Pumpkin Streusel Bars – Quick, Delicious, and Crowd-Pleasing
Instead of pumpkin pie this season, try my pumpkin streusel bars. With a gingersnap crust and brown sugar streusel topping, everyone will want seconds.
- Prep Time: 4 hours, 15 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours, 15 minutes
- Yield: 12-16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Gingersnap Crust
1 and 1/4 cups gingersnap cookie crumbs
2 Tablespoons (23g) granulated sugar
1/4 cup (4 Tbsp; 56g) unsalted butter, melted
Pumpkin Filling
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (100g) granulated sugar
3 large eggs
2 teaspoons pure vanilla extract
1 and 1/4 cups (285g) pumpkin puree (fresh or canned)
1/3 cup (80g) plain Greek yogurt, regular yogurt, or sour cream
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon EACH ground cloves, ground nutmeg, ground ginger
Streusel
1/2 cup (43g) old-fashioned whole rolled oats
1/3 cup (70g) packed light or dark brown sugar
1/4 teaspoon ground cinnamon
1/4 cup (31g) all-purpose flour (spooned & leveled)
1/4 cup (4 Tbsp; 56g) unsalted butter, cold and cubed
Optional:
vanilla icing or whipped cream for topping
Instructions
1. Preheat the oven to 325°F (163°C). Line the bottom and sides of an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, leaving overhang on all sides. Set aside.
2. Make the crust: Mix the gingersnap crumbs, sugar, and melted butter in a medium bowl until combined. Press evenly into the bottom of the prepared pan. Bake for 10 minutes.
3. Turn oven up to 350°F (177°C).
4. Make the filling: In a large bowl, beat the cream cheese and sugar on high speed until smooth and creamy, about 1 minute. Reduce speed to low and add eggs one at a time, beating well after each. Add vanilla, pumpkin, yogurt, and spices. Beat on medium speed until creamy and fully combined. Pour over the warm crust.
5. Make the streusel: In a medium bowl, whisk together oats, brown sugar, cinnamon, and flour. Cut in cold butter until mixture resembles coarse crumbs. Sprinkle evenly over the filling.
6. Bake for 45 minutes, loosely covering with foil at the 30-minute mark to prevent over-browning. Bars are done when edges are lightly browned and center is set.
7. Cool in pan on a wire rack for 1 hour. Refrigerate for at least 3 more hours or overnight.
8. Use parchment or foil overhang to lift out and slice into bars. Top with icing or whipped cream if desired.
Notes
The bars stay fresh in an airtight container in the refrigerator for up to 5 days.
To freeze, store in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
You can use a graham cracker crust instead of gingersnap if preferred.
Low-fat or full-fat yogurt/sour cream both work well. Avoid fat-free.
To substitute spices, use 1 tsp pumpkin pie spice plus the cinnamon.
Double the recipe for a 9×13 pan; pre-bake the crust and bake for ~55 minutes.
Find it online: https://cookingwithramsay.com/pumpkin-streusel-bars/