Pumpkin streusel bars are the perfect fall-inspired dessert, combining a spiced graham cracker crust with a silky pumpkin filling and a sweet, crumbly streusel topping. These bars are comforting, full of warm spices, and ideal for everything from autumn gatherings to Thanksgiving desserts.

Why You’ll Love This Recipe

Creamy, spiced pumpkin filling with a rich flavor
Crumbly streusel topping adds texture and sweetness
Easy to slice and serve – no pie plate needed
Make-ahead friendly and great for feeding a crowd
Tastes just like pumpkin pie, but easier to prepare

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the crust:

Graham cracker crumbs
Granulated sugar
Melted butter

For the filling:

Canned pumpkin puree
Eggs
Brown sugar
Evaporated milk or heavy cream
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves or allspice
Vanilla extract
Salt

For the streusel topping:

All-purpose flour
Brown sugar
Ground cinnamon
Cold butter, cubed

Optional topping:

Whipped cream or cream cheese dollops
A dusting of powdered sugar

Directions

Preheat and prepare pan:
Preheat oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper or grease lightly.
Make the crust:
Combine graham cracker crumbs, sugar, and melted butter. Press evenly into the bottom of the pan. Bake for 8–10 minutes, then remove and cool slightly.
Prepare the filling:
In a large bowl, whisk together pumpkin puree, eggs, sugar, milk or cream, spices, vanilla, and salt until smooth and fully blended. Pour over the pre-baked crust.
Make the streusel:
In a separate bowl, mix flour, brown sugar, and cinnamon. Add cold butter and cut in with a pastry cutter or fork until the mixture resembles coarse crumbs.
Assemble and bake:
Sprinkle the streusel over the pumpkin filling. Bake for 45–50 minutes, or until the center is set and slightly puffed. A toothpick should come out mostly clean.
Cool and chill:
Allow to cool completely at room temperature. Refrigerate for at least 2 hours before slicing into squares.
Decorate and serve:
Add dollops of whipped cream or a dusting of powdered sugar before serving, if desired.

Servings and Timing

Servings: 15–18 bars
Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling and Chilling Time: 2–3 hours
Total Time: 3 hours 30 minutes

Variations

Cream cheese swirl: Add spoonfuls of sweetened cream cheese mixture to the pumpkin filling and swirl before baking.
Nut topping: Add chopped pecans or walnuts to the streusel for crunch.
Crust variation: Use gingersnap crumbs or crushed Biscoff cookies instead of graham crackers.
Maple twist: Add 1–2 tablespoons of maple syrup to the filling for a richer flavor.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.
Freezing: Freeze individually wrapped bars in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating: These bars are best served chilled or at room temperature, but can be gently warmed in the microwave for 10 seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, as long as it is pureed and not too watery. Strain if needed to achieve the consistency of canned pumpkin.

Can I make this with a pie crust?

You can substitute a traditional pie crust, but the graham cracker crust is easier and complements the pumpkin flavor well.

Is evaporated milk necessary?

Evaporated milk or heavy cream creates a creamy texture. Regular milk can be used but may result in a looser filling.

Why do the bars need to chill?

Chilling helps the bars set properly and makes them easier to slice cleanly.

Can I leave off the streusel topping?

Yes, but the streusel adds a wonderful texture and sweetness. You could replace it with a layer of whipped cream instead.

Can I double the recipe?

Yes, double the ingredients and use a larger pan or bake in two batches.

What’s the best way to slice clean bars?

Use a sharp knife and clean it between each cut. Chill the bars fully before slicing.

Can I make them ahead?

Yes, these are perfect for making 1–2 days ahead. They taste even better after the flavors meld.

Do I need to blind-bake the crust?

A short pre-bake is recommended to help the crust hold up to the moist filling.

Can I use pumpkin pie spice instead of individual spices?

Yes, use 1½–2 teaspoons of pumpkin pie spice as a substitute for the cinnamon, nutmeg, ginger, and cloves.

Conclusion

Pumpkin streusel bars are the ultimate make-ahead fall dessert—easy to prepare, easy to serve, and endlessly satisfying. With a buttery crust, silky spiced filling, and sweet crumb topping, they deliver the nostalgic flavor of pumpkin pie with half the effort. Whether for a Thanksgiving feast or a cozy weekend treat, these bars are sure to become a seasonal staple.

Pumpkin Streusel Bars

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Pumpkin Streusel Bars are layered dessert bars with a spiced pumpkin filling and a buttery streusel topping. They’re perfect for fall gatherings, holiday dessert tables, or cozy treats with coffee.

Author: Emma Harper
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease lightly.
In a medium bowl, combine flour, oats, brown sugar, baking soda, and salt. Stir in melted butter until crumbly.
Press about 2/3 of the mixture into the bottom of the prepared pan to form the crust.
In a separate bowl, whisk together pumpkin puree, granulated sugar, egg, vanilla, cinnamon, nutmeg, ginger, and cloves until smooth.
Pour pumpkin mixture over the crust and spread evenly.
Sprinkle the remaining crumb mixture evenly over the pumpkin layer to form the streusel topping.
Bake for 30–35 minutes or until the top is golden brown and the center is set.
Cool completely in the pan before slicing into bars.