Friday, October 17, 2014

Pumpkin Pie Crumb Bars

Pin It
'Tis the season for pumpkin EVERYTHING! Seriously. Everything. I've seen pumpkin English muffins, creamer, candles, peanut butter, ice cream, donuts, air fresheners. Where do they come up with this stuff?
There's one thing I haven't seen sold in a store that I highly suggest starting off your pumpkin baking with. It's part pumpkin pie, part oatmeal cookie, and totally amazing. These bars are decadent and delicious. I even think they're good enough to take over the traditional pumpkin pie on your Thanksgiving table. They're that good. Enjoy!

Printable Recipe


  • 1 1/4 cups all-purpose flour
  • 1 1/4 cups quick oats (old fashioned works too)
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 cup granulated sugar
  • 1/2 cup packed light-brown sugar
  • 3/4 cup unsalted butter, melted
  • 1 tsp. vanilla extract
Pumpkin Pie Filling:
  • 1/4 cup granulated sugar
  • 1/4 cup packed-light brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. ginger
  • 1 pinch ground cloves
  • 1/4 tsp. salt
  • 1 large egg
  • 1 large egg yolk
  • 1/2 tsp. vanilla extract
  • 1 (15 oz.) can pureed pumpkin
  • 1/3 cup whole milk
  • Whipped cream and cinnamon, for serving (optional)

Preheat oven to 350 degrees. Grease an 8x8" baking dish and set aside.

In a mixing bowl, whisk together flour, oats, salt and baking soda until well combined. Add in 1/2 cup granulated sugar and 1/2 cup brown sugar an mix until no clumps remain. Combine melted butter and vanilla and add to mixture, then stir with a spoon until evenly moistened. 

Gently press half of the mixture into prepared baking dish and bake in preheated oven 15 minutes.

Meanwhile in a mixing bowl, whisk together 1/4 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add in egg, egg yolk and vanilla and stir until blended. Mix in pumpkin then milk. 

Pour pumpkin mixture over baked cookie portion and return to oven to bake 15 minutes, then remove from oven and sprinkle remaining cookie crumb mixture over top while breaking the crumb into small bits. Transfer oven rack closer to the top-center (not directly beneath but a few levels below) and return to oven to bake about 20 - 25 minutes longer until golden on top and center only jiggles slightly. 

Remove from oven and allow to cool 1 hour at room temperature, then transfer to refrigerator to cool 1 hour longer (or serve warm from the oven like a crumble with ice cream). Cut into squares and serve with sweetened whipped cream and a light dusting of cinnamon if desired.

Source: Adapted from Cooking Classy

No comments:

Post a Comment

Please leave me some love! Thanks for stopping by :)