Name: Pumpkin Bars with Walnut Streusel and Graham Cracker Crust Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 12 graham crackers, crushed; 6 tablespoons butter, melted; 2 large eggs; 1/2 cup granulated sugar; 2 teaspoons pumpkin pie spice; 1/2 teaspoon salt; 1 can (15 oz) pumpkin; 1 can (12 oz) evaporated milk; 2 tablespoons flour; 1/4 cup light brown sugar, packed; 1 teaspoon ground cinnamon; 3 tablespoons cold butter, cubed; 1/2 cup walnuts, chopped

Jump to Recipe· 4.7 from 12 reviews

There’s something so irresistibly cozy about these Pumpkin Bars with Walnut Streusel and Graham Cracker Crust recipe that I just can’t get enough of. The combination of a buttery, slightly sweet graham cracker crust layered beneath a spiced pumpkin filling, and topped with a crunchy walnut streusel—well, it’s pure autumn magic in every bite. I usually make them around the holidays, but honestly, they’re perfect anytime you want a comforting, not-too-sweet treat.

What makes this recipe truly special, in my book, is how it balances simplicity with those warm fall flavors we all crave. It’s easy to whip up, and the graham cracker crust adds a delightful texture you don’t always get with pumpkin bars. If you’re looking for a crowd-pleaser that feels homemade and just a little bit fancy, this Pumpkin Bars with Walnut Streusel and Graham Cracker Crust recipe is your new go-to.

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Why This Recipe Works

Perfect Texture Contrast: The crisp graham cracker crust pairs beautifully with the smooth, creamy pumpkin filling and crunchy walnut streusel.
Balanced Flavors: The warm pumpkin pie spice blends seamlessly with just the right amount of sweetness and salt to keep things interesting.
Easy to Prepare: No fancy equipment or complicated steps, just straightforward mixing and baking that anyone can handle.
Versatile & Crowd-pleasing: Great for fall gatherings, potlucks, or a cozy weekend treat, and it always gets rave reviews.

The image shows a close-up of a single square slice of a dessert bar resting on an orange napkin. The dessert bar has two main layers: a dense, light brown bottom layer with a slightly grainy texture, and a thicker, more textured top layer in a darker brown shade. The top layer is sprinkled with small, glossy walnut pieces scattered unevenly across the surface, adding a bumpy texture. The background includes a soft white marbled surface, and a woman's hand holding a fork can be barely seen in the top left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

All the ingredients here come together to create layers of flavor and texture that complement each other perfectly. When shopping, I like to pick fresh walnuts and real pumpkin puree (not pumpkin pie filling) for the best results.

Graham crackers: Crushing these yourself gives you control over texture and ensures freshness for the crust base.
Butter: Melted butter holds the crust together and adds rich flavor; make sure it’s unsalted so you can control saltiness elsewhere.
Eggs: They bind the filling together and add a light structure without weighing it down.
Granulated sugar: Provides just enough sweetness to balance the pumpkin and spices.
Pumpkin pie spice: This blend of cinnamon, nutmeg, and cloves gives the filling its warming, characteristic taste.
Salt: Enhances all the flavors and keeps the sweetness in check.
Pumpkin puree: The heart of the filling; use pure pumpkin, not pie mix, for that authentic flavor and good texture.
Evaporated milk: Adds creaminess without extra liquid, helping the filling set just right.
Flour (for streusel): Acts as a binder so the streusel stays crumbly but won’t burn.
Light brown sugar: Gives the streusel a caramel-like sweetness and slight chew.
Cinnamon: The perfect spice to enhance the nutty walnuts and enrich the topping.
Cold butter: Using cold butter in the streusel helps create those tender, crumbly clusters.
Walnuts: Adds crunch and a toasted nutty flavor that beautifully complements the pumpkin.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love playing with the streusel a bit — sometimes I swap walnuts for pecans or add a pinch of nutmeg to the mix. Feel free to adjust the pumpkin pie spice or sweetness according to your family’s preferences. These bars are forgiving and adapt well to little changes.

Nut Swap: I once used toasted pecans instead of walnuts, and it gave the streusel a lovely buttery crunch that everyone adored.
Less Sweet: For a less sweet version, reduce the sugar slightly and add a dash of vanilla extract to the filling for extra depth.
Gluten-Free Crust: I’ve tried crushed gluten-free graham crackers with equal success — perfect if you’re avoiding gluten but still want that buttery crust.
Spice Variations: Mix up the pumpkin pie spice with your own blend—some extra ginger or allspice makes it more aromatic.

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

Step 1: Prep the Graham Cracker Crust

First things first, preheat your oven to 350°F. Then crush your graham crackers until they resemble fine crumbs—I usually pop them into a sealed plastic bag and roll over them with a rolling pin. Mix the crumbs with melted butter right in your 9×13-inch pan, then press the mixture firmly to form an even crust layer. Getting the crust nice and compact here will help it hold together and bake evenly.

Step 2: Whip Up the Pumpkin Filling

In a medium bowl, beat together the eggs and sugar until just combined — no need for crazy fluffing here. Add the pumpkin puree, evaporated milk, salt, and pumpkin pie spice, mixing until everything is smooth and well incorporated. Pour this luscious filling over your prepared graham cracker crust, spreading it out evenly so every bar will have that perfect pumpkin layer.

Step 3: Prepare and Sprinkle the Walnut Streusel

For the streusel, combine flour and brown sugar in a clean bowl. Cut in the cold butter cubes — I find using two knives or a pastry cutter works wonders here until the mixture looks like coarse crumbs. Stir in cinnamon and chopped walnuts, then sprinkle it evenly over the pumpkin filling. This topping adds that crave-worthy crunch and spice that pairs so well with the creamy filling.

Step 4: Bake and Cool

Bake your bars for about 35 minutes or until a toothpick inserted in the center comes out clean. The streusel should be golden and slightly crisp. Resist the urge to cut them right away — letting them cool completely helps the filling set and makes slicing much easier. I usually let them rest for at least 30 minutes, but overnight is even better if you have the patience!

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Pro Tips for Making Pumpkin Bars with Walnut Streusel and Graham Cracker Crust Recipe

Press the Crust Firmly: I learned the hard way that a loose crust makes a soggy bottom—so press the graham cracker crust tightly into the pan.
Cold Butter in Streusel: Using cold butter creates that perfect crumbly topping instead of a greasy mess.
Cool Before Slicing: Waiting until the bars are fully cool keeps your slices clean and prevents a filling mess.
Use Pure Pumpkin: I always make sure to use pure pumpkin puree—not pumpkin pie filling—to avoid overly sweet or artificial flavors.

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

A close-up of a slice of baked dish showing two layers: the bottom layer is light brown, soft, and spongy with a smooth texture, while the top layer is a chunky mix of golden brown caramelized nuts glistening with syrup. A silver fork is gently pressing into the slice on the left side. The slice sits on a white plate with an orange cloth underneath, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love a simple dusting of powdered sugar over these pumpkin bars right before serving—it adds a touch of elegance without overpowering the flavors. Sometimes, I spoon a dollop of lightly whipped cream or vanilla yogurt on the side for a creamy contrast that guests rave about.

Side Dishes

When I serve these bars at gatherings, I often pair them with a warm cup of spiced chai or coffee. For a fuller dessert spread, I’d add some fresh fruit like sliced pears or apple slices to balance the richness.

Creative Ways to Present

For a holiday party, I cut these into bite-size squares and arrange them on a rustic wooden board, sprinkled with chopped walnuts and fresh cinnamon sticks for that autumn vibe. It makes for a beautiful, inviting display that everyone digs into first!

Make Ahead and Storage

Storing Leftovers

I store these pumpkin bars in an airtight container in the fridge, where they keep well for about 4 to 5 days. I’ve noticed the flavors actually deepen after a day or two, making leftovers a treat.

Freezing

If you want to make a batch ahead, these freeze wonderfully! I wrap individual bars in plastic wrap and place them in a freezer-safe bag—when I’m ready, I thaw them overnight in the fridge. The texture holds up surprisingly well.

Reheating

To warm leftovers, I pop a bar in the microwave for about 15 seconds or into a low-temp oven until slightly warmed through. This revives the flavors and softens the pumpkin filling without melting the streusel topping.

FAQs

Can I make this recipe vegan or dairy-free?

Absolutely! Swap regular butter for a plant-based margarine or coconut oil for the crust and streusel. Use a flax egg substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) instead of eggs, and substitute evaporated milk with full-fat coconut milk. The texture will be slightly different but still delicious.
Can I use fresh pumpkin instead of canned puree?

You can, but it requires extra prep. Roast chunks of fresh pumpkin and puree them until smooth. Remember fresh pumpkin is less dense and more watery, so you might need to strain excess moisture to keep the filling from getting too runny.
How do I know when the bars are done baking?

Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, they’re ready. Also, the streusel should turn golden brown. If you underbake, the filling may be too soft and messy to slice nicely.
Can I double this recipe for a larger crowd?

Definitely! I recommend using two 9×13-inch pans instead of a larger pan to maintain the right thickness and baking time. Keep an eye on baking time as it might vary slightly.

Final Thoughts

This Pumpkin Bars with Walnut Streusel and Graham Cracker Crust recipe has become a fall favorite in my house, partly because it feels like both a nostalgic dessert and a fresh take on classic pumpkin flavors. I hope you feel inspired to make it your own, whether for a cozy family night or an autumn gathering. Once you try these bars, they’ll be on your regular rotation too — trust me, your kitchen (and your taste buds) will be so happy you gave them a shot!