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Pumpkin Crumble Bars

Pumpkin crumble bars with a buttery oat crumble base, smooth pumpkin pie filling, and a golden oat topping. Baked until the center is just set, then cooled completely for clean, sliceable bars.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For oat crumble base and top
  • 2 cup rolled oats
  • 1.5 cup all-purpose flour
  • 1 cup brown sugar packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup unsalted butter cold, cubed
For pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 eggs
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp salt
  • 1 tsp vanilla
For drizzle
  • 0.75 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep the pan and preheat
  1. Preheat the oven to 350F. Line a 9x13 pan with parchment so the bars lift out cleanly.
Make the crumble and bake the crust
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Cut in the cold cubed unsalted butter until the mixture looks crumbly.
  2. Press 2/3 of the crumble mixture firmly into the prepared pan. Bake for 10 minutes at 350F so it starts to set.
Assemble and bake
  1. Whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth. Pour the filling over the hot crust.
  2. Scatter the remaining crumble over the filling. Bake for 28-30 minutes at 350F until the top is golden and the filling is just set.
Cool and drizzle
  1. Cool the bars completely before cutting. Mix powdered sugar, milk, and cinnamon into a drizzle and drizzle over the top just before slicing.

Notes

Pro tip: press the crust firmly to prevent gaps and help the bars slice cleanly. Store covered in the refrigerator for up to 4 days; freezer: yes (wrap tightly and freeze up to 2 months), thaw overnight in the fridge. For a lighter option, use evaporated milk plus a bit of extra sugar to mimic sweetness, keeping the same baking time.