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Pumpkin Crumble Bars

Pumpkin crumble bars with a golden oat crumb base and topping sandwiching a smooth pumpkin pie filling. Baked until the top is golden and the center is just set, then finished with a simple cinnamon milk icing drizzle.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
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
  • 1 tsp cinnamon
  • 0.25 tsp salt
  • 1 cup cold unsalted butter, 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 bake
  1. Preheat oven to 350F and line a 9x13 pan with parchment, leaving overhang for easy lifting; set aside.
  2. In a bowl, combine rolled oats, all-purpose flour, brown sugar, cinnamon, and salt, then add cold cubed butter and work until the mixture forms crumbly clumps.
  3. Press 2/3 of the crumble mixture firmly into the prepared pan, using the back of a measuring cup for even coverage.
  4. Bake the crust for 10 minutes at 350F, until it looks lightly set.
  5. Whisk pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, ginger, salt, and vanilla until smooth and glossy.
  6. Pour the filling over the hot crust, spreading to the edges.
  7. Scatter the remaining crumble over the filling, covering as evenly as possible without pressing.
  8. Bake for 28-30 minutes at 350F until the top is golden and the filling is just set in the center.
  9. Cool completely before slicing, then drizzle with icing made from powdered sugar, milk, and cinnamon.

Notes

For clean slices, cool the bars completely so the filling firms up; you can chill them for 1-2 hours to set faster. Store covered in the refrigerator for up to 4 days. Freeze undecorated bars (or freeze slices) for up to 2 months; thaw overnight in the fridge. For a lighter swap, use evaporated milk instead of sweetened condensed milk, but the filling will be less thick and slightly less sweet.