Pumpkin Streusel Bars

Cassie *


I have made these bars many, many times, and always a big hit. I use my own pumpkin puree that I freeze from my pumpkins in my garden. sooo good.

From: Southern Food


★★★★★ 2 votes

about 16 squares
15 Min
25 Min


  • 1/2 tsp
  • 3 large
  • 1 can(s)
    (15 ounces) pumpkin puree
  • 1 1/2 tsp
    teaspoons vanilla extract
  • 3/4 c
    vegetable oil, such as canola or corn oil
  • 1 1/2 c
    all-purpose flour
  • 3/4 c
    light brown sugar, packed
  • 1/2 c
    granulated sugar
  • 1 1/2 tsp
    baking powder
  • 2 1/2 tsp
  • 1/2 tsp

  • 3/4 c
  • 1/3 c
    light brown sugar, packed lightly
  • 6 Tbsp
    butter. softened
  • 1
    scant teaspoon cinnamon
  • 3/4 c
    pecan, chopped

How to Make Pumpkin Streusel Bars


  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.

Printable Recipe Card

About Pumpkin Streusel Bars

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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