If you’re a fan of pumpkin pie and want even more ways to enjoy it, then you’ve got to try these Pumpkin Streusel Dessert Bars. They’re an easy way to enjoy the classic pie flavor and the perfect on-the-go treat. The bottom layer is a sweet cookie-like base, that’s topped with a creamy pumpkin filling and finished with a streusel oat topping. You can’t go wrong with this simple fall dessert that everyone enjoys.
As soon as the weather starts to cool, my oven warms up. Fall baking is my favorite and pumpkin is such a versatile flavor. There are so many ways to enjoy it, but I love how these pumpkin dessert bars channel the classic pie that we love. The traditional pumpkin pie has so much nostalgia around it, so I feel like there’s an emotional connection when we enjoy it.
Enjoying it as a bar, instead of pie, just makes it easier to eat. You can make it to serve a crowd and you don’t have to worry about cutting an awkward first slice. Wrap them up individually for a fall bake sale or portion them out to enjoy with coffee for breakfast time. There are so many more ways to enjoy dessert bars than a whole pie.
Looking for even more great pumpkin recipes? I’ve got you covered! Here are some of my most popular pumpkin recipes:
How To Make Pumpkin Streusel Dessert Bars
For this recipe, you’ll need to use a 9×9-inch square baking pan. Depending on how big you cut your bars, you’ll get about 16 pieces from the recipe. If you need more than that, it’s a very easy recipe to double. I have doubled it and put two 9×9-inch baking pans next to each other, in the oven, so they bake at the same time.
Why We Love This Recipe
Quite simply, it’s an easy way to enjoy everyone’s favorite fall dessert. I love the streusel topping adding a bit of crunch and none of the ingredients are crazy. You can find canned pureed pumpkin all year round. The creamy and crunchy combination can’t be beat. It’s a nice foolproof recipe and they’re easy to transport.
How To Keep Your Pumpkin Streusel Dessert Bars Fresh
Once your bars have cooled and set, you want to transfer them to an airtight food storage container. This will help keep them fresh. Refrigerating them will help them keep the shape and prevent melting. If you’re making them for an event you want to serve them within 24 hours of baking. For best freshness, enjoy all of them within 3-4 days of baking.
Can You Freeze Pumpkin Dessert Bars?
Yes! You can easily freeze Pumpkin Streusel Dessert Bars. Store them in a freezer bag to prevent any freezer burn. They’ll be good, frozen, for up to three months. When you’re ready to enjoy the bars again, bring them to room temperature. Leave them on the countertop to thaw to room temperature – it should only take a few hours. Then they’ll be ready to enjoy again!
Recipe Substitutions You Can Make
There are a few substitutions that you can make with these dessert bars. Try using homemade pumpkin spice seasoning instead of store-bought. I also love the idea of trying a shortbread crust, if you want to mix it up a bit. It would still taste great, but offer a different combination of flavors.
What You’ll Need:
- All-Purpose Flour
- Quick-Cooking Oats
- Light Brown Sugar
- Canned Pumpkin
- Sweetened Condensed Milk
- Pumpkin Pie Spice
- Lemon Zest
Directions To Make Pumpkin Streusel Dessert Bars
Preheat the oven to 350 degrees. Line a 9-inch square baking dish with foil, letting it extend over the sides. Spray with baking spray (like Baker’s Joy).
In a large bowl, combine flour, oats, brown sugar, and 1/2 teaspoon salt. Using a pastry blender, cut in a cold butter (I like to cube mine) until mixture is crumbly. Reserve 1 cup of oat mixture for topping to use later.
Pat the remaining oat mixture into the bottom of the prepared pan (use the bottom of a measuring cup to help you pat it down). Bake for 10 minutes. Let it cool on a wire rack for 30 minutes.
In a large bowl, whisk together pumpkin, condensed milk, eggs, pumpkin pie spice, zest and remaining 1/2 teaspoon salt. Pour filling over prepared crust. Sprinkle with reserved 1 cup oat mixture.
Bake until the oat mixture is golden brown and filling it set, about 45 minutes. Let cool completely on a wire rack. Refrigerate until chilled, about 4 hours. Using excess foil as handles, gently pull the bars out of the pan and cut into individual pieces.
- 1 3/4 Cups All-Purpose Flour
- 2/3 Cup Quick-Cooking Oats
- 2/3 Cup Light Brown Sugar, Packed
- 1 Teaspoon Salt (Divided)
- 1 Cup Cold Unsalted Butter, Cubed
- 1 (15 oz) Can Pumpkin
- 1 (14 oz) Can Sweetened Condensed Milk
- 2 Large Eggs
- 1 1/2 Teaspoons Pumpkin Pie Spice
- 1 Teaspoon Lemon Zest
- Baker's Joy
1. Preheat your oven to 350 degrees. Line a 9-inch square baking dish with aluminum foil, letting excess extend over sides of the dish. Spray with Baker's Joy non-stick spray.
2. In a large bowl, combine flour, oats, brown sugar, and 1/2 teaspoon of the salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Reserve 1 cup oat mixture. Pat remaining oat mixture into the bottom of prepared baking dish.
3. Bake for 10 minutes. Let it cool for 30 minutes.
4. In a large bowl, whisk together pumpkin, condensed milk, eggs, pumpkin pie spice, zest and remaining 1/2 teaspoon salt. Pour the pumpkin filling over the prepared crust. Sprinkl the reserved oat mixture over the top.
5. Bake until the oat mixture is golden brown and filling is set, about 45-50 minutes. Let it cool completely on a wire rack. Refrigerate until chilled, about another 4 hours.
6. Use excess foil as handles to remove the bars from the baking pan. Cut with square pieces.
Store any leftovers in an airtight food storage container. Keep them in the refrigerator until ready to serve.
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Amount Per Serving: Calories: 285Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 73mgSodium: 198mgCarbohydrates: 30gFiber: 1gSugar: 12gProtein: 4g
**Nutrition is calculated by a third party. Actual values may vary.