Name: Pumpkin Apple Streusel Bars
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 cup canned pumpkin puree (not pumpkin pie mix); 1/2 cup granulated sugar; 1/3 cup brown sugar; 2 large eggs; 1/2 cup neutral oil (like vegetable or canola); 1 tsp vanilla extract; 1 cup all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1 tsp cinnamon; 1/4 tsp nutmeg; 1/4 tsp salt; 2 medium apples (peeled and finely diced (Honeycrisp or Granny Smith)); 2 tbsp brown sugar; 1/2 tsp cinnamon; 3/4 cup all-purpose flour; 1/3 cup brown sugar; 1/4 cup granulated sugar; 1/2 tsp cinnamon; Pinch of salt; 6 tbsp cold unsalted butter (cubed); 1/2 cup powdered sugar; 1 –2 tbsp maple syrup

You know that first crisp fall day when you’re wearing fuzzy socks, there’s soup on the stove, and all you want is something warm, spiced, and maybe just a little too buttery with your coffee? THESE are your bars.

With a soft pumpkin base, spiced apple layer, and golden brown streusel topping that practically begs for a drizzle of maple glaze—these bars are part cake, part pie, part crumble, and fully craveable. Perfect for bake sales, lunchbox treats, or your next fall gathering. (Or let’s be honest, just you, your couch, and your favorite mug.)

Pair them with my Caramel Apple Crisp Cookies or Brown Butter Pumpkin Blondies for an autumn dessert table that slaps. 🍂

✅ Quick Tip:

✔️ Use *cold butter* for the streusel so it bakes up crispy and crumbly, not greasy.

📋 Ingredients

For the Pumpkin Base:

1 cup canned pumpkin puree (not pumpkin pie mix)
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1/2 cup neutral oil (like vegetable or canola)
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt

For the Apple Layer:

2 medium apples, peeled and finely diced (Honeycrisp or Granny Smith)
2 tbsp brown sugar
1/2 tsp cinnamon

For the Streusel Topping:

3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 cup granulated sugar
1/2 tsp cinnamon
Pinch of salt
6 tbsp cold unsalted butter, cubed

Optional Maple Glaze:

1/2 cup powdered sugar
1–2 tbsp maple syrup

👩‍🍳 Instructions

1. Prep and Preheat:
Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease.

2. Mix the Pumpkin Base:
In a medium bowl, whisk pumpkin, sugars, eggs, oil, and vanilla until smooth.
In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add dry ingredients to wet and stir until just combined. Spread evenly in prepared pan.

3. Add the Apple Layer:
Toss chopped apples with brown sugar and cinnamon. Sprinkle evenly over the pumpkin layer.

4. Make the Streusel:
In a bowl, combine flour, sugars, cinnamon, and salt. Cut in cold butter with a fork or pastry blender until crumbly. Sprinkle over apples.

5. Bake:
Bake for 40–45 minutes, until streusel is golden and a toothpick comes out clean from the center.
Cool completely before glazing.

6. Maple Glaze (Optional):
Whisk together powdered sugar and maple syrup until smooth. Drizzle over cooled bars.

🎉 Serving Tips:

Serve slightly warm with whipped cream or a scoop of vanilla ice cream.
Slice into mini bites for party platters.
Wrap in wax paper + twine for rustic edible gifts.

🔁 Creative Variations:

Swap pumpkin for mashed sweet potato or butternut squash puree.
Use gluten-free flour blend for a GF version.
Add 1/4 cup oats to the streusel for texture.

🛠️ Troubleshooting:

Streusel sinking? Batter may be too wet—double-check pumpkin isn’t watery.
Bars too soft to slice? Chill before cutting for cleaner edges.
Topping too pale? Bake 5 extra minutes or broil for 1 minute—watch closely!

🧊 Storage

Fridge: Store in an airtight container up to 5 days.
Freezer: Freeze (unglazed) up to 2 months. Wrap tightly in plastic + foil.
Thaw: Let thaw overnight in fridge or on counter for 2–3 hours.