Brown Sugar Maple Pumpkin Bars (Print View)
Buttery crust, spiced pumpkin maple filling, and brown sugar streusel create these indulgent autumn bars perfect for sharing.
# What You'll Need:
→ Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup brown sugar, packed
03 - 1/2 cup unsalted butter, cold and cubed
04 - 1/4 teaspoon salt
→ Pumpkin Filling
05 - 1 1/4 cups pumpkin puree
06 - 1/2 cup pure maple syrup
07 - 1/3 cup brown sugar, packed
08 - 2 large eggs
09 - 2 teaspoons pumpkin pie spice
10 - 1/2 teaspoon vanilla extract
11 - 1/4 teaspoon salt
→ Streusel Topping
12 - 1/2 cup all-purpose flour
13 - 1/2 cup brown sugar, packed
14 - 1/4 cup unsalted butter, melted
15 - 1/2 teaspoon ground cinnamon
16 - Pinch of salt
# How To Make It:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, allowing overhang for easy removal.
02 - Combine flour, brown sugar, and salt in a bowl. Cut in cold butter using a pastry blender or fork until mixture resembles coarse crumbs. Press firmly and evenly into the bottom of the prepared pan.
03 - Bake crust for 10 minutes until lightly golden. Remove from oven and set aside.
04 - Whisk together pumpkin puree, maple syrup, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until completely smooth and well combined.
05 - Pour pumpkin filling evenly over the warm pre-baked crust. Spread gently with a spatula to create an even layer.
06 - Mix flour, brown sugar, cinnamon, salt, and melted butter in a bowl until crumbly and combined.
07 - Sprinkle streusel mixture evenly over the pumpkin filling. Bake for 30 minutes or until the center is set and the topping is golden brown.
08 - Cool completely in the pan on a wire rack. Once fully cooled, lift out using parchment paper handles and cut into 16 bars.
# Expert Hints:
01 -
- These bars hit every autumn craving in one bite, with buttery crust, creamy pumpkin, and crumbly topping all working together
- They come together faster than you think and make your whole house smell incredible
02 -
- The crust needs to be pressed firmly and evenly or you will get uneven bars, some with thick crust and some with paper-thin bottoms
- Room temperature eggs incorporate much more smoothly into the filling than cold ones that seize up
03 -
- Room temperature ingredients blend more smoothly and prevent a curdled looking filling
- Use the parchment overhangs to lift the whole batch out, then cut with a sharp knife for clean edges