Name: Streusel Pumpkin Pie Bars
Prep time: 20 min
Cook time: 60 min
Total time: 380 min
Ingredients: 350 grams ap flour; 200 grams granulated sugar; 220 grams butter (room temperature); 1 egg; 16 oz cream cheese (room temperature); 175 grams granulated sugar; 1 tbsp pumpkin pie spice; 2 eggs; 12 fl oz pumpkin puree

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Think pumpkin pie but in bar form and with buttery streusel on top, these streusel pumpkin pie bars are the perfect thing to bake this fall!

Overhead image of streusel pumpkin pie bars cut into squares on layers of parchment and dusted with powdered sugar.

What pumpkin should I use?

This recipe uses canned pumpkin puree; however, they can also be made with homemade pumpkin puree. It is important to use just pumpkin puree and not pumpkin pie filling as it already has sweetness added to it.

How long do the pumpkin bars need to chill for?

After baking, the bars should sit at room temperature for about an hour before going into the fridge for at least four hours or up to overnight.

How do I get a smooth pumpkin pie filling?

It is very important that all ingredients for the filling are at room temperature. Otherwise they won’t mix into each other and you will be left with a clumpy mixture.

Tips for making Streusel Pumpkin Pie Bars

The dough for the base and the streusel is the same. Be sure to only run the mixer until all ingredients are just combined – you don’t want to over mix it or it will become tough. If you have a small mixer it can be helpful to mix the eggs, butter, and sugar before adding in the remaining ingredients.
To get a nice, even base, first add 450 grams of the crumbly dough to the base of the pan. Spread it out evenly and then start to pack it down.
Make sure all ingredients for the pumpkin filling are at room temperature to create a smooth filling.
When crumbling the streusel over the pumpkin layer, try to make sure there aren’t any huge chunks, the streusel bits should be about equal in size.
If the top of the streusel begins to get to dark, cover it with foil and then continue baking.
To achieve clean bar slices, let them chill fully before cutting into them.

Ingredients

All Purpose Flour: Any all purpose flour will work for these! I have not yet tried any other flours with this recipe.
Eggs: I use standard large eggs from the store. This recipe uses one egg in the dough and two in the filling.
Sugar: This recipe uses granulated sugar in the dough as well as a in the pumpkin filling.
Butter: There is quite a bit of butter in the dough/streusel of this recipe but it helps keep the melt in your mouth texture of the streusel. Just make sure the butter is soft before adding it in.
Cream Cheese: Cream cheese helps these bars set and gives them that creamy smooth texture.
Pumpkin Pie Spice: You can use store bought pumpkin pie spice or make your own. I like this recipe from Lala’s Kitchen Table!
Pumpkin Puree: As mentioned before, this can be homemade or store bought but it needs to be pure pumpkin and not pumpkin pie filling.

Side view of a streusel pumpkin pie bar with a bite taken out of the corner.

How to make Streusel Pumpkin Pie Bars

Preheat the oven to 350 F or 325 F if baking convection (convection is best for these if you have the option) and two racks in the oven so they divide the oven into thirds.
Line an 8″ x 8″ metal baking pan with an 8″ wide and 12″ long strip of parchment paper.

Make the dough/streusel

In the bowl of a stand mixer add in the flour and sugar, then whisk to combine.
Then add in the butter and egg. Use the paddle attachment to mix on medium low speed until all ingredients are combined. Scrape down the sides of the bowl as necessary.
Pour 450 grams of the dough into the prepared pan. Spread it out and then pack it firmly into the bottom of the pan.
Place the pan in the oven and bake for 15 minutes.
Pour the remaining dough onto a baking sheet and crumble it up into streusel. Then bake for 10 minutes.
Once baked, remove both the 8×8 pan and the baking sheet and prepare the filling. Carefully move one of the racks to the middle of the oven.

Pumpkin Pie Filling

In the same bowl (no need to wash it out), mix the cream cheese, sugar and pumpkin pie spice together until smooth. Use the paddle attachment and don’t exceed medium speed – you don’t want to add air into the mix.
Then scrape down the sides of the bowl and the paddle and add in both eggs. Mix again until smooth.
Finally, add in the pumpkin puree and mix until all ingredients are fully incorporated. Scrape down the bowl with a spatula as necessary.

Assemble & Bake

Pour the pumpkin mixture over the base and spread it out evenly.
Crumble the baked streusel over the top of the pumpkin, you may have a little extra.
Bake on the middle rack of the preheated oven for 45 minutes. Rotate the pan after 25 minutes if not baking on convection.
Check the bars after 25 minutes, if they seem to be nice and brown, cover with a sheet of foil and bake for 20 more minutes to prevent further browning.
Once baked, remove from the oven and leave to cool on a wire cooling rack for an hour before placing in the fridge to set for at least four hours.
To serve, use the parchment paper to lift the bars out of the pan. Then cut into 16 even pieces.

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