Pumpkin Pie Crumble Bars Recipe — Fall Dessert Bars

Pumpkin pie and crumb bars combine in these irresistible Pumpkin Pie Crumble Bars. A brown sugar–oatmeal crumble acts as both the sturdy crust and the buttery topping, while a smooth, spiced pumpkin filling provides classic autumn flavor. Drizzled with a maple butter glaze, these squares are perfect for holiday dessert tables and much easier than rolling out pie dough.

Make these bars the centerpiece of your Thanksgiving spread or enjoy them as a simple fall treat. They’re delicious served warm with a dollop of whipped cream or a scoop of vanilla ice cream, though the maple glaze alone is plenty enticing.

How to Make Pumpkin Pie Crumble Bars

Crust and Crumble: The base and topping are made from a blend of all-purpose flour, rolled oats, light brown sugar, granulated sugar, baking soda, salt, melted butter, and vanilla. Mix until the dough forms large clumps. Set aside 1 1/2 cups of the mixture and chill it—this will become the crumble topping. Press the remaining mixture evenly into the bottom of a 9 x 13-inch baking pan lined with parchment and bake for 18–20 minutes, until lightly golden and set. Let the crust cool for about 15 minutes.

Pumpkin Filling: Combine pure pumpkin puree with plain Greek yogurt, heavy cream, eggs, granulated sugar, salt, and pumpkin pie spices (cinnamon, ginger, cloves, nutmeg). Whisk until smooth, then pour the filling over the cooled oatmeal crust. Smooth the surface and scatter the reserved chilled crumble on top.

Bake: Return the pan to the oven and bake another 50–55 minutes, until the crumble topping is golden and a toothpick inserted near the center comes out mostly clean. Cool the bars completely on a wire rack before glazing.

Maple Glaze: Make a quick glaze by heating dark amber maple syrup with butter and a pinch of salt until it comes to a boil and the butter melts. Reduce heat and simmer briefly, then remove from heat and whisk in sifted powdered sugar and a touch of maple extract until smooth. Let the glaze cool slightly to thicken before drizzling over the bars.

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

Instructions

1. Preheat the oven to 350°F (175°C) and line a 13 x 9-inch baking pan with parchment paper.
2. In a medium bowl, combine flour, oats, brown sugar, granulated sugar, baking soda, and salt. Stir in the melted butter and vanilla until the mixture forms large clumps. Reserve 1 1/2 cups of this crumble and chill until needed.
3. Press the remaining crumble into the prepared pan to form an even layer. Bake 18–20 minutes, until the edges and top are lightly golden. Cool on a wire rack for 15 minutes.
4. Whisk together the pumpkin, Greek yogurt, heavy cream, eggs, sugar, salt, and spices until smooth. Pour the filling over the cooled crust, smooth the top, tap the pan gently to release air bubbles, then sprinkle the reserved chilled crumble evenly over the filling.
5. Bake 50–55 minutes more, until the topping is golden and a toothpick inserted into the center comes out mostly clean. Allow the bars to cool completely on a wire rack.
6. For the glaze, combine maple syrup, butter, and salt in a small saucepan. Bring to a boil, stirring until the butter melts. Reduce heat and simmer for 2 minutes. Remove from heat and whisk in sifted powdered sugar and maple extract until smooth. Let the glaze cool a few minutes to thicken, then drizzle over the cooled bars.
7. Lift the bars from the pan using the parchment, transfer to a cutting board, and slice into squares with a sharp knife. Store leftovers in an airtight container in the refrigerator for up to 2 days.

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