If you’re looking to consume your pumpkin pie this fall in a different form, check out these pumpkin streusel bars. The bottom crust and topping is made from a brown sugar cinnamon streusel with a pumpkin pie filling sandwiched between.
Today, the weather makes me want to bake and eat all the pumpkin goodies. It’s cool, breezy and drizzling. Right now, I’m taking traditional pumpkin pie and seeing how many ways I can switch it up.
So far, I’ve made Pumpkin Cheesecake Pie with Streusel, Pumpkin Pie Cheesecake and a Pumpkin Crunch Dump Cake that has a pumpkin pie style base. I’m also eyeing up this recipe for Pumpkin Pie Crisp from The Novice Chef because it sounds so easy.
How to make pumpkin pie streusel bars
I wanted the filling for these bars to be similar to pumpkin pie, but pumpkin pie isn’t quite stable enough to make nice bars. We solved this problem by using some cream cheese in the filling.
It’s not overpowering and I think more similar to pumpkin pie, than cheesecake, but if you’re a cheesecake hater and can sniff it from a thousand miles away, I’d stick with traditional pumpkin pie.
This recipe requires two bowls. In the first, you’ll stir together the streusel crumb mixture that will serve as both the crust and the crumble layer on top. It requires simple pantry ingredients. Flour, oatmeal, brown sugar, butter, etc.
Then in the second bowl, we’ll beat together the filling. Cream cheese and sugar, following by the pumpkin, a bit of flour and spices and then the eggs.
You can tell when these pumpkin streusel bars are done baking when the center no longer jiggles when you shake the pan.
If pumpkin cheesecake is your thing, I have several other recipes to fill your pumpkin cheesecake cravings this fall. These pumpkin pie truffles are no bake, as well as this no-bake pumpkin cheesecake. And you can’t go wrong with classic pumpkin bars with cream cheese frosting. They’re well loved by everyone.
If you make this recipe, let me know how you liked it. Leave me a comment below or give it a rating in the recipe card. Happy Baking!
Pumpkin Streusel Bars
For the streusel crust layer
- 1 1/2 cups flour
- 1 cup old fashioned rolled oats
- 1 1/2 cups brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup butter melted
For the pumpkin filling
- 2 8 oz pkgs cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup canned pumpkin not pumpkin pie filling
- 2 tablespoons all-purpose flour
- 2 teaspoon pumpkin pie spice or cinnamon
- 2 tablespoons heavy whipping cream or milk
- 2 eggs
- Preheat oven to 350° F. Grease a 9 x 13 inch baking pan. In a large bowl, whisk together the flour, oats, brown sugar, cinnamon and salt. Pour in the melted butter and stir until crumbly. Firmly press 1/2 of the mixture in the bottom of the prepared baking pan. Set aside.
- In another large bowl, beat together the cream cheese and granulated sugar until smooth. A hand mixer makes this easy. Then, add the pumpkin, flour, pumpkin pie spice and cream. Beat again until smooth. Last, add the eggs one at a time, beating just until combined.
- Pour the pumpkin mixture over the crust and gently spread around. Finally, crumble on the remaining streusel mixture. Bake at 350° for 35-45 minutes or until the center is set and no longer jiggles. Let cool completely before serving.
- Store tightly covered in the refrigerator for up to several days.
Save this recipe for later. Pin the image below on Pinterest.