Moist Greek Yogurt Pumpkin Bars

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Golden, tender, and packed with the cozy flavors of fall, these Moist Greek Yogurt Pumpkin Bars are everything you want in a comforting seasonal treat. Each bite melts in your mouth with the richness of pumpkin, a subtle tang from Greek yogurt, and a perfectly spiced crumb topping that adds just the right amount of texture. Whether you’re baking for a holiday gathering, prepping snacks for the week, or just craving something sweet and satisfying, these bars deliver every time.

What sets them apart from the usual pumpkin bars is the addition of Greek yogurt — a game changer for moisture and depth of flavor. It keeps the bars soft and cakey without being too dense, while balancing the sweetness of the pumpkin. Combined with a buttery cinnamon streusel topping, these bars are destined to become a fall-favorite in your recipe rotation.

Why You’ll Love This Moist Greek Yogurt Pumpkin Bars Recipe

• Super moist and tender thanks to Greek yogurt
• Warm, spiced pumpkin flavor perfect for fall and winter
• Easy to make with simple pantry ingredients
• Great for breakfast, snacks, dessert, or holiday baking
• Kid-friendly and freezer-friendly
• The crumb topping adds a bakery-style touch without extra effort

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Preparation Phase & Tools to Use

To make these pumpkin bars, you’ll need a few essential kitchen tools:

• Mixing Bowls: You’ll need at least two – one for dry ingredients, one for wet. Glass or stainless steel bowls work best.
• Whisk & Spatula: A whisk ensures the batter is smooth and well combined; a silicone spatula helps scrape down the sides.
• 8×8 or 9×9 Baking Pan: For perfect thickness and even baking. Line it with parchment paper for easy removal.
• Oven & Timer: Accurate temperature control is key for these bars. A kitchen timer or oven timer ensures you don’t overbake.
• Pastry Cutter or Fork (Optional): For creating the perfect crumb topping texture.

Each of these tools plays a role in mixing, baking, or achieving the ideal bar texture, so having them ready ensures a smooth prep experience.

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Preparation Tips

For the fluffiest texture, don’t overmix the batter once the dry ingredients are added to the wet. Doing so can make the bars dense. Use room temperature Greek yogurt and eggs so everything incorporates evenly. If your pumpkin puree is very watery, blot it gently with a paper towel to remove excess moisture. The crumb topping should resemble coarse sand before sprinkling it over the batter — this helps it crisp up nicely during baking. Let the bars cool completely before slicing to ensure clean cuts and maximum flavor.

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Ingredients for Moist Greek Yogurt Pumpkin Bars

For the Pumpkin Bar Base:

• 1 cup pumpkin puree (not pumpkin pie filling)
• 1/2 cup plain Greek yogurt (full-fat or 2%)
• 2 large eggs, room temperature
• 1/2 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1/3 cup vegetable oil (or melted coconut oil)
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 tsp pumpkin pie spice
• 1/4 tsp ground cinnamon (extra for flavor depth)
• 1/4 tsp salt

For the Crumb Topping:

• 1/2 cup all-purpose flour
• 1/3 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 cup unsalted butter, cold and cubed

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Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Lightly grease an 8×8 or 9×9 inch baking pan or line it with parchment paper, leaving an overhang on the sides for easy removal after baking.

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Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together the pumpkin puree, Greek yogurt, eggs, brown sugar, granulated sugar, oil, and vanilla extract until fully combined and smooth.

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Step 3: Combine Dry Ingredients

In a separate bowl, whisk the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Make sure the dry ingredients are evenly mixed to prevent clumping.

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Step 4: Mix Wet and Dry Together

Gradually add the dry mixture to the wet mixture. Stir gently using a spatula until just combined. Avoid overmixing to keep the bars light and tender.

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Step 5: Pour Batter Into Pan

Transfer the batter into the prepared baking pan and spread it evenly using a spatula. Smooth out the top for an even bake.

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Step 6: Make the Crumb Topping

In a small bowl, mix the flour, brown sugar, and cinnamon. Cut in the cold cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs. You can also use your fingers, but work quickly to avoid melting the butter.

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Step 7: Add Crumb Topping and Bake

Sprinkle the crumb topping evenly over the pumpkin batter. Bake in the preheated oven for 28–33 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).

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Step 8: Cool and Slice

Allow the bars to cool in the pan for at least 30 minutes before lifting them out using the parchment overhang. Slice into 9–12 squares once completely cooled. Enjoy warm or at room temperature.

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Notes

These pumpkin bars are best enjoyed the day after baking, once the flavors have had time to meld together. The Greek yogurt keeps them incredibly moist even after a couple of days, making them ideal for make-ahead treats. For added texture, you can stir in chopped pecans or walnuts into the crumb topping. If you’re looking for a lighter option, you can substitute half of the oil with applesauce without compromising much on flavor or texture.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: Stir just until the dry ingredients are combined to avoid dense, rubbery bars.
• Using pumpkin pie filling instead of puree: The added sugars and spices in pie filling will throw off the balance of this recipe.
• Not letting the bars cool fully before slicing: Warm bars may fall apart or not cut cleanly.
• Skipping parchment paper: It makes removal easier and helps with even cooling.
• Using cold eggs or yogurt: Bring them to room temperature to ensure even mixing and a smooth batter.

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Storage Instructions

Once cooled, store the bars in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. For longer storage, wrap individual bars in plastic wrap and place them in a freezer-safe container or zip-top bag. They’ll keep in the freezer for up to 2 months. To enjoy, thaw at room temperature or microwave for 15–20 seconds.

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Estimated Nutrition

Per serving (1 bar, based on 12 servings):

• Calories: 210
• Protein: 4g
• Carbohydrates: 28g
• Sugars: 13g
• Fat: 9g
• Saturated Fat: 4g
• Fiber: 1g
• Sodium: 160mg
• Cholesterol: 35mg

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Frequently Asked Questions

What kind of Greek yogurt should I use?

Plain, full-fat or 2% Greek yogurt works best for richness and moisture. Avoid flavored varieties.

Can I make these bars gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend. Avoid single flours like almond or coconut unless you adjust the whole recipe.

Can I reduce the sugar?

You can cut back slightly (by 1–2 tablespoons), but sugar also affects texture and moisture, so don’t reduce it too much.

Can I use a different oil?

Yes, melted coconut oil, canola oil, or light olive oil can be used. Coconut oil may add a slight flavor.

How do I know when they’re done baking?

The edges will be golden and a toothpick inserted in the center should come out with a few moist crumbs but not raw batter.

Can I double the recipe?

Absolutely. Double the ingredients and bake in a 9×13-inch pan. You may need to increase baking time by 5–10 minutes.

Are these suitable for kids?

Yes, they’re mildly sweet, soft, and full of fall flavor, perfect for lunchboxes or after-school snacks.

What can I use instead of pumpkin pie spice?

Use a mix of 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and a pinch of cloves or allspice.

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Conclusion

Moist Greek Yogurt Pumpkin Bars are the kind of treat that bridges the gap between indulgent and wholesome. With a soft texture, rich pumpkin flavor, and a cinnamon-streusel top, they’re irresistible for anyone who loves fall baking. Whether you’re sharing them at a holiday party or enjoying them with coffee on a cozy morning, these bars are sure to impress without requiring hours in the kitchen. Add them to your seasonal baking list—you won’t regret it.

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