Streusel Pumpkin Pie Bars
Serves 16
20 mins prep
60 mins cook
300 mins Chilling
380 mins total
Think pumpkin pie but in bar form and with buttery streusel on top, these streusel pumpkin pie bars are the perfect thing to bake this fall!
Dough/Streusel
Pumpkin Pie Filling
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Preheat the oven to 350 F or 325 F if baking on convection.
Arrange two oven racks so they divide the oven into thirds.
Line an 8" x 8" metal baking pan with an 8" wide and 12" long strip of parchment paper.
Dough/Streusel
In the bowl of a stand mixer, whisk together the flour and sugar.
Add in the butter and egg and use the paddle attachment, on medium/low speed, to mix all dough ingredients until just combined.
Pour 450 grams of the dough into the prepared pan, spread it out, and pack it firmly into the bottom of the pan.
Bake for 15 minutes.
Pour the remaining dough onto a baking sheet and crumble it up into streusel. Then bake for 10 minutes.
Once baked, remove both the 8x8 pan and the baking sheet.
Carefully move one of the racks to the middle of the oven.
Pumpkin Pie Filling
In the same bowl, use the paddle attachment to mix the cream cheese, sugar and pumpkin pie spice together until smooth.
Scrape down the sides of the bowl and the paddle and add in both eggs. Mix again until smooth.
Add in the pumpkin puree and mix until all ingredients are fully incorporated. Scrape down the bowl with a spatula as necessary.
Assemble
Pour the pumpkin mix over the base and spread evenly.
Crumble the streusel evenly over the pumpkin.
Bake and Serve
Bake on the middle rack for 45 minutes. If not baking on convection, rotate the pan 180 degrees after 25 minutes to make sure it bakes evenly.
Check the bars after 25 minutes, if they seem to be getting dark, cover with a piece of foil and then bake for another 20 minutes.
Once baked, remove from the oven and leave to cool for at least an hour.
Place in the fridge to set for at least 4 hours before slicing into 16 squares.