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


Pumpkin Pie Crumb Bars

5 from 4 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



  • Katrina @ Warm Vanilla Sugar: These sound so stinking good! Love that crumb! September 8, 2013 at 9:18am Reply

  • sally @ sallys baking addiction: I am totally in the pumpkin state of mind (I am all year!), just like you. So no complaints here for this amazing recipe. I can only imagine how incredible your house smelled as you baked these. I have bars like this in my upcoming cookbook! September 8, 2013 at 10:21am Reply

  • Erin | The Emerging Foodie: Oh my goodness! Pumpkin pie + oatmeal cookies?! That sounds absolutely to die for! Pinning!! September 8, 2013 at 12:17pm Reply

  • Laura @ Lauras Baking Talent: Those look really amazing! Love pumpkin :) September 9, 2013 at 6:27am Reply

  • Stacy | Wicked Good Kitchen: LOVE pumpkin pie and this recipe yours, Jaclyn! I cannot wait to make them. Thanks for sharing. Pinning! September 9, 2013 at 5:33pm Reply

  • Kathleen: As soon as I saw this pic I knew I had to make them. Made them yesterday and they are almost gone! Thanks for the recipe, love it! September 11, 2013 at 11:16am Reply

    • Jaclyn: I’m so happy to hear they were enjoyed Kathleen :)! Thanks for leaving a comment! September 11, 2013 at 5:51pm Reply

  • Melissa @ Bless this Mess: Mmmm. My momma makes something a bit like this but it doesn’t have the oats in it. I think that is the PERFECT addition to something like this in the texture depo. Can’t wait to try it :) September 11, 2013 at 6:50pm Reply

  • Tammy: You have a wonderful website and terrific recipes. September 14, 2013 at 5:22pm Reply

    • Jaclyn: Thanks so much Tammy!! September 14, 2013 at 8:27pm Reply

  • Pamela @ Brooklyn Farm Girl: I’m a pumpkin lover so I’m absolutely excited to try these crumb bars! September 14, 2013 at 7:01pm Reply

  • amanda: OMG… I just made these bars… They are wonderful and flew off my platter at my work… when they cooled completely I dusted with powdered sugar and used squirt cool~whip in the middle of each square. I got a cute platter that looks like etched glass at the Dollar tree… looked gorgeous!! Thanks for the great recipe ;) September 15, 2013 at 11:18am Reply

    • Jaclyn: You’re welcome Amanda! I’m so happy to hear they went fast :). Thanks for leaving a comment! September 15, 2013 at 12:27pm Reply

  • Rose: Not quite sure where to put oven rack…top center? September 15, 2013 at 5:54pm Reply

    • Jaclyn: Almost to the top, sorry I know that was confusing. I just put that because I didn’t want the bottom crust to become over-baked because these are thick bars and have quite a bit of filling that needs to bake through so I found that moving it up a few racks after adding the final layer helped the bottom layer from becoming too crisp. It will vary slightly for everyone based on the number of racks in each oven but yes about top center is probably right. Basically you just don’t want it directly under the oven element. September 19, 2013 at 11:19am Reply

  • Dina: sounds yummy! September 16, 2013 at 10:55am Reply

  • Mona: Hi these look delish! Can I use two whole eggs instead? September 17, 2013 at 8:35am Reply

    • Jaclyn: I wouldn’t recommend it, it might make it taste too eggy and it would also take longer for the filling to cook. September 17, 2013 at 8:52am Reply

  • tracie c.: LOVE! made this morning. my husband is pumpkin pie crazy and thought i’d slip a new recipe in to see if i could get away with not making pie crust.
    THANK YOU!!!!! i highly recommend!!!!
    it has the buttery crunchy crust (PERFECT)! the generous pumpkin layer (PERFECT) the top crunchy topping (PERFECT)!

