Pumpkin Streusel Bars – Quick, Delicious, and Crowd-Pleasing

Pumpkin Streusel Bars are everything you love about fall desserts wrapped up in one easy-to-share pan. Forget stressing over rolling out pie crusts—these bars give you that creamy pumpkin filling with a crunchy gingersnap base and a buttery streusel topping. Honestly, they might just outshine pumpkin pie at your Thanksgiving table. They’re perfect for busy weeks too, since you can make them ahead and stash them in the fridge. Whether you serve them plain, with a drizzle of icing, or a dollop of whipped cream, these bars are the kind of treat that disappears before you know it.

Table of Contents

What Are Pumpkin Streusel Bars?

Pumpkin Streusel Bars are a cross between a pumpkin pie and a cheesecake bar with a little extra crunch on top. They start with a spiced gingersnap crust, layered with a creamy pumpkin filling made with cream cheese and warm spices, then finished off with a crumbly oat streusel topping. Unlike a traditional pie, these bars are easy to slice, serve, and store—perfect when you’ve got friends dropping by or need a grab-and-go dessert for potlucks. The combination of textures—smooth, creamy, and crunchy—makes every bite feel like fall in dessert form.

Reasons to Try Pumpkin Streusel Bars

First off, they’re easier than pumpkin pie, which is reason enough for most of us during the holiday chaos. But beyond that, Pumpkin Streusel Bars deliver flavor and texture in layers that keep everyone coming back for seconds. They’re also versatile—you can swap the gingersnap crust for graham crackers, or top with a simple vanilla drizzle if you’re feeling fancy. And the best part? You can make them ahead of time, freeing up oven space for turkey, casseroles, or that extra tray of rolls. Think of them as the low-stress, high-reward dessert your holiday lineup needs.

Ingredients Needed to Make Pumpkin Streusel Bars

When it comes to baking Pumpkin Streusel Bars, the magic is really in the layers—each one playing its part to create that perfect bite. You’ve got the spiced gingersnap crust for crunch, the silky pumpkin filling for creaminess, and finally, the buttery streusel topping for texture and sweetness. Here’s everything you’ll need:

For the Gingersnap Crust

• 1 ¼ cups gingersnap cookie crumbs – Use crunchy gingersnaps (Trader Joe’s or Nabisco are perfect). Crush them finely in a food processor for a sturdy base. The warm spices in the cookies give your bars that “holiday bakery” flavor without extra work.
• 2 tablespoons granulated sugar – A touch of sweetness to balance the spicy bite of the gingersnaps.
• ¼ cup unsalted butter, melted – This binds the crumbs together and helps the crust bake into a firm, flavorful layer.

For the Pumpkin Filling

• 8 ounces full-fat brick cream cheese, softened – This is what makes the filling luxuriously creamy. Don’t skip the full-fat—it gives the bars richness.
• ½ cup granulated sugar – Just enough to sweeten the pumpkin and cream cheese without making it overly heavy.
• 3 large eggs – They provide structure and help the filling set while staying soft.
• 2 teaspoons pure vanilla extract – Adds depth and warmth to the flavor.
• 1 ¼ cups pumpkin puree – The star of the show. Canned or fresh both work, but stick to plain puree, not pie filling. For more pumpkin inspiration, you might also love these Healthy Pumpkin Cheesecakes for a lighter spin on creamy pumpkin desserts.
• ⅓ cup plain Greek yogurt or sour cream – This adds tanginess that balances the sweetness and keeps the filling silky.
• 1 ½ teaspoons ground cinnamon – Cinnamon is non-negotiable in any fall recipe. It brings warmth and comfort.
• ¼ teaspoon each of cloves, nutmeg, and ginger – A trio of spices that give your Pumpkin Streusel Bars that unmistakable autumn flavor.

For the Streusel Topping

• ½ cup old-fashioned rolled oats – Oats give the topping a chewy, rustic texture.
• ⅓ cup packed light or dark brown sugar – Adds sweetness and that classic molasses note.
• ¼ teaspoon ground cinnamon – Reinforces the cozy spice vibe in the topping.
• ¼ cup all-purpose flour – Helps the streusel hold together when baked.
• ¼ cup unsalted butter, cold and cubed – The secret to that crumbly, bakery-style topping. Cold butter is essential here.

Optional Toppings

• Vanilla icing or a dollop of whipped cream – While not required, these little extras make the bars party-ready.

Each ingredient plays an important role in making Pumpkin Streusel Bars not only delicious but also foolproof. With these pantry staples and a few baking basics, you’ll have a dessert that looks like it came straight from a cozy café.

Instructions to Make Pumpkin Streusel Bars

Making Pumpkin Streusel Bars might sound like a lot of steps, but don’t worry—it’s much easier than baking a traditional pumpkin pie. Think of this as layering cozy fall flavors: a spiced cookie crust, a creamy pumpkin filling, and a sweet, buttery streusel topping. Here’s your complete step-by-step guide:

Step 1: Prepare the Pan

Start by preheating your oven to 325°F (163°C). Line an 8-inch or 9-inch square baking pan with parchment paper or aluminum foil, making sure to leave a little overhang on the sides. This will act like handles later when you need to lift the bars out for slicing. Trust me, this step saves you from messy corners and stuck-on crust.

