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Pumpkin Crumble Bars

Pumpkin crumble bars with a golden oat crumble base, smooth pumpkin pie filling, and a crisp crumble top. Baked until the top turns golden and the filling is just set, then cooled fully for clean, sliceable bars.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 380
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 Packed
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup cold unsalted butter, cubed 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
 

Prep and preheat
  1. Preheat oven to 350F and line a 9x13 pan with parchment, ensuring the paper reaches the sides for easy lifting. Visual cue: parchment should be flat with no major wrinkles.
Make crumble base and bake
  1. Combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then cut in the cold butter until crumbly. Visual cue: mixture should look like sandy crumbs with visible butter flecks.
  2. Press 2/3 of the crumble mixture firmly into the prepared pan and bake for 10 minutes. Visual cue: the base should look slightly set and lightly toasted.
Make filling and assemble
  1. Whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth. Visual cue: batter should be glossy and fully uniform with no streaks.
  2. Pour the filling over the hot crust. Visual cue: the filling should settle evenly across the entire pan.
  3. Scatter the remaining crumble over the filling in an even layer. Visual cue: crumble should be visible on top without large gaps.
Bake, cool, and drizzle
  1. Bake for an additional 28-30 minutes at 350F, until the top is golden and the filling is just set. Visual cue: edges look set while the center still jiggles very slightly when nudged.
  2. Cool completely, then whisk powdered sugar, milk, and cinnamon for the drizzle. Visual cue: icing should be smooth enough to ribbon across the top.
  3. Drizzle the icing over the bars before cutting. Visual cue: thin lines across the golden crumble for a finished look.

Notes

For the cleanest slices, cool the bars fully before cutting so the filling firms up. Store covered in the refrigerator up to 4 days; freeze the uniced bars for up to 2 months (thaw overnight in the fridge, then add drizzle). To make it dairy-light, use evaporated milk in place of sweetened condensed milk and add 2-3 tbsp extra sugar to match the sweetness.