Pumpkin Bars with Streusel Topping
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5.0
9 reviews
Excellent
Pumpkin Bars with Streusel Topping
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These delicious pumpkin streusel bars combine a cookie crust with pumpkin filling, all topped by a yummy sweet streusel making the perfect pumpkin treat!
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Ingredients
Crust:
- 2 cups all-purpose flour
- 1 tsp pumpkin pie spice
- ¼ tsp fine sea salt
- 1 cup butter (softened)
- ⅔ cup light brown sugar (packed)
Filling:
- 30 ounce can pumpkin pie filling
- 2 large eggs (beaten)
- ⅔ cups evaporated milk
Topping:
- ¾ cup light brown sugar (packed)
- ¾ cup all-purpose flour
- ⅔ cup rolled oats
- 1 tsp pumpkin pie spice
- 1 pinch fine sea salt
- ½ cup cold, unsalted butter (grated or diced into small cubes)
Optional Glaze:
- 1 cup powdered sugar
- 2-3 TBS whole milk
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F and line a 9"x13" baking dish with parchment paper or foil and spray with cooking spray.
Crust:
- Stir flour, pumpkin pie spice and salt in medium size bowl until well mixed.
- In a large bowl, combine butter and brown sugar. Cream for about 2 minutes on medium speed, until smooth.
- Add dry ingredients to creamed mixture and mix until well incorporated.
- Press mixture into the bottom of the prepared baking dish and bake for 20 minutes.
Filling:
- While the crust is cooking, prepare the filling by whisking together the pumpkin pie mix, eggs, and evaporated milk.
- Mix until smooth, then pour it over the baked crust.
Topping
- To make the topping, stir together the brown sugar, flour, rolled oats, 1 tsp pumpkin pie spice, and a pinch of salt.
- Add the butter to the dry topping mixture and use a pastry cutter or your fingers to combine well. Mixture should be the texture of wet sand.
Pumpkin Bars
- Sprinkle the topping mixture evenly over the filling and then bake for 60 - 70 minutes. Remove from oven when the crust is golden brown.
- Allow to cool completely on a wire rack before placing in the refrigerator overnight. It should chill for at least 4 hours, overnight is even better. Cut into bars after chilling.
- When you're ready to serve the bars, make glaze by whisking powdered sugar, milk, and vanilla until smooth. Drizzle glaze over bars, let sit for 10 minutes before serving.
Notes
- Store pumpkin bars in the refrigerator just like pumpkin pie in an airtight container.
- Serve cold or at room temperature. If you’re done serving, put them back in the fridge until you’re ready to enjoy them again.
- Cut into smaller pieces as these are fairly rich and most people will be satisfied with a smaller bar.
- Freeze individually. These pumpkin bars freeze great. Cut into squares, wrap individually in plastic wrap, then store all of the individual bars in an airtight freezer safe container. Freeze for up to a month. Take the bars out individually when you’re ready to enjoy and allow to thaw.
Nutrition Information
Show Details
Calories
380kcal
(19%)
Carbohydrates
54g
(18%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
248mg
(10%)
Potassium
164mg
(5%)
Fiber
5g
(20%)
Sugar
25g
(50%)
Vitamin A
4449IU
(89%)
Vitamin C
2mg
(2%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18bars
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 248mg | 10% |
| Potassium | 164mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 25g | 50% |
| Vitamin A | 4449IU | 89% |
| Vitamin C | 2mg | 2% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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