These Pumpkin Bars taste just like pumpkin pie! The hazelnut streusel topping and crust pair nicely with the decadent pumpkin filling.
In case you haven’t noticed, I’ve gone a little crazy for my love of pumpkin. I’ve made pumpkin pie bread. I felt the need to make a guilt free pumpkin pie smoothie. I kick off my morning with a k-cup of pumpkin coffee. If you are what you eat, then just call me pumpkin.
I first made these Pumpkin Bars when I was in culinary school. I made a post about it before I knew anything about blogging. It’s a total wreck! The picture is terrible, I’m rambling and the measurements were all in grams. Our teacher was the executive pastry chef of a MAJOR hotel in Chicago. If she said all measurements must be grams, you didn’t even think of questioning her.
To make this recipe more user friendly, I adjusted the measurements so all of my lovely readers can make this recipe with ease. I’ve been waiting to re-share these Pumpkin Bars for a special occasion. Today is Julie’s 32nd Birthday!! This Gal Cooks is one of my favorite blogs and Julie is just as pumpkin obsessed as I am! All of her blogging buddies are throwing her a virtual pumpkin party and we’re sharing our favorite pumpkin recipes! You can see all of the pumpkin recipes at the bottom of this post. Click on your favorites to get more pumpkin recipes. YAY!!
Be sure to visit Julie today and wish her a happy birthday!!
- 1 cup + 2/3 cup pastry Flour
- 1/2 cup brown sugar
- 3/4 cup hazelnut flour (If you can't find hazelnut flour, make your own by putting 1-2 cups of hazelnuts in a food processor. Grind to a fine texture.)
- 9 tbsp butter, cold and cubed
- Egg wash - 1 egg beaten with a splash of cream
- 1 cup + 1/4 cup cream cheese
- 1 tsp vanilla
- 1/2 tsp Allspice
- 1 1/2 tsp Cinnamon
- 1 cup + 1/4 cup sugar
- 2 tbsp maple syrup
- 1 cup canned pumpkin (NOT pumpkin pie filling)
- 3 eggs, beaten
- For the hazelnut streusel - Mix all ingredients until it looks like clumps of sand. Press half of the streusel into a lined pan (use parchment paper). Add a light egg wash to crust. It will give your crust a nice shine and make it crisp. Bake at 350 F for 15-20 min. Let cool.
- For the pumpkin filling - Have all ingredients at room temp. Cream the cheese, vanilla, and spices together in a mixer or use a hand mixer. Add sugar, then syrup, then pumpkin, and lastly the eggs. Scrape down the bowl in between mixing to incorporate all the ingredients.
- Pour filling over the streusel base and top with remaining streusel. Bake at 300 F for 35-40 minutes or until the topping has started to brown. Cool overnight and portion the next day. Store bars in the refrigerator in an airtight container.