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Pumpkin pie meets crumb bar in these fabulous pumpkin pie crumble bars! Piled high on a platter, these squares make an irresistible autumn treat, with a brown sugar-oatmeal crumble that doubles as crust and golden topping over a creamy and classic spiced pumpkin filling.
Make these bars your Thanksgiving centerpiece this year, and skip the stress of chilling and rolling out pie dough. Drizzled with maple butter glaze, these bars are also delicious with a dollop of maple cinnamon whipped cream or scoop of vanilla ice cream!
How to Make Pumpkin Pie Crumble Bars
Crust and Crumble – The crust and crumble is a delicious mix of flour, rolled oats, brown sugar, granulated sugar, melted butter, and vanilla. Mix up the crumble in a medium mixing bowl. Reserve 1 1/2 cups of the crumble and chill – this becomes the crumble topping. Press the remaining mixture into the bottom of a 9 x 13-inch baking pan lined with parchment. Bake the crust for 18 to 20 minutes, until lightly golden and set, then cool for 15 minutes.
Pumpkin Filling – Made with pure pumpkin puree, Greek yogurt, heavy cream, eggs, sugar, salt, and pumpkin spices, the pumpkin filling comes together in minutes in a mixing bowl. Whisk together the pumpkin filling until smooth, then pour over the cooled oatmeal crust. Smooth the filling with an offset spatula and top with the reserved crumble topping.
Bake – Return the baking pan to the oven and continue baking another 50 to 55 minutes, until the oatmeal topping is golden and a tester inserted in the center emerges mostly clean. Cool bars completely on a wire rack.
Maple Glaze – Made with pure maple syrup, the sweet maple glaze comes together quickly in a saucepan. Bring maple syrup, butter, and salt to a boil, stirring until the butter is melted. Reduce the heat to low and let simmer for 2 minutes. Remove the saucepan from the heat and whisk in powdered sugar and maple extract until smooth. Drizzle the glaze over the bars and let set before serving.Print
Pumpkin pie meets crumb bar in these pumpkin pie crumble bars! Drizzled with maple glaze, these bars make an irresistible fall treat!
Crust and Crumble
- 2 cups flour
- 2 cups rolled oats
- 1 cup light brown sugar
- 1/4 cup sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 14 Tbsp unsalted butter, melted
- 2 tsp vanilla extract
- 1 (15 oz) can pure pumpkin
- 2/3 cup plain fat-free Greek yogurt, at room temperature
- 2 Tbsp heavy cream
- 2 large eggs, lightly beaten
- 1 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 6 Tbsp dark amber maple syrup
- 3 Tbsp unsalted butter
- 1/8 tsp salt
- 3/4 cup powdered sugar, sifted
- 1/2 tsp maple extract
- Preheat oven to 350°F and line a 13 x 9-inch baking pan with parchment paper.
- Combine flour, oats, brown sugar, sugar, baking soda, and salt in a medium bowl. Fold in melted butter and vanilla until combined and dough comes together in large clumps. Reserve 1 1/2 cups crumble; chill until ready to use.
- Add remaining crumble to prepared baking pan and use a piece of waxed paper to press into an even layer. Bake for 18 to 20 minutes, until top and edges are lightly golden. Cool for 15 minutes on a wire rack.
- For the filling, whisk together pumpkin, Greek yogurt, heavy cream, eggs, sugar, salt, cinnamon, ginger, cloves, and nutmeg in a medium bowl until smooth. Pour filling over cooled crust and smooth with an offset spatula; tap pan sharply to remove air bubbles and sprinkle with reserved crumble.
- Return baking dish to oven and bake another 50 to 55 minutes, until topping is golden and a toothpick inserted in the center emerges mostly clean. Cool bars completely on a wire rack.
- For the glaze, combine maple syrup, butter, and salt in a saucepan and bring to a boil, stirring until butter is melted and mixture is combined. Reduce heat to low and simmer for 2 minutes. Remove saucepan from heat and whisk in powdered sugar and maple extract. Let cool for several minutes to thicken slightly, then drizzle over bars.
- Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife. Store leftover bars in an airtight container in the refrigerator up to 2 days.