Ingredients
Scale
- 12 tablespoons butter (melted)
- 2 cups rolled oats
- 2 cups oat flour
- 1 cup light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 (15 oz.) can pumpkin puree
- 1 (14 oz.) can sweetened condensed milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350°F (176°C). Line a 9 x 13 inch baking dish with parchment paper.
- Mix the crust ingredients (butter, rolled oats, oat flour, brown sugar, baking soda, baking powder, salt, pumpkin pie spice) in a large mixing bowl. Set aside 1 heaping cup for the crumble topping.
- Press the remaining crust mixture into the bottom of the pan. Bake for 10 minutes and remove from the oven (keep oven on).
- Using an electric mixer or spatula, beat the pumpkin puree, sweetened condensed milk, egg, vanilla extract, and pumpkin pie spice until smooth.
- Pour the pumpkin filling evenly over the crust.
- Sprinkle the reserved crumble mixture evenly over the pumpkin filling.
- Bake for an additional 30-35 minutes or until topping is golden and filling is set.
- Cool completely before slicing into bars.
Notes
Use quick-cooking rolled oats for best texture. Homemade oat flour can be made by grinding rolled oats in a food processor. Bars firm up as they cool, so slight jiggle when done is normal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg