Fall leave garland, fall leave wreath, 10+ decorative pumpkins strewn about the house, four real pumpkins by our entrance and pumpkin spice candles…yes, our house screams fall right now.

As if all of that wasn’t enough, I had to go and buy countless cans of pumpkin. Can you tell that I’m just a tiny bit obsessed with pumpkins?

Ever since I brought home the little 15 ounce cans of fall deliciousness, I’ve been trying to think of ways to be creative with them. My husband keeps asking me to make a pumpkin pie (if you’re reading this, I promise to make it for you soon…promise), but I’ve decided to put that on hold and try my hand at new and exciting pumpkin concoctions.

I recently made Pumpkin Bars with Cream Cheese Frosting which were a huge hit. My husband already asked me to make them again (once again, I promise to do this soon). Continuing along the bar path, I decided to make a pumpkin streusel bar. If you’re anything like my husband, you’re probably asking, “What in the heck is a streusel?”

It’s simple. A streusel (a German word meaning “something scattered or sprinkled) simply refers to a crumb topping made up of butter, flour and sugar that is sprinkled on top of muffins, breads and cakes prior to placing the baking dish in the oven.

Pumpkin Streusel Bars

Ingredients:

Bar

1 1/2 cups all-purpose flour

3/4 cup light brown sugar

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

3 large eggs

1 can (15 ounces) pumpkin puree

1 1/2 teaspoons vanilla extract

3/4 cup canola oil

Topping

3/4 cup all-purpose flour

1/3 cup light brown sugar

6 tablespoons butter, softened

1 teaspoon cinnamon

3/4 cup chopped pecans

Directions:

Preheat oven to 350 degrees. Grease and flour a 13×9 inch baking pan. Mix together the flour, sugars, baking powder, cinnamon, nutmeg and salt in a medium bowl. Mix together the eggs, pumpkin, vanilla and oil in a large bowl. Stir the dry ingredients into the wet ingredients and mix until blended. Spread in baking dish. Combine 3/4 cup blour, brown sugar and cinnamon in a small bowl. Cut in the butter until the mixture becomes crumbly. Mix in the pecans and then sprinkle the mixture evently over the pumpkin batter. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a rack and then cut in squares to serve.

* Recipe adapted from Southern Food