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+ servings
stack of pumpkin pie crumble bars. A bite is removed from the top bar.
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4.86 from 7 votes

Pumpkin Pie Crumble Bars

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!
Prep Time20 mins
Cook Time1 hr
Rest time4 hrs
Total Time5 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: bars, dessert bars
Servings: 9 servings
Calories: 315kcal
Author: Callan Wenner | The Cozy Plum


  • 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

Pumpkin Filling

  • 1 (15oz) can pumpkin puree
  • 1 (14oz) can Eagle Brand® Sweetened Condensed Milk
  • 2 large eggs room temperature
  • 1 teaspoon vanilla paste or extract
  • teaspoon pumpkin pie spice

Crumble Topping

  • ¼ cup unsalted butter melted (57g)
  • ½ cup all-purpose flour 60g
  • ½ cup light brown sugar 100g
  • ½ cup rolled oats 50g
  • teaspoon kosher salt
  • 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℉.

Pumpkin Layer

  • 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.

Crumble Topping

  • 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.


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.


Calories: 315kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 119mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg