Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe

If you’re looking for a dessert that perfectly marries fall flavors with a fun, crunchy twist, this Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe is your new best friend. I love how the buttery graham cracker crust adds just the right amount of sweetness and texture, while the warm spices in the pumpkin filling bring cozy vibes in every bite. It’s a simple yet show-stopping treat that’s fantastic for holiday gatherings or just a cozy weekend indulgence.

What makes this pumpkin bars recipe truly special is the walnut streusel topping—those little crunchy pockets of cinnamon-sweet walnuts bring a delightful contrast to the creamy pumpkin center. I always find myself sneaking an extra piece straight from the pan, and I bet once you try it, you’ll want to do the same! Whether you’re baking for guests or just treating yourself, these pumpkin bars won’t disappoint.

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Ingredients & Why They Work

Every ingredient in this Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe plays a role in creating complementary layers of flavor and texture. Picking quality staples like fresh pumpkin puree and good graham crackers really makes a difference in the final product.

• Graham crackers: Using real graham crackers (not just crumbs) crushed fresh gives the crust that irresistible buttery crunch.
• Butter: Melted butter binds the crust crumbs and adds richness for a perfect base.
• Eggs: They help set the pumpkin filling and give a smooth, custardy texture.
• Granulated sugar: Sweetens the filling without overshadowing the pumpkin’s natural flavor.
• Pumpkin pie spice: A warm blend of cinnamon, nutmeg, and cloves that’s essential for that classic pumpkin flavor.
• Salt: Just a pinch to balance sweetness and deepen flavor.
• Pumpkin puree: The star ingredient—use pure pumpkin, not pie filling, for the best results.
• Evaporated milk: Adds creaminess and helps the filling set without being too heavy.
• Flour: For the streusel to give it structure and a slight crisp.
• Light brown sugar: Packed for moisture and a subtle molasses flavor in the streusel.
• Cinnamon: Sprinkled into the streusel for an extra layer of warmth.
• Cold butter: Cubed to create the crumbly, melt-in-your-mouth streusel topping.
• Walnuts: Chopped fresh for crunch and a slightly earthy note that pairs perfectly with pumpkin.

Make It Your Way

One of the things I love about this Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe is how easy it is to put your own spin on it. Whether you’re nut-free, prefer a different spice profile, or want to add a surprise twist, these bars can be customized to suit your tastes.

• Variation: I’ve swapped walnuts for pecans or even toasted coconut once—both gave the streusel a delightful new texture and flavor that guests loved.
• Dietary substitutions: To make it dairy-free, try using a plant-based butter and coconut milk evaporated milk alternatives—just keep an eye on baking times.
• Extra spice boost: I sometimes add a pinch of ginger or allspice to the filling for deeper warmth during colder months.

Step-by-Step: How I Make Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe

Step 1: Crafting the Perfect Graham Cracker Crust

I start by crushing 12 graham crackers until they’re fine crumbs but still with a bit of texture—you don’t want powder here. Then, I mix in 6 tablespoons of melted butter, making sure every crumb gets coated. Press it evenly and firmly into the bottom of a 9×13-inch pan. I like to use the bottom of a measuring cup for even pressure. This crust will be the crunchy, buttery foundation your pumpkin bars rest on, so don’t rush it!

Step 2: Whipping Up the Spiced Pumpkin Filling

Next, beat 2 large eggs and 1/2 cup granulated sugar in a bowl until blended and slightly fluffy—that helps the filling set up nicely. Then pour in 1 can (15 oz) of pumpkin puree, 1 can (12 oz) evaporated milk, 2 teaspoons pumpkin pie spice, and 1/2 teaspoon salt. Mix well until everything is combined and smooth. The pumpkin pie spice is key here—it’s the soul of this recipe, so don’t skimp on it!

Step 3: Preparing the Walnut Streusel Topping

For the streusel, mix 2 tablespoons of flour with 1/4 cup packed light brown sugar. I like to use a fork or pastry cutter to cut in 3 tablespoons of cold, cubed butter until the mixture looks crumbly and pebbly. Then stir in 1 teaspoon cinnamon and 1/2 cup chopped walnuts. This topping adds that irresistible crunchy sweetness you’ll want to sprinkle generously over the pumpkin filling.

Step 4: Baking to Golden Perfection

Pour your pumpkin mixture evenly over the prepared graham cracker crust, then sprinkle the walnut streusel evenly over the top. Pop it in the oven preheated to 350°F and bake for about 35 minutes. You’ll want to watch for a toothpick inserted in the center to come out clean but still slightly moist—don’t overbake or the bars will dry out. Once out, I let mine cool completely before slicing; it really helps the bars hold their shape.

How to Serve Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe

Garnishes

I love a simple dusting of powdered sugar or a drizzle of caramel sauce on top when I’m serving these at gatherings—it makes the bars feel a little fancy without extra effort. Whipped cream or a dollop of vanilla yogurt works wonderfully, too, especially if you want to balance the sweetness and add creaminess.

Side Dishes

These pumpkin bars pair beautifully with warm apple cider or a steaming cup of chai tea. If you’re serving a bigger dessert spread, I like to have some fresh fruit or a light salad on the side to round things out.

Creative Ways to Present

For a festive fall party, I’ve arranged these bars on a wooden board, surrounded by mini pumpkins and autumn leaves for a rustic look. Stack some bars slightly off-kilter for a casual, inviting vibe. For holidays, topping with a sprinkle of crushed candied pecans or a little cinnamon stick garnish adds a nice touch.

Make Ahead and Storage

Storing Leftovers

I store leftover pumpkin bars tightly covered in the refrigerator—they keep well for about 4-5 days and even taste better after a day as the flavors meld. Using a cake container or wrapping the pan with plastic wrap works great to keep moisture in.

Freezing

I’ve had good luck freezing these bars once fully cooled—just cut into squares, place on a parchment-lined tray, and freeze until firm, then transfer to a freezer bag. They freeze beautifully for up to 3 months and thaw quickly at room temperature.

Reheating

For a fresh-from-the-oven feel, I warm leftovers gently in a low oven (around 300°F) for 10-15 minutes or briefly zap individual squares in the microwave with a damp paper towel nearby to keep them moist.

FAQs

Final Thoughts

I honestly can’t recommend this Pumpkin Bars with Graham Cracker Crust and Walnut Streusel Recipe enough—it’s become my go-to for simple, crowd-pleasing fall desserts. It’s easy, forgiving, and produces bars that taste like they took hours to make. Next time you want to impress without stress, give this recipe a try. I’m sure it’ll become a favorite in your home, just like it did in mine.

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