Pumpkin Pie Crumble Bars sneak into your life like a cozy sweater — comforting, wildly addictive, and somehow always the right call. Imagine a buttery oat-pecan crust, a silky pumpkin-cheesecake middle, and a crunchy brown-sugar streusel on top. Yeah, that’s exactly what you’re getting here: pumpkin pie in handy, irresistible bar form.
Brief introduction to the recipe
These bars take everything you love about pumpkin pie and make it portable. Think of them as Pumpkin Crumb Bars that travel well to potlucks and holiday parties, and they’re perfect for last-minute dessert emergencies. You press the crumble into a 9×13 pan, pour a dreamy Pumpkin Cheesecake Bar Filling over it, sprinkle more crumble, bake, chill, and slice. Done.
Why you’ll love this recipe
Why reach for a slice when you can have a bar? These are:
- Easy to portion — perfect for feeding a crowd.
- Texturally brilliant — crisp crumble meets creamy filling.
- Make-ahead friendly — bake now, serve later.
- Genuinely addictive — they hit that sweet spot between dessert and soul food.
If you plan holiday baking, these Pumpkin Streusel Bars deserve a top spot on your list.
The story behind the bars
I tested this recipe because I wanted something that felt like fall in your mouth but didn’t require a fork, a plate, and ceremony. Bars are low-drama. They’re also portable, which matters when you’re juggling Thanksgiving sides, casseroles, and one cousin who “may or may not be vegan.” These Pumpkin Pie Streusel Bars became an instant favorite because they’re familiar (hello, pumpkin pie) and exciting (hello, crunchy oat top).
Ingredients breakdown — what each part brings
- All-purpose flour: Builds structure for the crumble so bars hold their shape.
- Light brown & granulated sugar: Brown sugar gives that caramel-y depth while granulated sugar adds clean sweetness.
- Cold butter: Cubed and cut in for flaky, tender crumble. Cold butter equals better texture.
- Quick oats: Add chew and rustic crunch; use quick oats for a finer crumb.
- Chopped pecans: Toasty, nutty contrast — you could swap walnuts if you prefer.
- Cream cheese: The base of the cheesecake filling; it makes the center lusciously smooth. Be sure it’s softened.
- Pure pumpkin: Not pumpkin pie filling — pure pumpkin puree is what you want here.
- Eggs: Bind the filling and help it set.
- Sugar & pumpkin pie spice: The classic flavor partners. If you’re missing pumpkin pie spice, combine cinnamon, nutmeg, ginger, allspice, and cloves.
This split of crunchy/creamy is the reason these are much more than a simple bar — they’re Pumpkin Cheesecake Crumble Bars at heart.
How to make it — Step-by-step “How to Make It”
Ready? Here’s the plan, broken into approachable steps.
- Prep & pan
Preheat oven to 350°F. Line a 13×9 pan with foil or parchment, then spray lightly. Lining the pan makes lifting and slicing a breeze. - Make the crumble
Combine flour, brown sugar, and granulated sugar. Cut in cold, cubed butter with a pastry cutter or your clean hands until the mixture resembles coarse crumbs. Stir in quick oats and pecans. Reserve one heaping cup of this mixture for the topping. Press the remaining crumble firmly into the bottom of the pan to form the crust. - Par-bake the crust
Bake the pressed crust for about 15 minutes. This gives it structure so the filling won’t seep down into the crumbs. - Prepare the cheesecake filling
In a mixer or using a hand blender, beat the softened cream cheese until smooth. Add the pumpkin puree, eggs, granulated sugar, and pumpkin pie spice. Blend until well combined and silky. - Assemble
Pour the filling over the warm crust. Sprinkle the reserved crumble evenly on top and press lightly — not so hard that it sinks into the filling, just enough to stick. - Bake
Bake for 23–25 minutes. The edges will look set while the center remains slightly “jiggly.” That’s exactly what you want — it sets as it cools. - Cool & chill
Let the pan cool for 1 hour at room temp, then cover and refrigerate for at least 3 hours. Do not skip the chill — the filling needs time to fully set. - Serve
Lift the bars out using the foil or parchment and slice into squares. Store leftovers in the fridge.
Pro tips for perfect results
- Softened cream cheese is non-negotiable. If it’s cold, you’ll end up with lumps in your filling. Microwave for 15–20 seconds if needed.
- Reserve that one cup of crumble. It’s the signature streusel on top.
- Don’t overbake. The center should jiggle slightly; it firms up while cooling. Overbaking dries them out.
- Use pure pumpkin, not pumpkin pie filling. Pure pumpkin keeps flavors balanced.
- Quick oats vs. rolled oats: Quick oats yield a finer crumb; rolled oats give more chew. Both work.
- Plan ahead. These require a chill time, so bake them the day before if you can.
- Warm knife for clean slices. Dip your knife in hot water and wipe between cuts for tidy bars.
Variations to try
Want to switch things up? Here are some tasty directions:
- Maple Pecan Crumble: Swap half the brown sugar for maple syrup and add extra pecans.
- Ginger Snap Crust: Replace ¼ cup of the flour with crushed ginger snap cookies for a spicy base.
- Chocolate Drizzle: Melt dark chocolate and drizzle over cooled bars for a festive finish.
- Vegan option: Use vegan butter and a dairy-free cream cheese. Use a flax egg (1 tbsp ground flax + 3 tbsp water per egg). Texture will be slightly different but still delightful.
- Spiked version: Add a tablespoon of bourbon to the filling for grown-up warmth.
Best ways to serve
- At a potluck: Bring them chilled and slice at home for neat squares. They travel well.
- For Thanksgiving dessert: Put them on a dessert board with whipped cream and spiced nuts.
- With coffee: These are sublime slightly warmed with a cup of coffee or tea.
