Real Recipes From Real Home Cooks ®

pecan streusel pumpkin bars

Recipe by
Jennifer Nystrom
Pooler, GA

These bars are the perfect little bite of Fall! With a shortbread crust and pumpkin filling topped with a crunchy, sweet pecan topping, these are perfect with a cup of coffee as a mid-morning snack or to end a hearty Autumn or Winter meal!

yield 24 serving(s)
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For pecan streusel pumpkin bars

  • 1 c
    ap flour
  • 1/2 c
    softened salted butter
  • 1/3 c
    granulated sugar
  • 1/3 c
    ap flour
  • 1/2 tsp
    baking powder
  • 1/4 tsp
  • 2
    large eggs
  • 1 c
    packed brown sugar
  • 1 c
    canned pumpkin
  • 1 tsp
    pumpkin pie spice mix
  • 1/3 c
    ap flour
  • 1/3 c
    packed brown sugar
  • 1/3 c
    quick oats
  • 1/2 c
    toasted chopped pecans
  • 1/4 c
    very cold unsalted butter

How To Make pecan streusel pumpkin bars

  • 1
    1. Preheat oven to 400 degrees F. and spray a 13 x 9 inch baking pan with cooking spray.
  • 2
    2. To make the crust: beat the softened butter and sugar until smooth and well blended.
  • 3
    3. Add the flour and thoroughly mix. It will be kind of crumbly.
  • 4
    4. Press the crust mixture evenly in the bottom of the prepared pan. It will be thin, but it will be enough.
  • 5
    5. Bake in a preheated 400 degree oven for 10 minutes. Remove and set aside to cool while you make the other components. Reduce the oven temperature to 350 degrees F.
  • 6
    6. To make the filling: in a small bowl, whisk together the 1/3 cup flour, baking powder and salt. Set aside.
  • 7
    7. In a separate medium sized bowl, beat the eggs, brown sugar, canned pumpkin and pumpkin pie spice until thoroughly combined. Add the flour mixture and mix until just combined.
  • 8
    8. To make the topping: put the 1/3 cup flour, granulated sugar, packed brown sugar and chopped pecans and toss together with a fork.
  • 9
    9. Grate the butter into the bowl with the flour/pecan mixture. Toss together with the fork until completely incorporated and kind of like chunky sand.
  • 10
    10. Pour the pumpkin batter on top of the baked and slightly cooled crust. With a spatula, spread evenly over the crust. Sprinkle the topping evenly over the pumpkin batter, making sure to cover the entire surface.
  • 11
    11. Bake in the 350 degree oven for 45-50 minutes or until a toothpick inserted in the center comes out clean the topping has begun to turn golden brown. Remove from the oven and let cool completely before cutting and serving

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