Pumpkin streusel bars, with their quintessential autumn flavor, are the perfect dessert to welcome the fall season. This recipe layers a buttery gingersnap crust, creamy pumpkin filling, and a crunchy streusel topping to create an irresistible treat. Let's make these delicious bars that will be a hit at any gathering or a great way to simply enjoy the pumpkin season.
Before you get started, make sure you have gingersnap cookie crumbs on hand as they form the unique crust for these bars. You can find them in the cookie aisle of most supermarkets or you can make your own by grinding gingersnap cookies in a food processor. In addition, ensure that you have full fat cream cheese for a rich and creamy filling, and old fashioned oats for the streusel. Using quick oats will not give the same texture.
Ingredients for Pumpkin Streusel Bars
Gingersnap cookie crumbs: These are used to make the crust. If you cannot find them pre-crumbled in the store, you can buy regular gingersnap cookies and grind them yourself.
Granulated sugar: Adds sweetness to both the crust and the filling.
Unsalted butter: Gives richness and helps to bind the crust and the streusel topping.
Full fat cream cheese: Makes the pumpkin filling rich and creamy.
Eggs: Helps to set the filling.
Vanilla extract: Adds a hint of vanilla flavor to the filling.
Pumpkin puree: The star of the filling, bringing in that classic pumpkin flavor.
Plain greek yogurt: Adds creaminess and slight tang to the filling.
Spices (cinnamon, cloves, nutmeg, ginger): These spices are essential in creating the warm, autumnal flavor of the bars.
Old fashioned oats: Used in the streusel topping for a hearty crunch.
Brown sugar: Adds a molasses-like sweetness to the streusel.
All purpose flour: Helps to bind the streusel topping.
Vanilla icing: Optional, for drizzling over the bars once they've cooled.
One reader, Cammi Gleason says:
I recently tried the pumpkin streusel bars recipe and it was a hit! The gingersnap crust was a delightful surprise and the pumpkin filling was perfectly spiced. The streusel topping added a lovely crunch. It's a must-try for anyone who loves pumpkin treats!
Techniques Required for Making Pumpkin Streusel Bars
How to prepare the gingersnap crust: Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. Press into the bottom of the prepared pan.
How to make the pumpkin filling: Beat the cream cheese and sugar together until creamy and smooth. Add the eggs one at a time, then beat in the vanilla, pumpkin, yogurt, cinnamon, cloves, nutmeg, and ginger until combined and creamy. Pour the filling into the warm crust.
How to make the streusel topping: Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
How to bake the bars: Bake at 350°F for about 45 minutes, making sure to loosely cover the bars with aluminum foil around the 30-minute mark to prevent the top from getting too brown. The bars are done when the edges are lightly browned and the center is set.
How to chill the bars: Allow the bars to cool in the pan at room temperature for 1 hour, then transfer to the refrigerator to chill for 3 additional hours or overnight.
How to serve the bars: Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Drizzle with icing or top with whipped cream if desired.
How To Make Pumpkin Streusel Bars
The crust of these pumpkin streusel bars is made from crunchy gingersnap crust, brimming with creamy pumpkin filling and brown sugar cinnamon streusel.
Serves:
Ingredients
For the Gingersnap Crust:
- 1¼cupsgingersnap cookie crumbs,use crunchy gingersnap cookies grinded in a processor
- 2bspgranulated sugar,(23 grams)
- ¼cupunsalted butter,(60 grams), melted
For the Pumpkin Filling:
- 8ozfull fat cream cheese,(225 grams), softened to room temperature
- ½cupgranulated sugar,(100 grams)
- 3large eggs
- 2tsppure vanilla extract
- 1¼cupspumpkin puree,(285 grams), fresh or canned
- ⅓cupplain greek yogurt,(80 grams), regular yogurt, or sour cream
- 1½tspground cinnamon
- ¼tspground cloves
- ¼tspground nutmeg
- ¼tspground ginger
For the Streusel:
- ½cupold fashioned oats,(40 grams)
- ⅓cuplight or dark brown sugar,(70 grams), packed
- ¼tspground cinnamon
- ¼cupall purpose flour,(30 grams), spoon & leveled
- ¼cupunsalted butter,(60 grams), cold and cubed
- vanilla icing,or whipped cream for topping
Instructions
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Preheat the oven to 325 degrees F (163 degrees C).