    the recipe diversions due to what i had on hand or personal spice preference: homemade pumpkin puree, old fashioned oats, dark brown sugar, used 3 T. fresh ginger (we love ginger) fine grated, 1/2 t clove, 2% milk + 1T melted butter, 1.5 tsp cinnamon

    this one goes straight to the recipe book! thank you again! tracie September 20, 2013 at 2:16am Reply

    • Jaclyn: The homemade pumpkin puree sounds delicious! I’m so glad to hear you enjoyed these Tracie! Thanks for leaving your comment and tips! September 29, 2013 at 12:51pm Reply

  • Carolyn: I would like to double the recipe and bake it in a 11X17 pan. I am interested in knowing if you have tried this and if it will bake evenly. Do you store them in the fridge? Have you tried freezing? September 22, 2013 at 11:19am Reply

    • Jaclyn: I stored mine in the fridge, I haven’t tried freezing. And you could probably double it but they would be quite thick (as they are already pretty thick and a 13×9 isn’t quite double an 8×8 or 9×9) and you’d probably have to bake a bit longer. I hope you love them if you do make them Carolyn :)! September 24, 2013 at 7:06am Reply

  • Carolyn: Sorry, meant 9X12 pan! September 22, 2013 at 11:33am Reply

  • Jasmine: I found your pin on Pinterest and made these last night and was beyond please! I could not believe how perfect these were, bakery quality for sure! Thanks for such a yummy recipe! September 22, 2013 at 2:11pm Reply

    • Jaclyn: I’m so happy you liked them Jasmine and consider them to be bakery quality. Thanks for your comment! September 29, 2013 at 12:45pm Reply

  • Carolyn: How many days can the squares keep in the fridge? Have you tried freezing? September 22, 2013 at 3:22pm Reply

    • Jaclyn: I wouldn’t recommend more than one or two as they will start to soften and not be nice and crumbly. I haven’t tried freezing them. October 1, 2013 at 5:24pm Reply

  • Jenn: Just made these and had them warm out of the oven with ice cream – they were AWESOME!!! I will definitely make these again! Thanks!!! September 23, 2013 at 8:23pm Reply

    • Jaclyn: You’re very welcome Jenn! So happy you enjoyed these and would make them again! Thanks for your comment! September 24, 2013 at 5:42am Reply

  • kasia: THESE CAME OUT AMAZING!!!! its now my favorite pumpkin dessert!!! must try! September 25, 2013 at 3:14am Reply

    • Jaclyn: Exactly what I like to hear :). I’m so glad you liked them Kasia. Thanks for your comment! September 25, 2013 at 11:09am Reply

  • Brittany: Have made these several times and they are fantastic! I’ve noticed that on every batch, the top crumb layer tends to crumble off the bar when cut. Its looks as though this layer rose too much during baking. Any suggestions? Thank you! September 26, 2013 at 4:31pm Reply

    • Jaclyn: If you feel the crumbling it’s due to your bars rising too much you could reduce the amount of baking soda slightly. You may just want to try chilling them a bit longer too and they should cut cleaner. Hope that helps Brittany! I’m glad you’ve liked them :)! October 7, 2013 at 7:34pm Reply

  • Jill: I made these and linked to your recipe in my post today. They are so amazingly delicious. Thanks so much for sharing. Here is the link to my blog post, if you are interested…
    http://www.foodtasticmom.com/2013/10/04/pumpkin-pie-crumb-bars/ October 4, 2013 at 8:55pm Reply

    • Jaclyn: I’m so glad you liked them Jill! Thanks for sharing! October 5, 2013 at 1:24pm Reply

  • Jocelyn: I made these for brunch today. They are so good! October 6, 2013 at 7:44pm Reply

    • Jaclyn: I’m happy to hear you liked them Jocelyn! Thanks for leaving a comment! October 8, 2013 at 7:25am Reply

  • Currently – 10/8/2013 | the20what: […] too! Made pumpkin pie crumb bars (delicious!) and pumpkin blondies […] October 8, 2013 at 7:22pm Reply

  • Pumpkin Pie Crumble Bars : Specialty Cake Creations: […] Recipe slightly adapted from CookingClassy […] October 10, 2013 at 7:16am Reply

