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Crispy Pumpkin Pie Crumble Bars – Easy Oat & Nut Crust Dessert

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These cozy pumpkin pie crumble bars feature a crispy oat and nut crust, creamy pumpkin filling, and a crunchy crumble topping. Quick to prepare and perfect for fall gatherings, potlucks, or a comforting snack.

Ingredients

Scale
  • 1 1/2 cups old-fashioned oats (not quick oats)
  • 1 cup all-purpose flour (or whole wheat flour)
  • 1/2 cup chopped pecans or walnuts (toasted for best flavor)
  • 1/2 cup brown sugar (packed)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup pure maple syrup (or honey)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/2 cup evaporated milk (or full-fat coconut milk for dairy-free)
  • 1/3 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves (optional)
  • Pinch of salt
  • Reserved 3/4 cup oat & nut crust mixture (set aside before pressing into pan)
  • 2 tbsp cold unsalted butter, cut into small cubes
  • 1 tbsp additional chopped nuts, if desired
  • 1 tbsp raw turbinado sugar (optional, for extra crunch)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line an 8×8-inch pan with parchment paper, leaving an overhang.
  2. In a large bowl, combine oats, flour, chopped nuts, brown sugar, cinnamon, and salt. Stir until evenly mixed.
  3. Pour in melted butter and maple syrup, mixing until crumbly and coated.
  4. Reserve 3/4 cup of the crust mixture for the crumble topping.
  5. Firmly press the remaining crust mixture into the prepared pan for an even layer.
  6. In a medium bowl, whisk together pumpkin puree, evaporated milk, granulated sugar, egg, vanilla, cinnamon, ginger, nutmeg, cloves, and a pinch of salt until smooth.
  7. Pour pumpkin mixture over the pressed crust and spread evenly.
  8. Add cold butter cubes to the reserved crust mixture, plus additional nuts and turbinado sugar if using. Rub together until large crumbs form.
  9. Sprinkle crumble evenly over the pumpkin layer.
  10. Bake for 30-35 minutes, until filling is set and crumble is golden brown.
  11. Cool completely on a wire rack (about 1 hour).
  12. Lift bars out using parchment overhang and cut into 12 squares. For cleaner edges, chill bars for 30 minutes before slicing.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend or almond flour. For vegan, substitute flaxseed egg and plant-based butter. Toasting nuts enhances flavor. Let bars cool completely before slicing for clean edges. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: pumpkin bars, crumble bars, oat crust, fall dessert, easy pumpkin recipe, nutty dessert, Thanksgiving, potluck, snack, autumn baking

Find it online: https://jodierecipes.com/crispy-pumpkin-pie-crumble-bars-recipe-easy-oat-and-nut-crust-dessert/