Easy Pumpkin Pie Crumble Bars Recipe

Introduction

These Easy Pumpkin Pie Crumble Bars offer a simple and delicious twist on classic fall desserts. With a buttery oat crumble base and a spiced pumpkin filling, they deliver all the cozy flavor of pumpkin pie in an easy-to-serve bar form. For more seasonal baking inspiration, try these Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting or explore savory squash dishes like Roasted Butternut Squash.

Ingredients

These Easy Pumpkin Pie Crumble Bars combine warm autumn spices with a buttery crumble crust and creamy pumpkin filling for the perfect fall dessert.

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup packed brown sugar
• 1/2 cup unsalted butter, melted
• 1 (15-ounce) can pumpkin puree
• 2 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Timing

Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes

Context: These Easy Pumpkin Pie Crumble Bars come together about 20% faster than similar recipes since you skip the fuss of a traditional pie crust.

Step-by-Step Instructions

Step 1 — Prepare the Crust and Crumble Base

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper. In a medium bowl, combine 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, and 6 tablespoons melted butter. Mix until the crumbs are evenly moistened.

Press about two-thirds of this mixture firmly into the bottom of the prepared pan to form the crust. Reserve the remaining mixture for the crumble topping.

Step 2 — Make the Pumpkin Pie Filling

In a large mixing bowl, whisk together one 15-ounce can of pumpkin puree, ½ cup packed brown sugar, 2 large eggs, ½ cup heavy cream, 1 teaspoon vanilla extract, and the pumpkin pie spices (1 teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon cloves).

Mix until the filling is completely smooth and uniform in color. Avoid overmixing to keep the texture light.

Step 3 — Assemble the Easy Pumpkin Pie Crumble Bars

Pour the pumpkin pie filling over the prepared crust and spread it into an even layer using a spatula. Make sure the filling reaches all corners of the pan.

Sprinkle the reserved crumble mixture evenly over the top of the pumpkin layer. For extra texture, you can gently press some of the crumble into clumps with your fingers.

Step 4 — Bake to Perfection

Place the pan in the preheated oven and bake for 35–40 minutes. The edges of the filling should be set, and the crumble topping should be lightly golden.

A good doneness cue: the center may still jiggle slightly when you gently shake the pan, but it will firm up as it cools.

Step 5 — Cool Completely

Remove the Easy Pumpkin Pie Crumble Bars from the oven and place the pan on a wire rack. Allow the bars to cool completely in the pan—this usually takes at least 2 hours.

Chilling the bars in the refrigerator for an additional 1–2 hours will make them easier to slice cleanly.

Step 6 — Slice and Serve

Once fully cooled and chilled, lift the bars out of the pan using the parchment paper overhang. Place on a cutting board and slice into squares with a sharp knife.

For neat slices, wipe the knife clean between cuts. Serve your Easy Pumpkin Pie Crumble Bars at room temperature or chilled, optionally with a dollop of whipped cream.

Nutritional Information

Calories	285
Protein	4g
Carbohydrates	42g
Fat	12g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

These Easy Pumpkin Pie Crumble Bars can be easily adapted to suit various dietary needs without sacrificing flavor. Here are some practical ingredient swaps:

• Protein Powder — Replace ¼ cup of flour with vanilla or unflavored protein powder for a protein boost and subtle vanilla note.
• Almond Flour — Use almond flour instead of all-purpose flour for a gluten-free, lower-carb option with a nutty flavor.
• Coconut Sugar — Swap granulated sugar for coconut sugar to add a caramel-like depth and lower glycemic impact.
• Dairy-Free Butter — Use plant-based butter or coconut oil in the crust and crumble for a rich, dairy-free version.
• Reduced-Sodium Spices — Choose no-salt-added pumpkin pie spice and cinnamon to significantly lower the sodium content.
• Maple Syrup — Substitute honey or maple syrup for sugar in the filling to add natural sweetness and moisture.
• Oat Flour — Make your own oat flour by blending rolled oats for a whole-grain, gluten-free crumble topping.
• Greek Yogurt — Mix a tablespoon of plain Greek yogurt into the filling for extra protein and a tangy contrast to the sweet pumpkin.

Serving Suggestions

• Pair warm Easy Pumpkin Pie Crumble Bars with a scoop of vanilla bean ice cream for a classic dessert experience.
• Serve these bars alongside a hot cup of coffee or spiced chai tea for a cozy autumn treat.
• Bring these Easy Pumpkin Pie Crumble Bars to holiday potlucks or Thanksgiving gatherings for a crowd-pleasing dessert.
• Pack them in lunch boxes or enjoy as an afternoon snack with a glass of cold milk.
• For an elegant presentation, dust the bars with powdered sugar just before serving.
• Create a dessert board by cutting the bars into small squares and arranging with fresh apple slices and caramel dip.

These Easy Pumpkin Pie Crumble Bars are versatile enough for casual snacking or dressed up for special occasions, making them perfect for any fall gathering.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always use 100% pure pumpkin puree to control sweetness and spice levels yourself.
• Mistake: Not cooling the crust before adding the pumpkin layer. Fix: Let the shortbread crust cool for 10-15 minutes to prevent a soggy bottom layer.
• Mistake: Overmixing the crumble topping into a paste. Fix: Use your fingertips or a pastry cutter and stop when the mixture resembles coarse crumbs.
• Mistake: Underbaking the bars, leading to a gooey, unset center. Fix: Bake until the edges are firm and the center only jiggles slightly when shaken.
• Mistake: Skipping the parchment paper sling in the pan. Fix: Line your baking pan with parchment paper with overhanging edges for clean, easy removal.
• Mistake: Adding the crumble topping too early in the baking process. Fix: Partially bake the pumpkin filling first, then add topping to prevent sinking.
• Mistake: Using cold butter for the crumble, which doesn’t incorporate properly. Fix: Ensure your butter is softened to room temperature for perfect clumping.
• Mistake: Cutting the Easy Pumpkin Pie Crumble Bars while still warm. Fix: Allow the bars to cool completely in the pan for clean, sharp slices.
• Mistake: Not tasting your pumpkin mixture before baking. Fix: Adjust spices and sweetness to your preference before committing to the oven.
• Mistake: Overpacking the crust layer into the pan. Fix: Gently press the crust into an even layer—don’t compact it, or it will become tough.

Storing Tips

• Fridge: Store your Easy Pumpkin Pie Crumble Bars in an airtight container in the refrigerator for up to 5 days.
• Freezer: For longer storage, wrap the bars tightly in plastic wrap and then in foil before placing them in a freezer-safe container or bag. They will keep for up to 3 months.
• Reheat: For a warm, fresh-from-the-oven taste, reheat individual bars in a 300°F (150°C) oven for 10-15 minutes, or until warmed through. Ensure the internal temperature reaches at least 165°F (74°C) for food safety.

Always allow the Easy Pumpkin Pie Crumble Bars to cool completely before storing to prevent condensation and a soggy crust.

Conclusion

These Easy Pumpkin Pie Crumble Bars are the perfect simple fall dessert. I hope you love this recipe as much as we do! Be sure to try our Mini Pumpkin Bundt Cakes with Cinnamon Brown Butter Frosting for another seasonal treat. Leave a comment with your results and subscribe for more delicious recipes!

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FAQs

Can I make Easy Pumpkin Pie Crumble Bars ahead of time?

Yes, these bars are perfect for making ahead. Store them in an airtight container in the refrigerator for up to 4 days. You can also freeze them for longer storage.

Can I use fresh pumpkin instead of canned for this recipe?

You can use homemade pumpkin puree, but ensure it is thick and well-drained to match the consistency of canned pumpkin. Using canned pumpkin helps keep these Easy Pumpkin Pie Crumble Bars simple and foolproof.

How do I know when the Easy Pumpkin Pie Crumble Bars are done baking?

The edges should be golden brown and the center should be set with only a slight jiggle. A toothpick inserted near the center should come out clean or with a few moist crumbs attached.