Skip the pastry crust and embrace the crumble with these irresistible Pumpkin Pie Crumble Bars. Buttery streusel layers sandwich a creamy, spiced pumpkin filling for an easy fall dessert that’s part pie, part bar, and entirely delicious.
I’ll admit I’m not the biggest pumpkin fan—my baking heart usually favors apples—but I know how much people love pumpkin desserts. So I put my preferences aside and crafted a pumpkin recipe that’s simple, comforting, and sure to become a favorite.
This recipe blends classic pumpkin pie filling with my signature crumble-bar base. The result is a tender crust that doubles as a streusel topping and a smooth pumpkin layer that bakes up creamy and perfectly spiced.
The Crust & Crumble
The crust and crumble use the same simple mixture: granulated sugar, baking powder, salt, all-purpose flour, a touch of ground cinnamon, cold cubed butter, a lightly beaten egg, and vanilla. Work the butter into the dry ingredients with a pastry cutter or two forks until the mixture looks like coarse pebbles. Half of this mixture is pressed into the pan to form the crust and the rest is sprinkled on top as the crumble—no need to make two separate recipes.
The Pumpkin Pie Filling
The pumpkin filling is straightforward and creamy. Whisk together 100% pumpkin puree, brown sugar for depth, eggs to bind, vanilla for sweetness, and pumpkin pie spice for warmth. Pour the filling over the prepared crust, then top with the remaining crumble. The filling bakes up just like classic pumpkin pie but in convenient bar form.
Pumpkin Puree
Use 100% pure pumpkin puree for the best flavor and texture. This recipe calls for 3 cups of puree to create a generous, thick pumpkin layer in a 9×13 pan—one large can of pumpkin is usually the perfect amount.
Buttery, well-spiced, and satisfyingly sweet—these Pumpkin Pie Crumble Bars are a fall must-make.
Pumpkin Pie Crumble Bars
Ingredients
For the Crust & Crumble:
- 1 cup granulated white sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 cup (2 sticks) unsalted butter, cold and cubed
- 1 large egg, lightly beaten
- 1 tsp vanilla extract
For the Pumpkin Pie Filling:
- 3 cups 100% pure pumpkin puree
- 1 cup lightly packed light brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 Tbsp pumpkin pie spice see Note for individual spice amounts*
Instructions
-
Preheat the oven to 375°F. Line a 9×13 light metal baking pan with foil or parchment, extending it over the sides. Spray the lining with cooking spray and set the pan aside.
-
For the crust: In a large bowl combine the sugar, baking powder, salt, cinnamon, and flour. Add the cold cubed butter, lightly beaten egg, and vanilla extract. Use a pastry blender or two forks to cut the butter into the dry ingredients until the mixture resembles small pebbles and is fully incorporated. Press half of this mixture evenly into the bottom of the prepared pan.
-
In another large bowl whisk together the pumpkin puree, brown sugar, eggs, vanilla, and pumpkin pie spice until smooth. Pour the pumpkin mixture evenly over the crust and spread to the edges. Immediately sprinkle the remaining crumble mixture over the pumpkin layer to cover.
-
Bake for 35–40 minutes, or until the top is light golden brown and the filling is set (the center should not jiggle). Cool completely, then refrigerate at least 2 hours to fully set before cutting into squares. Serve chilled or at room temperature.
Notes
2 & 1/2 tsp ground cinnamon + 1 tsp ground ginger + 1/2 tsp ground nutmeg + 1/4 tsp ground allspice
These tasty bars are a perfect treat for the fall season—easy to make, easy to slice, and easy to share.
Have a super sweet day!
xo, Hayley