Skip the pastry crust and bring on the crumble with these irresistible Pumpkin Pie Crumble Bars! Layers of buttery crumble and crust with a creamy pumpkin pie spice filling make for an easy, delicious fall bar!
So, I admit, I am not the biggest pumpkin fan.
And by not the biggest, I mean I’m not a pumpkin fan.
I know, it’s kind of against all food blogging rules to be a dessert food blogger and dislike pumpkin spice. I can’t help it! I was born this way. When it comes to fall flavors, my heart lies firmly with apples. But, I know how much people adore this gourd so I put my differences aside and try to come up with the best pumpkin-y recipes I can year after year. This will hopefully be a new favorite for you guys!
This recipe combines pumpkin pie with my classic crumble bar recipe into a delicious and easy bar! Is it a bar cookie? A pie bar? You decide!
The Crust & Crumble
The crust and crumble is your standard for my signature crumb bars. It starts with granulated white sugar, baking powder, salt, all-purpose flour, some ground cinnamon for flavor, cold cubed butter, a lightly beaten egg and some vanilla extract. You’ll combine everything together using a pastry cutter or two forks until the mixture resembles small pebbles. The cool thing is, this mixture is both your crust and your crumb. I love not having to make two different recipes for the crust and crumb!
The Pumpkin Pie Filling
The pumpkin pie filling couldn’t be easier: you’ll combine pure pumpkin puree, some brown sugar for depth of flavor, vanilla extract for sweetness, eggs to bind, and lots of pumpkin pie spice for yummy flavor and whisk it together, then pour it over the crust. This filling bakes up just like a pumpkin pie and is nice and creamy!
Pumpkin Puree
When making this recipe, make sure you purchase 100% pure pumpkin puree. You’ll need 3 cups of pumpkin puree which is a lot (but we’re making this in a 9×13 pan and you want a nice thick layer of pumpkin filling!). I find the large can of pumpkin is the perfect amount.
Buttery, perfectly spiced, sweet and tasty – you’re going to love these Pumpkin Pie Crumble Bars!
Pumpkin Pie Crumble Bars
Ingredients
For the Crust & Crumble:
- 1 cup granulated white sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
For the Pumpkin Pie Filling:
- 3 cups 100% pure pumpkin puree
- 1 cup lightly packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 Tbsp pumpkin pie spice see Note for individual spice amounts*
Instructions
- Preheat oven to 375° degrees F. Line a 9x13 light metal rectangular baking pan with foil or parchment, extending the foil or parchment paper over the sides of the pan. Spray the foil or paper with cooking spray; set aside.
- For the crust: Combine the sugar, baking powder, salt, cinnamon and flour in a large bowl. Add in the cold cubed butter, lightly beaten egg and vanilla extract. Use a pastry blender or two forks to cut the wet ingredients into the dry ingredients until the mixture resembles small pebbles and is fully incorporated. Press half of the crust mixture into the bottom of the prepared pan in an even layer.
- Meanwhile, in another large bowl, combine the pumpkin puree, brown sugar, eggs, vanilla, and pumpkin pie spice and whisk until smooth and incorporated. Pour the pumpkin layer evenly over the crust and smooth out to the edges. Immediately top with the remaining half of the crumble, sprinkling it evenly over the pumpkin layer to cover.
- Bake for 35-40 minutes or until light golden brown on top and set. The center should not be jiggly. Cool completely, then refrigerate for at least 2 hours to set before cutting into squares. These can be served cold or at room temperature.
Notes
These yummy bars are a must make this fall season!
Have a super sweet day!
xo, Hayley
Dan says
Can’t wait to try this out. Just the look of it is so delicious. It already looks mouthwatering. Thank you so much for this recipe.
Janett says
Made these last night & they came together so fast! I was nervous when I saw only 1 cup of sugar for the crust & crumble portion but the sweetness is perfect. The creamy, spiced pumpkin filling has enough sweetness to tie it all together deliciously. It’s only my husband and I in our household but it pains me to think of even giving any away. They’re that DELICIOUS! Please if you’re even thinking about making these, make them! So quick & easy. Also I imagine these would be amazing with some pumpkin ice cream or caramel or even plain old vanilla.I will be making these again & again. I can’t wait to try your Apple CIDER recipes 😉 Thanks for these scrumptious bars.
Autumn says
Do these have to be stored in the fridge?
thedomesticrebel says
Hi Autumn, they do not! They can either be stored in the fridge or at room temperature.
Michelle says
I halved your recipe (using 1 small 15 oz. can of pumpkin & using 2 Tbsp. of the 1 egg called for in the crust & crumble) baking in an 8×8 pan. I also added a rounded 1/4 tsp. of cloves to the pumpkin pie spice since we really like them & they are not included in the blend. I served today after lunch & got rave reviews…even from my husband who is not a pumpkin pie person! We topped with a little whipped cream & will definitely be making again! Thank you for the great recipe that is easy to make & serve 🙂
Jo says
Hello, this recipe is exactly what I was looking for!
Purchased all ingredients today, but to verify- there is no milk or liquid in the filling, besides the eggs?
Thanks, can’t wait to bake this.
thedomesticrebel says
Hi Jo, apologies in getting back to you. Yes, the filling has pumpkin puree, eggs, brown sugar, vanilla, and pumpkin pie spice. No milk or other liquid.
mare says
I plan to make this, this week but where does one buy pumpkin puree? I see cans of just pumpkin, but none called pumpkin puree?
thedomesticrebel says
Hi Mare, yes, the cans of pumpkin are the same cans of pumpkin puree. Just make sure you purchase 100% pure pumpkin and not pumpkin pie filling.
Kerry says
Can I use brown sugar instead of white?
thedomesticrebel says
Hi Kerry, that should be fine.