It’s hip to be square, which is why these Pumpkin Crumble Bars are the perfect fall dessert. Between the buttery press-in crust, custardy pumpkin pie filling, and nutty crumble topping, these perfectly portioned, pre-sliced treats are like three desserts in one!
Pumpkin spice season is to me what football season is to my husband—I’m very enthusiastic. While he gets excited for hosting Sunday gatherings, I get pumped planning the menu. From salty sweet pumpkin spice chex mix and various flavors of crunchy roasted pumpkin seeds to handheld treats like protein pumpkin fluff dip and pumpkin crumble bars, fall is my jam.
One of my go-to rules for entertaining is to make things as easy as possible. After all, I wanna get out there and mix it up with my guests! That means doing as much as I can in advance— prettily slicing pies is out of the question. So, when I’m craving all the flavors of my favorite holiday pie but don’t wanna fuss about it, I make these yummy, crumbly pumpkin pie bars.
And the best part? You don’t even have to roll out a pie crust! Instead, I rely on the genius of a press-in cookie-like crust. It’s easy enough that even noobs can nail it, but buttery and flavorful enough to please any crust connoisseurs in the crowd. Pumpkin spice lovers and lazy bakers, rejoice!
Jump to:
What do they taste like?
Imagine a cross between crumbly pecan sandies, creamy pumpkin pie, and my favorite pumpkin crisp, but with a crumble topping. That’s what these gooey pumpkin bars taste like! The press-in crust tastes like shortbread—buttery and nutty from the whole wheat flour, with a caramelly note from the brown sugar.
The homemade pumpkin pie filling is smooth, creamy, and warmly spiced with all the cozy autumn vibes. On top, the crumble bakes into golden, crunchy clusters studded with chopped pecans, adding a toasty-sweet crunch. Each bite is rich, spiced, and just the right balance of tender pie filling and cookie-like crunch.
Why You’ll Love This Fall Dessert Recipe
- Better-For-You – I love to make my treats at least a little bit healthier than other recipes. These pumpkin crumble bars got the Oregon Dietician treatment with a whole grain crust for added fiber. Not much else was needed since pumpkin pie is one of the most nutrient-dense desserts around! (It is made with a veggie, after all. 😉)
- Fuss-Free Fall Flavor – I love to bake, but I’ve never been a fan of pastry pie crusts. They’re messy (all that flour everywhere!), somewhat difficult (getting them to the right size and thickness, then transferring them into the pan without tearing?!?), and are often kinda tough and flavorless (ew). Luckily, you don’t have to mess with any of that thanks to the press-in cookie-like crust.
- Handheld & Pre-Portioned – Anyone who has ever hosted for the holidays knows what a labor of love it is. Do yourself a favor by swapping out the traditional pie for these pumpkin pie crumb bars. That way you skip the dreaded first slice (why is it always so messy?) AND you get to skip out on washing extra plates and forks. All you need is a napkin!
Ingredients Needed
- Whole Wheat Pastry Flour – Swapping out classic all-purpose flour for this whole-grain alternative is an easy way to add vital nutrients like fiber and iron to what would otherwise be empty calories.
- Brown Sugar – You’re welcome to use either light or dark brown sugar depending on how much caramelly molasses flavor you want to come through.
- Ground Cinnamon – Adding a bit of warmth to the crust and crumble topping ensures the cozy flavor of autumn makes it into every last crumb.
- Baking Powder & Baking Soda – You’ll need both, and they’re not interchangeable.
- Salt & Unsalted Butter – Starting with unsalted butter and adding salt to taste ensures consistent flavor across batches. If you want to boost your good fats and vitamin consumption, opt for organic grass-fed butter.
- Chopped Pecans – I love the natural buttery sweetness and toasty crunch pecans bring to the table. Pro Tip: Buy chopped pecan pieces rather than fancy whole pecan halves. They’re cheaper and pre-prepped!
- Pumpkin Purée – Make sure you’re reaching for 100% pure pumpkin. Highly-processed pumpkin pie filling is often packaged in a similar way, which is irksome.
- Large Eggs – Keep in mind that whenever a recipe calls for multiple eggs, it’s important to keep an eye on the size that is called for. Each large egg is equivalent to about a scant ¼ cup (just shy of 2 fluid ounces).
- Pumpkin Pie Spice – Homemade pumpkin pie spice is a snap to make at home and can help use what you already have, but feel free to use store-bought.
- Vanilla Extract – Aromatic, warm, and lightly sweet, vanilla is a classic dessert addition for a reason.
Substitutions
- Whole Wheat Pastry Flour – A 50/50 mix of regular whole wheat flour and AP flour will give a similar nutty flavor and a nice boost of nutrients.