  • Geri: If these are as good as your lemon crumb bars, they will be amazing!!! Looking forward to trying them!! October 17, 2013 at 7:51pm Reply

  • Shari @ Shari Blogs: I love crumb bars and these sounds and look so good!! I shared it in my Pumpkin Round Up on my blog today! :) http://shariblogs.com/35-pumpkin-dessert-recipes/ October 25, 2013 at 7:48am Reply

  • Pumpkin Pie Crumble – All for Me! | adventures with gravel: […] and that’s why I made it. All for me! I got the original recipe from Cooking Classy (click here for the real recipe), but altered a couple of things to simplify it and make it slightly less […] October 25, 2013 at 1:31pm Reply

  • Pumpkin Pie Crumb Bars | We Like Two Cook: […] Recipe from Cooking Classy […] October 28, 2013 at 3:35am Reply

  • Lara: Just made these! They’re in the oven right now and I’m so excited, I don’t know how I am supposed to wait until they cool. And I can’t be the only one to admit that I picked at that crumb topping the whole first bake. So delicious! November 1, 2013 at 2:29pm Reply

  • Christine Loving: These were so good! I took them to a work function and brought home an empty pan and that’s a win in my book! I will definitely be making these again as a replacement for the old pumpkin pie. November 2, 2013 at 2:08pm Reply

    • Jaclyn: So happy to hear that Christine! Thanks for your comment! Glad they were enjoyed :). November 3, 2013 at 6:43pm Reply

  • Carla: Oh my. Think I can convince my dad to not make pie so we can make these bars instead? November 2, 2013 at 5:52pm Reply

    • Jaclyn: Yes, definitely :)! November 2, 2013 at 6:41pm Reply

  • Bridgit: I made these two days ago as a trial for Thanksgiving, and they definitely will be making a dessert appearance on Turkey Day! We like them warm topped with cool whip and cinnamon. I’m curious if anyone has tried freezing them, because I have leftover evaporated milk that I’d hate to waste so was thinking about making my Thanksgiving batch and then freezing it. Thoughts? November 5, 2013 at 11:41am Reply

  • Kat: These just looked so delicious I had to make them. Buuuut, I can’t have dairy or gluten. I subbed gf flour for the regular, and coconut milk for the evaporated milk. They’re DELISH! And you’d never know they were gf/df! November 8, 2013 at 9:25pm Reply

    • Jaclyn: I’m glad you were able to make these gluten and dairy free to work for your diet! Thanks for your comment! November 10, 2013 at 8:12am Reply

  • Arthur in the Garden!: Yummy! November 9, 2013 at 2:26pm Reply

  • Lilianne: Is the crumb topping suppose to be so loose? November 16, 2013 at 6:48pm Reply

    • Jaclyn: Not really, when it’s warm I guess it is a little (similar to a crumble) but once they cool it should set. Maybe not baked long enough? November 16, 2013 at 8:48pm Reply

  • Pumpkin Pie Crumb Bars #SundaySupper | Pies and Plots: […] Notes Recipe adapted from Cooking Classy […] November 17, 2013 at 4:01am Reply

  • Laura Dembowski: I made these and just posted about them on my blog. They are so good! I ate them for breakfast and don’t know how I resisted eating the whole pan :) I’d love if you’d check out my blog post! http://piesandplots.net/pumpkin-pie-crumb-bars-sundaysupper/ November 17, 2013 at 10:50am Reply

    • Jaclyn: So glad you made them and enjoyed them Laura! Yours look perfect, thanks for sharing! November 17, 2013 at 1:41pm Reply

  • Jasmine: Can you substitute the oats for graham crackers, instead? November 18, 2013 at 11:13pm Reply

    • Jaclyn: I wouldn’t recommend it because the graham cracker would absorb the fats differently then the oats (I’d imagine) so they texture would just be off. I could be wrong though, it might work :). November 19, 2013 at 2:01pm Reply