Step 2: Make the Gingersnap Crust

In a mixing bowl, combine 1 ¼ cups of finely crushed gingersnap cookie crumbs, 2 tablespoons of granulated sugar, and ¼ cup of melted butter. Stir until the mixture looks like damp sand. Press this mixture firmly and evenly into the bottom of your prepared pan—it should form a thick, even crust. Bake it for 10 minutes. While the crust bakes, turn the oven temperature up to 350°F (177°C) to get ready for the filling.

Pro Tip: If you’re a graham cracker fan, you can easily swap the crust and use the graham base from my Pumpkin Blondies Recipe. Both options deliver a solid base for your bars.

Step 3: Prepare the Pumpkin Filling

Grab your stand mixer or a handheld electric mixer. Beat 8 ounces of softened cream cheese and ½ cup of sugar on high speed for about a minute, until smooth and creamy. Add the eggs, one at a time, mixing on low until each is incorporated. This helps keep the filling silky instead of overmixed.

Now stir in the stars of the show: pumpkin puree, vanilla extract, Greek yogurt (or sour cream), cinnamon, cloves, nutmeg, and ginger. Beat on medium speed until the filling is well-blended and creamy. Pour this mixture directly over the warm crust and smooth it into an even layer.

Step 4: Make the Streusel Topping

In a clean bowl, whisk together ½ cup of rolled oats, ⅓ cup of brown sugar, ¼ teaspoon of cinnamon, and ¼ cup of all-purpose flour. Add the cold, cubed butter and cut it in using a pastry cutter or two forks. The mixture should look crumbly, like little pebbles of butter coated in sugar and oats. Sprinkle this evenly over the pumpkin filling.

Step 5: Bake the Bars

Bake the bars at 350°F for about 45 minutes. Around the 30-minute mark, loosely cover the pan with aluminum foil so the streusel doesn’t get too dark. The bars are done when the edges are slightly browned and the center looks set (it may have a slight jiggle, and that’s okay).

Step 6: Cool Completely

Here’s the hardest part—waiting. Place the pan on a cooling rack and let it cool at room temperature for 1 hour. Then transfer it to the refrigerator and chill for at least 3 hours or overnight. Chilling allows the filling to firm up so you can cut neat, beautiful squares.

Step 7: Slice and Serve

Once chilled, lift the bars out of the pan using the parchment overhang. Cut into 12 large squares or 16 smaller ones, depending on how generous you want to be. Add a drizzle of vanilla icing or a dollop of whipped cream if you want to take them over the top.

And that’s it—you’ve made Pumpkin Streusel Bars that are bakery-worthy, but made right at home. Perfect for Thanksgiving, potlucks, or just a cozy fall night.

What to Serve with Pumpkin Streusel Bars

These bars pair beautifully with cozy fall drinks—think hot apple cider, pumpkin spice lattes, or even a spiced chai tea. They also make a nice contrast to savory bites at holiday spreads. If you’re going full dessert table, pair them with something chocolatey like Pumpkin Chocolate Chip Cookies or keep the pumpkin theme rolling with Spiced Pumpkin Bread with Streusel. A scoop of vanilla ice cream on the side also makes these bars feel like a dressed-up pie replacement.

Key Tips for Making Pumpkin Streusel Bars

• Use room-temperature cream cheese for a smooth filling. Cold cream cheese will give you lumps.
• Don’t skip the foil tent mid-bake—it keeps the streusel golden without burning.
• Chill the bars completely before slicing for neat, clean squares.
• Want a shortcut? Swap in pumpkin pie spice instead of mixing individual spices.
• For larger crowds, double the recipe and bake in a 9×13 pan.

Storage and Reheating Tips Pumpkin Streusel Bars

Pumpkin Streusel Bars keep well in the fridge for up to five days. Store them in an airtight container to keep the crust and topping from drying out. For longer storage, freeze them for up to three months—just wrap tightly in plastic and foil. To serve, thaw overnight in the fridge. If you like your bars a little warm, pop them in the microwave for 10–15 seconds, but know the streusel won’t stay crunchy. They’re best enjoyed chilled with that creamy pumpkin filling and crisp topping intact.

FAQs

1. Can I make these ahead of time?
Yes! They actually taste better after chilling overnight.

2. Can I use canned pumpkin pie filling instead of puree?
Skip the pie filling—it already has sugar and spices. Stick with puree.

3. Can I swap the crust?
Absolutely. A graham cracker crust works great too.

4. How do I keep the streusel crunchy?
Make sure your butter is cold when mixing, and don’t overbake.

5. Do they freeze well?
Yes, up to three months. Just thaw in the fridge before serving.

Final Thoughts

Pumpkin Streusel Bars are the cozy, stress-free dessert you’ll make on repeat all season long. They’re rich without being heavy, easy enough for weeknights, and fancy enough for Thanksgiving. The gingersnap crust and buttery streusel topping give them an edge over plain pumpkin pie. So the next time you’re craving a fall dessert that delivers big on flavor but doesn’t demand all day in the kitchen, Pumpkin Streusel Bars are the answer.

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print