- Brown Sugar – You can make your own brown sugar by mixing white sugar and molasses in a 1 cup to 1-2 tablespoon ratio. Alternatively, swap in other brown sugar varieties like coconut sugar or muscovado sugar.
- Ground Cinnamon – Feel free to use pumpkin pie spice for a slightly spicier, more gingery take.
- Salt & Unsalted Butter – If you only have salted butter, that’ll work—just don’t add more salt.
- Chopped Pecans – Other chopped nuts like walnuts or almonds can be used if you like.
- Pumpkin Purée – Pure butternut squash purée (or any orange-fleshed hard winter squash purée) or sweet potato purée would also work.
- Large Eggs – If you’re egg-free, try using liquid vegan eggs like JUST eggs or your preferred egg substitute for baking. I haven’t tried it yet, but I think things like flax eggs should work!
- Pumpkin Pie Spice – Make your own with an assortment of spices, or swap in the warming spice blend of your choice. Chai masala could be a fun twist!
- Vanilla Extract – You can use an equal amount of vanilla paste or vanilla powder, or use half as much ground vanilla bean.
How To Make Pumpkin Crumb Bars
Step 1: Prep. Preheat the oven to 375ºF and grease or line your pan with parchment. Add all the dry ingredients for the crust/crumble topping to a mixing bowl and whisk to combine.
Step 2: Cut the butter into the dry crumble ingredients using a fork or pastry cutter until small crumbles form. Remove ¾ cup of the mixture to a separate bowl for the crumble topping
Step 3: Crumble. Add the pecans to the crumble topping and mix to combine. Set both bowls aside.
Step 4: Add the eggs, pumpkin, brown sugar, pumpkin pie spice, salt, and vanilla extract to a bowl.
Step 5: Whisk the pumpkin filling ingredients together until smooth and well-combined. Set aside.
Step 6: Press the crust ingredients into the base of the prepared pan. Try using the bottom of a dry measuring cup to help you press it into an even thickness.
Step 7: Pour the pumpkin pie filling mixture atop the crust. Gently rap the pan on your work surface to knock any bubbles out and help it distribute evenly.
Step 8: Sprinkle the crumb mixture evenly across the top. Bake for about 35 minutes, until the top is lightly golden and the center is set.
Step 9: Cool & Slice. Remove the pan from the oven, cool to room temperature, then cover and refrigerate for at least 2 hours before slicing.
Recipe Tips
- Use room temperature ingredients (except butter). This helps keep the pumpkin filling smooth and lump-free and prevents the crust from pulling up to equalize the temperature between them.
- Don’t overmix the crumble. Mix just until clumps form so you get buttery clusters instead of a sandy texture. You can always squeeze some in your fist to help the crumbs form.
- Cool completely before slicing. The pumpkin filling needs time to set! Make sure to cool it to room temperature before covering it (to avoid condensation raining down and making your crispy crumbles soggy), then refrigerate for a minimum of 2 hours. Trust me, your patience will pay off.
- Line the pan with a parchment sling to make lifting the bars out (and getting clean slices) much easier.
Serving Suggestions
These pumpkin crumble bars are just as versatile as they are delicious—perfect for both casual snacking and holiday-worthy desserts. Here are some tasty ways to serve them:
- As a Thanksgiving or Friendsgiving dessert – Pumpkin crumble bars are fun alternative to pumpkin pie that’s easy to transport and share.
- With a dollop of whipped cream – Want more of a pie-like feel? Top with a pillowy cloud of lightly sweetened whipped cream and serve with a fork.
- For a cozy coffee break – Need a moment of me-time? Enjoy a pumpkin crumb bar with one of your favorite Starbucks fall drinks as an afternoon reboot.
- As part of a fall dessert board – Pair with a fresh pear crisp, chewy apple cider cookies, and chewy molasses spice cookies for a festive spread. Alternatively, go full Cinderella-at-midnight with pumpkin pie cookies, chewy pumpkin oatmeal cookies, and pumpkin cheesecake ice cream.
Optional Variations & Dietary Adjustments
- Gluten-Free – I haven’t tried it, but I think you could use a gluten-free all-purpose flour blend here. I’ve also read that sorghum flour is a good swap for whole wheat pastry flour. If you try these swaps, let me know how they go in the comments below!
- Dairy-Free – Feel free to use vegan butter or refined coconut oil in place of butter. Note that unrefined coconut oil would also work, but it has a somewhat prominent coconutty flavor.
- Vegan – Use your favorite egg substitutes (listed in the substitutions list) and follow the instructions for making it dairy-free (immediately above).
Storage Instructions
- Refrigeration – Store cooled pumpkin crumble bars in an airtight container in the fridge for up to 5 days. Any longer than that and the crumble topping will completely lose its crisp.
