Name: Moist Greek Yogurt Pumpkin Bars
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup pumpkin puree; 1/2 cup plain Greek yogurt; 2 large eggs; 1/3 cup vegetable oil; 3/4 cup brown sugar; 1 cup all-purpose flour; 1 tsp pumpkin pie spice; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 1/2 cup all-purpose flour; 1/4 cup brown sugar; 1 tsp cinnamon; 1/4 cup cold unsalted butter

When autumn calls, these Moist Greek Yogurt Pumpkin Bars answer with soft, spiced perfection. They’re everything you love about fall baked into one glorious bite: warmly spiced, lightly sweet, and decadently moist thanks to the creamy richness of Greek yogurt. The crumbly cinnamon streusel on top adds a buttery contrast, giving every mouthful a delightful crunch.

Whether you’re packing them in a lunchbox, serving them at a fall gathering, or just enjoying with a mug of coffee, these pumpkin bars check every box. They strike that perfect balance between dessert and snack, with nourishing ingredients like Greek yogurt sneaking in some extra protein.

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

These bars are a cozy upgrade from your usual pumpkin treat. They’re softer than cake, but sturdier than muffins, with a creamy, melt-in-your-mouth texture. Greek yogurt makes them tender without being greasy, and the cinnamon sugar crumble brings bakery-style indulgence right to your kitchen.

You’ll love them because:

They stay moist for days.
They’re easy to bake in one pan.
You get both nutrition and satisfaction.
The flavor screams fall without being overly sweet.

What Kind of Pumpkin Puree Should I Use?

For best results, use plain canned pumpkin puree (not pumpkin pie filling). The only ingredient on the label should be pumpkin. Homemade puree can work too, but make sure it’s thick and not watery. This helps keep the bars perfectly moist without becoming dense.

Ingredients for the Moist Greek Yogurt Pumpkin Bars

Each ingredient plays a delicious role in these ultra-moist bars. Here’s what you’ll need and why:

Pumpkin Puree – The star of the show, bringing moisture, flavor, and that iconic orange hue.
Greek Yogurt – Adds creaminess and protein, making the bars extra soft and rich.
All-Purpose Flour – Forms the structure without overpowering the pumpkin.
Brown Sugar – Adds deep molasses-like sweetness that pairs perfectly with pumpkin spice.
Eggs – Help bind the batter and keep everything together.
Vegetable Oil – Gives a bit of extra moisture without heaviness.
Pumpkin Pie Spice – That classic blend of cinnamon, nutmeg, ginger, and cloves.
Baking Soda + Baking Powder – For the ideal lift and fluffiness.
Salt – Enhances all the warm flavors.
Cinnamon Streusel Topping – A buttery mix of flour, sugar, and cinnamon that creates a crumbly topping.

How To Make the Moist Greek Yogurt Pumpkin Bars

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together pumpkin puree, Greek yogurt, eggs, oil, and brown sugar until smooth.

Step 3: Combine Dry Ingredients

In another bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.

Step 4: Combine Wet and Dry

Gradually stir the dry ingredients into the wet mixture until just combined. Do not overmix.

Step 5: Make the Streusel Topping

In a small bowl, combine flour, brown sugar, cinnamon, and cold butter. Use a fork or your fingers to crumble the mixture until it forms coarse crumbs.

Step 6: Assemble and Bake

Pour the pumpkin batter into the pan and smooth it out. Evenly sprinkle the streusel topping over the batter.

Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Let cool before slicing into squares.

How to Serve and Store Moist Greek Yogurt Pumpkin Bars

These bars are best served slightly warm or at room temperature with a cup of tea or coffee. They make an excellent breakfast on-the-go, afternoon snack, or light dessert. This recipe feeds about 12 to 15 people, depending on your cut size.

To store: Keep them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze in single layers for up to 2 months.