Pumpkin Pie Bars

Pumpkin Pie Bars: The Perfect Fall Dessert

If you're looking for a cozy fall dessert that's both easy to make and full of seasonal flavor, these Pumpkin Pie Bars are a must-try! Imagine the creamy, spiced pumpkin filling you love from traditional pumpkin pie, but with a buttery oat crust that adds a deliciously satisfying crunch. These bars are perfect for Thanksgiving, a fall potluck, or just as a cozy treat on a chilly autumn day. They're simple to whip up and even easier to enjoy.

These are so delicious that there's a big debate in our family every year about whether they should replace the traditional pumpkin pie!

Why You'll Love These Pumpkin Pie Bars

• Easy to make: No need for rolling out dough.These bars come together quickly with a simple oat-based crust and a pumpkin filling that’s rich with fall spices like cinnamon, nutmeg, and cloves.
• Perfect for sharing: These bars are easily cut into squares, making them ideal for serving a crowd at holiday gatherings.
• Versatile: Top them with sweetened whipped cream or enjoy them plain. Either way, they’ll be a hit.

Ingredients

Crust

• 1 1/4 cups (176g) all-purpose flour
• 1 1/4 cups (116g) quick oats (old-fashioned works too)
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/2 cup (105g) granulated sugar
• 1/2 cup (110g) packed light brown sugar
• 3/4 cup (170g) unsalted butter, melted
• 1 tsp vanilla extract

Pumpkin Pie Filling

• 1/4 cup (50g) granulated sugar
• 1/4 cup (55g) packed light brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp salt
• 1 large egg
• 1 large egg yolk
• 1/2 tsp vanilla extract
• 1 1/4 cups (296g) canned pureed pumpkin
• 1/3 cup (85ml) evaporated milk

Topping

• Sweetened whipped cream

Instructions

1. Preheat oven to 350°F. Grease an 8x8-inch baking dish.
2. In a bowl, whisk together flour, oats, salt, and baking soda. Add the granulated and brown sugar, mixing until no clumps remain.
3. Stir in the melted butter and vanilla. Press half of the crumbly dough into the prepared baking dish.
4. Bake for 15 minutes, then set aside.
5. In another bowl, whisk together the pumpkin pie filling ingredients. Pour over the baked crust.
6. Evenly scatter the remaining crumbly dough on top. Return to the oven and bake for another 15-25 minutes, until golden.
7. Let cool for 1 hour before cutting into squares. Serve with sweetened whipped cream.

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