Pumpkin Streusel Bars

It is now officially fall and I couldn’t be more excited. Fall is my favorite season and I especially love fall baking. I have been wanting to add pumpkin bars to my recipe collection for a couple seasons now. I decided to take Paula Deen’s recipe and adapt it to my own liking. I think Pumpkin and Streusel compliment each other perfectly. Add a yummy glaze to the picture and this recipe will have everyone coming back for more!

If you are a pumpkin fan, you need to try out this recipe! My family and neighbors absolutely loved them!

Pumpkin Streusel Bars from chef-in-training.com ...These pumpkin bars are seriously THE BEST! They are so moist and delicious!

5.0 from 1 reviews
Pumpkin Streusel Bars
 
These pumpkin bars are seriously THE BEST! They are so moist and delicious!
Recipe type: Dessert
Serves: 24 pumpkin bars
Ingredients
STREUSEL TOPPING
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ½ cup flour
  • ¼ cup cold butter
  • ¼ tsp. cinnamon
PUMPKIN BARS
  • 4 eggs
  • 1⅔ cups sugar
  • 1 cup vegetable oil
  • 1 (15 oz.) can pureed pumpkin, NOT PUMPKIN PIE FILLING
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
GLAZE
  • 1 Tbsp. butter, softened
  • ½ tsp. vanilla
  • 1 cup powdered sugar, more as needed to reach desired consistency
  • 1 Tbsp. milk, more as needed to reach desired consistency
  • ¼ tsp. salt
Instructions
  1. Preheat oven to 350°F.
  2. To make streusel, combine sugars, flour and cinnamon into a medium bowl. Cut cold butter into them until crumbs form. Set aside.
  3. To make pumpkin bars: In a large bowl, combine eggs, sugar, oil and pumpkin and beat until light and fluffy.
  4. In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon until evenly distributed.
  5. Add the dry ingredients to the pumpkin mixture and whisk until well combined.
  6. Pour into greased 9x13 pan.
  7. Evenly sprinkle and distribute crumb topping over pumpkin bar batter.
  8. Bake at 350°F for 30-40 minutes done and toothpick test comes out clean.
  9. To make glaze: Cream butter in a medium bowl. Add powdered sugar, vanilla, milk and salt and beat until until glaze is smooth. Add more powdered sugar and milk as needed to reach desired consistency. Pour over warm bars.

Enjoy!
(recipe adapted from Paula Deen)

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: dessert

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Comments

  1. Jaclyn

    I love pumpkin and anything with a streusel topping! So many pumpkin recipes out there right now I don't know which one to try first!

  2. Averie @Averie Cooks

    Oh wow they look so good! I've made an adaptation of Paula's recipe and it's crazy good. moist, springy, so soft. Mmm, I cam imagine with the streusel, they're so good!

    I loved hanging out with you this weekend. You are a total doll, Nikki!! xoxoxo :)

  3. Leslie

    Yum yum! This bar has all the best components for something very good: a moist center, streusel topping, AND a glaze!! Plus, it's a Paula recipe so I know it's amazing! I need to try this out. It might even make it to our Thanksgiving table :)
    Blessings,
    Leslie

  4. Winnie

    These bars look FANTASTIC !!
    I'm pinning

  5. Tieghan

    Mmmm! That topping looks so good and I am all about pumpkin right now!!

  6. Erin | The Emerging Foodie

    Ok, pumpkin is maybe the best flavor ever (besides chocolate). But pumpkin + streusel sounds heavenly!! You make them look so enticing!

  7. Kara

    Totally with you on the fall baking, it is the best! These look simply amazing, can't wait to try them!

  8. Chung-Ah | Damn Delicious

    I just love that streusel topping! I could probably eat all those crumbs first before I dig into the bar!

  9. Christine

    I just made these today for an after-school snack for my kids and they are fantastic. Thanks for a great recipe!

  10. Renee @ Awesome on $20

    I made Paula Deen's recipe with cream cheese frosting as a layer cake one year for Christmas while we were still in Taiwan. It was so amazing, but we were all in a sugar coma afterwards. Streussel topping sounds perfect!

  11. Liz

    I love love love these Pumpkin Bars. The cake is moist and the topping so good. I did cut the sugar to 1 cup and the oil to 1.2 cup and it came out unbelievably delicious. Thank you for this recipe.

  12. joanne

    Just a quick question....should the glaze be thin....so I can drizzle? or do leave it thicker and it will "melt" on a warm cake?

  13. Heather

    I made these yesterday and they are so delicious!! The cake is super moist and tender. I followed your adaptation completely (totally agree with the changes you made to Paula's version). Huge hit - even with my kids who are my toughest critics. Awesome recipe, I've filed it under favourites. : ) Thanks for sharing.

  14. Janet

    Oh My! These look delicious! Pinned.

  15. Lisa from MA

    I made these yesterday and the cake was incredibly moist. They came out perfect...but...I wondered where all the spices associated with "pumpkin" were in this recipe? I added ginger, nutmeg and cloves and it was just what I was looking for...otherwise it's just pumpkin with some cinnamon...

  16. Sally Duke

    These are the best. I think they are more of a cake and so delicious! I have made them 3 times this season and am making them again tomorrow.

  17. Janessa

    5

    Made these exactly as written except I substituted pumpkin pie spice for cinnamon. They are absolutely delicious, even better the second day for sure just keep them covered so they don't dry out. These really aren't much different than many pumpkin bars I've made EXCEPT for the amazing streusel topping with the glaze. That is the difference and definitely what makes these bars amazing and unique. I also consider this more of a cake but who cares.

  18. Claudine

    Can this recipe be doubled and baked in the same size pan?