Pumpkin Pie Crumble Bars

Pumpkin pie in bar form! An easy crust with oats & pecans, a creamy pumpkin pie filling, and a delicious brown sugar crumble on top! You won’t even miss the pie with these.

PUMPKIN PIE CRUMBLE BARS | www.togetherasfamily.com

I can’t believe I almost forgot about this recipe. I am not that organized when it comes to blog pictures. I make dinner every night, so you can imagine that there gets to be a lot of pictures to keep track of. I was looking through my blog pictures and saw these pumpkin pie crumble bars and realized I never posted them.

I am so sorry. Because if I had not realized it, you guys would have missed out on one of my all-time favorite pumpkin desserts.

The crust and the crumble topping is one mix. Easy! The filling tastes just like a pumpkin pie but it has the added creaminess from the cream cheese. These are really, really good.

PUMPKIN PIE CRUMBLE BARS | www.togetherasfamily.com

I am actually tempted to make them again just because I feel so bad for forgetting about them 🙂

If you don’t like pecans or are allergic, you may not want to make these. You need the crunch and the slight saltiness from the pecans. But, then again, you can always try these with no pecans.

Pumpkin Pie Crumble Bars

After baking for 25 minutes these bars will not look done. I promise, they will set up nicely while cooling. The middle will still look "jiggly" while the outside edges will look more done. That's perfectly fine.

PLAN AHEAD: these need at least 2-3 hours cooling time + refrigeration time before serving (we like them best cold). Make them the night before or early in the morning of day needed.

For the 1 tablespoon pumpkin pie spice, you can substitute with: 1 1/2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, 1/4 teaspoon allspice

Be sure your cream cheese is softened. If it is not, you will end up with chunks of cream cheese that will not blend smoothly with the rest of the filling.


  • 1 1/3 cups all-purpose flour
  • 1/2 light brown sugar, packed
  • 1/4 cup sugar
  • 3/4 cup (1 1/2 sticks) cold butter, cubed
  • 1 cup old-fashioned oats
  • 1/2 cup chopped pecans
  • pumpkin pie filling
  • 1 bar (8 oz) cream cheese, softened
  • 1 can (15 oz) pure pumpkin
  • 3 large eggs
  • 1/2 cup sugar
  • 1 tablespoon pumpkin pie spice


  1. Preheat oven to 350. Line a 13×9 pan with foil or parchment paper and grease slightly.
  2. For the crust: mix flour, brown sugar, and sugar in a bowl. Cut in butter with pastry blender or two knives, or clean hands, until mixture resembles coarse crumbs. Stir in oats and pecans.
  3. Reserve 1 cup of this mixture. Press the remaining into the bottom of the pan. Bake for 15 minutes.
  4. For the filling: Beat the cream cheese, canned pumpkin, eggs, sugar, and pumpkin pie spice in the bowl of a mixer, or with a hand blender, on medium speed until well blended. Pour over the done crust and sprinkle with the reserved crumb mixture. Press down lightly.
  5. Bake for 25 minutes. Let cool 15 minutes in pan, then pull out by the tin foil overhangs and cool completely. Store in fridge.
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Are you beginning to make your Thanksgiving menu plans? I’m starting to and I am so excited. I’m pretty sure Thanksgiving was made for me. I mean, when else is it totally acceptable to bake and cook for two days straight and make a giant feast, and then stuff yourself silly?!?! 🙂

If you want to save this recipe for later, or share with everyone, then PIN IT here ♥ ♥

Pumpkin Pie Crumble Bars | Together as Family

recipe found here 

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