Pumpkin Bars with Streusel Topping

Three scrumptious layers of comforting pumpkin, oatmeal, and fall spices. These easy pumpkin bars with streusel topping are a fall favorite!

Ingredients

• Flour
• Sugar
• Brown sugar
• Canned pumpkin
• Oatmeal
• Butter
• Egg
• Evaporated milk
• Salt
• Ground cinnamon
• Ground ginger
• Ground cloves
• Oil or shortening for greasing pan

How to Make Pumpkin Bars with Streusel Topping

1. Preheat oven to 350 degrees.
2. Grease a 9-inch square baking dish and set aside.
3. Beat 1/2 cup of softened butter and 1/3 cup of brown sugar until creamy.
4. Add to the butter mixture: 1 cup of flour; 1/2 teaspoon of cinnamon; and 1/8 teaspoon of each ginger, cloves and salt. Mix just until combined and press into the prepared pan.
5. Bake the crust for 10 minutes.
6. While the crust bakes, mix together a 15-ounce can of pumpkin (NOT pumpkin pie mix); 3/4 cup of white sugar, 1 egg; 1/3 cup of evaporated milk; 1 teaspoon of cinnamon; 1/2 teaspoon of each ginger, nutmeg, and salt; and 1/4 teaspoon cloves.
7. Spread pumpkin mix evenly over baked crust.
8. For the streusel topping, combine 6 packed tablespoons of brown sugar; 6 tablespoons of flour; 1/3 cup of oatmeal; 1/2 teaspoon of cinnamon; and a sprinkle of each nutmeg, ginger and cloves.
9. With a fork or pastry cutter, cut in 1/4 cup of cold diced butter until the mixture is crumbly.
10. Sprinkle the topping evenly over the pumpkin mixture.
11. Bake 50-60 minutes.
12. Cool before serving. May also be refrigerated.

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Pumpkin Bars with Streusel Topping

Three scrumptious layers of comforting pumpkin, oatmeal, and fall spices. These easy pumpkin bars with streusel topping are a fall favorite!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr 10 mins

Total Time 1 hr 25 mins

Course Dessert

Servings 12

Ingredients

  

Crust

• Oil or shortening for greasing the baking dish
• 1/2 cup butter softened
• 1/3 cup light brown sugar packed
• 1 cup flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground ginger
• 1/8 teaspoon salt

Pumpkin Filling

• 15 ounces canned pumpkin
• 3/4 cup sugar
• 1 egg
• 1/3 cup evaporated milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 tsp ground cloves

Streusel Topping

• 6 tablespoons light brown sugar packed
• 6 tablespoons flour
• 1/3 cup rolled oats
• 1/2 teaspoon ground cinnamon
• 1 sprinkle ground nutmeg
• 1 sprinkle ground ginger
• 1 sprinkle ground cloves

Instructions

 

For the crust:

• Preheat oven to 350 degrees.
• Grease a 9-inch square baking dish and set aside.
• Beat the softened butter with the brown sugar until creamy, about two minutes.
• Add to the butter mixture the flour, cinnamon, ginger, cloves and salt. Mix just until combined and press into the prepared pan.
• Bake the crust for 10 minutes.

For the pumpkin filling:

• While the crust bakes, mix together the pumpkin, white sugar, egg, evaporated milk, cinnamon, ginger, nutmeg, cloves, and salt.
• Spread pumpkin mix evenly over baked crust.

For the streusel topping:

• Combine the brown sugar, flour, rolled oats, cinnamon, nutmeg, ginger and cloves.
• With a fork or pastry cutter, cut in the cold diced butter until the mixture is crumbly.
• Sprinkle the topping evenly over the pumpkin mixture.
• Bake 50-60 minutes.
• Cool before serving. May also be refrigerated.