Pumpkin Crumb Bars

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:

  • 1 1/4 cups flour*
  • 1 1/4 cups quick or rolled old-fashioned oats
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon baking soda
  • 1 cup brown sugar
  • 6 tablespoons butter, melted
  • 4-5 tablespoons ice water (or more, if needed)


  • 15-ounce can pumpkin puree
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup sweetened condensed milk
  • 1/2 cup evaporated milk
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F.
  2. In a medium mixing bowl, whisk together the flour, oats, salt and baking soda until incorporated.
  3. Stir in the brown sugar and mix until no clumps remain.
  4. 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).
  5. 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.
  6. Bake in the preheated oven for 10 minutes. Remove from the oven and set aside.
  7. 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.
  8. Pour the pumpkin mixture over the baked crumb crust and spread into an even layer. 
  9. Sprinkle the top of the pumpkin mixture evenly with the remaining crumb mixture. 
  10. Bake an additional 25-35 minutes, until lightly golden brown around the edges and the center is set.
  11. Remove from the oven and allow to cool at room temperature.
  12. Once the bars are cool, cover and refrigerate 30 minutes to 1 hour, then remove and cut into squares. 
  13. 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.