Pumpkin Pie Crumble Bars

These Pumpkin Pie Crumble Bars combine a thick cookie-like crust with pumpkin pie filling and a crumbly topping. A simpler alternative to pumpkin pie!

Course Dessert
Cuisine American
Keyword Pumpkin Pie Crumble Bars
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 9
Author LeelaLicious


Crust and Topping:

  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups old-fashioned oats or quick oats
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 3/4 cup coconut oil or butter, melted
  • 1 tsp vanilla extract
  • 1 tablespoon coarse sugar optional

Pumpkin Pie Filling:

  • 1/4 cup granulated sugar
  • 1/4 cup packed-light brown sugar
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp vanilla extract
  • 1 1/4 cups pumpkin puree
  • 1/3 cup half-n-half


  1. Preheat the oven to 350 F. Line a 8x8-inch baking pan.
  2. Whisk together flour, oats, salt and baking soda in a medium bowl. Add sugars and combine until no lumps remain. Stir in melted coconut oil (or butter) and vanilla until everything is evenly moistened.
  3. Press half of the mixture into prepared pan and bake for 15 minutes.
  4. Prepare the filling in the meantime. Combine sugars, spices and salt. Add in egg and 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.
  5. Then remove from oven and sprinkle 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. Pie bars are done when they are slightly browned and centers jiggles only a little.
  6. Cool at room-temperature for 1 hour, then chill thoroughly in the fridge before cutting into bars.
  7. Serve with whipped cream or vanilla ice cream and cinnamon. Store covered and refrigerated.