Name: Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 graham crackers, crushed; 6 tablespoons butter, melted; 2 large eggs; 1/2 cup granulated sugar; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 can (15 oz) pumpkin puree; 1 can (12 oz) evaporated milk; 2 tablespoons all-purpose flour; 1/4 cup light brown sugar, packed; 1 teaspoon ground cinnamon; 3 tablespoons cold butter, cubed; 1/2 cup walnuts, chopped

Jump to Recipe· 4.8 from 40 reviews

Oh, I can’t wait to share this Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe with you! This treat is one of those cozy, nostalgic desserts perfect for autumn afternoons or holiday gatherings when everyone wants a little slice of fall comfort. What makes it really stand out is the buttery graham cracker crust paired with a spiced pumpkin filling and topped off with a crunchy walnut streusel—each bite feels like a warm hug.

Whenever I bring these pumpkin bars to a get-together, they disappear fast because they’re not just delicious—they’re also super easy to make and slice into perfect squares for sharing. Whether you’re craving that pumpkin spice goodness or hunting for a dessert that’s a bit different from your usual pie, this Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe is definitely worth trying at least once. Trust me, you’ll want to keep this recipe handy through pumpkin season!

❤️

Why This Recipe Works

Balanced Flavors: The sweet, spicy pumpkin filling perfectly complements the buttery graham cracker crust.
Textural Contrast: Crunchy walnut streusel on top adds a delightful crunch against the smooth pumpkin layer.
Simple, Accessible Ingredients: No fancy ingredients needed—probably things you already have on hand.
Easy to Make: Minimal fuss and quick baking time make this recipe perfect for last-minute guests or holiday baking marathons.

The image shows a close-up of a single square slice of a dessert bar resting on an orange napkin. The dessert bar has two main layers: a dense, light brown bottom layer with a slightly grainy texture, and a thicker, more textured top layer in a darker brown shade. The top layer is sprinkled with small, glossy walnut pieces scattered unevenly across the surface, adding a bumpy texture. The background includes a soft white marbled surface, and a woman's hand holding a fork can be barely seen in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe is chosen to create layers of flavor and texture without any complicated steps. Here’s a little insight into what each one brings to the party—plus some tips on what to look for when you shop.

Graham crackers: Crush them finely for a crust that’s sturdy but crumbly—the kind that adds a toasty sweetness you don’t get from plain cookie crumbs.
Butter: Melted butter binds the crust and streusel together and adds richness, so don’t skimp on it!
Eggs: They help set the pumpkin filling so your bars hold their shape when you slice them.
Granulated sugar: Sweetens the filling without overpowering that lovely pumpkin flavor.
Pumpkin pie spice: The secret to that warm, spiced vibe—feel free to adjust based on your spice preference.
Salt: Just a pinch enhances all the other flavors and balances the sweetness.
Pumpkin puree: Use 100% pure pumpkin, not pie filling, for the right texture and flavor.
Evaporated milk: Adds creaminess and a subtle caramel note, making the filling luscious without heavy cream.
Flour: Acts as the base to hold your streusel crumble together.
Light brown sugar: Packed with molasses flavor, this gives your streusel a deep, rich sweetness.
Cinnamon: Pairs perfectly with walnuts and pumpkin for that classic fall dessert aroma.
Walnuts: Toast them lightly first if you can—they bring a nutty crunch that’s the perfect finale.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love giving recipes a personal twist, and this Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe is no exception. You’ll find it easy to swap or add ingredients to make these bars your own little masterpiece!

Variation: Personally, I sometimes add a handful of chocolate chips into the pumpkin filling for a surprise melty chocolate hit—delicious and unexpected.
Dietary adjustment: If you’re gluten-free, swap the graham crackers for gluten-free alternatives and use gluten-free flour in the streusel. The texture still comes out fantastic.
Extra spice kick: For those who love warm spices, adding a pinch of ground ginger or nutmeg amps the autumn flavors beautifully.

Step-by-Step: How I Make Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe

Step 1: Prep the Perfect Graham Cracker Crust

Start by preheating your oven to 350°F—getting the temperature right early helps everything bake evenly. Crush your graham crackers finely, either in a food processor or by placing them in a sealed bag and pounding with a rolling pin. Mix the crumbs with melted butter until combined—it should feel like damp sand. Firmly press this mixture into the bottom of your 9×13-inch pan; don’t just sprinkle it on, press it well to avoid a crumbly crust later. Set it aside while you whip up the filling.

Step 2: Whip Up the Creamy Pumpkin Filling

In a medium bowl, beat together the eggs and granulated sugar until just combined. Mixing too long here can create too much air, which might cause cracks later—so keep it gentle. Add your pumpkin puree, evaporated milk, salt, and pumpkin pie spice, then stir until everything is evenly mixed. Pour this luscious filling right over your pressed graham cracker crust, spreading it out smoothly.

