These Pumpkin Pie Bars combine an oat cookie crust with pumpkin pie filling and a crumble topping. A perfect and simpler alternative to making pumpkin pie.
If smooth, creamy texture of pumpkin pie filling isn't your thing (which I totally get) you will love the added crunch of these pumpkin pie bars. A firm cookie crust bottom plus the oat crumb topping provide a perfect texture contrast to the creamy pumpkin filling in the middle.
Ingredients & Substitutions
For the Crust and Topping:
- all-purpose flour
- rolled oats - or quick oats
- baking soda
- light brown sugar - packed. You can use only 1 type of sugar, but the brown sugar will give a nice caramel taste
- melted coconut oil - or butter
- vanilla extract
- coarse sugar - optional
For the Pumpkin Pie Filling:
- light brown sugar packed
- pumpkin pie spice - use my homemade pumpkin pie spice recipe or a mix of cinnamon, ground cloves, ground ginger, nutmeg
- egg + egg yolk
- vanilla extract
- pumpkin puree
- evaporated milk - or half and half or coconut cream
See the recipe box below for detailed measurements.
- In a large bowl whisk together the dry ingredients for the crumb mixture. Then add the sugars, and melted oil/butter and vanilla. Combine into a wet sand consistency.
- Press half of the mixture into a 8-inch square baking dish (lined with parchment paper) to form the crust. Par bake for 15 minutes.
- In the meantime prepare the pumpkin filling by whisking together all the ingredients.
- Pour over the baked crust and bake for 15 minutes.
- Now crumble the remaining crust mixture over the top and bake everything for 20-25 minutes
- Remove from oven and let cool at room temperature first. Then chill in the fridge to set fully before cutting and serving.
My family enjoys these pumpkin crumb bars for our Thanksgiving celebration as a pumpkin pie alternative. We warmed them up slightly (in the toaster oven) and topped with a scoop of vanilla ice cream. Whipped (coconut) cream also makes a great topping here.
Store the pumpkin dessert bars in an airtight container in the fridge for 5-7 days.
These pumpkin pie bars consist of an oatmeal cookie-like crumb crust. Layered with homemade pumpkin pie filling and topped with the same oat crumble mixture.
These pumpkin bars are easiest to cut when the filling is thoroughly chilled. Lift them out entirely by the parchment paper edges and place on a cutting board. Use a long, sharp knife to cut the pumpkin squares into 12 even slices. Make 3 cuts along, and 2 cuts across.
Yes, these pumpkin bars should be refrigerated before cutting. And then leftovers stored refrigerated in an airtight container. This way they last for up to a week. You can let them come to room temperature or warm up inthe (toaster) oven before serving.
Pumpkin Pie Bars Recipe
Crust and Topping:
- 1 ¼ cups all-purpose flour
- 1 ¼ cups rolled oats or quick oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup light-brown sugar packed
- ¾ cup coconut oil or butter, melted
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar optional
Pumpkin Pie Filling:
- ¼ cup granulated sugar
- ¼ cup light brown sugar packed
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 large egg
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 ¼ cups pumpkin puree
- ⅓ cup evaporated milk or half and half
- Preheat the oven to 350°F (180°C). Line a 8x8-inch (20x20 cm) square baking pan with parchment paper.
- Whisk together flour, oats, salt and baking soda in a bowl. Add sugars and combine until no lumps remain. Stir in melted coconut oil (or butter) and vanilla until everything is evenly moistened. The mixture should resemble wet sand.1 ¼ cups all-purpose flour, 1 ¼ cups rolled oats, ½ teaspoon salt, ½ teaspoon baking soda, ½ cup granulated sugar, ½ cup light-brown sugar, ¾ cup coconut oil, 1 teaspoon vanilla extract
- Press half of the mixture into the bottom of the pan and bake for 15 minutes.
- Prepare the filling in the meantime. Combine sugars, spices and salt. Add in egg, egg yolk and vanilla and whisk together. Stir in pumpkin puree then milk. Pour filling over baked crust and return to the oven for 15 minutes.¼ cup granulated sugar, ¼ cup light brown sugar, 2 teaspoon pumpkin pie spice, ¼ teaspoon salt, 1 large egg, 1 large egg yolk, ½ teaspoon vanilla extract, 1 ¼ cups pumpkin puree, ⅓ cup evaporated milk
- Then remove from oven and sprinkle with the remaining crumb topping and optional coarse sugar. Bake for another 20-25 minutes towards the top of the oven to prevent the bottom crust from burning. The pumpkin squares are done when they are slightly browned and center jiggles only a little.1 tablespoon coarse sugar
- Cool at room-temperature for 1 hour, then chill thoroughly in the fridge before cutting into bars.
- Serve with whipped cream or vanilla ice cream and cinnamon. Store covered and refrigerated.
Recipe slightly adapted from CookingClassy
If you are asking me for the best ice cream to top these bars with, I'll always say a scoop of freshly churned vanilla ice cream. Not sure how to make freshly churned homemade ice cream? Check out my post reviewing the best ice cream makers here.