Pumpkin Bars With Streusel Topping

Pumpkin Streusel Bars
Diana Rattray
Ratings (15)
  • Total: 37 mins
  • Prep: 12 mins
  • Cook: 25 mins
  • Yield: 1 pan (24 servings)
Nutritional Guidelines (per serving)
219 Calories
14g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 1 pan (24 servings)
Amount per serving
Calories 219
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Cholesterol 45mg 15%
Sodium 166mg 7%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 5%
Protein 3g
Calcium 57mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pumpkin bars are topped with a crumbly brown sugar and pecan streusel topping. The bars are made with brown sugar, spices, and pumpkin puree. The topping is a mixture of brown sugar, pecans, and butter along with some flour and cinnamon. 

Ingredients

  • 1 1/2 cups all-purpose flour
  • 3/4 cup light brown sugar (packed)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 2 1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 can (15 ounces) pumpkin puree
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup vegetable oil (such as canola or corn oil)
  • For the Streusel Topping:
  • 3/4 cup all-purpose flour
  • 1/3 cup light brown sugar (packed)
  • 6 tablespoons butter (softened)
  • 1 scant teaspoon cinnamon
  • 3/4 cup pecans (chopped)

Steps to Make It

  1. Grease and flour a 13x9-inch baking pan. Heat oven to 350°.

  2. In a bowl, combine the 1 1/2 cups flour, 3/4 cup brown sugar and granulated sugar, baking powder, cinnamon, nutmeg, and salt; set aside. In a mixing bowl, beat eggs, pumpkin, vanilla, and oil until well blended, scraping the bowl a few times. Stir in the dry ingredients until blended. Spread in prepared baking pan.

  3. In another bowl, combine the 3/4 cup flour, 1/3 cup brown sugar and cinnamon. Using a pastry blender, cut in the butter until crumbly; mix in the pecans with your fingers. Sprinkle evenly over the pumpkin batter. Bake for 25 to 30 minutes, until set. A toothpick inserted in the center should come out clean. Cool in pan on a rack. Cut in squares to serve.

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