Pumpkin pie meets crumb bar in these irresistible Pumpkin Pie Crumble Bars. A brown sugar–oatmeal crumble forms both the buttery crust and the crunchy topping, while a smooth, spiced pumpkin filling sits between. Drizzled with a sweet maple glaze, these bars are perfect for autumn gatherings, Thanksgiving dessert tables, or whenever you want a cozy seasonal treat.
These bars give you all the classic flavors of pumpkin pie without the work of rolling out pie dough. They slice into tidy squares that travel well, and they pair beautifully with whipped cream or a scoop of vanilla ice cream.
How to Make Pumpkin Pie Crumble Bars
Crust and Crumble – The base and topping are made from a mix of flour, rolled oats, brown sugar, granulated sugar, baking soda, salt, melted butter, and vanilla. Combine the dry ingredients, stir in melted butter and vanilla until the mixture forms large clumps, then reserve 1 1/2 cups for the crumble topping. Press the remainder evenly into a parchment-lined 13 x 9-inch pan and bake 18 to 20 minutes until lightly golden and set. Let cool about 15 minutes.
Pumpkin Filling – The filling is a creamy blend of pure pumpkin puree, Greek yogurt, heavy cream, eggs, sugar, salt, and warm pumpkin spices (cinnamon, ginger, cloves, and nutmeg). Whisk until completely smooth, pour over the cooled oatmeal crust, level it with an offset spatula, and sprinkle the reserved crumble on top.
Bake – Return the pan to the oven and bake another 50 to 55 minutes, until the crumble topping is golden and a tester inserted in the center comes out mostly clean. Allow the bars to cool completely on a wire rack before glazing.
Maple Glaze – The glaze is made by simmering dark maple syrup with butter and a pinch of salt, then whisking in sifted powdered sugar and a little maple extract for depth. Cool the glaze briefly to thicken, then drizzle it over the cooled bars and let it set before slicing.
Ingredients
Crust and Crumble
- 2 cups all-purpose flour
- 2 cups rolled oats
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 14 Tbsp unsalted butter, melted
- 2 tsp vanilla extract
Pumpkin Filling
- 1 (15 oz) can pure pumpkin
- 2/3 cup plain fat-free Greek yogurt, at room temperature
- 2 Tbsp heavy cream
- 2 large eggs, lightly beaten
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
Maple Glaze
- 6 Tbsp dark amber maple syrup
- 3 Tbsp unsalted butter
- 1/8 tsp salt
- 3/4 cup powdered sugar, sifted
- 1/2 tsp maple extract (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a 13 x 9-inch baking pan with parchment paper, leaving an overhang to lift the bars out later.
- In a medium bowl, combine the flour, oats, brown sugar, granulated sugar, baking soda, and salt. Stir in the melted butter and vanilla until the mixture holds together in large clumps. Remove and chill 1 1/2 cups of this mixture for the topping.
- Press the remaining crumble into the prepared pan in an even layer. Use a piece of waxed or parchment paper to press it down firmly. Bake 18 to 20 minutes, until the edges and top are lightly golden. Cool on a wire rack for about 15 minutes.
- While the crust cools, whisk together the pumpkin, Greek yogurt, heavy cream, eggs, sugar, salt, and spices until smooth and homogenous. Pour the filling over the cooled crust, smooth the top with an offset spatula, and tap the pan gently to release any air bubbles. Sprinkle the reserved crumble evenly over the filling.
- Bake again for 50 to 55 minutes, until the topping is golden and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are fine). Remove from the oven and cool completely on a wire rack.
- To make the maple glaze, combine the maple syrup, butter, and salt in a small saucepan. Bring to a boil over medium heat, stirring until the butter melts, then reduce the heat and simmer 2 minutes. Remove from heat and whisk in the sifted powdered sugar and maple extract until smooth. Allow the glaze to cool slightly to thicken, then drizzle over the cooled bars.
- Lift the bars from the pan using the parchment overhang and transfer to a cutting board. Slice into squares with a sharp knife. Store leftovers in an airtight container in the refrigerator for up to 2 days; bring to room temperature before serving for the best texture.
These Pumpkin Pie Crumble Bars combine the familiar, cozy flavors of pumpkin pie with the satisfying crunch of an oat crumble. They’re easier to make than a traditional pie and easier to serve for a crowd. Enjoy warm or chilled, with a drizzle of maple glaze, whipped cream, or a scoop of vanilla ice cream.
