Brown Sugar Maple Pumpkin Bars (Printer-friendly)

Buttery crust topped with velvety pumpkin maple filling and brown sugar streusel topping.

# What You 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

# How to Make It:

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 crumbly. Press mixture firmly into the bottom of the prepared pan.
03 - Bake crust for 10 minutes.
04 - Whisk together pumpkin puree, maple syrup, brown sugar, eggs, pumpkin pie spice, vanilla, and salt until smooth.
05 - Pour filling over the pre-baked crust and spread evenly.
06 - Mix flour, brown sugar, cinnamon, salt, and melted butter until crumbly. Sprinkle evenly over the pumpkin mixture.
07 - Bake for 30 minutes, or until the center is set and the topping is golden.
08 - Cool completely in the pan, then lift out and cut into bars.

# Expert Tips:

01 -
  • The three layer magic of buttery crust, silky pumpkin filling, and crumbly streusel creates texture in every single forkful
  • Maple syrup adds this deep caramel sweetness that you just cannot get from regular sugar alone
  • These actually taste better the next day, making them perfect for making ahead when company is coming
02 -
  • Letting the bars cool completely is non negotiable or they will crumble apart when you try to cut them
  • The center might look slightly jiggly when you take them out but it will continue setting as it cools
  • I learned the hard way that using a hot knife and wiping it clean between cuts gives you those picture perfect squares
03 -
  • Room temperature ingredients blend more smoothly and prevent your filling from looking curdled or separated
  • The parchment paper overhang is your best friend for lifting the entire batch out cleanly without breaking the corners

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