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Pumpkin Streusel Bars
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5 from 1 vote

Pumpkin Pie Bars with Streusel Topping

These bars start with a brown sugar cinnamon streusel crust, layered with a pumpkin pie filling, and finished with a streusel crumble topping!
Prep Time30 mins
Cook Time40 mins
Additional Time2 hrs
Total Time3 hrs 10 mins
Servings: 24 bars
Calories: 189kcal


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.


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


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