Pumpkin is the official flavor of fall. And if it’s not official, I think it should be. Call me basic, but pumpkin season is here and I’m embracing every moment of it. These Pumpkin Pie Crumb Bars are a pumpkin based recipe that even the haters will jump on board for (just long enough to devour their slice). With cookie crust, a pumpkin pie filling, and an oatmeal crumb topping, they’re delectable and satisfying.
I start making the the crust by whisking together some flour, oats, salt, and baking soda in a mixing bowl. Then I add in some white and brown sugar and mix it all together until there are no clumps.
I add in some melted butter and vanilla and stir everything together until coated.
I transfer half of the the mixture to a prepared square baking dish and press it all down firmly before baking it for about fifteen minutes in a 350F oven.
While the crust bakes, I wash out my mixing bowl, dry it and then add in white and brown sugar, some cinnamon, nutmeg, ginger, cloves, and salt. I mix this all together until combined.
I add one whole egg, one egg yolk, and vanilla and combine it with the sugar mixture.
Next I toss in some pumpkin puree and half and half and stir everything together until well combined.
The pumpkin filling gets poured over the cookie crust and baked for an additional fifteen minutes.
Once the bars have cooked for fifteen minutes, they get removed from the oven and I sprinkle the remaining oat mixture over the top, crumbling as I go.
The bars get popped back into the oven on the top rack and baked for about twenty minutes or until the bars have set (just a slight jiggle) have a nice golden color.
Once the Pumpkin Pie Crumb Bars are cooked, they get removed from the oven and cool for about an hour. They can be served warm with a dollop of ice cream or refrigerated (my preference) to enjoy once they’ve cooled through completely. Regardless, both options are positively delicious and welcome the fall with warm and spicy flavors.
- 1 1/4 cups flour
- 1 1/4 cups quick cooking oats
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup white sugar
- 1/2 cup brown sugar, packed
- 3/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/4 cup white sugar
- 1/4 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1 1/4 cups canned pumpkin puree
- 1/3 cup half and half
- whipped cream and cinnamon for serving, optional
- In a mixing bowl combine flour, oats, salt, and baking soda.
- Add white and brown sugar and combine.
- Combine melted butter and vanilla in a small bowl and add to mixture, stirring together until all ingredients are coated.
- Press half of the mixture into prepared 8x8 baking dish
- Bake in 350F degree oven for 15 minutes.
- In a large mixing bowl, combine white sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt.
- Add egg, egg yolk, and vanilla and stir until well combined.
- Stir in pumpkin and half and half.
- Pour mixture over baked cookie portion and return to oven to bake for fifteen minutes.
- Remove bars from oven and sprinkle remaining cookie crumb mixture over top, breaking into crumbs.
- Return to oven on top rack and bake twenty to twenty five minutes until golden.
- Remove from oven and allow to cool for one hour at room temperature before transferring to fridge.
- Cut into squares and serve with whipped cream and cinnamon.
- Alternately, squares can be served warm with ice cream and cinnamon on top.