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Pumpkin Pie Crumble Bars

A pumpkin pie bar with streusel topping and whipped cream.

5 from 3 reviews

Pumpkin pie bars with shortbread crust and oatmeal crumble topping are a fun twist off of classic pumpkin pie. Any pumpkin lover is going to devour these!

Ingredients

Units Scale

Shortbread Crust:

  • 1/2 cup salted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cup flour
  • Pinch of salt

Pumpkin Filling:

  • 1 (15oz) can pumpkin puree
  • 2 large eggs, room temperature
  • 1 cup whole or 2% milk
  • 1/2 cup greek yogurt or sour cream
  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt

Oatmeal Topping:

  • 1/2 cup flour
  • 1/2 cup oats
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup salted butter, melted
  • Pinch of salt

Whipped Cream:

  • 1 cup heavy whipping cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 300F. Line an 8x8” baking dish with parchment paper, leaving the edges of the paper long enough to easily pull out the bars once they are baked.
  2. Beat the butter and sugar together for a few minutes, until light and fluffy. Add flour, vanilla and salt and beat to combine. Shortbread dough will be sticky.
  3. Evenly press the dough into the lined baking dish and bake for 15 minutes. Once baked, let cool. Increase the oven temperature to 350F. 
  4. In a mixing bowl, combine the pumpkin pie filling ingredients. Once fully combined, pour the filling onto the cooled crust. Bake for 25 minutes. 
  5. In a mixing bowl, combine the oatmeal topping ingredients. Sprinkle the oatmeal crumble topping over the partially baked pumpkin pie bars. Return to the oven and bake for another 20 minutes or until the pumpkin layer is set. 
  6. Let bars cool at room temperature before storing them in the refrigerator.
  7. Add the whipped cream ingredients into a mixing bowl and beat on low to medium speed until the mixture begins to thicken up. Then, increase your speed and beat until the whipped cream is your desired consistency. You don’t want your whipped cream to be too runny or it will not hold its shape when piped.  
  8. When ready to serve, cut into 9 or 12 squares and top with fresh whipped cream. 

Keywords: pumpkin pie bars, pumpkin pie with shortbread crust, pumpkin pie crumble bars