Hello, pumpkin lovers, I’m sharing my Small Batch Pumpkin Pie Bars that use pantry staples and a clever shortcut so you can have bar-style pumpkin pie with hardly any prep.

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Hello, pumpkin lovers! I’m kinda obsessed with this mashup of bright pumpkin puree and chewy old-fashioned rolled oats that somehow turns into the best fall surprise.

I call it Pumpkin Pie Crumble Bars and every time someone tastes them they ask if it’s a secret family recipe. It’s not, but it does feel special, like a mash between classic pumpkin bars and those nostalgic Pumpkin Pie Oatmeal Bars you loved as a kid.

I’ll warn you, I flubbed my first batch, so don’t be scared to tweak things a bit — the payoff is worth it.

Ingredients

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Provides structure, mostly carbohydrates, little protein, makes crust sturdy but tender.
Sweetens with molasses notes, adds moisture, almost entirely simple carbohydrates.
Adds chew and fiber, whole grain carbs, gives rustic texture and chewiness.
Packed with vitamin A, fiber, low fat, it adds earthy flavor and moisture.
Bind filling and set custard, add protein, help golden color.
Warm spice, enhances sweetness perception, almost zero calories, cozy aroma.
Fats for richness and flakiness, makes crumble tender, high calorie.
Pure sweetener, creates sweetness and browning, mostly empty calories.
Adds creaminess, calcium and some protein, helps smooth custard texture.

Ingredient Quantities

1 1/2 cups all-purpose flour

3/4 cup packed light brown sugar

1/2 cup old-fashioned rolled oats

1/2 teaspoon baking powder

1/4 teaspoon fine salt

1 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter, melted

15 ounces pumpkin puree (about 1 3/4 cups, not pumpkin pie filling)

2 large eggs

3/4 cup granulated sugar

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 teaspoon vanilla extract

1/4 cup evaporated milk (or heavy cream)

Whipped cream or powdered sugar, for serving (optional)

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch square pan with foil or parchment, leaving overhang to lift the bars out later, and lightly grease the lining.

2. In a bowl stir together 1 1/2 cups all-purpose flour, 3/4 cup packed light brown sugar, 1/2 cup old-fashioned rolled oats, 1/2 teaspoon baking powder, 1/4 teaspoon fine salt, and 1 teaspoon ground cinnamon. Pour in 1/2 cup melted unsalted butter and mix until coarse crumbs form.

3. Reserve about 1/3 of the crumb mixture for the topping. Press the remaining crumbs firmly and evenly into the prepared pan to make the crust (use the bottom of a measuring cup to press it flat, but don’t pack it into a brick).

4. Bake the crust 10 to 12 minutes until it just starts to turn golden. Remove from oven and let cool slightly while you make the filling.

5. Whisk together 15 ounces pumpkin puree (not pumpkin pie filling), 2 large eggs, 3/4 cup granulated sugar, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon vanilla extract, and 1/4 cup evaporated milk (or heavy cream) until smooth. Don’t over beat the eggs, just enough to combine.

6. Pour the pumpkin filling over the warm crust and smooth the top with a spatula.

7. Sprinkle the reserved crumb mixture evenly over the filling and gently press a little so it sticks.

8. Bake 25 to 30 minutes until the edges are set and the center is just slightly jiggly (a toothpick inserted near the center should come out with moist crumbs not wet batter). Don’t overbake or the filling will get dry.

9. Cool the bars completely on a wire rack, then chill at least 2 hours (overnight is even better) so they firm up and slice cleanly. Use the foil overhang to lift them out.

10. Cut into squares and serve with whipped cream or a dusting of powdered sugar if you want. Store in the fridge up to 4 days, and btw they actually taste better after a day.

Equipment Needed

You’ll need:

1. 8×8-inch square baking pan lined with foil or parchment (leave an overhang to lift the bars out)
2. Two mixing bowls, one large for the crust and one medium for the filling
3. Measuring cups and measuring spoons for dry and wet ingredients
4. Whisk for the eggs and pumpkin mixture
5. Rubber spatula or offset spatula to spread the filling and press the crumbs
6. Small heatproof cup or liquid measuring cup for the melted butter and evaporated milk
7. Wire cooling rack to cool the bars before chilling
8. Oven mitts and a toothpick to check doneness, plus a butter knife or spatula to help lift the foil out when ready

FAQ

Q: Can I use pumpkin pie filling instead of pumpkin puree? A: No, dont use pumpkin pie filling. It already has sugar and spices so your bars will be too sweet and the texture will change. Use plain pumpkin puree, or if you only have pie filling, cut the sugar in the recipe by at least half and skip the extra spices.

Q: What pan should I use and how long do they bake? A: Use an 8 inch square pan lined with parchment for easy removal. Bake at 350 F for about 35 to 45 minutes, or until the top is golden and the center is mostly set with just a tiny jiggle.

Q: How can I get clean slices and avoid a soggy bottom? A: Cool completely and chill the bars for at least 2 hours before slicing, it helps them firm up. Also press the crumb base firmly into the pan and consider baking the crust alone for 8 to 10 minutes before adding the filling if you worry about sogginess.

