Pumpkin pie bars taste just like pumpkin pie. They are topped with an oat crumble topping that doubles as a sturdy flavorful crust. 

stack of 3 pumpkin pie bars

Pumpkin pie bars are one of my favorite pumpkin desserts. I love a good crumble topping and this one pairs perfectly with pumpkin pie filling. I make these bars at least once every fall and every time they are a success!

Why this recipe works: The recipe only requires two bowls—one for the oat crumble and the other for the pumpkin pie filling. Both mixtures require no electric mixer, just stirring by hand. After that, it’s all about the layering. The pumpkin pie filling is sturdy and flavorful while the crumble is rich and sweet.

bowl of oat crumble topping with wooden spoon

How to make pumpkin pie bars

This recipe requires two separate bowls of ingredients that are layered at different times during the baking process. Start with the crumble as the crust, pour filling in, finish with crumble topping.

  1. Make the crumble topping: Preheat the oven to 350 F. Whisk together flour, oats, salt and baking soda. Add sugar and brown sugar, whisk again. Pour melted butter and vanilla over the dry ingredients. Stir until clumps form and ingredients are moistened.
  2. Bake the crust: Press half of the crumble topping into a 8×8 baking pan lined with parchment paper. Bake at 350 for 15 minutes.
  3. Prepare pumpkin pie filling: Whisk together granulated sugar, brown sugar and spices. Add the eggs, vanilla, pumpkin purée and evaporated milk. Mix until combined and smooth.
  4. Bake the filling: Pour the filling over the partially baked crust and bake for 15 minutes at 350.
  5. Bake the crumble: Remove bars from the oven and sprinkle remaining oat crumble on top. Bake at 350 for 20 minutes longer.
bowl of pumpkin pie filling
pumpkin pie filling poured on baked crust; crumble topping sprinkled on top of pumpkin pie filling

Frequently Asked Questions

How to store pumpkin pie bars: Store bars in an airtight container in the refrigerator for up to 5 days. Serve cold or at room temperature.

How to freeze pumpkin pie bars: Once the bars have cooled completely, place them (uncut) in the refrigerate to set. Use parchment paper ends to pull the whole bar out of the pan. Wrap in plastic wrap and aluminum foil. Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature, cutting and serving.

Can I use pumpkin pie mix instead of pumpkin purée? Yes, but omit the sugar, brown sugar and spices from the filling ingredients.

Whether you’re in search of more pumpkin recipes or some seasonal dessert bar recipes, I have you covered. Check these out:

pumpkin pie bars cut into squares on parchment paper; three white plates with bars on each

There you have it, easy pumpkin pie bars! I suggest making these on a crisp fall day when the pumpkin craving really hits. When you make these bars tag @ifyougiveablondeakitchen on social media so I can see your creation!

stack of 3 pumpkin pie bars

Pumpkin Pie Bars

Pumpkin pie bars taste just like pumpkin pie. They are topped with an oat crumble topping that doubles as a sturdy flavorful crust. 
5 (5 ratings)

Ingredients

Crust/Crumble Topping

  • 1 ¼ cups (176 g) all-purpose flour
  • 1 ¼ cups (116 g) old fashioned rolled oats
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup (100 g) granulated sugar
  • ½ cup (105 g) packed light brown sugar
  • ¾ cup (170 g) unsalted butter,, melted
  • 1 teaspoon vanilla extract

Pumpkin Pie Filling

  • ¼ cup (50 g) granulated sugar
  • ¼ cup (55 g) packed light brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 large egg
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • 1 ¼ cups (305 g) canned pumpkin purée
  • cup (85 ml) evaporated milk, (or half and half)

Instructions 

Crust/Crumble Topping

  • Preheat oven to 350° F. Line an 8×8 baking dish with parchment paper and lightly spray with nonstick cooking spray. Set aside.
  • In a mixing bowl, whisk together flour, oats, salt and baking soda for 30 seconds. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar and mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened.
  • Gently press HALF of the mixture into prepared baking dish and bake in preheated oven 15 minutes.

Pumpkin Pie Bars

  • Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla, and stir until blended. Mix in pumpkin then milk. Pour mixture over baked crust (it’s okay if it is still warm). Return to oven to bake 15 minutes.
  • After 15 minutes, remove bars from oven and sprinkle remaining oat crumble mixture over top while breaking the crumb into small bits. Transfer oven rack to the top-third of the oven (not directly underneath the top but a level or two below) and return the bars to oven to bake about 20 – 25 minutes longer. Bars are finished when the crumble top is golden and center only jiggles slightly.
  • Allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer. Cut into squares and serve.

Notes

Store pumpkin pie bars in an airtight container at room temperature for up to five days.
Serving: 1bar, Calories: 234kcal, Carbohydrates: 34g, Protein: 3g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 47mg, Sodium: 159mg, Potassium: 109mg, Fiber: 2g, Sugar: 21g, Vitamin A: 3289IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 1mg

Recipe adapted from Cooking Classy. Photography by Our Salty Kitchen.

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