Searching for a fun twist on a classic pumpkin pie? These Pumpkin Pie Crumble Bars are going to be your new go-to fall dessert! A chewy shortbread base holds a thick pumpkin pie layer filled with warm spices and is topped with a buttery brown sugar cinnamon crumble for extra flavor and texture!
Thank you so much to Eagle Brand® Sweetened Condensed Milk for sponsoring this recipe! All opinions are my own – thank you for supporting the businesses that keep The Cozy Plum going.
This easy pumpkin dessert recipe is sure to be a go to for your fall gatherings! Forget making a finicky pie crust, this recipe uses a simple shortbread crust that you truly can't mess up.
On top of the base is a layer of creamy, classic pumpkin pie custard using Eagle Brand® Sweetened Condensed Milk packed with pumpkin spice flavor.
Finally, add the brown sugar and oatmeal crumble to the top to give these Pumpkin Pie Crumble Bars a slightly crispy top layer and the best texture!
Equipment & Ingredients
- 8x8" pan. Preferably with straight sides, like my favorite USA Pan.
- Parchment paper. You really need this to be able to remove the bars and cut them.
- Stand mixer. With the paddle attachment. You can also use a handheld mixer!
- Unsalted butter. For the shortbread base and crumble topping.
- Light brown sugar. For the shortbread base and crumble topping.
- All-purpose flour. For the shortbread base and crumble topping.
- Pumpkin puree. Pure pumpkin puree - not pumpkin pie mix.
- Eagle Brand® Sweetened Condensed Milk. One 14 oz can.
- Large eggs. These need to be at room temperature to incorporate nicely and without chunks.
- Pumpkin pie spice. For the pumpkin layer.
- Rolled Oats. For the crumble topping.
- Ground cinnamon. For the crumble topping.
This recipe is broken down into three separate preparation and baking sections: shortbread base, pumpkin layer, and streusel topping (in that order).
To make the shortbread base, start by creaming the softened butter in a stand mixer with the paddle attachment (or with a hand mixer) for four minutes. It will become light in color and slightly aerated. Then, scrape down the sides.
Add the brown sugar, vanilla and salt and beat on medium speed for one minute. Scrape down the sides again. Then, add the flour and mix on low until it’s just combined. It will look crumbly at first, but then will come together into one mass.
Pull off dollops of dough and place them all around the pan, especially along the edges. The dough is slightly sticky, so this is the best way to evenly distribute the dough. Use your fingertips to gently (and relatively quickly) press the dough around.
Have a bit of patience here – it will all come together. It will feel too thin, but this is correct! Once the dough is evenly pressed into the pan, bake the base for 15 minutes, then remove to a wire rack to cool. Raise the heat to 350℉.
Pumpkin Pie Layer
For this pumpkin custard, simply whisk together the pumpkin, Eagle Brand® Sweetened Condensed Milk, eggs, vanilla, and pumpkin pie spice until smooth.
Pour the custard over the cooled crust and return to the 350℉ oven for about 25 minutes. You want the custard to start setting around the edges and top before adding the crumble.
Brown Sugar Oatmeal Crumble
While the pumpkin layer is baking, make the buttery crumble! Melt the unsalted butter, then drizzle it into a bowl holding the flour, brown sugar, oats, salt and cinnamon. Mix it together with a fork until no dry pieces remain and it turns into crumbles.
Carefully and evenly sprinkle the crumble overtop of the pumpkin custard, then return to the oven and bake for an additional 15-20 minutes. There should still be a slight jiggle in the center, but it should not be sloshy.
Allow the bars to cool on a wire rack for one hour, then transfer to the fridge (uncovered) for at least 3 hours.
Use the parchment paper slings to remove the bars from the pan, then cut into 9 or 12 pieces to serve.
How to store the Pumpkin Pie Crumble Bars
Store the 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.
Searching for more pumpkin recipes?
- PUMPKIN SPICE SOFT PRETZELS
- PUMPKIN SWIRL CHEESECAKE BARS WITH GINGERSNAP CRUST
- PUMPKIN CHAI TIRAMISU
- PUMPKIN COFFEE CAKE
Pumpkin Pie Crumble Bars
- 8x8" square pan
- Parchment paper
- Stand mixer with paddle attachment, or handheld mixer
- ½ cup unsalted butter room temperature (113g)
- ¼ cup light brown sugar 50g
- 1 teaspoon vanilla paste or extract
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour 120g
- 1 (15oz) can pumpkin puree
- 1 (14oz) can Eagle Brand® Sweetened Condensed Milk
- 2 large eggs room temperature
- 1 teaspoon vanilla paste or extract
- 2½ teaspoon pumpkin pie spice
- ¼ cup unsalted butter melted (57g)
- ½ cup all-purpose flour 60g
- ½ cup light brown sugar 100g
- ½ cup rolled oats 50g
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
- 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.
- Over low speed, add the sugar, vanilla, and salt then turn to medium for once minute. Scrape down the sides again.
- 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).
- 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℉.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla, and pumpkin pie spice until smooth.
- Pour over the cooled base and spread evenly. Bake for 25 minutes.
- Mix the flour, brown sugar, oats, salt, cinnamon and melted butter with a fork until just combined and crumbly.
- 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 9 pieces and serve.