These pumpkin pie crumble bars are like having pumpkin pie, coffee cake, and a crumbly oatmeal cookie all in one bite. You get a buttery crust, creamy pumpkin pie filling, and a golden brown crumble topping. Perfect for Thanksgiving dessert tables or a cozy fall afternoon snack.
Why I Love This Recipe ❤️
I love these bars because they’re low-stress baking with high payoff. No pie crust rolling, no water bath — just a press-in base, pour-in filling, and sprinkle topping. The buttery crumble paired with creamy pumpkin filling is pure fall comfort.
- Great for make-ahead dessert tables
- Travels well for potlucks or holiday parties
- Satisfies pumpkin pie cravings without the fuss
Ingredients You’ll Need
- For the crust & crumble
- 1 ½ cups all-purpose flour
- 1 ½ cups old-fashioned oats
- 1 cup light brown sugar, packed
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ¾ cup unsalted butter, melted
- For the pumpkin filling
- 1 can (15 oz) pumpkin purée
- 1 can (14 oz) sweetened condensed milk
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp pumpkin pie spice
Step-by-Step Instructions
Step 1 – Make the crumble mixture
In a mixing bowl, stir together flour, oats, brown sugar, cinnamon, nutmeg, and salt. Pour in melted butter and stir until crumbly.
Step 2 – Form the crust
Press two-thirds of the crumble mixture firmly into a parchment-lined 9×13-inch baking pan to form an even crust.
Step 3 – Mix the pumpkin filling
In another bowl, whisk pumpkin purée, sweetened condensed milk, eggs, vanilla extract, and pumpkin pie spice until smooth.
Step 4 – Pour and top
Pour the pumpkin filling over the crust, then sprinkle the remaining crumble mixture evenly over the top.
Step 5 – Bake
Bake at 350°F (175°C) for 40–45 minutes, until the topping is golden and the filling is set.
Step 6 – Cool and cut
Let the bars cool completely before slicing into squares or rectangles.
Servings & Time
- Servings: 16 bars
- Prep Time: 15 minutes
- Bake Time: 40–45 minutes
- Cooling Time: 1 hour
Macros (per bar, approx.)
- Calories: 225
- Carbs: 32g
- Protein: 3g
- Fat: 10g
- Sugar: 20g
Why This Recipe Works (Quick Science) 🧪
- Oats + flour give the crumble topping both chew and crisp texture.
- Melted butter coats dry ingredients evenly, creating a better crumb.
- Sweetened condensed milk makes the pumpkin filling rich, smooth, and sliceable.
Common Mistakes to Avoid ⚠️
- Not pressing the crust firmly: Loose crust will crumble apart when cutting.
- Cutting before cooling: The filling needs time to set or bars will be messy.
- Overbaking: This dries out the filling — pull it when the center is just set.
What to Serve With 🍽️
- A dollop of whipped cream or vanilla ice cream
- A cup of hot chai or spiced latte
- A drizzle of caramel sauce for extra indulgence
FAQ
Q: Can I make these gluten-free?
A: Yes, use gluten-free flour and certified GF oats.
Q: Can I use homemade pumpkin purée?
A: Absolutely, just make sure it’s thick and not watery.
Q: How long do they keep?
A: Store in an airtight container in the fridge for up to 5 days.
