Pumpkin Pie Streusel Bars

I hadn’t quite gotten around to making something truly “fall” yet this season until last week when I came across a recipe on the Bakers Royale food blog for Pumpkin Pie Streusel Bars. I love pumpkin desserts and this was a nice change from making a pie, bread or cookies. I adjusted the recipe a little to size it down to fit in a 9×9 pan for our two-person household and left out the pecans in the crust and topping so that my husband would be willing to share. I also upped the sugar a bit for the pumpkin filling since I wanted it to be a little bit sweeter.

These bars were yummy and even with my adjusted sugar levels weren’t overly sweet. They made for a nice portion controlled pumpkin pie flavor (if you cut them into small enough pieces!). I would probably bump up the amount of oats in the topping next if I leave out the pecans again.

Pumpkin Pie Streusel Bars

Adapted from Bakers Royale

  • 1 c. flour
  • 1/4 c. + 3/8 c. sugar
  • 3/8 c. dark brown sugar, packed
  • 3/8 c. cold butter, cut into small pieces
  • 3/4 c. old fashioned oats
  • 4 oz. cream cheese
  • 2/3 c. (7.5oz.) canned pumpkin
  • 1 tsp. cinnamon
  • 1/2 tsp. ginger
  • 1/4 tsp. ground allspice
  • pinch of cloves
  • 1 tsp. vanilla
  • 1/2 c. butterscotch chips

Pre-heat the oven to 350 degrees. Spray a 9×9 pan with cooking spray and set aside. In a medium bowl mix flour, 1/4 cup of sugar and brown sugar. Cut in butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the oats. Place 3/8 cup of the flour mixture in a small bowl and add butterscotch chips. Set aside to reserve as topping. Press remaining flour mixture into the pan. Bake for 15 minutes.

Mix cream cheese and pumpkin with an electric mixer at medium speed until blended. Add remaining sugar, cinnamon, ginger, allspice, cloves and vanilla; mix at medium speed until well blended. Spread pumpkin mixture over baked crust and bake for an additional 15 minutes. Sprinkle reserved oat mixture over the filling and continue to bake for another 15 minutes.

Cool in pan on a wire rack completely before cutting. Refrigerate leftovers.

Makes 16 bars.