Description
These Pumpkin Pie Bars combine a crumbly oat and brown sugar crust with a creamy spiced pumpkin filling, baked to perfection. Perfect for fall gatherings, this easy dessert offers classic pumpkin pie flavors in a portable bar form, topped with a buttery crumb for added texture and richness.
Ingredients
Scale
Crust and Topping
- 1 cup all-purpose flour
- ½ cup old-fashioned oats
- ½ cup packed light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
Filling
- 1 (15 oz) can pumpkin puree
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup evaporated milk
Instructions
- Prepare the oven and pan: Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and for easy removal of bars.
- Make the crust mixture: In a medium bowl, combine the all-purpose flour, oats, brown sugar, baking soda, cinnamon, and salt. Stir in the melted butter until the mixture becomes crumbly. Reserve ¾ cup of this crumbly mixture to use later as a topping.
- Form and bake the crust: Press the remaining crumb mixture evenly into the bottom of the prepared pan to form the crust. Bake this crust layer for 15 minutes, then remove from the oven and set aside.
- Prepare the pumpkin filling: In a separate bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt, and evaporated milk until the mixture is smooth and well combined.
- Assemble the bars: Pour the pumpkin filling evenly over the pre-baked crust. Then sprinkle the reserved crumb topping evenly over the pumpkin layer to add a sweet, crunchy finish.
- Bake the assembled bars: Return the pan to the oven and bake for 35–40 minutes, or until the center is set and a toothpick inserted comes out mostly clean, indicating the filling is cooked through.
- Cool and chill: Allow the bars to cool completely in the pan to room temperature. Then refrigerate for at least 2 hours to let the flavors meld and to firm up the bars for easier slicing.
- Serve: Slice into 12 bars and serve chilled. Optionally, top with whipped cream or a drizzle of caramel sauce for extra indulgence.
Notes
- For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free oats.
- These bars pair wonderfully with whipped cream or a caramel drizzle as toppings.
