Pumpkin Pie Crumb Bars


You might be looking at this post thinking I’m getting way ahead of myself. Maybe I am, but I blame those candle stores at the mall. You walk past their store and smell the scent of spiced pumpkin pie, but seriously people where’s is the pumpkin pie? I want the real thing. Those candles may smell good but definitely not as good as the real thing. Or maybe it’s just knowing that when you are smelling the real thing there’s actually something you’ll get to eat and enjoy not just smell. I have a love hate relationships with those candles, they just make me want the food all day.

Pumpkin Pie Crumb Bars | Cooking Classy

Really I’d be happy to post a pumpkin recipe any day of the year. I don’t understand the people that say they are getting excited for pumpkin recipes but aren’t ready for it quite yet. I’m ready for it any day of the year. I like seasonal baking but really, baking outside of the season once in a while is fun too. It seemingly transports you to an alternate season for a moment. And it often reminds us of good times. Obviously when I think pumpkin pie, I’m thinking Thanksgiving and Thanksgiving is definitely good times. Besides why restrict yourself from something so delicious just because it’s not October. So, if you want to bake these on Valentines Day I definitely wouldn’t judge :). Once you try these you’ll want them once a month year round.

These bars are a bit more cookie than pumpkin pie filling (these are three layers, oatmeal cookie crumb layer followed by the pumpkin pie layer then it’s finished with more crumb) so if you’d prefer an equal amount you could probably make half the amount of crumb mixture and simply only do one bottom layer. But is there such thing as too much cookie :)? These are tall, thick bars, that in my opinion are best slightly chilled – or you could eat them warm out of the oven with ice cream, like a crumble. However your serve them, I’d definitely recommend trying them in the near future. (Photos updated Sept. 7, 2016. I made the pumpkins out of marshmallow fondant, I only made 1/4 of this recipe here)


Pumpkin Pie Crumb Bars | Cooking ClassyPumpkin Pie Crumb Bars | Cooking Classy Pumpkin Pie Crumb Bars | Cooking Classy Pumpkin Pie Crumb Bars | Cooking Classy

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Pumpkin Pie Crumb Bars

5 from 7 votes


  • 1 1/4 cups (176g) all-purpose flour
  • 1 1/4 cups (116g) quick oats (old fashioned works too)
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup (105g) granulated sugar
  • 1/2 cup (110g) packed light-brown sugar
  • 3/4 cup (170g) unsalted butter, melted
  • 1 tsp vanilla extract

Pumpkin Pie Filling

  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (55g) packed-light brown sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 1/4 cups (296g) canned pureed pumpkin
  • 1/3 cup (85ml) evaporated milk or half and half
  • Sweetened whipped cream and cinnamon , for serving (optional)


  1. Preheat oven to 350 degrees. 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 an 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 a greased 8 by 8-inch baking dish (a 9 by 9-inch baking dish would be great to, just reduce the baking time slightly as needed) and bake in preheated oven 15 minutes.
  2. 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 cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden on top and center only jiggles slightly. Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream). Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.
  3. Recipe Source: Cooking Classy


  • Abigail Burt: How many servings does this recipe make? November 5, 2018 at 5:32pm Reply

    • Jaclyn: It should serve about 9 – 12. Sorry I didn’t list it. November 9, 2018 at 3:03pm Reply

  • Kimberly Schwartzmiller: This is DELICIOUS! My family loved it. I used half almond flour and half Splenda to cut down on the carbs, but it was still amazing. Thanks for this new family favorite. October 27, 2018 at 6:19pm Reply

  • Susan: I am going to make these tomorrow. Can I double the recipe and put in a 9×11 pan? Is doublling the recipe about one full can of pumpkin? October 24, 2018 at 5:52pm Reply

    • Jaclyn: Sorry for the late response. I would probably make 1 1/2 times the recipe for a 9 by 13 pan. And a 15 oz can of pumpkin has 1 3/4 cup pumpkin so that should be fine for 1 1/2 times the recipe. October 27, 2018 at 9:11am Reply

  • Lydia Sommer: Do you store leftovers at room temperature, or refrigerate? October 9, 2018 at 1:41pm Reply

    • Jaclyn: I recommend refridgerating. October 9, 2018 at 3:21pm Reply

      • Lydia: Okay, thanks Jaclyn can’t wait to give these a try! October 9, 2018 at 3:33pm Reply

  • Cindy: These were the best bars I’ve ever ate in my life and I’m not even a pumpkin fan…until now! Easy recipe to follow. They came out perfect and a huge hit with the family. September 28, 2018 at 9:14am Reply

  • Ally Brad: Soo good! Followed recipe exactly (unsalted butter, evaporated milk) and loved the result- perfect, buttery salty/ sweet melt in your mouth crumble with perfect ratio of filling. Baked in a 6.5”x10” ceramic dish and topped up the baking time at the end by about 6 mins. Would absolutely make again and would love to try a whipped creamed garnish on top…candy pumpkin wouldn’t hurt either. Intrigued to find how a swap of the pumpkin filling would go if I switched it out for cranberries too- the base is so good and I don’t doubt versatile. September 23, 2018 at 11:39pm Reply

  • Ruth: Just tried this versatile recipe and it is definitely one we will use again. I cut the sugar in the crumb mixture in half and used whole wheat flour. I used 2 tsp of pumpkin pie spice and 2 whole small eggs. I didn’t read the method through (oops!) and did not bake it in 3 segments. I put all the layers together at once and baked the entire pan for 45 min at 350F. It turned out perfectly! September 16, 2018 at 12:54pm Reply

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