Pumpkin pie crumble bars are simple to make and even easier to serve. Packed with rolled oats, brown sugar, pumpkin, and warm spices, they’re the perfect dessert for parties and holiday gatherings.

Pumpkin Pie Crumble Bars stacked on top of each other..

Amy’s Notes

Pumpkin pie crumb bars are one of my go-to holiday desserts because they’re so easy to make and serve.

I love bringing them to Thanksgiving or Christmas parties. They’re always a hit, and making them ahead of time means less stress and more time to enjoy the day. Plus, it frees up precious oven space when you need it most.

They start with a buttery oat shortbread crust, layered with creamy pumpkin pie filling, and finished with a sweet, crumbly topping. After baking, I let them chill in the fridge before cutting them into perfect little squares everyone can grab and enjoy.

Ingredients

pumpkin puree
sweetened condensed milk
egg
vanilla extract
butter
rolled oats (quick cook works best)
oat flour (see tips for success for making homemade oat flour)
light brown sugar
baking soda, baking powder and salt
pumpkin pie spice

How to Make Pumpkin Pie Crumble Bars

First crumb layer of pumpkin pie crumble bars in baking sheet.

Step 1: Make the crumble crust

Preheat the oven to 350°F (176°C). Line a 9" x 13" baking dish with parchment paper.

Mix the crust ingredients in a large mixing bowl. Set aside 1 heaping cup for the crumble topping.

Press the remaining mixture into the bottom of the pan. Bake for 10 minutes and remove from the oven. (Leave the oven on!)

Spreading pumpkin filling onto pumpkin pie bar crust.

Step 2: Make the filling

Using an electric mixer or a spatula, beat the pumpkin puree, sweetened condensed milk, egg, vanilla extract, and pumpkin pie spice together until smooth.

Pour the filling over the crust and smooth evenly with a spatula.

Sprinkling final layer of crumb topping onto pumpkin bars.

Step 3: Add the crumble topping

Sprinkle the remaining crumble mixture evenly over the top of the filling.

Pumpkin pie crumble bars baked in a pan.

Step 4: Bake

Bake for 40 minutes.

Let cool completely on the countertop before chilling in the fridge for 1- 2 hours. This will help them to set up and make it easier to slice into squares.

Cut into 24 squares and serve!

Pumpkin Pie Crumble Bars cut into squares.

How to Store

Store these bars in an air-tight container in the fridge for up to 3 days.

Pro Tips

You can make oat flour with a high-speed blender or a food processor. Place 2 cups of rolled oats into the blender/processor and pulse until the oats have a fine, flour-like consistency.
Use Gluten-Free Oats to make this a gluten-free dessert.
Use parchment paper to prevent the bars from sticking to the pan. If you don't have parchment paper, generously grease the bottom and sides of the baking pan with cooking spray or butter.
You can make these the day before you want to serve them to free up valuable oven space during the holidays!
These bars taste amazing with homemade whipped cream on top!
Add chopped nuts like pecans or walnuts to the top before the final bake for added texture and flavor.

More Pumpkin recipes

Sourdough Pumpkin Cream Cheese Muffins

Pumpkin Mac and Cheese

Easy Pumpkin Pie

How to Make Pumpkin Pie Spice

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