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Line the bottom and sides of an 8-inch or 9-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
Crust:
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Mix the cookie crumbs, sugar, and butter together in a medium bowl until combined. Press into the bottom of the prepared pan.
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The crust will be thick. Bake the crust for 10 minutes as you prepare the filling.
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Turn oven up to 350 degrees F (177 degrees C).
Filling:
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Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese, and sugar together in a large bowl on high speed until creamy and smooth for about 1 minute.
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At low speed, add the eggs one at a time, beating well after each addition. At medium speed, beat the vanilla, pumpkin, yogurt, cinnamon, cloves, nutmeg, and ginger in.
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Continue beating until everything is combined and creamy. Pour the filling into the warm crust. Set aside.
Streusel:
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Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl.
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Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle evenly overfilling.
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Bake for about 45 minutes, making sure to loosely cover the bars with aluminum foil around the 30-minute mark.
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The foil prevents the top from getting too brown. The bars are done when the edges are lightly browned and the center is set– this could be slightly before or after the 40-minute mark.
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Allow to cool in the pan set on a wire rack at room temperature for 1 hour. Transfer to the refrigerator to chill for 3 additional hours or overnight.
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Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. Drizzle bars with icing or top them with whipped cream if desired.
Nutrition
- Calories: 267.24kcal
- Fat: 15.88g
- Saturated Fat: 7.67g
- Trans Fat: 0.24g
- Monounsaturated Fat: 3.68g
- Polyunsaturated Fat: 0.81g
- Carbohydrates: 28.61g
- Fiber: 1.58g
- Sugar: 18.02g
- Protein: 4.14g
- Cholesterol: 66.52mg
- Sodium: 164.03mg
- Calcium: 41.32mg
- Potassium: 125.92mg
- Iron: 1.62mg
- Vitamin A: 264.36µg
- Vitamin C: 0.82mg
Technique Tip for Perfecting Pumpkin Streusel Bars
When making the gingersnap crust, ensure that the cookie crumbs are finely crushed. This will help the crust hold together better and provide a smoother texture. You can use a food processor or a rolling pin to achieve this. Also, when pressing the crust into the pan, apply even pressure to ensure a uniform thickness. This will help the crust bake evenly and support the pumpkin filling better.
Time-Saving Tips for Making Pumpkin Streusel Bars Recipe
Prep ahead: Prepare the gingersnap crust and streusel topping the day before and store them in airtight containers. This will save time on the day of baking.
Use canned pumpkin: Opt for canned pumpkin puree instead of making it from scratch. It's a time-saving alternative without compromising on flavor.
Organize ingredients: Before starting the recipe, gather and measure all the ingredients. This will streamline the cooking process and prevent any last-minute scrambling.
Bake in advance: These pumpkin streusel bars can be baked a day ahead and stored in the refrigerator, allowing you to focus on other preparations on the day of serving.
Efficient mixing: Use a food processor to quickly crush the gingersnap cookies for the crust, saving time and effort compared to crushing them by hand.
Chill quickly: After baking, place the bars in the freezer for a shorter cooling time, allowing you to cut and serve them sooner.
Streamlined drizzling: Instead of making icing from scratch, use store-bought vanilla icing to quickly and easily drizzle over the bars for a finishing touch.
Substitute Ingredients For Pumpkin Streusel Bars Recipe
gingersnap cookie crumbs - Substitute with graham cracker crumbs: Graham cracker crumbs have a similar texture and flavor to gingersnap crumbs, and they will work well as a substitute for the crust.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a substitute for butter in the crust to add a hint of coconut flavor to the bars.
full fat cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a tangy and creamy texture similar to cream cheese, while also reducing the fat content.
ginger - Substitute with allspice: Allspice can be used as a substitute for ginger, providing a warm and slightly spicy flavor to the pumpkin filling.
plain greek yogurt - Substitute with sour cream: Sour cream can be used as a substitute for Greek yogurt to add a tangy flavor and creamy texture to the pumpkin filling.
light or dark brown sugar - Substitute with coconut sugar: Coconut sugar can be used as a substitute for brown sugar, providing a similar sweetness with a hint of caramel flavor.
all purpose flour - Substitute with almond flour: Almond flour can be used as a gluten-free substitute for all-purpose flour in the streusel, adding a nutty flavor and a slightly different texture.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a substitute for butter in the streusel to add a hint of coconut flavor to the bars.
