Yes, I’m one of those people who becomes obsessed with pumpkin around this time of the year, and if I could be, I would do it all year round. But I will admit there’s something special about having something only at certain times during the year. It’s what makes fall so fall-like, just like there’s always something for summer and for winter along the same lines. 
But, here we are in fall, and I want to spend all my days eating these bars. First of all, if you don’t like pumpkin pie, well, this isn’t gonna be for you. But also, you should probably have that checked out.
These bars are three layers, and every layer is kind of magical. First is a shortbread cookie layer; this is a buttery cookie that isn’t too sweet, but that still has a bit more flavor than a regular pie crust. Next is a pumpkin pie layer. The batter is slightly thicker than a regular pumpkin pie because these won’t bake quite as long. Last is a crumble topping with all the regular pumpkin spices.
It comes together as something with much more depth and flavor than just a regular pumpkin pie, and I even love the original stuff, so this takes it to a whole new level. It’s super easy, so make it while the leaves are still orange!
Pumpkin Crumble Bars
Ingredients
For the crust
- 1 stick soft butter
- 2/3 cup powdered sugar
- Vanilla
- Salt
- 2 cups flour
For the pumpkin layer
- 1/3 cup sugar
- 2 tbs. brown sugar
- 1 tsp. cinnamon
- 1/4 tsp. ginger
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 2 eggs
- Vanilla
- 1 cup pumpkin puree
- 1/3 cup evaporated milk
For the crumble topping
- 1/2 cup brown sugar
- 1/2 cup + 2 tbs. flour
- Pinch of cinnamon nutmeg, and cloves
- 4-5 tbs. melted butter
Instructions
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Preheat over to 350. For the crust, beat together the butter, sugar, vanilla, and salt. Slowly add in flour until incorporated.
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Spread on the bottom of an 8x8 baking pan that has been well sprayed with cooking spray.
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Bake for 8 minutes, or until crust is just set.
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For the pumpkin filling, mix together sugars, spices, eggs, and vanilla with a whisk. Add in pumpkin, and then slowly add in evaporated milk.
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Pour the filling over the set crust.
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For the crumble topping, mix together the sugar, flour, and spices. Pour melted butter over the dry mixture.
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This should make a loose crumble. If the mixture is too thin, add more flour, if it is not coming together as crumbs, add more melted butter.
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Sprinkle over the pumpkin filling to cover completely.
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Bake at 350 for 20-25 minutes, or until the center of the bars no longer jiggles.
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Allow to cool, and then keep refrigerated.
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
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