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Pumpkin Crumble Bars

Pumpkin crumble bars with a buttery oat crumb base and golden crumble topping, layered over smooth pumpkin pie filling. Baked until the filling is just set, then finished with a simple powdered sugar drizzle for a bakery-style slice.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 290
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 & bake the crust
  1. Preheat oven to 350F and line a 9x13 pan with parchment paper, leaving overhang for easy lifting later.
  2. Make crumble by combining rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in cold butter until crumbly.
  3. Press 2/3 of the crumble mixture firmly into the prepared pan, creating an even crust.
  4. Bake the crust for 10 minutes at 350F until it looks set and slightly dry on the surface.
Add filling & finish baking
  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 in an even layer.
  3. Scatter the remaining crumble over the filling so the top is fully covered.
  4. Bake 28-30 minutes at 350F until the top is golden and the center filling is just set (a slight jiggle is okay).
Cool & drizzle
  1. Cool the bars completely in the pan so the filling firms up and the slices hold their shape.
  2. Drizzle icing made from powdered sugar, milk, and cinnamon across the top before cutting.

Notes

For the cleanest slices, cool completely (and chill 1-2 hours if your kitchen is warm) before lifting and cutting with a sharp knife. Store covered in the refrigerator up to 4 days; freeze bars in a single layer, then bag, for up to 2 months. For a lighter option, use evaporated milk instead of sweetened condensed milk and add 2-3 tbsp extra sugar to taste.