Rich Pumpkin Pie Crumble Bars

Fall desserts hold a special place in my heart, especially when they combine the best of both worlds. I love pumpkin pie, but sometimes I want something a little easier to serve at parties. You know how messy pie can get when you’re trying to cut perfect slices for a crowd.

That’s where these pumpkin pie crumble bars come to the rescue. They have all the creamy, spiced goodness of traditional pumpkin pie, but in a handheld form that’s way simpler to make. No rolling out pie crust or worrying about soggy bottoms. Just press, pour, sprinkle, and bake.

The crumble topping adds a nice crunch that regular pumpkin pie just can’t give you. Plus, you can cut them into neat squares that actually look like you know what you’re doing in the kitchen. Even when you definitely don’t feel like it.

What Kind of Pumpkin Puree Should I Use?

For these bars, you’ll want to use plain pumpkin puree, not pumpkin pie filling – there’s a big difference! Plain pumpkin puree is just cooked and mashed pumpkin with no added spices or sugar, while pumpkin pie filling already has spices and sweeteners mixed in. You can find canned pumpkin puree in the baking aisle of most grocery stores, and brands like Libby’s are reliable choices. If you’re feeling ambitious, you can also make your own by roasting a sugar pumpkin and pureeing the flesh, though canned works just as well and saves you time.

Options for Substitutions

These bars are pretty forgiving when it comes to swaps, so here’s what you can do if you’re missing something:

• Pumpkin puree: This is the star of the show, so don’t substitute it! Make sure you’re using pure pumpkin puree, not pumpkin pie filling. If you only have canned sweet potato puree, that could work in a pinch with similar results.
• Rolled oats: Quick oats work fine here, or you can pulse regular oats in a food processor a few times for a finer texture. No oats? Try crushed graham crackers or extra flour plus a pinch of cinnamon.
• Pumpkin pie spice: Make your own by mixing 2 teaspoons cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. Or just use cinnamon alone if that’s all you have.
• Brown sugar: You can swap brown sugar for granulated sugar, but add 1-2 tablespoons of molasses to get that rich flavor back. Coconut sugar also works as a 1:1 replacement.
• Walnuts: Pecans are a great swap here, or try chopped almonds. You can also leave them out completely or add mini chocolate chips instead for a fun twist.
• Butter: Coconut oil (melted and cooled slightly) works well, or you can use vegetable oil but reduce it to 3/4 cup since oil is more liquid than melted butter.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin pie crumble bars is not pressing the bottom crust firmly enough into the pan, which leads to a crumbly mess that falls apart when you try to cut clean squares – use the bottom of a measuring cup to really pack it down.

Another common error is using pumpkin pie filling instead of pure pumpkin puree, as the filling already contains spices and sweeteners that will throw off your recipe’s balance and make the bars too sweet.

Don’t skip the step of partially baking the crust before adding the pumpkin layer, since this prevents a soggy bottom and ensures your bars hold together properly.

Finally, resist the urge to cut into these bars while they’re still warm – let them cool completely in the refrigerator for at least 2 hours so the pumpkin layer sets up and you get clean, professional-looking slices.

What to Serve With Pumpkin Pie Crumble Bars?

These pumpkin pie crumble bars are perfect on their own, but a scoop of vanilla ice cream on the side takes them to the next level, especially when they’re still slightly warm from the oven. A dollop of fresh whipped cream or even some caramel sauce drizzled on top makes for a really nice touch too. I love serving these with a hot cup of coffee or spiced chai tea – the warm spices in the bars pair beautifully with those cozy fall drinks. For a fun presentation, you can dust them with a little powdered sugar or serve them alongside some apple cider for the perfect autumn dessert spread.

Storage Instructions

Keep Fresh: These pumpkin pie crumble bars stay moist and delicious when covered tightly with plastic wrap or stored in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge where they’ll keep for up to a week – I actually think they taste even better after a day or two!

Freeze: You can freeze these bars for up to 3 months, which makes them perfect for holiday prep. Cut them into squares first, then wrap individually in plastic wrap or store in a freezer-safe container with parchment paper between layers. They thaw beautifully at room temperature in about an hour.