  • Coupons Canada: Oh wow, these look incredible, Amanda! November 19, 2013 at 2:35pm Reply

  • Tami G.: Would these travel well? We are planning a trip to CA from OK…takes about 3 days…wondering if they would still be edible when we get there…thanks. November 19, 2013 at 2:37pm Reply

    • Jaclyn: I wouldn’t recommend it. I think these are best stored in the fridge. November 19, 2013 at 2:47pm Reply

      • Tami G.: OK, thank you and Happy Thanksgiving! November 19, 2013 at 5:32pm Reply

        • Jaclyn: Happy Thanksgiving to you too Tami! November 19, 2013 at 5:59pm Reply

  • Mariam: Hey Jaclyn!!

    This looks amazing. I just dotted down some of the ingredients so I can go buy them tomorrow! I have a few questions though…..

    I noticed you ask for specific amounts of cinammon, ginger, cloves etc. Can we just use Pumpkin Spice? I wouldn’t be too sure of how much pumpkin spice to put in, though. If not, do you use FRESH ginger?

    Also, is the evaporated milk sweetened or unsweetened? x November 20, 2013 at 10:49am Reply

    • Jaclyn: I used dried ginger but you should be able to swap out all the spices with pumpkin pie spice (just all of the spices added up to that amount) and it’s unsweeetened evaporated milk (not the sweetened condensed). Hope you love them Mariam! November 20, 2013 at 8:27pm Reply

  • Alison: Yum! I just made these for thanksgiving dinner and they were amazing! Thanks for the great recipe! November 28, 2013 at 1:36pm Reply

    • Jaclyn: I’m so happy to hear you made these for Thanksgiving Allison and I’m glad you liked them :)! Happy Thanksgiving! November 28, 2013 at 7:53pm Reply

  • Jasi: I had extra pumpkin left so I mixed it with some powdered sugar and a little milk to thin for a drizzle. Concentrated pumpkiny taste.

    Overall really good dependably yummy recipe. For my tastes I might cut a little sugar and a little butter from the crust. I made an apple crumble a week ago with a little less and it came out alright. But most folks will never complain about more butter and sugar! Great for parties. December 17, 2013 at 10:08am Reply

    • Jaclyn: I’m glad you liked these Jasi! Thanks for your comment! December 17, 2013 at 10:26am Reply

  • Cathy: PERFECTION! And, wonderful to make ANY time of the year. Jaclyn, I must have made at least 25 of
    your recipes in the past 6 months, all just as excellent as the next. I have only one question:
    Do you have any plans to write a cookbook??!!! March 31, 2014 at 2:31pm Reply

    • Jaclyn: Thanks again Cathy!! Someday I would love to when I have time :), I have two little ones at home so it’s becoming hard to find the time to keep up with the blog, but I grew up loving to cook and reading cookbooks (seriously) so it would be so fun to have my own. March 31, 2014 at 7:35pm Reply

  • Brooke: I have canned pumpkin pie mix. Can I just use that? I would still need just evaporated milk correct? September 3, 2014 at 12:36pm Reply

    • Jaclyn: I think theres just the spices, pumpkin and sugars in the canned pumpkin pie (I’d check the ingredients label), so probably you’ll need to add eggs and evaporated milk too. September 3, 2014 at 2:21pm Reply

  • Rebecca: This looks so delicious, would you by chance know what would happen if I left out the eggs? I’m unfortunately allergic to them, and I’m not sure what typical egg replacer would do to this mix. October 6, 2014 at 7:27am Reply

  • Ola: This looks, and sounds delicious, based on the reviews! I am always looking for good things to make for our local Farmers Market booth.
    When I printed it, it needed two pages….for the last 3 lines. You might want to check to make sure that your recipes will fit on a standard page.
    I look forward to making this one…. October 6, 2014 at 5:41pm Reply

  • Pumpkin | Yep, that really happened: […] The good news is the pumpkin pie crumb bars are amazing! Here’s the recipe. […] October 12, 2014 at 12:20pm Reply