Best Way to Present Pumpkin Streusel Bars
Elevate the plating: When presenting the pumpkin streusel bars, focus on creating an elegant and visually appealing arrangement on the plate. Consider using a rectangular plate to showcase the bars in a linear fashion, allowing the layers and textures to shine.
Garnish with finesse: Add a touch of sophistication by garnishing the bars with a light dusting of powdered sugar and a sprinkle of cinnamon. This delicate touch adds a pop of contrasting color and enhances the overall presentation.
Incorporate a sauce drizzle: Elevate the presentation by incorporating a delicate drizzle of vanilla icing on the plate. Use a small squeeze bottle to create a precise and artistic design, adding a final touch of finesse to the dessert.
Utilize negative space: Embrace the concept of negative space on the plate to allow the pumpkin streusel bars to stand out. By strategically placing the bars with ample spacing, you can create a visually striking presentation that exudes elegance.
Emphasize symmetry: Arrange the pumpkin streusel bars with a focus on symmetry, creating a balanced and harmonious visual appeal. Pay attention to the placement of each bar to ensure a cohesive and polished presentation.
Essential Tools for Making Pumpkin Streusel Bars
- Food processor: A food processor is a versatile kitchen tool used for chopping, slicing, shredding, and pureeing ingredients. It can be used to make pie crusts, doughs, and various fillings.
- Mixing bowl: A mixing bowl is essential for combining ingredients and mixing batters, fillings, and doughs. It comes in various sizes and materials, such as stainless steel, glass, or ceramic.
- Handheld or stand mixer: A handheld or stand mixer is used for beating, whipping, and mixing ingredients to achieve a smooth and creamy texture. It is often used for making fillings, frostings, and batters.
- Pastry blender: A pastry blender is a hand tool with curved metal wires used to cut solid fats into dry ingredients, such as flour and sugar, to create a crumbly texture for streusel toppings and pie crusts.
- Baking pan: A baking pan is a rectangular or square dish used for baking and roasting. It is essential for making bars, cakes, and other baked goods.
- Aluminum foil or parchment paper: Aluminum foil or parchment paper is used to line baking pans, providing a non-stick surface and easy removal of baked goods. It also helps in easy cleanup.
- Wire rack: A wire rack is used for cooling baked goods. It allows air to circulate around the baked items, preventing sogginess and ensuring even cooling.
- Whisk: A whisk is a kitchen tool used for blending, whipping, and incorporating air into ingredients. It is commonly used for mixing dry ingredients, beating eggs, and making fillings and icings.
How To Store and Freeze Pumpkin Streusel Bars
Here are the storing and freezing guidelines for pumpkin streusel bars:
- Cover and store leftover bars in the refrigerator for up to 1 week
- Bars can be frozen for up to 3 months:
- Freeze the bars uncovered first until solid
- Then layer between sheets of parchment paper in a freezer-friendly container
- Thaw overnight in the refrigerator before serving
- To make ahead, you can prepare the bars through step 3 and freeze for up to 3 months
- Thaw overnight in the refrigerator, then continue with step 4
How To Reheat Leftover Pumpkin Streusel Bars
To reheat leftover pumpkin streusel bars, preheat your oven to 350°F (175°C). Place the bars on a baking sheet lined with parchment paper and cover them loosely with aluminum foil. Bake for 10-15 minutes, or until they are heated through and the streusel topping is crisp again. This method helps to restore the texture of the crust and streusel while gently warming the pumpkin filling.
For a quicker option, you can use the microwave. Place an individual bar on a microwave-safe plate and heat it in 15-second intervals until it reaches your desired temperature. Be careful not to overheat the bar, as this can cause the filling to become rubbery and the crust to soften.
