Hello, pumpkin lovers, I’m sharing my Small Batch Pumpkin Pie Bars that layer a cinnamon-spiced pumpkin filling over a buttery shortbread crust with a crunchy oat streusel.

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Hello, pumpkin lovers! I kinda surprised myself with this twist on Pumpkin Pie Crumble Bars, it sits oddly between dessert and something you’d sneak for breakfast like those Pumpkin Pie Oatmeal Bars you half remember from camp.

I used pumpkin puree and old-fashioned rolled oats to give it body and a bit of chew, not just sweetness, and somehow it keeps folding into itself so every bite feels different. I won’t lie I messed up the first try and liked it more, which made me curious enough to keep going.

If you like tiny surprises in your dessert you’ll want to see this.

Ingredients

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Adds chewy texture, fiber and slow carbs, keeps you fuller longer, not very sweet.
Smooth, vitamin rich, lots of fiber and beta carotene, gives earthy sweet pumpkin flavor.
Adds deep, molasses sweetness and moisture, mostly simple carbs, use sparingly if watching calories.
Makes crust tender and rich, high in saturated fat, lots of flavor and mouthfeel.
Bind filling, add protein and structure, help set custard, not a big protein source alone.
Blend of cinnamon nutmeg ginger, adds warm aromatic spice, makes it taste like fall.
Provides structure and carbs, creates tender crumb when balanced with butter and oats.

Ingredient Quantities

2 cups all-purpose flour

1 1/2 cups old-fashioned rolled oats

1 cup packed light brown sugar

1/4 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 cup (2 sticks) unsalted butter, cold and cubed

1 (15 ounce) can pumpkin puree

3/4 cup packed light brown sugar

1/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 teaspoons pumpkin pie spice

2 tablespoons all-purpose flour

1/4 teaspoon salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang so you can lift the bars out later.

2. Make the crumble base and topping: in a large bowl whisk together 2 cups all purpose flour, 1 1/2 cups rolled oats, 1 cup packed light brown sugar, 1/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg.

3. Cut in 1 cup (2 sticks) cold cubed unsalted butter using a pastry cutter, two forks, or a food processor pulse until mixture looks like coarse crumbs with some pea sized bits. Dont overwork it or it gets greasy.

4. Reserve about 1 1/2 to 1 3/4 cups of the crumb mixture for the topping, then press the rest firmly and evenly into the prepared pan to form the crust. Use the bottom of a measuring cup to get it packed down good.

5. Wipe out the bowl and make the pumpkin filling: whisk together 1 (15 ounce) can pumpkin puree, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 1/2 teaspoons pumpkin pie spice, 2 tablespoons all purpose flour, and 1/4 teaspoon salt until smooth and no streaks remain.

6. Pour and spread the pumpkin filling evenly over the pressed crust, smoothing the top with a spatula so its level.

7. Sprinkle the reserved crumble evenly over the pumpkin layer, pressing down lightly in spots so it adheres but still stays crumbly.

8. Bake in the preheated oven for 40 to 45 minutes, until the top is golden brown and the filling is set with only a slight jiggle in the center; if the edges brown too fast loosely tent with foil.

9. Let the bars cool completely in the pan on a wire rack, then refrigerate for at least 2 hours (overnight is better) to firm up for clean slices.

10. Lift the chilled slab out using the parchment overhang, cut into bars, serve at room temp or chilled. Leftovers keep covered in the fridge for up to 4 days, and they actually taste better after a day so dont be afraid to wait.

Equipment Needed

1. Oven (preheat to 350°F)
2. 9×13 inch baking pan
3. Parchment paper plus scissors or kitchen shears to trim and create an overhang
4. Two large mixing bowls (one for the crumble, one for the pumpkin filling)
5. Measuring cups and spoons
6. Pastry cutter or two forks, or a food processor (for cutting in the cold butter)
7. Rubber spatula and a flat spatula or offset spatula for spreading and smoothing
8. Dry measuring cup or the bottom of a measuring cup to press the crust firmly
9. Wire cooling rack for chilling and cooling the bars before slicing

FAQ

Q: What pan size, oven temp and bake time should I use? A: Use a 9×13 inch pan and preheat oven to 350°F (175°C). Press about two thirds of the crumble into the pan and bake 10-12 minutes, pour in the pumpkin filling, sprinkle remaining crumble on top and bake another 30-35 minutes until the center is set and top is golden. Let cool completely and chill 1-2 hours before cutting for clean bars.

Q: Why is my filling runny or watery? A: Usually it's underbaked or you used pumpkin pie filling instead of plain pumpkin puree. Make sure you bake until the center is mostly set and give the bars time to chill. The eggs and 2 tablespoons flour help thicken it, so dont skip or swap them without a good substitute.

Q: Can I make these gluten free or vegan? A: For gluten free swap the all-purpose flour for a cup-for-cup gluten free flour and use certified gluten free oats. For vegan replace butter with solid coconut oil and use flax "eggs" (2 tbsp ground flax + 6 tbsp water for 2 eggs) but texture will be a bit different and it may be softer, so chill longer.

Q: How do I get a really crumbly topping instead of greasy or dense? A: Keep the butter very cold and cut or pulse it into the dry mix so you still have pea-size bits. Dont overwork the dough, and shake larger crumbs on top for texture. If the topping gets greasy its because the butter warmed up too much.

Q: Can I make these ahead or freeze them? A: Yes. Store in the fridge up to 4 days in an airtight container. For longer keep them frozen: flash freeze on a tray then wrap tightly and freeze up to 2 months. Thaw in the fridge overnight then bring to room temp before serving.

Q: Any tips for neat slicing and serving? A: Chill completely before slicing, wipe your knife between cuts and warm the blade under hot water for super clean slices. You can dust with powdered sugar or serve with whipped cream or a scoop of vanilla ice cream, but dont add toppings until just before serving.

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

All-purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, slightly denser bar; or use a gluten-free 1-to-1 baking blend cup for cup (check for xanthan); or replace up to 1/2 cup with almond flour for a more tender, nutty crumble, but don’t go over or the bars get crumbly.
Old-fashioned rolled oats: use quick oats for a finer, softer texture (they absorb more liquid); or certified gluten-free oats if needed; or pulse oats in a food processor into oat flour for a denser base.
Unsalted butter (cold): swap with solid coconut oil 1:1 (chill first so it behaves like butter, expect a mild coconut note); or use lightly salted butter and drop the added salt; or use vegetable shortening for extra flakiness.
Eggs: replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes); or 1/4 cup applesauce per egg for a moist, egg-free filling; or use a commercial egg replacer following package directions.

Pro Tips

– Keep the butter truly cold and work fast. If the crumb starts to look greasy, stop, toss it in the fridge for 10 minutes, then finish. Cold butter gives you those nice pea sized bits that make the topping crumble right, and you wont get a dense, greasy crust.

– Press the base down really firmly so the filling has something to hold onto when you cut bars. Use the flat bottom of a measuring cup and press evenly, dont be shy about packing it, that helps prevent crumbling when you slice.

– Watch the bake near the end, ovens vary a lot. You’re looking for a golden top and just a little jiggle in the center, not liquid. If the edges brown too fast cover loosely with foil, and let the pan cool completely before cutting so the filling sets up.

– Chill before slicing and use a sharp knife wiped between cuts. Refrigerate for a couple hours or overnight for cleaner squares, and wipe the blade after each cut to keep slices neat.