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!
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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.
Pour in the melted butter and stir with a fork until the mixture reaches a crumbly consistency. Set aside.
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.
Next, add in the pumpkin, flour, pumpkin pie spice, vanilla, and heavy whipping cream. Beat until smooth again.
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.
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.
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.