- Freezing – Much like pumpkin pie, these yummy bars freeze well. Wrap individual bars in plastic wrap (or pull the entire parchment sling out, fold the parchment over to protect the topping, and wrap in plastic wrap), then place in a freezer-safe bag or container. Freeze for up to 2 months.
- Defrosting – Thaw pumpkin pie crumble bars overnight in the refrigerator, then enjoy chilled or bring to room temperature before serving.
Pumpkin Crumb Bars Nutrition
Each pumpkin crumble bar contains about 180 calories, with 23 grams of carbohydrates and 9 grams of fat. The fat comes primarily from butter and pecans, the latter providing heart-healthy unsaturated fats. Protein is modest at 3 grams, while sodium sits at 214 mg per bar—worth noting if you’re watching your salt intake.
Nutritionally, the pumpkin filling contributes fiber, vitamin A, and antioxidants like beta-carotene, which supports eye and immune health. The whole wheat flour in the crust and crumble adds a touch more fiber (2 grams per serving) and micronutrients compared to all-purpose flour, while pecans bring minerals like magnesium and zinc.
While these bars are still a treat, I’d say they offer a nice balance of indulgence and some nutrient-dense ingredients. If you’re eating one as a snack rather than a dessert, pairing one with a source of protein (like a small glass of milk or a dollop of Greek yogurt ) can help balance blood sugar and keep you satisfied for longer. Enjoy every pumpkin-spiced bite!
Total nutritional content per serving is:
- Calories: 180 calories
- Carbohydrates: 23 grams
- Protein: 3 grams
- Total Fat: 9 grams
- Sodium: 214 mg
- Fiber: 2 grams
*This nutritional information is an estimate and calculated based on the ingredients used to create the recipe. The nutritional value of your ingredients may differ slightly. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.
Pricing Info
This is what I personally paid to make this recipe:
- 1 ½ cups whole wheat pastry flour: $0.40
- 1 cup brown sugar: $0.45
- 1 tsp cinnamon: $0.02
- ½ tsp baking powder: $0.01
- ½ tsp baking soda: $0.01
- 1 tsp salt: $0.02
- ½ cup unsalted butter: $1.06
- ½ cup chopped pecans: $1.69
- 1 ½ cups pumpkin puree: $1.42
- 2 large eggs: $0.90
- 2 tsp pumpkin pie spice: $0.14
- 1 tsp vanilla extract: $0.04
The total comes out to be around $6.16 or roughly $0.39 per bar!
FAQs
Yes! Libby’s 100% Pure Pumpkin is made from pumpkin, but specifically a variety called Dickey pumpkin, which is a type of tan-skinned Dickinson squash. It’s closely related to the pumpkins we carve but bred for its smooth texture and naturally sweet, rich flavor.
As long as the can is labeled 100% pure pumpkin with no added sugar or spices, YES!
They sure do. The pumpkin pie filling contains moisture and perishable ingredients, so storing them in the fridge keeps them fresh and safe to eat, plus helps the bars hold their shape.
Heck yeah! Feel free to make a large-format pumpkin crisp but swap in this crumble topping, or try these pumpkin crumb bars for a handheld version!
Other Pumpkin Recipes
Tried this recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the comments below! I would really appreciate your feedback!
Recipe
Pumpkin Pie Crumble Bars
Equipment
- 1 8×8 baking pan
Ingredients
Crust & Topping:
- 1 ½ cups whole wheat pastry flour
- ½ cup brown sugar (packed)
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter softened to room temperature
- ½ cup chopped pecans
Filling:
- 1 ½ cups pumpkin puree
- ½ cup brown sugar (packed)
- 2 large eggs
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preheat oven to 375° and grease or line your 8×8 baking pan.
- Mix together flour, brown sugar, cinnamon, baking powder, baking soda, and salt until well combined.
- Cut the butter into the mixture with a fork or pastry cutter until small crumbs form. Remove ¾ cup of the mixture for the topping and stir the pecans into the topping mixture. Set aside both mixtures.
- In another bowl, whisk together the filling ingredients until smooth and set aside.
- Press the crust mixture into the bottom of your prepared pan firmly in an even layer. Pour in the pumpkin filling and spread in an even layer. Sprinkle the pecan topping mixture over the pumpkin filling evenly.
- Bake for 35 minutes in the preheat oven. Remove and allow to cool at room temperature for about 30 minutes, then place in the fridge for at least 2 hours to cool and set.
- Remove from the fridge and slice into 16 bars. Serve or store in the fridge for up to 5 days!
Nutrition
If you end up making this and loving it, take a photo and tag me on Instagram! I’d love to see your versions of my recipes! And feel free to rate it down below in the comment section. I would really appreciate it!
xoxo Megan
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