Get ready to fall in love with the most delicious and moist pumpkin bars you’ve ever tasted. These Greek Yogurt Pumpkin Bars are a game-changer for autumn baking. We swap out the usual oil for protein-rich Greek yogurt, resulting in an incredibly tender crumb and a healthier treat that doesn’t compromise on flavor. They’re simple, packed with warm pumpkin spice, and topped with an irresistible crumble.
Whether you need a quick dessert for a gathering, a festive treat for the holidays, or a cozy snack with your coffee, this recipe is your new go-to. It’s the perfect way to celebrate pumpkin season!
Why You’ll Love These Greek Yogurt Pumpkin Bars
If you’re looking for a reason to run to your kitchen, here it is. This isn’t just another pumpkin bar recipe; it’s an upgrade to a classic that you’ll make again and again.
- Unbelievably Moist: Greek yogurt is the secret weapon here, providing unmatched moisture and a tender texture that keeps the bars from drying out.
- Healthier Indulgence: By replacing oil with Greek yogurt, we’re cutting down on fat while adding a fantastic boost of protein. It’s a dessert you can feel good about.
- Perfectly Spiced: We use a generous amount of pumpkin pie spice to ensure every single bite is bursting with the cozy, aromatic flavors of fall.
- Easy to Make: The instructions are straightforward and simple, making this a perfect recipe for bakers of all skill levels. Plus, they’re baked in one pan for easy cleanup.
Key Ingredients for the Perfect Pumpkin Bars
This recipe uses simple pantry staples to create something truly special. Here’s what you’ll need for the bars and that delicious crumble topping.
For the Pumpkin Bars
- All-Purpose Flour: Provides the structure for the bars. Make sure to measure it correctly by spooning it into your measuring cup.
- Pumpkin Pie Spice: This is where all the classic fall flavor comes from! A mix of cinnamon, nutmeg, ginger, and cloves.
- Baking Soda: The leavening agent that helps the bars rise and become fluffy.
- Salt: A crucial ingredient that balances the sweetness and enhances all the other flavors.
- Pumpkin Purée: Be sure to use 100% pure pumpkin purée, not pumpkin pie filling.
- Plain Greek Yogurt: Full-fat yogurt will yield the richest, most moist results. It’s our healthy substitute for oil.
- Large Eggs: Binds the ingredients together. Bring them to room temperature for better mixing.
- Maple Syrup: Adds natural sweetness and a hint of caramel flavor that complements the pumpkin perfectly.
- Vanilla Extract: A splash of pure vanilla extract enhances the warm, cozy notes of the spices.
For the Crumble Topping
- All-Purpose Flour: Forms the base of the crumble.
- Rolled Oats: Adds a wonderful chewy texture and nutty flavor.
- Brown Sugar: Provides a deep, molasses-like sweetness that is perfect for a crumble.
- Ground Cinnamon: An extra dash of spice just for the topping.
- Cold Butter: Use unsalted butter, cut into small cubes. The cold temperature is key to creating a crumbly, sandy texture.
How to Make Greek Yogurt Pumpkin Bars (Step-by-Step)
Making these healthy pumpkin bars is incredibly simple. Just follow these steps for a perfect batch every time. This is a great recipe for a quick and satisfying dessert, just like our popular Pumpkin Pecan Cobbler.
- Preheat and Prep: First, preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking soda, and salt. Set this aside.
- Combine Wet Ingredients: In a separate large bowl, whisk the pumpkin purée, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth and well combined.
- Mix Batter: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Pour and Spread: Pour the batter into your prepared baking pan and use the spatula to spread it into an even layer.
- Make the Crumble: In another bowl, combine the flour, oats, brown sugar, and cinnamon for the crumble. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Top and Bake: Sprinkle the crumble mixture evenly over the batter in the pan. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the bars cool completely in the pan on a wire rack before cutting and serving. This is crucial for clean slices!
Pro Tips for Success
Want to ensure your Greek Yogurt Pumpkin Bars are absolutely perfect? Here are a few expert tips to guide you.
- Don’t Overmix the Batter: Overmixing develops the gluten in the flour, which can lead to tough, dense bars. Mix only until the flour streaks disappear for the most tender result.
- Use Room Temperature Ingredients: Allowing your eggs and Greek yogurt to come to room temperature helps them incorporate more smoothly into the batter, creating a more uniform texture.
- Cooling is Key: I know it’s tempting to dive right in, but letting the bars cool completely is essential. This allows them to set properly, ensuring they hold their shape and making them much easier to cut into clean squares. For another dessert that’s worth the wait, try these amazing Raspberry Cheesecake Bars.
Delicious Variations to Try
While this recipe is fantastic as is, it’s also a wonderful base for customization. Here are a few ideas to make these pumpkin bars your own.
- Add Chocolate Chips: Fold in about a cup of semi-sweet or dark chocolate chips into the batter for a decadent chocolate-pumpkin combination.
- Nutty Crunch: Add chopped pecans or walnuts to the crumble topping for an extra layer of texture and flavor.
- Cream Cheese Frosting: If you’re not a fan of crumble, skip the topping and frost the cooled bars with a classic cream cheese frosting instead. It’s a tangy and delicious pairing.
- Gluten-Free Option: You can easily adapt this recipe by substituting the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend. Looking for another simple but elegant treat? Check out these Easy Baked Pears.
Storing Your Pumpkin Bars
To keep your Greek Yogurt Pumpkin Bars fresh and delicious, proper storage is important. Place any leftovers in an airtight container and store them in the refrigerator for up to 5 days. The bars are actually fantastic when chilled! For longer storage, you can freeze them for up to 3 months. Simply wrap them tightly in plastic wrap and then in foil before placing them in the freezer.
Frequently Asked Questions
Yes, absolutely! You can easily make this recipe gluten-free by swapping the all-purpose flour for a high-quality 1-to-1 gluten-free baking flour blend. Also, ensure your rolled oats are certified gluten-free.
Of course! If you’re not a fan of crumble, you can bake the bars without the topping and frost them once cooled. A classic cream cheese frosting pairs beautifully with the pumpkin spice flavor.
The best way to check for doneness is to insert a toothpick or wooden skewer into the center of the bars. If it comes out clean or with a few moist crumbs attached, they are ready. The edges should also be lightly golden and pulling away from the sides of the pan.
Store any leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months. For best results, wrap them tightly before freezing.
For the best results, we highly recommend using full-fat plain Greek yogurt. The higher fat content contributes to a richer flavor and an incredibly moist, tender crumb. However, low-fat plain Greek yogurt will also work if you prefer.
More Delicious Dessert Recipes To Try
Greek Yogurt Pumpkin Bars (The BEST Healthy Recipe!)
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, pumpkin pie spice, baking soda, and salt.
- In a separate large bowl, whisk the pumpkin purée, Greek yogurt, eggs, maple syrup, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- To make the crumble, combine 3/4 cup flour, oats, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble mixture evenly over the batter.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan on a wire rack before cutting and serving.
Notes
Using full-fat Greek yogurt will give you the best, most moist results.
Allow the bars to cool completely before slicing for clean, perfect squares.
Share Your Creation!
We hope you love these healthy and delicious Greek Yogurt Pumpkin Bars as much as we do! They are the perfect way to welcome the flavors of fall into your home. If you make this recipe, please leave a comment below and let us know how they turned out. Don’t forget to save this recipe to your favorite board on Pinterest!
