Amazing Pumpkin Pie Streusel
Prep time: 
Cook time: 
Total time: 
Serves: 12+
  • 2 Cup Flour
  • ½ + ¼ Cup Sugar
  • ¾ Cup of Dark Brown Sugar, packed
  • ¾ Cup of Cold Unsalted Butter
  • 1½ Cups Quick Cooking Oats
  • ¾ Cup Pecans, toasted and finely chopped
  • 1 8oz Package Cream Cheese, at room temperature
  • 1 15oz Can Pumpkin Puree
  • 2 Teaspoon Cinnamon
  • 1 Teaspoon Ginger
  • ½ Teaspoon Ground Allspice
  • a Pinch of Cloves
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Butterscotch Chips
  1. Preheat your oven at 350F.
  2. *Use a 8x8 or 9x13 pan line with parchment paper*
  3. In a bowl mix flour, ½ cup sugar, brown sugar; cut butter into mixture with a pastry blender until mixture resembles coarse crumbs. Stir in oats and pecans. Remove ¾ cup of mixture and add in butterscotch chips. Set aside and reserve for topping. Press remaining mixture into bottom of parchment lined pan. Bake for 15 minutes.
  4. Combine cream cheese and pumpkin; add remaining sugar, cinnamon, ginger, all spice, cloves and vanilla and mix until well blended. Pour over crust and bake for 15 minutes. Sprinkle reserved oat crumb mixture and continue to bake for another 15 minutes.
  5. Cool in pan for 10 minutes and then transfer to a cooling rack. Let cool completely before storing. Cut into 2×2 squares and serve.
  6. ( You can keep them in the fridge and take them out 30 minute before eating them but you can store them wrapped on the counter. They freeze well in an air tight container!)
Recipe by I'm At Home Baking! at