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!
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🥘 Pumpkin Streusel Bars Ingredients, Notes & Substitutions
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 - 1 ½ cups of all-purpose flour or a flour substitute that was spooned and leveled (don't scoop it with the measuring cup).
- Oats - 1 cup of old-fashioned rolled oats.
- Brown Sugar - 1 ½ cups of packed light brown sugar or use a brown sugar substitute.
- Cinnamon - 1 teaspoon of ground cinnamon.
- Salt - ½ teaspoon of salt.
- Butter - ¾ cup of butter that has been melted, or use a butter substitute.
Pumpkin Filling
- Cream Cheese - 16 ounces of softened, room temperature cream cheese or a cream cheese substitute.
- 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, or a flour substitute.
- 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 or a vanilla extract substitute.
- 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/Gas Mark 4) and lightly grease a 9x13 baking dish.
- Whisk together ingredients. In a large mixing bowl, whisk together your 1 ½ cups (188 grams) of flour, 1 cup (81 grams) of rolled oats, 1 ½ cups (330 grams) of brown sugar, 1 teaspoon (2 grams) of cinnamon, and ½ teaspoon (3 grams) of salt.
- Add butter. Pour in the ¾ cup (170 grams) 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 (454 grams) of room-temperature cream cheese and 1 cup (200 grams) of sugar until it is smooth.
- Mix together. Next, add 1 cup (245 grams) of pumpkin, 2 tablespoons (15 grams) of flour, 3 teaspoons (6 grams) of pumpkin pie spice, 1 teaspoon (5 milliliters) of vanilla, and 2 tablespoons (30 milliliters) of heavy whipping cream. Beat until smooth again.
- Mix in eggs. Finally, add your 2 eggs (100 grams) 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/Gas Mark 4) 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.
🍴 What To Serve With
These bars are the perfect treat for any occasion! They're delicious on their own, or you can dress them up with whipped cream, chantilly cream, or serve with a scoop of ice cream!
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 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.
>>>>See all of my recipes HERE<<<<
❓ FAQ
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.
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.
🎃 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!
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📋 Recipe
Pumpkin Streusel Bars
Ingredients
Streusel 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)
Instructions
Make The Streusel Crust
- To 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 salt
- Pour in the melted butter and stir with a fork until the mixture reaches a crumbly consistency. Set aside.¾ cup butter
Make The Pumpkin Filling
- In 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 sugar
- Next, 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 extract
- Finally, 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 eggs
Assemble & Bake
- 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.
- 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 Need
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
Angela 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!
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