Description
Deliciously spiced pumpkin bars featuring a crunchy graham cracker crust, smooth pumpkin filling, and a sweet walnut streusel topping—perfect for fall gatherings or anytime you crave a cozy dessert.
Ingredients
Scale
For the crust:
- 12 graham crackers, crushed
- 6 tablespoons butter, melted
For the filling:
- 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
For the streusel:
- 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
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the pumpkin bars evenly.
- Prepare Crust: In a 9×13-inch pan, mix the crushed graham crackers with melted butter until well combined. Press the mixture firmly and evenly into the bottom of the pan to form the crust. Set aside.
- Make Filling: In a medium bowl, beat the eggs and granulated sugar with an electric mixer until combined. Add the pumpkin puree, evaporated milk, salt, and pumpkin pie spice. Mix until the filling is smooth and well incorporated. Pour the filling over the prepared crust in the pan.
- Prepare Streusel: In a clean bowl, combine the flour and light brown sugar. Cut in the cold, cubed butter until the mixture is crumbly. Stir in the ground cinnamon and chopped walnuts. Evenly sprinkle the streusel topping over the pumpkin filling.
- Bake: Place the pan in the preheated oven and bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove from the oven and let the pumpkin bars cool completely in the pan before slicing into squares and serving. Enjoy your delicious pumpkin bars!
Notes
- For a nut-free version, omit the walnuts from the streusel topping or substitute with seeds like pumpkin seeds.
- Make sure the butter in the streusel is cold to achieve a crumbly texture.
- Use a 9×13-inch pan for best results; using a smaller pan may require longer baking time.
- Allow bars to cool completely to ensure clean cutting and best texture.
- Store leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
