PUMPKIN PIE CRUMBLE BARS
I am fairly certain I say this about every single pumpkin dessert on the blog.... but, these pumpkin pie crumble bars are seriously so darn good and they are a must-make!
I think about these year-round and I may or may not have made them several times during the year.
The crust and crumble on these bars is probably the best thing about them. The crumbly, buttery oat & pecan crust is the perfect base for the sweet and creamy cheesecake filling. Top it off with more of the crumble and you basically have the best pumpkin dessert ever.
This recipe makes an entire 9x13 baking pan. Perfect to take to a gathering, a potluck, or to serve a large family with plenty of leftovers! Which by the way, the leftovers are fabulous. Keep them in the fridge and grab one when you need a pumpkin fix this fall 🙂
How to make pumpkin pie crumble bars
- Make the crumble which is the base of the these bars and the crumble topping. Pantry staples are all you need like flour, butter, sugar, oats, and chopped pecans. I usually end up using my hands/fingers to create this crumble but you can also use a pastry cutter too. I got mine on Amazon for cheap.
- Work the crumble until it's coarse crumbs. Reserve and set aside 1 cup for the top and press the remaining into the baking pan.
- Prepare the cheesecake by using an entire can of pumpkin, cream cheese, eggs, sugar, and pumpkin pie spice. Pour it over the crust and sprinkle the remaining crumble topping over it.
- Bake in the oven. Just like any cheesecake, you want the edges to look done but the middle still slightly "jiggly". As it cools, the cheesecake will set up perfectly.
With Thanksgiving right around the corner be sure and put these on your menu. Have you started your Thanksgiving planning?
I am so excited because I am pretty sure Thanksgiving was made for me. I mean, when else it is totally acceptable to bake and cook for two days straight and make a giant feast and then stuff yourself silly?! 🙂
Try these other pumpkin desserts too
Pumpkin Pie Crumble Bars
- 1 ⅓ cups all-purpose flour
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 12 tablespoons cold butter (cubed small)
- 1 cup quick oats
- ½ cup chopped pecans
- 1 bar (8 oz) cream cheese, softened
- 1 can (15 oz) pure pumpkin
- 3 large eggs
- ½ cup granulated sugar
- 1 tablespoon pumpkin pie spice
- Preheat oven to 350. Line a 13×9 pan with foil or parchment paper and then lightly spray with cooking spray. You could also just spray the baking pan. Lining it with foil makes the bars easier to take out of the pan and cut into squares.
- Make the crumble. Mix flour, brown sugar, and sugar in a bowl. Cut in butter with pastry blender or clean hands, until mixture resembles coarse crumbs. Stir in oats and pecans.
- Reserve a heaping 1 cup of this mixture. Press the remaining into the bottom of the pan. Bake for 15 minutes.
- While the crust is cooking prepare the pumpkin cheesecake. Add the cream cheese, pumpkin, eggs, sugar, and pumpkin pie spice in the bowl of a mixer, or with a hand blender, and beat on medium speed until well blended. Pour over the cooked crust and sprinkle with the reserved crumb mixture. Press down lightly.
- Bake for 23-25 minutes. The middle may look "jiggly" still but the outside edges will look done. That's how you want it.
- Let cool for 1 hour in the pan. Cover the baking dish with plastic wrap and let it refrigerate for 3 hours. Once done, lift bars out of the pan and cut into squares. Store leftovers in the fridge.
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recipe found here