- As a hostess gift: Wrap a small stack in parchment and tie with twine — adorable and appreciated.
Quick tips for storage and leftovers
- Fridge: Keep in an airtight container up to 4–5 days. They actually taste better after a day as the flavors meld.
- Freezing: You can freeze before topping with crumble for up to 2 months. Thaw overnight in the fridge and add crumble after if you want maximum crunch.
- Reheating: Warm gently in a low oven or microwave (short bursts) — add a minute or two if you like them slightly gooey.
FAQs
Can I make these nut-free?
Yes. Omit the pecans and increase oats to compensate — or use sunflower seeds for crunch if allergies aren’t a concern.
What’s the difference between these and a pumpkin pie?
Texture and portability. These are layered bars with a crunchy streusel top and a creamy cheesecake filling. It’s essentially a Pumpkin Cheesecake Crumble in bar form.
Can I halve the recipe?
Sure. Use an 8×8 pan and reduce baking time slightly — start checking at 18 minutes.
Do I have to use quick oats?
No. Quick oats give a finer crumb; rolled oats give more texture. Choose based on what you like.
Will these hold up at room temperature?
Because of the cream cheese, it’s safer to keep them refrigerated and bring them to room temp for 15–20 minutes before serving.
Why these are a fall staple (aka final pitch)
These bars combine everything we crave in autumn baking: buttery crumble, cinnamon-spiced pumpkin, and a slightly tangy cream cheese layer that keeps things from being cloying. They’re the best of Pumpkin Crumble Bars, Pumpkin Streusel Bars, and Streusel Pumpkin Cheesecake Bars rolled into one handy pan.
Are you planning your holiday menu yet? If you haven’t, start here. These bars are showy enough for guests and casual enough for solo snacking. They make excellent leftovers and travel like a dream. IMO, any dessert that can be refrigerated, sliced, and handed out by the dozen is a winner.
Final thoughts — go bake them already
If you stash one go-to fall dessert in your recipe box, let it be these Pumpkin Crumb Bars. They’re forgiving, crowd-pleasing, and supremely satisfying. The next time someone asks for “pumpkin dessert,” you can hand over a square and watch their eyes light up.
Bold takeaway: these Pumpkin Cheesecake Crumble Bars are simple to make, spectacular to serve, and reliably delicious. FYI — they also make the best breakfast when paired with coffee. Don’t judge. Go on, press that crumble into the pan, pour that silky filling, and let the oven do the rest. You’ll thank me later.
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Irresistible Pumpkin Pie Crumble Bars — Ultimate Fall Treat
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 24 bars 1x
- Category: Dessert
Description
If you love fall desserts, Pumpkin Pie Crumble Bars give you pumpkin pie vibes in a hand-held square — crunchy oat-pecan topping, buttery base, and a silky pumpkin-cheesecake center.
Ingredients
Crumble & crust
- 1 1/3 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 12 tablespoons cold butter, cut into small cubes (cold butter makes flakier crumbs)
- 1 cup quick oats (or use rolled oats for more chew)
- 1/2 cup chopped pecans
Pumpkin cheesecake filling
- 8 oz cream cheese, softened (soft cream cheese blends smooth — see tip)
- 1 (15 oz) can pure pumpkin puree (not pie filling)
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice (or see swap below)
Instructions
- Preheat the oven to 350°F. Line a 13×9 pan with foil or parchment and spray lightly. Lining the pan makes lifting and slicing the bars easier.
- In a mixing bowl combine the flour, brown sugar, and granulated sugar. Cut the cold butter into the dry mix with a pastry cutter or your fingertips until you get coarse crumbs.
- Stir in the oats and chopped pecans. Scoop out a heaping 1 cup of this mixture and set it aside for the streusel topping.
- Press the remaining crumble evenly into the bottom of the prepared pan to form the crust. Bake this crust for about 15 minutes so it firms up.
- Meanwhile, make the pumpkin-cheesecake layer. Beat the softened cream cheese until smooth, then add the pumpkin puree, eggs, sugar, and pumpkin pie spice. Mix on medium speed until fully combined and silky.
- Pour the filling over the hot crust. Sprinkle the reserved crumble evenly across the top and press lightly so it adheres.
- Bake the assembled bars for 23–25 minutes. The edges will look set while the center stays slightly jiggly — that’s the sweet spot. Do not overbake; the filling firms as it cools.
- Cool the pan on the counter for 1 hour, then cover and chill in the refrigerator at least 3 hours before slicing. Lift the bars from the pan using the parchment or foil and cut into squares.
Notes
- Quick conversions & swaps
- 12 tablespoons butter = 1 stick + 1/2 stick.
- Use rolled oats if you prefer more texture; quick oats give a finer crumb.
- For a vegetarian version, everything here already qualifies (just check your butter).
- Pumpkin pie spice substitute: 1 1/2 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger + 1/4 tsp allspice + 1/4 tsp cloves.
- Pro tips (bold because they matter)
- Soften cream cheese before mixing — microwave unwrapped on a plate for ~20 seconds if needed.
- Reserve that 1 cup of crumble for the topping; it makes these bars iconic.
- Chill time is crucial. The bars need the fridge to set properly — plan ahead.
- Warm your knife between cuts for clean slices: dip in hot water, dry, slice, repeat.
- Storage
- Store leftovers covered in the refrigerator for up to 4–5 days.
- You can freeze uncut bars (without baking the topping) for up to 2 months; thaw overnight in the fridge.
- Final notes
- Want them slightly softer? Let them come to room temperature for 15–20 minutes before serving. Craving a crunchy upgrade? Toast extra pecans and sprinkle on top just before serving. FYI — these hold up great for potlucks and make terrific leftover snacks.
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