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Pumpkin Pie Crumble Bars stacked on top of each other.

Pumpkin Pie Crumble Bars

Pumpkin Pie Crumble Bars have all the warm, delicious flavors of pumpkin pie, in a fun to serve bar. Loaded with rolled oats, brown sugar, canned pumpkin and spices!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 24 bars
Calories: 208kcal
Author: Amy Duska


For the Crust and Crumble Layers

  • 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
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice

Pumpkin Filling

  • 1 (15 oz.) can pumpkin puree
  • 1 (14 oz.) can sweetened condensed milk
  • 1 large egg
  • 1 teaspoon pumpkin pie spice


  • Make the Crumble: Preheat the oven to 350°F (176°C) and line a 9" x 13" baking pan with parchment paper. Use a fork to combine the crumble ingredients. Reserve 1 cup of the crumble for the topping and set aside.
  • Bake bottom crust: Press the remaining mixture evenly into the bottom of the pan and bake for 10 minutes. Remove and let cool while you mix the pumpkin pie filling. Leave the oven ON.
  • Make the Pumpkin Pie Filling: In a medium size mixing bowl, beat the pumpkin puree, sweetened condensed milk, egg and pumpkin pie spice until smooth.
  • Bake: Pour the pumpkin pie filling over the crust and sprinkle remaining crumble mixture over the top. Bake for 40 minutes.
  • Cool and Chill: Let cool completely and then chill for a couple of hours in the refrigerator to help them set up before slicing into squares.


  • To Store: Keep the bars in an air-tight container in the fridge for up to 3 days.


Calories: 208kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 173mg | Potassium: 158mg | Fiber: 1g | Sugar: 18g | Vitamin A: 237IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg