Brown Sugar Maple Pumpkin Bars (Printable Version)

Buttery crust topped with velvety pumpkin maple filling and brown sugar streusel for a perfect autumn dessert.

# 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

→ 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

# Directions:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Combine flour, brown sugar, and salt in a bowl. Cut in cold butter with a pastry blender or fork until mixture becomes crumbly. Press firmly into the bottom of the prepared pan.
03 - Bake the crust for 10 minutes until lightly set.
04 - Whisk together pumpkin puree, maple syrup, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until completely smooth.
05 - Pour the pumpkin mixture over the pre-baked crust and spread evenly with a spatula.
06 - Mix flour, brown sugar, cinnamon, salt, and melted butter until crumbly texture forms.
07 - Sprinkle streusel evenly over the pumpkin filling. Bake for 30 minutes until center is set and topping is golden brown.
08 - Allow bars to cool completely in the pan. Lift out using parchment paper and cut into 16 squares.

# Top Tips:

01 -
  • The triple layer texture creates an incredible bite with crisp crust, creamy filling, and crumbly topping
  • Maple syrup adds a depth that regular pumpkin bars miss entirely
  • They actually taste better the next day, making them perfect for planning ahead
02 -
  • The center might still look slightly jiggly when you take them out, but they will firm up as they cool
  • Room temperature ingredients for the filling prevent little cooked egg bits from forming
  • Letting them cool completely is the hardest part but absolutely necessary for clean cuts
03 -
  • Use real maple syrup, not pancake syrup, for authentic flavor that shines through
  • Press the crust very firmly into the pan, using the bottom of a measuring cup for even pressure

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