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Pumpkin Crumble Bars

Pumpkin crumble bars with a buttery oat crumb base and topping sandwiching a smooth pumpkin pie-style filling. Baked until the top is golden and the center is just set, then finished with a simple powdered sugar drizzle.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Oat crumble base and top
  • 2 cup rolled oats
  • 1.5 cup all-purpose flour
  • 1 cup brown sugar, packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup cold unsalted butter, cubed
Pumpkin filling
  • 1 can (15 oz) pumpkin puree
  • 1 can (14 oz) sweetened condensed milk
  • 2 eggs
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp ginger
  • 0.25 tsp salt
  • 1 tsp vanilla
Drizzle
  • 0.75 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and crumble
  1. Preheat oven to 350F and line a 9x13 pan with parchment to prevent sticking.
  2. In a mixing bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  3. Cut in cold cubed butter until the mixture looks like moist crumbs.
  4. Press 2/3 of the crumble mixture firmly into the prepared 9x13 pan.
  5. Bake the crust for 10 minutes at 350F, then leave the oven on.
Fill and bake
  1. Whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth.
  2. Pour the filling over the hot crust.
  3. Scatter the remaining crumble mixture over the filling in an even layer.
  4. Bake 28-30 minutes at 350F until the top is golden and the filling is just set.
Cool and drizzle
  1. Cool the bars completely in the pan so the filling can firm up before slicing.
  2. Stir powdered sugar, milk, and cinnamon, then drizzle icing over the top before cutting into bars.

Notes

Pro tip: press the first crumble layer firmly so it forms a sturdy, sliceable base. Store bars covered in the refrigerator for up to 5 days; freeze in an airtight container for up to 2 months. For a lighter option, use evaporated milk in place of sweetened condensed milk, but expect the filling to be less sweet and slightly less set.