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Pumpkin Crumble Bars

Pumpkin crumble bars with a golden oat crumble base and topping sandwich a smooth pumpkin pie filling. This American dessert bakes until the top is crisp and the center is just set, then finishes with an easy 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: 320
Ingredients Equipment Method Notes

Ingredients
  

For 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
For 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
For drizzle
  • 0.75 cup powdered sugar
  • 2 tbsp milk
  • 0.25 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and bake base
  1. Preheat oven to 350F and line a 9x13 pan with parchment paper.
  2. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold butter until the mixture turns crumbly.
  3. Press 2/3 of the oat crumble mixture firmly into the prepared pan, then bake for 10 minutes.
Fill and finish baking
  1. Whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth.
  2. Pour the pumpkin filling over the hot crust, then scatter the remaining crumble over the top.
  3. 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 before cutting to keep the filling from loosening.
  2. Stir powdered sugar, milk, and cinnamon into a drizzle, then drizzle over the cooled bars before slicing.

Notes

Pro tip: cool completely (and for extra clean slices, chill 1-2 hours) so the pumpkin layer fully firms up. Store covered in the refrigerator up to 4-5 days; freeze baked bars up to 2 months. For a dairy-free swap, use evaporated coconut milk in place of sweetened condensed milk and choose a dairy-free butter; texture may be slightly softer but still works.