Description
These Pumpkin Pie Bars combine the classic flavors of pumpkin pie with the convenience of a bar dessert. Featuring a spiced pumpkin layer sandwiched between oats and flour crusts, these bars are moist, flavorful, and perfect for fall gatherings or holiday treats.
Ingredients
Scale
Pumpkin Filling
- 1 (15 oz.) can pure pumpkin puree (or 2 cups homemade thick pumpkin puree)
- 1 cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground cloves
- ⅛ tsp ground nutmeg
- 2 eggs, lightly beaten
- ¼ tsp salt
Oat Crust and Topping
- 2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat so it’s ready when your mixture is prepared.
- Prepare the Pumpkin Mixture: In a large bowl, whisk together the pumpkin puree, 1 cup of brown sugar, ground cinnamon, ground ginger, ground cloves, ground nutmeg, and ¼ teaspoon salt. Taste and adjust seasoning if needed. Then, whisk in the lightly beaten eggs until fully combined.
- Mix Dry Ingredients for Crust and Topping: In another large bowl, combine rolled oats, all-purpose flour, the remaining 1 cup brown sugar, baking powder, baking soda, and ½ teaspoon salt.
- Add Butter to Dry Mix: Incorporate the softened unsalted butter by rubbing it into the oat and flour mixture using your fingers until the mixture is evenly moistened and crumbly.
- Assemble Bottom Crust: Spoon three-quarters of the oat mixture into an ungreased 13 x 9-inch baking pan and press firmly to create an even layer covering the bottom.
- Add Pumpkin Layer: Pour the pumpkin filling evenly over the pressed crust layer and spread it out smoothly.
- Add Topping Crust: Sprinkle the remaining oat mixture over the pumpkin layer, breaking up any large clumps to cover uniformly.
- Bake: Place the pan in the preheated oven and bake for 30–35 minutes, or until a butter knife inserted into the middle comes out nearly clean, indicating the pumpkin layer is set.
- Cool and Serve: Remove the pan from the oven and place it on a wire rack to cool for at least 1 hour. Once cool, cut into 24 bars by slicing 8 strips along the length and 3 strips across the width. Use a fork to loosen the first slice and a metal lifter to remove the rest.
Notes
- Make sure to fully cool the bars before cutting to prevent the pumpkin layer from falling apart.
- You can use homemade pumpkin puree as an alternative to canned for a fresher taste.
- Adjust the spices to your preference, adding more cinnamon or ginger if desired.
- Store leftover bars in an airtight container in the refrigerator for up to 5 days.
- For easier removal, consider lining the baking pan with parchment paper before assembling.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin pie bars, pumpkin dessert, fall dessert, pumpkin spice bars, easy pumpkin recipe