Make Ahead: These bars are actually great for making ahead since the flavors get even better overnight. You can bake them a day or two before you need them and just keep them covered. The pumpkin filling sets up nicely and the crumble topping stays perfectly textured.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3150-3350
• Protein: 32-38 g
• Fat: 140-155 g
• Carbohydrates: 445-475 g

Ingredients

For the oat crumble layers:

• 2 cups all-purpose flour
• 1 1/2 cups old-fashioned oats
• 1 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 tsp baking soda
• 1/2 tsp salt

For the pumpkin filling:

• 2 cups pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract

For the topping:

• 1/2 cup chopped walnuts (optional)

Step 1: Preheat Oven and Prepare Baking Dish

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish or line it with parchment paper to ensure the bars release easily once baked.

Step 2: Make the Crumble Mixture

• 2 cups all-purpose flour
• 1 1/2 cups old-fashioned oats
• 1 cup packed brown sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, melted

In a large bowl, mix together the all-purpose flour, old-fashioned oats, 1 cup of packed brown sugar, baking soda, and salt.

Pour in the melted butter and stir until the dry ingredients are thoroughly coated and the mixture starts to clump together; this will be both the base and topping for your bars.

I like to squeeze the mixture a bit with my hands to create some chunkier crumbles for extra texture.

Step 3: Form the Crumble Base

• crumble mixture from Step 2

Take about two-thirds of the crumble mixture from Step 2 and press it firmly and evenly into the prepared baking dish.

This will form the base layer for your bars.

Step 4: Prepare the Pumpkin Filling

• 2 cups pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract

In a separate bowl, whisk together the pumpkin puree, granulated sugar, 1/4 cup brown sugar, eggs, pumpkin pie spice, and vanilla extract until everything is fully incorporated and smooth.

For a little extra depth, I sometimes add a pinch more pumpkin pie spice.

Step 5: Assemble the Bars

• pumpkin filling from Step 4
• remaining crumble mixture from Step 2
• 1/2 cup chopped walnuts (optional)

Pour the pumpkin filling from Step 4 over the crumble base in the pan, spreading it evenly to cover.

Sprinkle the remaining crumble mixture evenly over the top.

If using, scatter the chopped walnuts across the crumble for added crunch.

Step 6: Bake the Bars

Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the pumpkin filling is set.

The kitchen will smell amazing as they bake!

Step 7: Cool, Slice, and Serve

Allow the bars to cool completely in the pan before slicing them into squares and serving.

This helps the filling set and makes them easier to cut neatly.

Rich Pumpkin Pie Crumble Bars

Delicious Rich Pumpkin Pie Crumble Bars recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 23 minutes mins

Cook Time 47 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4

Calories: 3250

Ingredients Method

Ingredients

  

For the oat crumble layers:

• 2 cups all-purpose flour
• 1 1/2 cups old-fashioned oats
• 1 cup unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 tsp baking soda
• 1/2 tsp salt

For the pumpkin filling:

• 2 cups pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 tbsp pumpkin pie spice
• 1 tsp vanilla extract

For the topping:

• 1/2 cup chopped walnuts (optional)

Method

 

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper to ensure the bars release easily once baked.
2. In a large bowl, mix together the all-purpose flour, old-fashioned oats, 1 cup of packed brown sugar, baking soda, and salt. Pour in the melted butter and stir until the dry ingredients are thoroughly coated and the mixture starts to clump together; this will be both the base and topping for your bars. I like to squeeze the mixture a bit with my hands to create some chunkier crumbles for extra texture.
3. Take about two-thirds of the crumble mixture from Step 2 and press it firmly and evenly into the prepared baking dish. This will form the base layer for your bars.
4. In a separate bowl, whisk together the pumpkin puree, granulated sugar, 1/4 cup brown sugar, eggs, pumpkin pie spice, and vanilla extract until everything is fully incorporated and smooth. For a little extra depth, I sometimes add a pinch more pumpkin pie spice.
5. Pour the pumpkin filling from Step 4 over the crumble base in the pan, spreading it evenly to cover. Sprinkle the remaining crumble mixture evenly over the top. If using, scatter the chopped walnuts across the crumble for added crunch.
6. Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the pumpkin filling is set. The kitchen will smell amazing as they bake!
7. Allow the bars to cool completely in the pan before slicing them into squares and serving. This helps the filling set and makes them easier to cut neatly.