Step 3: Sprinkle on the Walnut Streusel Topping

The streusel is where the magic of texture and flavor comes alive. Combine flour and brown sugar in a clean bowl. Cut in the cold, cubed butter using a pastry cutter, two forks, or your fingers until the mixture resembles coarse crumbs—no big chunks, but not powdery either. Then fold in the cinnamon and chopped walnuts. Evenly sprinkle the streusel over your pumpkin filling to ensure each bite has that crunchy nutty topping.

Step 4: Bake and Cool to Perfection

Pop the pan in your preheated oven and bake for about 35 minutes. A toothpick inserted in the center should come out clean or with just a few moist crumbs—not wet batter. Let the bars cool completely in the pan on a wire rack before cutting—warm bars will be too soft and won’t slice neatly. This cooling step really helps the layers set beautifully and makes serving less messy.

💡

Pro Tips for Making Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe

Crush Crumbs Uniformly: I always pulse graham crackers in short bursts so the crumbs stay consistent and the crust presses together without gaps.
Keep Butter Cold for Streusel: Using cold butter helps create that perfect crumbly texture instead of a greasy topping.
Don’t Overmix Filling: Overbeating eggs can lead to cracks; mixing until combined keeps the filling silky and smooth.
Cool Completely Before Slicing: Letting the bars cool fully saves you from a crumbled mess and helps form clean edges.

How to Serve Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe

A close-up of a slice of baked dish showing two layers: the bottom layer is light brown, soft, and spongy with a smooth texture, while the top layer is a chunky mix of golden brown caramelized nuts glistening with syrup. A silver fork is gently pressing into the slice on the left side. The slice sits on a white plate with an orange cloth underneath, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with a light dusting of powdered sugar or a small dollop of whipped cream—sometimes I add a sprinkle of chopped walnuts on top for extra crunch and eye appeal. A drizzle of caramel sauce doesn’t hurt either if you’re feeling indulgent. These little touches add a beautiful finish without overshadowing the pumpkin’s rich flavor.

Side Dishes

These pumpkin bars shine as a dessert after hearty fall meals. They pair wonderfully with a cup of spicy chai or hot apple cider, which complement the warm spices. I’ve also enjoyed serving them alongside a light, crisp salad or roasted veggies during holiday dinners to balance the sweetness.

Creative Ways to Present

For parties, I like to cut the bars into small squares and arrange them on a rustic wooden board with seasonal decorations like mini pumpkins and autumn leaves. Another favorite is serving individual bars in pretty cupcake liners for easy grab-and-go treats at potlucks or bake sales—plus, it keeps your fingers clean!

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bars in an airtight container at room temperature for up to 2 days—though, honestly, they rarely last that long in my house! For longer storage, I keep them in the fridge, where they stay moist and fresh for about a week. I’ve found that if you leave them out in air, the streusel loses its crunch, so airtight is key.

Freezing

Freezing these bars works like a charm. I cut them into squares, freeze them on a baking sheet separated by parchment paper at first, and then stack them in a freezer bag. When thawed overnight in the fridge, they taste almost as fresh as the day they were baked—plus the streusel still holds up well!

Reheating

If you want a warm slice, I reheat bars individually in the microwave for about 15 seconds or pop a piece in the oven at 300°F for 5-7 minutes. Doing it gently helps keep the pumpkin filling creamy without drying out the crust and topping.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain canned pumpkin puree for this recipe because pumpkin pie filling contains added sugar and spices which can throw off the flavor balance and sweetness of the bars.
How do I prevent the streusel topping from sinking into the filling?

Make sure your streusel topping is crumbly with small chunks from the butter. Sprinkle it gently and evenly over the filling without pressing down. This helps it bake on top instead of sinking in.
Can I substitute walnuts with other nuts?

Absolutely! Pecans and almonds work wonderfully and offer a different but delicious crunch. Toasting them lightly before adding enhances their flavor even more.
Is evaporated milk necessary or can I use regular milk?

Evaporated milk adds richness and creaminess that regular milk doesn’t provide. If you don’t have it, whole milk is the next best option, though the texture might be a bit lighter.
How can I tell when the bars are done baking?

Insert a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter. The edges should also start to pull back slightly from the pan.

Final Thoughts

This Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe has become my go-to autumn dessert for good reasons—it’s simple, comforting, and hits all the right flavor notes. I hope you enjoy making and sharing these bars as much as I do. They’re a little slice of pumpkin heaven, perfect for cozying up with a warm drink or impressing guests without stress. Give it a try and let me know how it becomes part of your seasonal favorites!