Description
Bake Homestyle Pumpkin Pecan Streusel Bars! This easy autumn treat brings warm spices and crunchy pecans. Perfect for sharing or a quiet moment.
Ingredients
Scale
- Crust Ingredients:
- 1 ½ cups all-purpose flour
- ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- Pumpkin Filling:
- 1 ½ cups pumpkin puree (100% pumpkin, not pie filling)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- Pecan Streusel Topping:
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ½ cup old-fashioned oats
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- 1 cup chopped pecans
- Optional Garnishes:
- Whipped cream
- Vanilla ice cream
- Caramel sauce drizzle
- Extra sprinkle of cinnamon
Instructions
- Prep the Crust & Get Your Oven Ready!: Okay, first things first, let’s get the oven preheating to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving a little overhang on the sides—trust me, this makes getting the bars out later so much easier! In a medium bowl, whisk together 1 ½ cups of all-purpose flour, ¼ cup granulated sugar, and ½ teaspoon of salt. Then, pour in ½ cup of melted unsalted butter. Mix it with a fork until it’s crumbly and just barely comes together. Press this mixture firmly into the bottom of your prepared pan. I always use the bottom of a measuring cup to get it super even. Pop it into the oven for about 10-12 minutes, just until it’s lightly golden. You’ll start to smell that lovely butter-cookie aroma, which is your cue!
- Whisk Up the Creamy Pumpkin Filling.: While your crust is doing its thing, grab a large bowl. Whisk together 1 ½ cups of pumpkin puree, ½ cup of granulated sugar, ½ cup of packed light brown sugar, two large eggs, 2 tablespoons of all-purpose flour, 1 tablespoon of pumpkin pie spice, and 1 teaspoon of vanilla extract. Make sure it’s all smooth and well combined; you don’t want any lumps of sugar. I usually give it a good five minutes of whisking to make sure everything is truly incorporated. This is where the magic really starts to happen, and the kitchen begins to smell like a cozy fall day. If you accidentally spill a little pumpkin on the counter, don’t worry, it’s part of the baking charm, right?
- Assemble the Streusel Topping.: Time for the best part—the streusel! In another medium bowl, combine 1 cup of all-purpose flour, ½ cup of packed light brown sugar, ½ cup of old-fashioned oats, 1 teaspoon of ground cinnamon, and ¼ teaspoon of salt. Now, here’s the trick: cut in ½ cup of *cold* unsalted butter (cut into small cubes) using a pastry blender or your fingertips. You want pea-sized crumbs, not a smooth paste. This is where I almost always get butter under my fingernails, but it’s worth it for that glorious crumb! Finally, stir in 1 cup of chopped pecans. It should look like coarse crumbs, ready to sprinkle.
- Layer and Bake!: Once your crust is lightly baked, pull it out of the oven. Carefully pour the pumpkin filling evenly over the warm crust. The warmth of the crust helps the filling settle nicely. Then, sprinkle the streusel topping generously over the pumpkin layer. Don’t be shy! You want a good, even layer of that crunchy goodness. Pop the pan back into the oven and bake for another 45-50 minutes. You’ll know it’s done when the streusel is golden brown and the pumpkin filling is mostly set, with just a slight jiggle in the very center. I always set a timer, but I also peek through the oven door, watching for that perfect golden hue.
- Cool Down (the Hard Part!).: This is arguably the hardest step for me: letting these glorious pumpkin pecan streusel bars cool completely. I know, I know, the smell is intoxicating, and you just want to dig in! But seriously, resist the urge. Let the pan cool on a wire rack at room temperature for at least 2-3 hours. The filling needs time to fully set, otherwise, you’ll have a gooey, delicious mess that won’t hold its shape. I’ve definitely cut into them too early and ended up with more of a ‘pumpkin pecan spoon dessert,’ which isn’t bad, but it’s not bars! Patience, my friend, patience.
- Slice and Enjoy Your Pumpkin Pecan Streusel Bars!: Once completely cooled, use those parchment paper overhangs to carefully lift the entire slab of bars out of the pan. Transfer it to a cutting board. Now for the satisfying part: using a sharp knife, slice the bars into squares. I usually go for 12-16 bars, depending on how generous I’m feeling (or how many people are hovering). Each bar should have a beautiful, distinct layer of crust, creamy pumpkin filling, and that irresistible streusel topping. They look, smell, and taste like pure autumn happiness! Grab a cup of coffee or tea, and savor every bite.