Pumpkin Pie Crumble Bars: The Perfect Fall Dessert You’ll Want Year-Round

Introduction: A Cozy Twist on a Classic Favorite

Fall just isn't fall without something sweet, spiced, and pumpkin-filled coming out of the oven. And if you love pumpkin pie but hate the fuss of rolling out a crust, then these Pumpkin Pie Crumble Bars are about to become your new go-to treat.

These bars are everything you love about a classic pumpkin pie—creamy, warmly spiced filling—with a buttery, crumbly twist. They're easy to slice, easy to share, and totally addicting. Whether you're whipping up dessert for a Thanksgiving crowd or just craving a cozy slice with your coffee, this pumpkin dessert does the job deliciously.

Why You’ll Love These Pumpkin Pie Crumble Bars

✅ No rolling required—skip the pie crust and go straight for buttery crumble layers.
✅ Perfect make-ahead dessert—great for holiday prep or freezing.
✅ Crowd-pleasing—feeds a group and travels well.
✅ Simple ingredients—all pantry staples and canned pumpkin!
✅ Versatile—top with whipped cream, drizzle with caramel, or serve chilled.

Ingredients for Pumpkin Pie Crumble Bars

Here’s what you’ll need to make these easy pumpkin bars from scratch:

🔸 For the Crumble Base and Topping:

1 cup unsalted butter, melted
2 ½ cups all-purpose flour
1 cup light brown sugar, packed
1 tsp baking powder
½ tsp salt
1 tsp ground cinnamon

🔸 For the Pumpkin Pie Filling:

1 can (15 oz) pure pumpkin (not pumpkin pie mix)
1 can (14 oz) sweetened condensed milk
2 large eggs
1 ½ tsp pumpkin pie spice
1 tsp vanilla extract

How to Make Pumpkin Pie Crumble Bars

These bars are broken down into 3 main steps—prep the crust, make the filling, then bake it all together.

🧁 Step 1: Make the Crumble

Preheat oven to 350°F (175°C). Grease or line a 9x13-inch baking dish.
In a large bowl, stir together flour, brown sugar, cinnamon, baking powder, and salt.
Pour in melted butter and mix until crumbly.
Press about two-thirds of the crumble into the bottom of your baking dish to form a base. Reserve the rest for topping.

🥧 Step 2: Make the Pumpkin Filling

In another bowl, whisk together the canned pumpkin, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract until smooth.
Pour the pumpkin mixture evenly over the pressed crumble base.

🍂 Step 3: Top and Bake

Sprinkle the remaining crumble evenly over the pumpkin filling.
Bake for 45–50 minutes, or until the center is set and the top is golden brown.
Let cool completely before slicing into bars. Chill in the fridge for clean-cut edges.

Tips for Success

📌 Use canned pure pumpkin, not pumpkin pie mix—it lets you control the spices and sugar.
📌 Cool completely before slicing for best texture and clean edges.
📌 Add chopped pecans or walnuts to the crumble topping for a nutty twist.
📌 Store in the fridge for up to 5 days or freeze for up to 3 months.

Serving Ideas

🍦 Top with vanilla ice cream for a dreamy dessert.
🍯 Drizzle with salted caramel sauce for extra indulgence.
☕ Pair with coffee or a pumpkin spice latte for the ultimate fall combo.
🍽️ Serve at brunch, bake sales, or Thanksgiving dessert tables.

Why These Pumpkin Bars Are Better Than Pie

Let’s be real—pie can be high-maintenance. Crust can shrink, fillings can get runny, and slicing that first piece? It’s usually a mess. These bars, on the other hand, solve all of that. You get that classic pumpkin pie flavor with the ease of a tray bake.

No soggy bottoms. No fancy pie dish needed. Just layers of buttery crumble and smooth, spiced pumpkin that hold together beautifully.

Frequently Asked Questions (FAQs)

Q: Can I use fresh pumpkin puree?
Yes! Just be sure to drain any excess liquid and use the same amount (about 1 ¾ cups).

Q: Can I make these gluten-free?
Absolutely—just use a 1:1 gluten-free flour blend in place of regular flour.

Q: What if I don’t have sweetened condensed milk?
You can sub with 1 cup heavy cream + ¾ cup brown sugar, but the texture may vary slightly.

Q: Can I double the recipe?
Yes! Use a larger baking pan or make two batches—perfect for potlucks or big holiday dinners.

Storage and Freezing Instructions

Refrigerate: Keep in an airtight container for up to 5 days.
Freeze: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm individual bars in the microwave for 20–30 seconds for that fresh-baked feel.

Conclusion: A New Fall Favorite

These Pumpkin Pie Crumble Bars are everything you want in a fall dessert—rich, spiced, creamy, and easy. They pack all the comforting flavor of pumpkin pie without the stress, making them perfect for busy holiday baking or whenever you need a cozy treat.

From their buttery crumble base to that smooth, spiced pumpkin filling, these bars are sure to impress. Bake a batch today and let the pumpkin spice season officially begin!

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