  • Liz: Thank you for the yummy fall treat! I made this and it was even better than pumpkin pie! I think it’s best chilled too….couldn’t help myself and had some this morning too! October 13, 2014 at 10:34am Reply

  • Janice: We have renamed these Pumpkin Crack Bars! SO GOOD!! I added chopped pecans the the top crumble mixture – AHmazing! November 30, 2014 at 2:18pm Reply

  • Robin Inger: I want to make these for an event, but would like to make them ahead of time. Can they be put in the freezer/ October 21, 2015 at 1:17pm Reply

    • Jaclyn: I imagine they could but they won’t quite have the same texture when thawed. I personally prefer them eaten within a day or two. October 22, 2015 at 8:21pm Reply

  • Jessica: Hello,

    I am going to make these for Thanksgiving! They look great. I will probably make 2 batches. Would I use 1 1/4 of the small or large can of pumpkin puree? Sorry, I am not the best baker. So, I don’t know these thing. Thanks for the recipe. They look wonderful! November 22, 2015 at 11:42am Reply

  • Laura: I made these and the top won’t brown. It seems as though the bottom crumble cooked well and the top is still really dry and may fall off when the squares are cut. What should I do? November 25, 2015 at 8:55pm Reply

  • Jen: Made this twice in one week!!! Amazing recipe! Made once for a bake sale and then my boyfriend loved them so much that I made them again for him! I tipped it wit powdered sugar and pumpkin spice once cooled. Kept them cold and they were yummy!! Thanks for the great recipe!! October 28, 2016 at 1:25pm Reply

  • Becky: Hi, can I use steel cut oats? That’s what I have right now. Want to check before diving in! Thanks! December 4, 2016 at 11:57am Reply

    • Jaclyn: No I wouldn’t use steel cut oats for baking, their texture is far different from roll oats or old fashioned oats. Sorry. December 6, 2016 at 10:26pm Reply

  • Denise: These look great. Made some like this but added date and some OJ with orange zest to the pumpkin, instead of pumpkin spices. January 10, 2017 at 7:04pm Reply

  • Monica: Oh my thes were delicious!!! Just made and everyone loved them! I believe they are better than pie!! Can I double this??? Thank you for sharing. August 24, 2017 at 7:57pm Reply

  • Elizabeth: i think i put in a diff post prior – but will say again, LOVE THIS RECIPE. WOULDNT CHANGE A THING – SO GOOD! is this your very own creation?? it’s amazing, def. would re-make it :) October 12, 2017 at 7:27am Reply

    • Jaclyn: Thanks Elizabeth! Glad you loved them! October 12, 2017 at 10:31am Reply

  • Allie: Made these yesterday and I’m in pumpkin oat heaven! I made them in a 9″ glass round pie pyrex, so adjusted the baking time down a few minutes. Also, I added some bittersweet chocolate chips to the top because I just really needed some chocolate. Will definitely be making these again! November 9, 2017 at 4:04pm Reply

    • Jaclyn: So glad to hear it Allie! November 10, 2017 at 9:44am Reply

  • SJW: I have to tell you, these were a HUGE hit at our work Thanksgiving party!
    I’m giving you all the credit on my blog, and thanks so much for the share! November 26, 2017 at 10:49am Reply

    • Jaclyn: You’re welcome! Thanks for the great review! November 27, 2017 at 2:35pm Reply

  • Lance: Hey Jaclyn—

    Really nice recipe. I made these pumpkin bars for some guests, and the bars were a hit.

    Looking forward to trying some of your other recipes. Thanks again.

    Lance December 24, 2017 at 9:55pm Reply

    • Jaclyn: Thanks Lance – hope you love the others as much as this one! January 2, 2018 at 4:23pm Reply

  • Frances OBrien: Fan-flippin-tastic! I like these way more than I like pumpkin pie, and I LOVE pumpkin pie! Made it with evaporated milk and half and half, evap is better. December 25, 2017 at 5:02pm Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d