Pumpkin Streusel Bars
Ingredients
The crust
-
1 and 1/4
cups
gingersnap cookie crumbs
-
2
Tablespoons
granulated sugar
-
1/4
cup
unsalted butter, melted
The filling
-
8
ounces
full-fat brick cream cheese, softened
-
1/2
cup
granulated sugar
-
3
large
eggs
-
2
teaspoons
pure vanilla extract
-
1 and 1/4
cups
pumpkin puree
-
1/3
cup
plain Greek yogurt
-
1 and 1/2
teaspoons
ground cinnamon
-
1/4
teaspoon
ground cloves
-
1/4
teaspoon
ground nutmeg
-
1/4
teaspoon
ground ginger
The streusel
-
1/2
cup
old-fashioned whole rolled oats
-
1/3
cup
packed light or dark brown sugar
-
1/4
teaspoon
ground cinnamon
-
1/4
cup
all-purpose flour
-
1/4
cup
unsalted butter, cold and cubed
Optional toppings
-
to taste
vanilla icing or whipped cream
Instructions
- Preheat the oven and prepare the baking pan.
- Make the gingersnap crust by mixing the cookie crumbs, sugar, and melted butter, then pressing into the pan and baking for 10 minutes.
- Increase the oven temperature and prepare the pumpkin filling by beating cream cheese and sugar, then adding eggs, vanilla, pumpkin, yogurt, and spices.
- Pour the filling into the pre-baked crust.
- Prepare the streusel topping by mixing oats, brown sugar, cinnamon, and flour, then cutting in cold butter until crumbly.
- Sprinkle the streusel over the filling and bake for about 45 minutes, covering with foil if necessary.
- Allow to cool at room temperature, then chill in the refrigerator for 3 hours or overnight.
- Cut into bars and drizzle with icing or top with whipped cream if desired.
Nutrition Facts (estimated)
Servings
12-16 bars
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
5g
Sodium
150mg
Cholesterol
70mg
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