As the air turns crisp and the fall season surrounds us with its cozy embrace, what better way to celebrate than with a dessert that combines all the flavors of pumpkin pie with the satisfying texture of a crumble bar? These Pumpkin Pie Crumble Bars are an absolute delight, and if you love pumpkin pie (or just dessert, in general), you’re in for a real treat! The buttery streusel crumb on top adds a rich, crunchy layer that perfectly complements the creamy pumpkin filling. I’m so excited for you to try this!
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 light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 Tbsp pumpkin pie spice (see note for homemade blend)
How to Make Pumpkin Pie Crumble Bars
- Preheat your oven to 375°F (190°C). Line a 9×13-inch baking pan with foil or parchment paper, leaving enough overhang on the sides to make it easier to remove the bars later. Spray with nonstick cooking spray and set aside.
- Make the crust and crumble: In a large bowl, whisk together the sugar, baking powder, salt, flour, and cinnamon. Add the cold, cubed butter, lightly beaten egg, and vanilla extract. Using a pastry blender (or two forks), cut the butter into the dry ingredients until the mixture resembles coarse crumbs or small pebbles.
- Press the crust: Take half of the crumb mixture and press it firmly into the bottom of your prepared pan to form an even layer.
- Prepare the pumpkin filling: In a separate large bowl, whisk together the pumpkin puree, brown sugar, eggs, vanilla extract, and pumpkin pie spice until smooth and well combined.
- Assemble the bars: Pour the pumpkin pie filling over the pressed crust, spreading it out evenly. Then sprinkle the remaining half of the crumble mixture over the top of the pumpkin filling.
- Bake: Place the pan in the oven and bake for 35-40 minutes, or until the top is golden brown and the center is set (not jiggly). Allow the bars to cool completely, then refrigerate for at least 2 hours to help them set before cutting.
- Serve and enjoy: These bars can be served chilled or at room temperature, depending on your preference.
Details and Nutritional Information
Details:
Prep Time: 20 minutes (plus 2 hours chilling time)
Cook Time: 40 minutes
Total Time: 3 hours
Yield: 12 bars
Nutrition (per serving):
Serving Size: 1 bar
Calories: 320
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg
Helpful Tips
- Use cold butter: This is crucial for creating that perfect crumbly texture in both the crust and the topping. Cold butter holds its shape better and results in a buttery, flaky crumble.
- Refrigerate before cutting: While you might be tempted to cut into the bars right away, allowing them to chill in the fridge will make slicing them much easier and neater.
- Make ahead: These bars are stored wonderfully, so feel free to make them a day ahead of time!
Substitutions & Variations
- Pumpkin pie spice substitution: If you don’t have pre-made pumpkin pie spice on hand, no worries! You can make your own using a blend of cinnamon, ginger, nutmeg, and allspice. Here’s the breakdown:
- 2 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- Butter: If you’re out of unsalted butter, you can use salted butter—just omit the extra salt in the recipe.
- Sweetness: If you prefer a less sweet dessert, you can reduce the amount of brown sugar in the pumpkin filling to 3/4 cup.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! If you have fresh pumpkin, simply roast it, then puree it until smooth. Be sure to drain any excess liquid so your filling doesn’t become too watery.
Can I freeze these Pumpkin Pie Crumble Bars?
Absolutely! Once the bars have cooled completely, wrap them tightly and freeze them for up to 2 months. Just thaw them in the fridge before serving.
How do I know when the bars are done baking?
The crumble on top should be golden brown, and the center should no longer be jiggly. If you gently shake the pan and it still wobbles in the center, give it a few more minutes in the oven.
Storage Instructions
You can store these Pumpkin Pie Crumble Bars in an airtight container in the fridge for up to 5 days. As mentioned in the FAQs above, you can also freeze them for longer storage. Ensure they’re completely cooled before freezing to maintain their texture and flavor.
More Recipes You’ll Love
These Pumpkin Pie Crumble Bars are the perfect way to bring fall flavors into your kitchen. With their buttery crumble and smooth pumpkin filling, they’ll quickly become a favorite! Happy baking! 🎃
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Pumpkin Pie Crumble Bars – A Perfect Fall Dessert You’ll Love
- Total Time: 3 hours
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Pumpkin Pie Crumble Bars combine a buttery streusel crust with creamy pumpkin filling for a delightful fall treat! These bars are like a cross between a pumpkin pie and a cookie, offering a rich, comforting flavor in every bite. Perfect for holiday gatherings or any autumn dessert craving.
Ingredients
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 light brown sugar, packed
- 2 large eggs
- 2 tsp vanilla extract
- 1 Tbsp pumpkin pie spice
Instructions
- Preheat oven to 375°F (190°C). Line a 9×13-inch baking pan with foil or parchment paper, leaving extra over the edges for easy removal. Spray with nonstick cooking spray.
- In a large bowl, whisk together sugar, baking powder, salt, flour, and cinnamon. Add cold cubed butter, beaten egg, and vanilla. Use a pastry blender or forks to blend until the mixture resembles small crumbs.
- Press half of this mixture firmly into the bottom of the prepared pan to form a crust.
- In a separate bowl, whisk together pumpkin puree, brown sugar, eggs, vanilla, and pumpkin pie spice until smooth. Pour over the crust and spread evenly.
- Sprinkle the remaining crumble mixture over the pumpkin layer.
- Bake for 35-40 minutes, until the top is golden brown and the center is set. Allow to cool completely, then refrigerate for at least 2 hours before cutting.
- Serve cold or at room temperature and enjoy!
Notes
- If you don’t have pumpkin pie spice, you can make your own with 2 ½ tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, and ¼ tsp allspice.
- For the best texture, refrigerate the bars before cutting.
- These bars can be made ahead and stored in the fridge for up to 5 days, or frozen for later!
- Prep Time: 20 minutes (plus 2 hours chilling time)
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Cholesterol: 60mg