Description
These Pumpkin Pie Bars feature a tender, buttery crust topped with a creamy pumpkin pie filling and a crunchy oat crumble. Perfect for fall gatherings, they combine classic pumpkin pie flavors in a convenient bar format, baked to perfection and chilled for the perfect texture.
Ingredients
Crust
- ½ cup unsalted butter (room temperature)
- ¼ cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 cup all-purpose flour
Pumpkin Layer
- 1 can pumpkin puree (15 oz can)
- 1 can sweetened condensed milk (14 oz)
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 2 ½ teaspoons pumpkin pie spice
Crumble Topping
- ¼ cup unsalted butter (melted)
- ½ cup all-purpose flour
- ½ cup light brown sugar (packed)
- ½ cup rolled oats
- ⅛ teaspoon kosher salt
- ⅛ teaspoon ground cinnamon
Instructions
- Prepare Crust:** Preheat your oven to 300℉ and line an 8×8-inch baking pan with parchment paper slings for easy removal of the bars.
- Mix Crust Dough:** In a stand mixer fitted with the paddle attachment, beat the softened butter on high for 4 minutes until pale. Add brown sugar, vanilla, and salt; beat until combined, scraping sides as needed. Add flour and mix on low until dough comes together and is slightly sticky.
- Form Crust:** Scatter the dough evenly in the pan and press with fingertips to cover the bottom and edges completely.
- Bake Crust:** Bake the crust for 15 minutes, then remove and cool on a wire rack. Increase oven temperature to 350℉.
- Prepare Pumpkin Layer:** Whisk pumpkin puree, sweetened condensed milk, eggs, vanilla, and pumpkin pie spice in a large bowl until smooth.
- Add Pumpkin Layer:** Pour the pumpkin mixture over the cooled crust and spread evenly. Bake for 25 minutes.
- Make Crumble Topping:** Combine melted butter, flour, brown sugar, oats, salt, and cinnamon, mixing with a fork until crumbly.
- Top and Bake:** Remove the partially baked bars from the oven and sprinkle the crumble topping evenly, covering the sides well. Return to oven and bake for an additional 15-20 minutes until the pumpkin layer is set but slightly jiggles in the center.
- Cool and Chill:** Cool the bars on a wire rack for one hour, then refrigerate for at least three hours to fully set.
- Serve:** Use parchment slings to lift bars from the pan, cut into 16 squares, and serve chilled.
Notes
- Ensure butter and eggs are at room temperature for best mixing results.
- Do not overbake the pumpkin layer; it should have a slight jiggle when done for creamy texture.
- Chilling the bars is essential to allow the filling to fully set and slice cleanly.
- You can store these bars in the refrigerator for up to 5 days in an airtight container.
- For extra flavor, garnish with a dollop of whipped cream or a sprinkle of cinnamon before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
