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Pumpkin Pie Crumb Bars


for crust and crumb

  • 1 1/4 c. all-purpose flour
  • 1 1/4 c. old-fashioned oats
  • 1/2 t. salt
  • 1/2 t. baking soda
  • 1/2 c. sugar
  • 1/2 c. light brown sugar
  • 3/4 c. unsalted butter melted
  • 1 t. vanilla

for filling

  • 1/4 c. sugar
  • 1/4 c. light brown sugar
  • 1 t. cinnamon
  • 1/2 t. nutmeg
  • 1/2 t. ground ginger
  • pinch of ground cloves
  • 1/4 t. salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 t. vanilla
  • 1 1/4 c. canned pumpkin puree
  • 1/3 c. half and half


  • Preheat oven to 350 degrees.
  • Whisk together the flour, oats, salt and baking soda. Add in 1/2 cup each of sugars and mix until no clumps remain. Combine the melted butter and vanilla and add to crust and crumb mixture. Fold together until evenly moistened.
  • Gently press about 2/3 of mixture in bottom of a greased 9 or 10-inch square baking dish and bake in preheated oven for 10 minutes.
  • Meanwhile, in a clean bowl, whisk together the pumpkin filling ingredients: remaining sugars, cinnamon, nutmeg, ginger, cloves, salt, egg and yolk, vanilla, pumpkin and half and half. Be sure to whisk well until mixture is completely smooth.
  • Remove crust from oven and spread filling evenly over top of the crust. Return pan to oven and bake for 12 minutes more.
  • Remove pan from oven again and evenly sprinkle the remaining crumb mixture over the top. Bake again for 20-24 minutes, until center only giggles slightly. Remove finished bars from oven and cool in pan on counter for 1 hour. Refrigerate for at least 1 hour before slicing and serving bars topped with whipped cream or ice cream.


Adapted from Cooking Classy