Pumpkin Streusel Squares

Sylvia Waldsmith


Nothing says fall like pumpkin! Here's an easy dessert that just might take the place of Pumpkin Pie on your Thanksgiving table....but, why wait that long!


★★★★★ 1 vote

12 - 16
10 Min
35 Min



  • 1 c
    crushed ginger snap cookies
  • 1/4 c
    brown sugar, lightly packed
  • 4 Tbsp
    melted butter
  • 1/4 tsp
    pumpkin pie spice

  • 8 oz
    cream cheese, room temperature
  • 1/3 c
    brown sugar, firmly packed
  • 1/3 c
    pumpkin puree
  • 1 tsp
    pumpkin pie spice
  • 1 tsp
    vanilla extract
  • 1 large

  • 1/3 c
    brown sugar, firmly packed
  • 1/3 c
    all purpose flour
  • 3 Tbsp
    melted butter
  • 1/4 tsp
    pumpkin pie spice

How to Make Pumpkin Streusel Squares


  1. Preheat the oven to 350 degrees. Line an 8”x8” or 9”x9” baking dish with aluminum foil or parchment paper, over the edges of the dish, for easy removal, spray lightly with non-stick cooking spray.
  2. In a medium bowl, mix together, cookie crumbs, brown sugar, butter and pumpkin pie spice, until well blended. Press lightly into bottom of prepared baking dish. Set empty bowl aside.
  3. In a large bowl, beat cream cheese and sugar for 2 minutes, until smooth. Add pumpkin, spice, vanilla and egg and beat until well combined, scraping down the sides when necessary. Pour mixture over crumb crust and spread evenly with a spatula.
  4. In the bowl you prepared the crust in, put the brown sugar, flour, butter and spice for the topping and mix well, until crumbly. Sprinkle the topping over the cream cheese mixture.
  5. Place in center of oven and bake for 30 – 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely. Remove from pan using parchment or foil and cut into squares.

Printable Recipe Card

About Pumpkin Streusel Squares

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