Can I freeze Pumpkin Pie Crumble Bars?

Yes! Once the bars have completely cooled, wrap them tightly in plastic wrap and store them in a freezer-safe bag. They’ll keep for up to 3 months in the freezer. To enjoy, simply thaw them overnight in the fridge.

How do I store the bars?

Store the bars in an airtight container at room temperature for up to 3 days. If you want them to last longer, refrigerate them, and they’ll stay fresh for up to a week.

Can I use a different spice mix?

Absolutely! You can swap the spices with a pre-made pumpkin pie spice mix if you have it on hand. Just make sure to taste the filling and adjust accordingly.

Are these bars gluten-free?

Not in the original recipe. However, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend, and make sure to use gluten-free oats for a gluten-free version of these bars.

Can I make this recipe dairy-free?

Yes! You can substitute the butter with a plant-based butter alternative and use coconut milk instead of evaporated milk or heavy cream to make it dairy-free.

Pumpkin Pie Crumble Bars

Ingredients

Scale

For the Crust and Crumble:

1 1/2 cups all-purpose flour
1/2 cup old-fashioned oats
3/4 cup brown sugar, packed
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
1 teaspoon vanilla extract

For the Pumpkin Filling:

1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup granulated sugar
1 large egg
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon vanilla extract
1/2 cup evaporated milk or heavy cream

Instructions

Preheat the Oven:

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper for easy removal.

Make the Crust and Crumble:

In a large bowl, combine flour, oats, brown sugar, baking soda, salt, and cinnamon.
Stir in melted butter and vanilla extract until it forms a crumbly mixture.
Press two-thirds of the mixture into the bottom of the baking pan to form the crust.

Prepare the Pumpkin Filling:

In another bowl, whisk together pumpkin puree, sugar, egg, cinnamon, nutmeg, ginger, cloves, vanilla extract, and evaporated milk (or heavy cream) until smooth.

Assemble and Bake:

Pour the pumpkin filling over the crust and spread evenly.
Sprinkle the reserved crumble mixture on top.
Bake for 40-45 minutes or until the top is golden and the filling is set.

Cool and Serve

Let the bars cool completely in the pan before cutting into squares. Enjoy as-is or with a dollop of whipped cream!

Notes

Don’t Rush the Cooling Process: It might be tempting to dive right in, but these bars need time to set. Let them cool completely to avoid a messy, gooey texture.
Use Real Pumpkin Puree: Be sure to use plain pumpkin puree, not the pre-spiced pumpkin pie filling, to get that pure pumpkin flavor.
Customize the Crumble: If you want a crunchier texture, try adding chopped pecans or walnuts to the crumble mixture. It’ll add a delightful nutty crunch to each bite!
Storage: Store the bars in an airtight container in the fridge. They’ll last up to 5 days, but they’ll probably be gone much sooner!

Author: Elina
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: 210 kcal
Sugar: 16g
Sodium: 125mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: Pumpkin dessert bars, Fall baking recipes, Easy crumble bars, Pumpkin pie recipes