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Pumpkin Crumble Bars

Pumpkin crumble bars with a golden oat crumb crust and topping sandwiching a smooth pumpkin pie filling. Baked until set, then finished with a simple powdered sugar cinnamon drizzle for a bakery-style slice.
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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 unsalted butter cold, 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
 

Preheat and prep
  1. Preheat the oven to 350F and line a 9x13 pan with parchment to prevent sticking.
Make the oat crumble
  1. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt.
  2. Cut in the cold unsalted butter until the mixture looks crumbly and evenly coated.
Bake the crust
  1. Press 2/3 of the crumble mixture firmly into the prepared pan.
  2. Bake at 350F for 10 minutes, until the crust looks lightly set.
Fill and finish with topping
  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 over the filling in an even layer.
Bake until set
  1. Bake at 350F for 28-30 minutes, until the top is golden and the filling is just set in the center.
Cool and drizzle
  1. Cool completely in the pan before cutting, so the filling fully firms up.
  2. Whisk powdered sugar, milk, and cinnamon until smooth, then drizzle over the bars before slicing.

Notes

For clean bars, let the pan cool completely (and chill briefly if your kitchen is warm). Store airtight in the refrigerator up to 4 days; freeze baked bars up to 2 months. Swap option: use evaporated milk instead of sweetened condensed milk only if you’re also adding extra sugar to keep the filling sweet and creamy—otherwise the texture can be less dense.