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
(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

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

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.

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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