These Easy Pumpkin Pie Crumble Bars bring all the cozy flavors of fall in a hand-held treat! With a yummy pumpkin filling and a crunchy crumble topping, they’re perfect for any occasion.
Just thinking about these bars makes me smile! They’re super easy to whip up, and I can’t resist the sweet and spicy aroma filling my kitchen. Who knew pumpkin could be such a delight? 🎃
Key Ingredients & Substitutions
All-purpose flour: This is the base for the crumble and crust. You can swap it with whole wheat flour for a nuttier flavor or a gluten-free flour blend if you’re looking for gluten-free options.
Rolled oats: I love using rolled oats for texture. If you don’t have oats, quick oats work too, but they will give a finer crumble. For a nutty alternative, consider using crushed nuts instead.
Pumpkin puree: Canned pumpkin is so convenient! If you have fresh pumpkin, just cook, puree, and use that instead. It’s a great way to use up any leftover Halloween pumpkins!
Spices: The mix of cinnamon, nutmeg, and ginger gives the bars that cozy flavor. Feel free to adjust these spices to your taste or substitute with pumpkin pie spice if you have it on hand.
How Do You Create a Perfect Crust and Topping?
Getting the crust and topping right is key for these bars! Start by making a crumb mixture with flour, oats, sugar, and butter. It should feel a bit crumbly but still hold together when squeezed. Take your time combining these ingredients to ensure a nice texture.
- Mix until it’s coarse and crumbly, then save some for the topping. Firmly press the rest into the pan to make a solid base.
- Spread the filling evenly, and top it off with your reserved crumbs for that perfect crunchy finish.
- Remember, the longer you bake, the crunchier the topping, so keep an eye on that golden-brown color!
Easy Pumpkin Pie Crumble Bars
Ingredients You’ll Need:
For the Crust and Topping:
- 1 1/2 cups all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
For the Pumpkin Filling:
- 1 can (15 oz) pumpkin puree
- 2 large eggs
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
Optional for Serving:
- Whipped cream
- Powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and an additional 40-45 minutes to bake, making it quick and easy! After baking, let the bars cool for a while so they set nicely. Overall, you can expect about 1 hour of work time plus cooling time before serving.
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While it’s heating, prepare your baking pan by greasing it or lining it with parchment paper. Leave some paper hanging over the edges; this will help you lift the bars out later.
2. Make the Crust and Topping:
In a large bowl, mix together the flour, rolled oats, brown sugar, baking powder, 1/2 teaspoon cinnamon, nutmeg, ginger, and salt. Stir these ingredients until they are well combined.
Next, pour in the melted butter and mix with a fork or your fingers until it turns into a crumbly mixture. It’s okay if some larger crumbs remain; those will create a nice texture!
Set aside about 1 cup of this crumb mixture for topping later. Press the rest firmly into the bottom of your prepared pan to form a solid crust.
3. Prepare the Pumpkin Filling:
In a separate bowl, whisk together the pumpkin puree, eggs, granulated sugar, vanilla extract, and 1/2 teaspoon of cinnamon until everything is well blended and smooth.
4. Assemble and Bake:
Pour the pumpkin filling mixture over your crust, spreading it evenly with a spatula. Then, sprinkle the reserved crumb mixture on top of the pumpkin filling to create a crumble layer.
Pop the pan into the oven and bake for 40-45 minutes. You’re looking for a golden brown topping and a filling that is set in the middle.
5. Cool and Serve:
Once baked, take the bars out of the oven and let them cool completely in the pan on a wire rack. This allows the filling to set perfectly!
After they’ve cooled, carefully lift the bars out using the parchment overhang and cut them into squares.
Serve your delicious Pumpkin Pie Crumble Bars with a dollop of whipped cream or a light dusting of powdered sugar, and enjoy this comforting treat whenever the mood strikes! 🎃
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin purée instead. Just cook your pumpkin until tender, scoop it out, and blend until smooth. It’s a great way to utilize seasonal pumpkins and adds a fresh flavor.
How Do I Store Leftover Pumpkin Pie Crumble Bars?
Store leftover bars in an airtight container in the refrigerator for up to 4 days. You can also freeze them! Simply wrap individual bars in plastic wrap and place them in a freezer-safe container. They’ll keep well for up to 3 months. Thaw in the fridge overnight before serving.
Can I Make These Bars Gluten-Free?
Yes, you can! Substitute the all-purpose flour with a gluten-free flour blend. Ensure your oats are certified gluten-free as well to avoid cross-contamination.
What Can I Use Instead of Unsalted Butter?
If you don’t have unsalted butter, you can use salted butter but reduce the added salt in the recipe. Alternatively, coconut oil or a vegan butter substitute works well for a dairy-free option.