These Pumpkin Streusel Bars are the ultimate fall treat, blending warm spices, creamy pumpkin, and a buttery crumble topping. Each bite offers a perfect harmony of soft, spiced filling and a crisp, golden streusel layer that’s impossible to resist. With just over five hours from start to finish, including chilling time, this dessert is worth every minute for its rich, comforting flavors. Whether you’re hosting a gathering or indulging in a cozy night in, these bars are sure to impress.
The aroma of cinnamon, nutmeg, and pumpkin wafting from your oven will instantly set the mood for autumn. These bars are not only delicious but also versatile—serve them warm with a dollop of whipped cream or enjoy them chilled for a firmer texture. The contrast between the tender pumpkin base and the crunchy streusel topping creates a delightful experience in every bite. Perfect for sharing or savoring solo, this recipe is a must-try for anyone who loves seasonal desserts.
Ingredients for Pumpkin Streusel Bars
- Gingersnap Crust:
- 1 and 1/4 cups gingersnap cookie crumbs (store-bought or homemade)
- 2 Tablespoons (23g) granulated sugar
- 1/4 cup (4 Tbsp; 56g) unsalted butter, melted
- Pumpkin Filling:
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (285g) pumpkin puree (fresh or canned)
- 1/3 cup (80g) plain Greek yogurt, regular yogurt, or sour cream
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon EACH ground cloves, ground nutmeg, ground ginger
- Streusel:
- 1/2 cup (43g) old-fashioned whole rolled oats
- 1/3 cup (70g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup (31g) all-purpose flour (spooned & leveled)
- 1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
- Optional Toppings:
- Vanilla icing or whipped cream
Step-by-Step Instructions
- Preheat the oven to 325°F (163°C). Line the bottom and sides of an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- Make the crust: In a medium bowl, mix the gingersnap crumbs, sugar, and melted butter until combined. Press firmly into the bottom of the prepared pan. Bake for 10 minutes. While baking, increase the oven temperature to 350°F (177°C).
- Prepare the filling: In a large bowl, use a handheld or stand mixer with a paddle attachment to beat the cream cheese and sugar on high speed until creamy and smooth, about 1 minute. On low speed, add the eggs one at a time, beating well after each addition. On medium speed, beat in the vanilla, pumpkin, yogurt, cinnamon, cloves, nutmeg, and ginger until fully combined and creamy. Pour the filling over the warm crust.
- Make the streusel: In a medium bowl, whisk together the oats, brown sugar, cinnamon, and flour. Cut in the cold butter using a pastry blender, two forks, or your hands until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
- Bake: Bake for about 45 minutes. Loosely cover the bars with aluminum foil around the 30-minute mark to prevent over-browning. The bars are done when the edges are lightly browned and the center is set (this may take slightly more or less than 45 minutes).
- Cool and chill: Let the bars cool in the pan on a wire rack at room temperature for 1 hour. Transfer to the refrigerator to chill for at least 3 hours or overnight.
- Serve: Lift the bars out of the pan using the foil or parchment overhang. Cut into 12-16 bars. Drizzle with vanilla icing or top with whipped cream if desired.
Perfect Pairings: Toppings and Serving Ideas
Elevate your Pumpkin Streusel Bars with a drizzle of vanilla icing or a dollop of whipped cream for extra indulgence. For a festive touch, sprinkle with a pinch of cinnamon or crushed gingersnap crumbs. These bars pair wonderfully with a warm cup of spiced chai tea or a scoop of vanilla ice cream for a decadent dessert.
Storing and Serving Like a Pro
Store the bars in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight before serving. Let the bars sit at room temperature for 10-15 minutes before serving to enhance their flavor and texture.
Time-Saving Tips for Busy Bakers
To save time, prepare the crust and streusel the night before and store them in the fridge. Use canned pumpkin puree instead of fresh for convenience. If you’re short on time, skip the chilling step and serve the bars slightly warm—they’ll still be delicious, though a bit softer.
Recipe Variations to Mix It Up
Swap the gingersnap crust for a graham cracker or shortbread crust for a different flavor profile. For a nutty twist, add chopped pecans to the streusel. If you prefer a lighter filling, substitute the cream cheese with ricotta cheese or reduce the sugar slightly for a less sweet treat.
Essential Equipment for Success
Ensure you have an 8-inch or 9-inch baking pan, parchment paper or aluminum foil for easy removal, and a pastry blender or forks for cutting the butter into the streusel. A stand mixer or handheld mixer will make the filling process quicker and smoother, but a whisk and some elbow grease work too!
Pumpkin Streusel Bars Recipe
Ingredients
Gingersnap Crust
- 1 and 1/4 cups gingersnap cookie crumbs see note
- 2 Tablespoons granulated sugar
- 1/4 cup unsalted butter melted
Pumpkin Filling
- 8 ounces full-fat brick cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups pumpkin puree fresh or canned
- 1/3 cup plain Greek yogurt, regular yogurt, or sour cream
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon EACH ground cloves, ground nutmeg, ground ginger
Streusel
- 1/2 cup old-fashioned whole rolled oats
- 1/3 cup packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup all-purpose flour spooned & leveled
- 1/4 cup unsalted butter cold and cubed
- optional: vanilla icing or whipped cream for topping
Instructions
- Preheat the oven to 325°F (163°C). Line the bottom and sides of an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
- Make the crust: Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. Press into the bottom of the prepared pan. The crust will be thick. Bake the crust for 10 minutes as you prepare the filling.
- Turn oven up to 350°F (177°C).
- Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and sugar together in a large bowl on high speed until creamy and smooth, about 1 minute. On low speed, add the eggs one at a time, beating well after each addition. On medium speed, beat the vanilla, pumpkin, yogurt, cinnamon, cloves, nutmeg, and ginger in. Continue beating until everything is combined and creamy. Pour the filing into the warm crust. Set aside.
- Make the streusel: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle evenly over filling.
- Bake for about 45 minutes, making sure to loosely cover the bars with aluminum foil around the 30 minute mark. The foil prevents the top from getting too brown. The bars are done when the edges are lightly browned and the center is set—this could be slightly before or after the 40 minute mark.
- Allow to cool in the pan set on a wire rack at room temperature for 1 hour. Transfer to the refrigerator to chill for 3 additional hours or overnight. Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars.
- Drizzle bars with icing or top with whipped cream if desired.