give them a few hours to be fully set before slicing.
Can I Make These Bars Ahead Of Time? Yes, these bars are a fantastic dessert to make in advance! Simply make them a day beforehand and store them in the fridge until you are ready to enjoy them!
What Can I Use Instead Of Pumpkin Pie Spice? If you don’t have any pumpkin pie spice (and don’t want to make your own), there are a ton of spices that can give you a similar effect. Cinnamon, ground cloves, and allspice are all great options. For more information, check out my post about the best substitute for pumpkin pie spice.
Yes, these bars are a fantastic dessert to make in advance! Simply make them a day beforehand and store them in the fridge until you are ready to enjoy them!
If you don’t have any pumpkin pie spice (and don’t want to make your own), there are a ton of spices that can give you a similar effect. Cinnamon, ground cloves, and allspice are all great options. For more information, check out my post about the best substitute for pumpkin pie spice.
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 1 review
Pumpkin Streusel Bars
Author | Angela
Servings: 24 bars
Calories: 259kcal
Prep 15 minutes
Cooking 40 minutes
Total Time 55 minutes
Ingredients US CustomaryMetric1x2x3xStreusel Crust▢ 1½ cups all-purpose flour (spoon and leveled)▢ 1 cup old-fashioned rolled oats▢ 1½ cups light brown sugar (packed)▢ 1 teaspoon ground cinnamon▢ ½ teaspoon salt▢ ¾ cup butter (melted)Pumpkin Filling▢ 16 oz cream cheese (two 8-ounce packages, softened, at room temperature)▢ 1 cup sugar▢ 1 cup pumpkin puree (*see note)▢ 2 tablespoon all-purpose flour▢ 2 tablespoon heavy whipping cream (at room temperature, or use whole milk)▢ 3 teaspoon pumpkin pie spice (try my recipe or use your favorite brand)▢ 1 teaspoon vanilla extract▢ 2 large eggs (at room temperature)
InstructionsMake The Streusel CrustTo get started, preheat your oven to 350°F (175°C) and lightly grease a 9x13 baking dish.In a large mixing bowl, whisk together your 1½ cups of flour, rolled oats, brown sugar, cinnamon, and salt. 1½ cups all-purpose flour, 1 cup old-fashioned rolled oats, 1½ cups light brown sugar, 1 teaspoon ground cinnamon, ½ teaspoon saltPour in the melted butter and stir with a fork until the mixture reaches a crumbly consistency. Set aside.¾ cup butterMake The Pumpkin FillingIn a large mixing bowl or the bowl of your stand mixer, cream together the room-temperature cream cheese and sugar until it is smooth.16 oz cream cheese, 1 cup sugarNext, add in the pumpkin, flour, pumpkin pie spice, vanilla, and heavy whipping cream. Beat until smooth again. 1 cup pumpkin puree, 2 tablespoon all-purpose flour, 2 tablespoon heavy whipping cream, 3 teaspoon pumpkin pie spice, 1 teaspoon vanilla extractFinally, add your eggs one at a time, making sure to beat the mixture in between each addition until just combined. *Also be sure to scrape the sides and bottom of the bowl with a spatula to ensure the mixture is fully combined.2 large eggsAssemble & BakePress half of the streusel mixture into the bottom of the prepared baking dish, making an even layer. Use your fork to press down on the base layer gently, pushing the mixture into each corner and up to the sides.Gently pour the pumpkin filling over the prepared crust. Then, crumble the remaining streusel mixture over the top of the pumpkin filling.Bake in the oven at 350°F (175°C) for 40-45 minutes, or until the center filling is set. The pumpkin bars should be risen in an even layer, and no longer jiggly in the center when done.Remove from the oven and allow the bars to cool completely before cutting into bars and serving.
Equipment You May Need9x13 baking panMixing BowlHand Mixer
Notes Make sure you grab pumpkin puree, and not pumpkin pie filling! Canned pumpkin is pure pumpkin, whereas pumpkin pie filling has added sugar and spices. I recommend using Libby’s brand canned pumpkin because it has a lower moisture content, which will help to prevent the filling from being runny. Allow yourself plenty of time to let these bars fully cool. They need to cool to room temperature and then ideally be set in the fridge for a few hours (but preferably overnight) before you cut them into bars. To store: Keep your pumpkin streusel bars tightly covered and stored in the refrigerator for up to 5 days.
Nutrition
Calories: 259kcal (13%) | Carbohydrates: 33g (11%) | Protein: 3g (6%) | Fat: 13g (20%) | Saturated Fat: 8g (50%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 49mg (16%) | Sodium: 164mg (7%) | Potassium: 96mg (3%) | Fiber: 1g (4%) | Sugar: 23g (26%) | Vitamin A: 2059IU (41%) | Vitamin C: 0.5mg (1%) | Calcium: 43mg (4%) | Iron: 1mg (6%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course DessertCuisine American
US CustomaryMetric
