These easy pumpkin pie bars have a buttery shortbread crust, creamy pumpkin filling, and are topped with brown sugar oat crumbles. These pumpkin bars have all of the fall flavors you love, and are easier to make than a traditional pumpkin pie!
We know fall brings in all of the pumpkin desserts, and these pumpkin crumble bars are at the top of the list! They're easy to transport, just like these pumpkin cheesecake bars and pumpkin gooey bars, and can picked up and eaten with your hands!
Speaking of eating with your hands...these chewy pumpkin cookies and pumpkin spice soft pretzels are also great for that.
But, for the ultimate Thanksgiving dessert combination, pair these next to some chocolate pecan pie bars and watch everything get devoured!
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Why You'll Love This Recipe
Easy pumpkin recipe - No making or rolling out a traditional pie crust! These bars use a simple shortbread crust that gets pressed right into the bottom of the pan. And, both the pumpkin pie filling and crumble topping are made by hand in a mixing bowl! Bonus? These pumpkin bars are a great make-ahead dessert since they don't get soggy!
Traditional flavors - The pumpkin pie filling tastes just like a traditional pumpkin pie! The creamy filling, the pumpkin pie spice, and the perfect structure. It has all of the nostalgic flavors, just made in a different form.
Elevated pumpkin pie - We have all of the classic flavors, but we wanted to amp it up slightly with extra cozy flavors and textures. The buttery brown sugar streusel topping (we also add this to our pumpkin coffee cake) adds and extra punch of cozy spices.
Ingredients
- Light brown sugar. For the shortbread base and crumble topping. Dark brown sugar can also be used. This adds a deep, caramelized note to the pumpkin pie bars.
- Pumpkin puree. Pure pumpkin puree - not pumpkin pie mix. Pumpkin pie mix already has sugar and spices in it, which we don't want for this recipe.
- Sweetened Condensed Milk. One 14 oz can is used in the pumpkin filling to add sweetness and structure.
- Pumpkin pie spice. This is a pre-combined array of fall spices that is made for pumpkin-based desserts. Don't want to buy it? Make your own pumpkin pie spice using individual spices.
- Rolled Oats. These thick oats, also known as old-fashioned oats are used in the streusel topping.
See recipe card for full ingredients list and quantities.
Substitutions and Variations
- Use dark brown or light brown sugar.
- Add ¼ cup of chopped walnuts or pecans into the crumble topping.
- Swap quick-cooking oats for rolled oats.
- Make the pumpkin pie bars with a graham cracker crust instead of a shortbread crust.
- Omit the streusel topping and decrease the bake time slightly. Add a generous cover of cinnamon whipped cream to the top!
- Half the recipe and make it in a 9x5" loaf pan.
- Double the recipe and make it in a 9x13" pan.
How to Make This Recipe
One: Cream the butter and sugar until light and fluffy.
Two: Add the flour and mix until combined.
Three: Press the dough into the prepared pan into an even layer, then par bake.
Four: While the shortbread bakes, whisk together all ingredients for the pumpkin pie filling until smooth.
Hot tip! Add dollops of shortbread dough all over the pan, then press it into an even layer.
Five: Pour the pumpkin pie filling on top of the par-baked crust, then return to the oven.
Six: Mix together the crumble ingredients with a fork.
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Seven: Gently sprinkle the topping onto the partially baked bars until completely covered. Return the bars to the oven to finish baking.
Eight: Chill the bars completely in the fridge until fully set and cold. Slice the bars, then serve.
Expert Tips
- Line the pan with parchment slings for easy removal from the pan. It's much easier to cut the bars on a cutting board, and then you won't ruin your pan!
- Use your fingertips in a quick pushing motion to press dough into the pan (get the corners and sides well).
- Bake the pumpkin bars until set on the edges, but still has a very slight jiggle in the center.
- Cool the bars completely in the fridge (uncovered) before removing the bars or else they can crack.
- Use a serrated knife to gently saw through the streusel topping, then push down in one motion, and slide the knife out of the side. Repeat with all cuts.
Recipe FAQs
Pure pumpkin puree is used in this recipe. Pumpkin pie filling already has sugar and spices added, which we don't want for this recipe.
Yes! Double the ingredients and make the bars in a 9x13" pan.
Yes. Flash freeze the block or slices, wrap them in a layer of plastic wrap and aluminum foil and add to a zip-top for two months. Thaw the bars unwrapped in the fridge before enjoying.
No. Bake the bars without the streusel with a slightly reduced bake time. Add some fluffy whipped cream to top it off!
Storage
Store the pumpkin bars covered in the fridge for 3 days. You can also freeze the bars for two months. To freeze, wrap each piece in plastic wrap, then add in a single layer to a gallon ziptop bag. Remove from the freezer and thaw in the fridge, then enjoy.
More Pumpkin Recipes You'll Love
What to Know When Cooking with The Cozy Plum
- All recipes are created with Diamond Crystal kosher salt, the least salty variety of kosher salt. If using Morton's, you'll need to cut the amount of salt in half as it's 2x as salty. This will be the same for sea salt. Please do not use table salt.
- Switch between Cups vs Metric using the toggle on the recipe card. Baking by weight using a digital scale will always produce the most accurate results.
- Scale the recipe using the '1X' '2X' '3X' buttons on the recipe card. Note that this does not make an adjustment for baking times, only quantities.
Did you make this recipe? Share it with us! Tag @thecozyplum on Instagram & Facebook and leave a star rating ⭐️ below!
📖Recipe
Pumpkin Pie Bars
Equipment
- 8x8" square pan
- Stand mixer with paddle attachment, or handheld mixer
Ingredients
Crust
- ½ cup unsalted butter room temperature
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
Pumpkin Filling
- 1 can can pumpkin puree 15oz can
- 1 can sweetened condensed milk 14oz
- 2 large eggs room temperature
- 1 teaspoon vanilla
- 2 ½ teaspoons pumpkin pie spice
Crumble Topping
- ¼ cup unsalted butter melted
- ½ cup all-purpose flour
- ½ cup light brown sugar packed
- ½ cup rolled oats
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
Instructions
Crust
- Preheat the oven to 300℉ and line the bottom and sides of a 8x8" baking pan with parchment paper slings so you can easily pull the bars out after baking.
- Place the softened butter into the stand mixer (with paddle attachment) and turn on high for 4 minutes until it turns pale, then scrape down the sides.½ cup unsalted butter
- Add the brown sugar, vanilla, and salt then beat until combined. Scrape down the sides again.¼ cup light brown sugar, 1 teaspoon vanilla, ¼ teaspoon kosher salt
- Add in the flour and mix on low until combined. The dough will look crumbly at first, then will come together and look slightly sticky (this is normal).1 cup all-purpose flour
- Scatter pieces of the dough all around the pan and press it (with fingertips) into the edges and middle until all the dough comes together to cover the pan. the mixture into the parchment lined pan.
- Bake for 15 minutes, then remove from oven and let cool on a wire rack. Increase the oven temperature to 350℉.
Pumpkin Layer
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla, and pumpkin pie spice until smooth.1 can can pumpkin puree, 1 can sweetened condensed milk, 2 large eggs, 1 teaspoon vanilla, 2 ½ teaspoons pumpkin pie spice
- Pour over the cooled base and spread evenly. Bake for 25 minutes.
Crumble Topping
- Mix the butter, flour, brown sugar, oats, salt, cinnamon and melted butter with a fork until just combined and crumbly.¼ cup unsalted butter, ½ cup all-purpose flour, ½ cup light brown sugar, ½ cup rolled oats, ⅛ teaspoon kosher salt, ⅛ teaspoon ground cinnamon
- Remove the partially baked bars from the oven and carefully sprinkle the crumble evenly over the top, getting the sides well.
- Return to the oven and finish baking for another 15-20 minutes.
- The pumpkin layer should be set with a slight jiggle in the middle (but not sloshy). Cool the bars on a wire rack for one hour, then transfer to the fridge for at least three hours.
- Once chilled and set, use the parchment paper slings to remove the bars, cut into 16 pieces and serve.
Art W says
Can this recipe be doubled, for a 9x13 pan? If so, would the baking time be affected?
Callan Wenner says
Hi Art, yes, you can double this for a 9x13! The base dough will feel like you may not have enough to cover the pan, but just keep pressing it out. The bake time will only need to be slightly less (~5 mins).
pam wenner says
So, so good - it is like a pie with crumble and the convenience of a cookie. Time to make these little delights.
Megan Soisson says
Oh my goodness. These are INCREDIBLE… my husband described them as crack. I can’t stop thinking about them, cant stop eating them. It is full Christmas cookie season but I can’t get enough of the pumpkin! Great recipe can’t wait to try more
The Cozy Plum says
Haha well this is just the best review - thank you! I'm all for some Christmas pumpkin 🙂
Ana says
Very delicious and so easy to pull together! The hardest part is the waiting. 🙂 thanks for the recipe!
The Cozy Plum says
Totally agree on the waiting - thanks so much, Ana!