Description
Skip the standard pie this fall and bake up these Pumpkin Streusel Squares instead! They start with a spicy gingersnap base, get crowned with a rich pumpkin–cream cheese middle, and finish off under a buttery brown-sugar oat crumble.
Ingredients
Scale
Spicy Gingersnap Crust
- 1¼ cups finely crushed gingersnap cookies (about 7–8 whole)
- 2 Tbsp granulated sugar
- ¼ cup (4 Tbsp) unsalted butter, melted
Pumpkin–Cheesecake Layer
- 8 oz full-fat cream cheese, softened
- ½ cup granulated sugar
- 3 large eggs
- 2 tsp pure vanilla extract
- 1¼ cups pumpkin puree
- ⅓ cup plain Greek yogurt (or regular yogurt/sour cream)
- 1½ tsp ground cinnamon
- ¼ tsp each ground cloves, nutmeg, and ginger
Oat Streusel Topping
- ½ cup old-fashioned rolled oats
- ⅓ cup packed light or dark brown sugar
- ¼ tsp ground cinnamon
- ¼ cup all-purpose flour (spooned and leveled)
- ¼ cup (4 Tbsp) cold unsalted butter, cut into cubes
Optional Garnish
- Vanilla icing or a dollop of whipped cream
Instructions
- Prep & Preheat
- Heat oven to 325°F (163°C).
- Line an 8×8″ or 9×9″ square pan with foil or parchment, leaving an overhang for easy removal.
- Bake the Base
- In a medium bowl, stir together gingersnap crumbs, sugar, and melted butter until fully moistened.
- Press the mixture firmly into the bottom of your lined pan.
- Bake for 10 minutes, then raise the heat to 350°F (177°C).
- Whip Up the Pumpkin Filling
- In a large mixing bowl, beat the cream cheese and sugar on high until smooth (about 1 minute).
- Reduce speed to low and add eggs one at a time, mixing each in thoroughly.
- Switch to medium, then blend in vanilla, pumpkin puree, yogurt, and spices until silky.
- Pour the filling over the hot crust and set aside.
- Mix the Streusel
- Combine oats, brown sugar, cinnamon, and flour in a separate bowl.
- Cut in the cold butter with a pastry blender (or your fingers) until the mixture forms coarse clumps.
- Scatter the streusel evenly over the pumpkin layer.
- Bake & Tent
- Bake for 45–55 minutes, loosely covering with foil at the 30-minute mark to prevent over-browning.
- The bars are done when the edges look lightly golden and the center feels set to the touch.
- Chill & Slice
- Let the pan cool on a wire rack at room temperature for about 1 hour.
- Transfer to the refrigerator for at least 3 hours or overnight for the cleanest cuts.
- Lift the foil/parchment out and slice into 12–16 squares.
- Serve
- Drizzle with vanilla icing or add a swirl of whipped cream, if desired.
Notes
Storage & Tips
- Keep fresh airtight in the fridge for up to 5 days.
- Freeze for later: Wrap tightly and freeze for up to 3 months; thaw overnight in the fridge.
- Crust swap: For a milder flavor, use graham cracker crumbs instead of gingersnaps.
- Spice shortcut: Replace individual spices with 1 tsp pumpkin pie spice plus the cinnamon.
- Make it larger: Double the ingredients in a 9×13″ pan—bake at 325°F for about 50–60 minutes, checking after 45.
- Prep Time: 4 hours 15 minutes
- Cook Time: 55 minutes
- Category: Desserts