Streusel Pumpkin Pie Bars

Streusel Pumpkin Pie Bars start with a brown sugar cinnamon streusel crust, layered with a pumpkin pie filling, and finished with a streusel crumble topping!

If you’re looking to consume your pumpkin pie this fall in a different form, you’ll want to save this recipe for your fall baking!

Today, the weather makes me want to bake and eat all the pumpkin goodies. It’s cool, breezy, and drizzling. Today 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 already this year.

Pumpkin Pie 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.

As much as I have a well-known love for cheesecake, this is not a cheesecake recipe. The cream cheese is subtle here and the result is much closer to pumpkin pie than cheesecake.

Last but not least, the streusel crust and streusel topping elevates these pumpkin pie bars to a special level.

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Pumpkin Pie Bars Recipe

To make this recipe, you’ll first 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.

In a separate bowl, you’ll make the filling. Beat together the cream cheese and sugar, followed by the pumpkin, a bit of flour and spices, and then the eggs.

There’s an easy test to determine when the bars are done baking. You will know they’re done baking when the center no longer jiggles when you shake the pan.

Pumpkin Desserts

If you love pumpkin season as much as we do, you’ll want to check out a few more of our favorite pumpkin desserts.

These Pumpkin Pie Truffles are no-bake and hassle-free, as is this No-Bake Pumpkin Cheesecake. You can’t go wrong with Classic Pumpkin Bars with Cream Cheese Frosting either. They’re well loved by everyone.

For a few fun variations on Pumpkin Cookies, try the Toffee Pumpkin Cookies with Brown Butter Glaze, Cream Cheese Frosted Pumpkin Cookies, and the Iced Pumpkin Oatmeal Cookies.

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4.50 from 4 votes

Pumpkin Pie Bars with Streusel Topping

Mary Younkin

These bars start with a brown sugar cinnamon streusel crust, layered with a pumpkin pie filling, and finished with a streusel crumble topping!

Prep Time: 30 minutes mins

Cook Time: 40 minutes mins

Additional Time: 2 hours hrs

Total Time: 3 hours hrs 10 minutes mins

Servings: 24 bars

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Ingredients 

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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

Instructions 

• 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.

Notes

If you make this recipe, leave me a rating and let me know how it went in the comments below.

Nutrition

Serving: 1 g | Calories: 189 kcal | Carbohydrates: 29 g | Protein: 2 g | Fat: 7 g | Saturated Fat: 4 g | Polyunsaturated Fat: 2 g | Cholesterol: 33 mg | Sodium: 104 mg | Fiber: 1 g | Sugar: 20 g

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment below!

{originally published 9/13/19 – recipe notes and photos updated 9/1/21}