These pumpkin streusel bars have a shortbread crust, a soft pumpkin layer, and are topped with a brown sugar cinnamon streusel. Both pumpkin puree and pumpkin pie spice are used to give this dessert a strong pumpkin flavor!
These pumpkin bars have a cake-like pumpkin pie filling that's soft, fluffy, and moist.
It sits between a crumbly shortbread crust and a streusel topping that's made up of buttery oats, brown sugar, and plenty of warm autumn spices.
Looking for more pumpkin desserts? Then check out these: pumpkin cinnamon rolls, pumpkin cheesecake bars, and pumpkin cookies.
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Why You'll Love These Dessert Bars
- Everything is baked in a square baking pan.
- They're easier to make than a classic pumpkin pie.
- Both pumpkin spice and pumpkin purée are used.
- The streusel topping adds a nice crunch.
- You can serve these around the holidays, especially after Thanksgiving dinner!
These homemade pumpkin streusel bars essentially taste like a pumpkin pie, except that is has a shortbread crust and a crumbly oat topping.
They are truly much easier to prepare and make compared to a traditional pumpkin pie!
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all purpose flour.
- Butter: Use unsalted butter.
- Pumpkin Spice: Here is my recipe on how to make your own.
- Oil: You can use either vegetable oil or canola oil.
- Pumpkin Puree: This ingredient is 100% pumpkin with no other ingredients added to it. Do not use pumpkin pie mix, for they are not the same.
- Old Fashioned Oats: Use old-fashioned oats (also called rolled oats). Do not substitute them for quick oats.
Instructions
Here are the step by step instructions on how to make these streusel pumpkin pie bars.
Step 1: Make the crust. In a medium bowl, mix together the flour, melted butter, powdered sugar, and cinnamon.
Press into the bottom of the prepared pan and bake for 16-20 minutes.
Step 2: Dry ingredients. In a medium or small bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
Step 3: Wet ingredients. In the bowl of a stand mixer using the whisk attachment, beat the large eggs on medium speed until frothy. Then add the sugar and mix for 2 minutes.
Add the oil and the pumpkin puree and mix just until combined.
Step 4: Combine the ingredients. Remove the large bowl from the stand mixer and fold in the dry ingredients just until combined.
Pour over the top of the hot crust.
Step 5: Streusel topping. In a separate bowl, mix together the oats, brown sugar, flour, pumpkin pie spice, and salt using a spoon. Then mix in the melted butter until everything is fully coated.
Sprinkle the topping evenly over the filling.
Step 6: Bake. Bake the bars for 35-40 minutes, or until the center is set. Use a toothpick to check the center for doneness.
Drizzle on the vanilla glaze once cooled and serve.
Storage Tips
Keep any leftover bars in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
I like to eat mine warm, so I reheat one bar on a small plate in the microwave for 20 seconds.
Expert Baking Tips
- Baking Pan: Line an 8x8 inch baking pan with parchment paper, creating "handles" that hang over the sides. Then grease your pan with non-stick spray.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Pumpkin Puree: This is not the same as pumpkin pie filling. Pumpkin puree contains just one ingredient: pumpkin, and that is what we want.
- Crust: While the crust is baking, make the pumpkin filling and streusel topping. That way once the crust is done, you can add on the next two layers and immediately bake.
Recipe FAQs
They taste like a mixture of pumpkin cake and pumpkin bread that's layered between a buttery shortbread crust and topped with a brown sugar streusel.
Absolutely not! If you would prefer whipped cream or caramel sauce drizzled over the top, do that!
You could use a 9x9 inch baking pan or double the recipe to fit a 9x13 inch pan.
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Pumpkin Recipes
📖 Recipe
Pumpkin Streusel Bars
Equipment
- 8x8 Inch Baking Dish
- Mixing Bowls
- Electric Stand Mixer
Ingredients:
Shortbread Crust
- 1 cup all-purpose flour
- ½ cup unsalted butter, melted
- ¼ cup powdered sugar
- ½ teaspoon ground cinnamon
Pumpkin Filling
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 2 large eggs, room temperature
- ¾ cup sugar
- ½ cup vegetable oil (or canola)
- 1 cup pumpkin puree
Streusel Topping
- ⅔ cup old-fashioned oats
- ⅔ cup brown sugar
- ⅓ cup all-purpose flour
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, melted
Glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350 degrees and line an 8x8-inch pan with parchment paper, allowing a little to hand over the sides. Then spray with non-stick spray. Set aside.
Shortbread Crust
- In a medium-sized bowl, mix together the flour, melted butter, powdered sugar, and cinnamon. Press the dough into the prepared baking pan and bake for 16-20 minutes, just until the outside starts to turn light brown.
Pumpkin Filling
- In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. Set aside.
- In an electric stand mixer using the whisk attachment, beat the eggs on medium speed until frothy (about 1 minute). Then beat in the sugar for 2 minutes.
- Add the oil and pumpkin puree and mix on medium speed until fully combined. Remove the bowl from the stand mixer and pour in the dry ingredients. Use a rubber spatula to fold all of the ingredients. Be careful not to overmix.
- Pour the filling over the warm shortbread crust and set it aside as you make the streusel topping.
Streusel Topping
- In a medium bowl, mix together the oats, brown sugar, flour, pumpkin pie spice, and salt using a spoon. Then mix in the melted butter until everything is fully coated. Sprinkle the topping evenly over the filling.
- Bake the bars for 35-40 minutes, or until the center is set. Use a toothpick to check the center for doneness. Cool for at least 1 hour before serving and adding the glaze.
Glaze (optional)
- In a small bowl, mix together the powdered sugar, milk, and vanilla extract. Drizzle over the cooled bars.
- Keep any leftover pumpkin bars in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
Notes:
- Baking Pan: Line an 8x8 inch baking pan with parchment paper, creating "handles" that hang over the sides. Then grease your pan with non-stick spray.
- Pumpkin Spice: If you do not have pumpkin pie spice at home, you can easily make your own. Here is my recipe for how to make your own pumpkin spice.
- Pumpkin Puree: This is not the same as pumpkin pie filling. Pumpkin puree contains just one ingredient: pumpkin, and that is what we want.
- Crust: While the crust is baking, make the pumpkin filling and streusel topping. That way once the crust is done, you can add on the next two layers and immediately bake.
These bars remind me of coffee cake but with a shortbread crust. I am absolutely crazy about these! Yum!