Brown Sugar Maple Pumpkin Butter Bars (Printable)

Buttery crust layered with spiced pumpkin maple filling and brown sugar streusel topping.

# 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 tsp 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 tsp pumpkin pie spice
10 - 1/2 tsp vanilla extract
11 - 1/4 tsp 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 tsp 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 - In a bowl, combine flour, brown sugar, and salt. 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 - In a separate bowl, 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.

# Tips from dashanddishes:

01 -
  • The maple pumpkin filling tastes like autumn comfort in every single bite
  • That brown sugar streusel creates this incredible crunchy contrast against the silky pumpkin layer
  • They travel beautifully and actually taste better on day two
02 -
  • These need to cool completely before cutting or the filling will ooze everywhere and the bars will fall apart
  • A 1:1 gluten-free flour blend works perfectly if you need to make these gluten-free
  • The center might still look slightly jiggly when you pull them out but it will firm up as they cool
03 -
  • Room temperature eggs incorporate more smoothly into the pumpkin mixture
  • Press the crust mixture firmly with the bottom of a measuring cup for an even layer
  • Use real maple syrup rather than pancake syrup for the best flavor

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