Pumpkin Streusel Bars

5 from 3 votes

Homemade Pumpkin Streusel Bars have the spice and warmth of a classic pumpkin pie, but are much easier to make with a press-in cookie crust. Simple pantry staples create a shortbread base, layered with a creamy pumpkin pie filling, and finished with a crisp streusel topping.

Prep Time20

Cook Time1 30

Chill Time4

Total Time5 50

Course: Dessert

Cuisine: American

Servings: servings

Calories: 379kcal

Author: Jennifer Fishkind

Ingredients

For the crust:

2 cups all-purpose flour
1 tsp pumpkin pie spice
¼ tsp fine sea salt
1 cup unsalted butter softened
⅔ cup light brown sugar packed

For the filling:

30 ounce can pumpkin pie mix
2 large eggs beaten
⅔ cup evaporated milk

For the topping:

¾ cup light brown sugar packed
¾ cup all-purpose flour
⅔ cup rolled oats
1 tsp pumpkin pie spice
pinch of fine sea salt
½ cup unsalted cold butter grated or small diced

Optional glaze:

1 cup powdered sugar
2-3 tbsp whole milk
½ tsp vanilla extract

Instructions

Preheat the oven to 350°F. Line a 9x13 with parchment paper or foil sprayed with cooking spray, set aside. In a medium-sized bowl stir together the flour, pumpkin spice, and salt until combined.
In a large bowl cream together the butter and brown sugar until smooth, 2 minutes. Add the dry ingredients and mix it in until just combined with no dry patches. Press this into the bottom of the baking dish. Bake for 20 minutes.
While the crust is baking make the filling. In a large bowl whisk together the pumpkin mix, eggs, and evaporated milk until smooth. Pour this over the crust.
In a large bowl stir together the brown sugar, flour, oats, pumpkin spice, and salt. Add the butter and cut it in with a pastry cutter or use your finger to combine the mixture to resemble wet sand.
Sprinkle the streusel over the pumpkin filling. Bake for 60-70 minutes until the crust is lightly golden brown. Place it on a wire rack to cool completely. Place it in the fridge for at least 4 hours to set, even best overnight. Cut into bars.
In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle the glaze over the bars, let sit for 10 minutes and serve.

Notes

Storage:

To Store: You can store these bars in an airtight container in the refrigerator for up to 4 days.
To Freeze: Bake the bars, cool to room temperature, and store in a freezer-safe container or bag in the freezer for up to 3 months. Thaw overnight in the refrigerator.

Tips:

The bars will need to cool fully to room temperature, then chill in the fridge for at least 4 hours before serving for the filling to set. This makes it a great dessert to make the day before a dinner party.
Make sure to use evaporated milk and not sweetened condensed milk! The cans look similar – evaporated milk is a thinner, pourable consistency.
Line your pan with parchment paper so that there’s an overhang around the edges. Once the bars are baked and cooled, you can easily lift them out of the pan for easier slicing.
Pumpkin pie bars can be served cold, at room temperature, or slightly warmed. Personally, I prefer to serve them cold or room temperature.
The icing will dry mostly hard, so they can be stacked for easy portability.

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