Pumpkin Pie Crumb Bars
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A Pumpkin Pie Crumb Bar is an amazing take on the fall classic—pumpkin pie. But this version is faster, easier, with more delicious crunch!Â
I can’t relate to the people who only want pumpkins in autumn. I crave pumpkin treats year-round, and I’m always on the hunt to find new ways to enjoy moist, rich pumpkins. This pumpkin recipe is a new take on the classic pumpkin pie—if it was crossed with a buttery cobbler!
Obviously when I think pumpkin pie, I’m thinking Thanksgiving, and Thanksgiving is definitely a good time. But why restrict yourself from something so delicious just because it’s not October?
So, if you want to bake these on Valentine’s Day I definitely wouldn’t judge :). Once you try these you’ll want them once a month, year round.
Pumpkin Pie Crumb Bars
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 a thing as too much cookie? Nope! 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 traditional crumble or cobbler.
However you 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)
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Pumpkin Pie Crumb Bars
Ingredients
- 1 1/4 cups (176g) all-purpose flour (scoop and level to measure)
- 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)
Instructions
- 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.
- 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.
Notes
- Nutrition estimate based on 12 servings, does not include whipped cream topping or decoration.