These pumpkin crumb bars are as delicious as they look.

The first layer is a light oatmeal crust with a creamy spiced pumpkin center and a layer of crumbly, buttery oats on top.

These bars are my favorite Thanksgiving dessert, and I think they'll become yours, too.

How to make pumpkin crumb bars

Flour and oats: Make up the base of the crust and crumble topping.
Leavening agents: Baking soda and eggs.
Sugar: Dark brown sugar is the best option in this recipe. The molasses flavor is perfect with the pumpkin and warm spices.
Butter: You can't go wrong with melted butter, brown sugar and pie spices.
Vanilla: Flavor, flavor, flavor.
Sweetened condensed milk: Provides sweetness and richness.
Evaporated milk: The perfect baking milk!
Pumpkin puree: Grab a can of puree versus pie filling.
Pumpkin pie spice: A delightful mix of cinnamon, nutmeg, ginger and cloves.

No Caption

Preheat the oven to 350°F.
In a medium mixing bowl, whisk together the flour, oats, salt and baking soda until incorporated.
Stir in the brown sugar and mix until no clumps remain.
Stir in the melted butter until the mixture is starting to clump (it will look dry at this point). Stir in one tablespoon of ice water at a time, until the mixture is all damp and easily forms crumbles (there should be no remaining dry spots; the mixture will be slightly sticky).
Sprinkle half of the crumb mixture into the bottom of a greased 8×8 baking dish (or 10x7) and use your fingers to gently press the crust into an even layer.
Bake in the preheated oven for 10 minutes. Remove from the oven and set aside.
In a medium mixing bowl, whisk together the pumpkin puree, eggs and pie spice until the eggs are homogenous. Whisk in the sweetened condensed milk, evaporated milk and vanilla extract until well blended.
Pour the pumpkin mixture over the baked crumb crust and spread into an even layer. 
Sprinkle the top of the pumpkin mixture evenly with the remaining crumb mixture. 
Bake an additional 25-35 minutes, until lightly golden brown around the edges and the center is set.
Remove from the oven and allow to cool at room temperature.
Once the bars are cool, cover and refrigerate 30 minutes to 1 hour, then remove and cut into squares. 
Store in an airtight container in the refrigerator.

For the flour: Use any baking flour, like all-purpose, whole wheat white, whole wheat pastry, oat or gluten free all-purpose flour.
For the oats: Use old-fashioned rolled oats or quick oats.
For the sugar: Use dark or light brown sugar (best option) or granulated sugar. For a lower sugar version, use a brown sugar substitute made with stevia or erythritol.
For the sweetened condensed and evaporated milk: Use any variety (low fat, fat free, etc.).
For the pumpkin pie spice: You can also use a mixture of ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground ginger and a pinch of ground cloves.

To make these gluten free: Use gluten free all-purpose flour and certified gluten free oats. Be sure all other ingredients you choose are gluten free.
To make these nut free: This recipe does not contain nuts. Be sure all ingredients you choose are nut free.
To make these egg free: Try using an egg replacer such as Bob's Red Mill Egg Replacer or make a flax 'egg' (although I have not tested this).
To make these lower sugar: Try a brown sugar substitute made with stevia or monkfruit.

Fall desserts to swoon over

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A layer of oat crumble, a layer of pumpkin pie filling and another layer of oat crumble, baked to perfection!

Units Scale

Crust and Crumble:

Filling:

Cook Mode Prevent your screen from going dark

Preheat the oven to 350°F.
In a medium mixing bowl, whisk together the flour, oats, salt and baking soda until incorporated.
Stir in the brown sugar and mix until no clumps remain.
Stir in the melted butter until the mixture is starting to clump (it will look dry at this point). Stir in one tablespoon of ice water at a time, until the mixture is all damp and easily forms crumbles (there should be no remaining dry spots; the mixture will be slightly sticky).
Sprinkle half of the crumb mixture into the bottom of a greased 8×8 baking dish and use your fingers to gently press the crust into an even layer.
Bake in the preheated oven for 10 minutes. Remove from the oven and set aside.
In a medium mixing bowl, whisk together the pumpkin puree, eggs and pie spice until the eggs are homogenous. Whisk in the sweetened condensed milk, evaporated milk and vanilla extract until well blended.
Pour the pumpkin mixture over the baked crumb crust and spread into an even layer. 
Sprinkle the top of the pumpkin mixture evenly with the remaining crumb mixture. 
Bake an additional 25-35 minutes, until lightly golden brown around the edges and the center is set.
Remove from the oven and allow to cool at room temperature.
Once the bars are cool, cover and refrigerate 30 minutes to 1 hour, then remove and cut into squares. 
Store in an airtight container in the refrigerator.

Substitution Tip: Use any baking flour, like all-purpose, whole wheat white, whole wheat pastry, oat or gluten free all-purpose flour.