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Pumpkin Crumble Bars

Pumpkin crumble bars with a golden oat crumble base and topping sandwiching a smooth orange pumpkin pie filling. Bake until the top is golden and the center is just set, then cool completely for clean, bar-style slices.
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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
  

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 cold unsalted butter, cubed
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
Drizzle
  • 0.75 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and bake crust
  1. Preheat oven to 350F and line a 9x13 pan with parchment. This prevents sticking and helps lift the bars out cleanly.
  2. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter until the mixture looks like damp crumbs.
  3. Press 2/3 of the crumble mixture firmly into the pan. Bake for 10 minutes to set the base.
Make filling and assemble
  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 until the top is golden and the filling is just set.
Cool and drizzle
  1. Cool completely in the pan before cutting. Chilling-free cooling helps the filling firm up for neat bar slices.
  2. Whisk powdered sugar, milk, and cinnamon until smooth for a drizzle. Drizzle over the cooled bars right before slicing.

Notes

Pro tip: press the crust firmly so it bakes into a sturdy base that won’t crumble when cut. Store covered in the refrigerator up to 5 days; freeze baked bars (well wrapped) up to 2 months. For a dairy-light option, use evaporated milk-style condensed alternatives in the filling if they are sweetened and can be substituted 1:1.