Q: Can I swap any ingredients if I dont have them? A: Yes. You can use melted coconut oil or vegan butter for the butter, evaporated milk can be replaced with heavy cream or full fat milk, and gluten free flour plus certified gluten free oats works for gluten free. Keep spices about the same and use room temp eggs for best mix.

Q: How do I know when the filling is done? A: The edges should be set and lightly browned and the center should not be liquid. It may still have a slight wobble in the middle but it should not look runny. It firms as it cools, so dont overbake.

Q: Can I make these ahead or freeze them? A: Absolutely. Store in the fridge in an airtight container up to 4 days. For longer storage freeze in a single layer wrapped tight for up to 2 months. Thaw in the fridge overnight and warm briefly if you want them a bit soft again.

Pumpkin Pie Crumble Bars – Easy Fall Dessert Recipe Substitutions and Variations

All-purpose flour: swap with whole wheat pastry flour, cup for cup, it’ll be a bit more nutty and slightly denser. Or use a 1-to-1 gluten free flour blend (add 1/4 tsp xanthan gum if the blend doesn’t already have it).
Unsalted butter (melted): use solid coconut oil melted, 1:1, or a vegan stick butter, 1:1. Coconut oil gives a faint coconut note, shortening makes the crumble flakier if you prefer that.
2 large eggs: make flax “eggs” for egg-free baking, use 1 tbsp ground flax + 3 tbsp water per egg, stir and let sit 5 minutes. Or swap each egg with 1/4 cup unsweetened applesauce for a moister, slightly denser filling.
1/4 cup evaporated milk: replace with heavy cream 1:1 for richer filling, or full-fat canned coconut milk 1:1 for a dairy-free option (expect a mild coconut flavor).

Pro Tips

1. Brown the butter for the crumb instead of just melting it if you want a deeper, nuttier flavor, but watch it closely because it goes from perfect to burnt fast. Let it cool a little so it doesnt dissolve the brown sugar into a paste.

2. Parbake the crust until it just starts to turn golden and cool it slightly before adding the filling, that helps prevent soggy bottoms. Press the crust firmly but dont pack it into a brick, use the flat bottom of a measuring cup to even it out.

3. Dont overbeat the filling, whisk just enough to combine the eggs and sugars or you’ll trap air and get cracks or a spongy texture. Bake until the center is only slightly jiggly, then chill at least 2 hours or overnight so the filling firms up and slices cleanly.

4. For neat squares heat a sharp knife under hot water, dry it, slice, wipe and repeat between cuts, or slice after the bars are well chilled. For extra texture and flavor toast the oats first or fold in a handful of chopped pecans to the crumb before pressing.

Pumpkin Pie Crumble Bars – Easy Fall Dessert Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Hello, pumpkin lovers, I'm sharing my Small Batch Pumpkin Pie Bars that use pantry staples and a clever shortcut so you can have bar-style pumpkin pie with hardly any prep.

Servings

servings

Calories

262

kcal

Equipment: You’ll need:

Ingredients

1 1/2 cups all-purpose flour
3/4 cup packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 teaspoon baking powder
1/4 teaspoon fine salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
15 ounces pumpkin puree (about 1 3/4 cups, not pumpkin pie filling)
2 large eggs
3/4 cup granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon vanilla extract
1/4 cup evaporated milk (or heavy cream)
Whipped cream or powdered sugar, for serving (optional)

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch square pan with foil or parchment, leaving overhang to lift the bars out later, and lightly grease the lining.
In a bowl stir together 1 1/2 cups all-purpose flour, 3/4 cup packed light brown sugar, 1/2 cup old-fashioned rolled oats, 1/2 teaspoon baking powder, 1/4 teaspoon fine salt, and 1 teaspoon ground cinnamon. Pour in 1/2 cup melted unsalted butter and mix until coarse crumbs form.
Reserve about 1/3 of the crumb mixture for the topping. Press the remaining crumbs firmly and evenly into the prepared pan to make the crust (use the bottom of a measuring cup to press it flat, but don’t pack it into a brick).
Bake the crust 10 to 12 minutes until it just starts to turn golden. Remove from oven and let cool slightly while you make the filling.
Whisk together 15 ounces pumpkin puree (not pumpkin pie filling), 2 large eggs, 3/4 cup granulated sugar, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon vanilla extract, and 1/4 cup evaporated milk (or heavy cream) until smooth. Don’t over beat the eggs, just enough to combine.
Pour the pumpkin filling over the warm crust and smooth the top with a spatula.
Sprinkle the reserved crumb mixture evenly over the filling and gently press a little so it sticks.
Bake 25 to 30 minutes until the edges are set and the center is just slightly jiggly (a toothpick inserted near the center should come out with moist crumbs not wet batter). Don’t overbake or the filling will get dry.
Cool the bars completely on a wire rack, then chill at least 2 hours (overnight is even better) so they firm up and slice cleanly. Use the foil overhang to lift them out.
Cut into squares and serve with whipped cream or a dusting of powdered sugar if you want. Store in the fridge up to 4 days, and btw they actually taste better after a day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.