If you have an air fryer, you can use it to reheat your pumpkin streusel bars for a crispy top and a warm, gooey center. Preheat the air fryer to 350°F (175°C) and place the bars in the basket, ensuring they are not touching each other. Heat for 3-5 minutes, or until the bars are warmed through and the streusel is crispy.
For a more indulgent treat, try warming your leftover pumpkin streusel bars in a skillet with a dollop of butter. Melt a small amount of butter in a non-stick skillet over medium heat. Place the bar in the skillet and heat for 1-2 minutes on each side, or until it is warmed through and slightly crispy on the outside. This method adds a rich, buttery flavor to the already delicious bars.
Random Fact About Pumpkin Streusel Bars
The pumpkin streusel bars recipe is a delightful fall treat that combines the warm flavors of pumpkin, cinnamon, and nutmeg with a crunchy gingersnap crust and a buttery streusel topping. These bars are perfect for holiday gatherings or cozy nights in. They can be enjoyed on their own or topped with a dollop of whipped cream for an extra indulgent touch. With their creamy pumpkin filling and irresistible texture, these bars are sure to be a hit with anyone who tries them. They are a delicious way to celebrate the flavors of the season.
Is Making Pumpkin Streusel Bars Economical for Home Cooking?
This pumpkin streusel bars recipe is moderately cost-effective for a household. The ingredients, including cream cheese, pumpkin puree, and gingersnap cookies, are reasonably priced and readily available. The recipe yields a generous amount, making it suitable for a family of four. The approximate cost for the entire batch is around $15, making it a budget-friendly dessert option. Overall Verdict: 8/10.
Are Pumpkin Streusel Bars Healthy or Unhealthy?
The pumpkin streusel bars recipe, while undeniably delicious, leans more towards the unhealthy side due to several factors:
- The crust is made with gingersnap cookies and butter, which are high in sugar and saturated fat
- The filling contains full-fat cream cheese, sugar, and eggs, contributing to the overall calorie and fat content
- The streusel topping is made with butter, sugar, and flour, adding more calories and carbohydrates to the dish
However, the recipe does include some healthier ingredients like pumpkin puree, Greek yogurt, and oats, which provide fiber, protein, and essential nutrients.
To make this recipe healthier without compromising on taste, consider the following suggestions:
- Swap the gingersnap cookies for a whole-grain, lower-sugar alternative like graham crackers or whole-wheat flour mixed with ground ginger and cinnamon
- Reduce the amount of sugar in the crust, filling, and streusel, or use a natural sweetener like maple syrup or honey
- Replace some of the cream cheese with additional Greek yogurt to lower the fat content and increase the protein
- Use a combination of whole-wheat flour and old-fashioned oats in the streusel for added fiber and nutrients
- Incorporate more spices like cinnamon, ginger, and nutmeg to enhance the flavor without relying on sugar
- Serve the bars with fresh fruit or a dollop of Greek yogurt instead of vanilla icing for a healthier topping
Editor's Thoughts on This Delightful Pumpkin Treat
The pumpkin streusel bars recipe is a delightful combination of warm spices and creamy pumpkin filling, nestled on a bed of crunchy gingersnap crust. The layers of flavors and textures create a harmonious balance, making it a perfect treat for the fall season. The addition of the streusel topping adds a delightful crunch and a hint of sweetness, elevating the overall experience. The bars are easy to make and are sure to impress with their beautiful presentation and irresistible aroma. Whether enjoyed with a cup of coffee or as a dessert, these bars are a delightful addition to any gathering.
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Why trust this Pumpkin Streusel Bars Recipe:
This recipe is a delicious and satisfying treat for any occasion. The gingersnap crust provides a perfect balance of sweetness and spice, while the creamy pumpkin filling is rich in flavor and nutrients. The addition of Greek yogurt adds a delightful tanginess, and the aromatic blend of cinnamon, cloves, nutmeg, and ginger creates a warm and comforting sensation. The streusel topping adds a delightful crunch and texture, enhancing the overall experience. Trust in the expertise of this recipe to create a delightful and memorable dessert.
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