Ingredients (~18 bars)
- 9 tablespoons butter, melted
- 1 1/2 cups rolled oats
- 1 1/2 cups oat flour
- 3/4 cup light brown sugar
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp pumpkin pie spice
- 1 can (15 oz) pumpkin puree
- 1 can (14 oz) sweetened condensed milk
- 1 large egg
- 3/4 tsp vanilla extract
- 3/4 tsp pumpkin pie spice
Make the Oat Crumble Base
Preheat your oven to 350F and line a 9×13 baking pan with parchment paper.
Use a fork to combine the melted butter, oats, oat flour, brown sugar, baking soda, baking powder, salt, and 3/4 tsp pumpkin pie spice.
The mixture should hold together when you squeeze it but still crumble apart easily.
Reserve 3/4 cup of this crumble for the topping and set it aside.
Bake the Bottom Crust
Press the remaining crumble mixture evenly into the bottom of your prepared pan.
Use the bottom of a measuring cup to really pack it down – you want a solid base that won’t fall apart.
Bake for 10 minutes until it’s just set but not browned.
Remove from the oven and let it cool while you make the filling; Leave the oven on.
Make the Pumpkin Filling
In a medium mixing bowl, beat together the pumpkin puree, sweetened condensed milk, egg, vanilla, and the remaining 3/4 tsp pumpkin pie spice.
Beat until completely smooth – any lumps will show up in the final bars.
The mixture should be thick but pourable.
Assemble and Bake the Bars
Pour the pumpkin filling over the baked crust and spread it evenly to the edges.
Sprinkle the reserved crumble mixture over the top – don’t pack it down, just let it sit on the surface.
Bake for ~40 minutes until the filling is set and doesn’t jiggle when you shake the pan.
The crumble topping should be golden brown.
Cool and Chill Before Cutting
Let the bars cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
This chilling step is crucial – the bars will be too soft to cut cleanly if you skip it.
Once chilled, use a sharp knife to cut into squares; Wipe the knife clean between cuts for the cleanest edges.
Pumpkin Pie Crumble Bars
Ingredients
Ingredients (~18 bars)
- 9 tablespoons butter melted
- 1 1/2 cups rolled oats
- 1 1/2 cups oat flour
- 3/4 cup light brown sugar
- 3/4 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp salt
- 3/4 tsp pumpkin pie spice
- 1 can pumpkin puree 15 oz
- 1 can sweetened condensed milk 14 oz
- 1 large egg
- 3/4 tsp vanilla extract
- 3/4 tsp pumpkin pie spice
Instructions
- Preheat oven to 350F and line 9×13 pan with parchment paper.
- Mix melted butter, oats, oat flour, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.
- Reserve 3/4 cup crumble for topping.
- Press remaining crumble into pan bottom and bake 10 minutes.
- Whisk pumpkin puree, condensed milk, egg, vanilla, and pumpkin pie spice until smooth.
- Pour filling over crust and sprinkle reserved crumble on top.
- Bake 40 minutes until filling is set and topping is golden.
- Cool completely at room temperature.
- Chill in refrigerator for 2 hours.
- Cut into squares with clean knife between cuts.
