Pumpkin Pie Bars
These pumpkin pie bars feature a buttery shortbread crust, a creamy pumpkin filling, and a brown sugar oat crumble topping. Packed with all the cozy fall flavors you love, they’re simpler to make than a classic pumpkin pie!
Servings: 16 servings
Calories: 270kcal
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.
Video
Notes
Store the bars lightly covered in the fridge for three 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.
Nutrition
Calories: 270kcal | Carbohydrates: 37g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 101mg | Potassium: 197mg | Fiber: 1g | Sugar: 25g | Vitamin A: 4504IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg
