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Pumpkin pie crumble bars tastes just like pumpkin pie but in bar form! A brown sugar, oat, pecan crumble with a sweet and creamy pumpkin cheesecake middle. These bars are one of our favorite pumpkin desserts. They are a must-make. 

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. 

Pumpkin pie crumble bars tastes just like pumpkin pie but in bar form! A brown sugar, oat, pecan crumble with a sweet and creamy pumpkin cheesecake middle. These bars are one of our favorite pumpkin desserts. They are a must-make. 

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 9×13 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. 

Pumpkin pie crumble bars tastes just like pumpkin pie but in bar form! A brown sugar, oat, pecan crumble with a sweet and creamy pumpkin cheesecake middle. These bars are one of our favorite pumpkin desserts. They are a must-make. 

Pumpkin pie crumble bars tastes just like pumpkin pie but in bar form! A brown sugar, oat, pecan crumble with a sweet and creamy pumpkin cheesecake middle. These bars are one of our favorite pumpkin desserts. They are a must-make. 

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 tastes just like pumpkin pie but in bar form! A brown sugar, oat, pecan crumble with a sweet and creamy pumpkin cheesecake middle. These bars are one of our favorite pumpkin desserts. They are a must-make. 
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Pumpkin Pie Crumble Bars


Author Jessica
Course Dessert
Prep Time 10 minutes
Cook Time 25 minutes
Cooling/Fridge Time 4 hours
Total Time 35 minutes
Servings 24 bars
Pumpkin Pie Crumble Bars taste just like pumpkin pie but in bar form! A brown sugar, oat, and pecan crumble with a sweet and creamy pumpkin cheesecake middle. One of our favorite pumpkin desserts.

Ingredients
  

Crumble

  • 1 â…“ cups all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 12 tablespoons cold butter (cubed small)
  • 1 cup quick oats
  • 1/2 cup chopped pecans

Pumpkin Cheesecake

  • 1 bar (8 oz) cream cheese, softened
  • 1 can (15 oz) pure pumpkin
  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon pumpkin pie spice

Instructions

  • 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. 

Notes

12 tablespoons of butter is equal to 1 stick + 1/2 stick of butter. 
You can use either quick oats or regular oats. I prefer to use the quick oats because of the finer/smaller texture and size of them. 
PLAN AHEAD. These bars do need to cool for 1 hour AND sit in the fridge for 3 hours before serving. 
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.
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, 1/4 teaspoon ground cloves.
Be sure your cream cheese is softened. If it's not you will end up with chunks of cream cheese that will not blend smoothly with the rest of the filling. I place mine in the microwave (unwrapped and on a plate) for about 20 seconds to make sure it's nice and soft.

Nutrition

Calories: 178kcal

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Pumpkin Pie Crumble Bars | Pumpkin Desserts | Pumpkin Recipes | Pumpkin Cheesecake | Pumpkin pie crumble bars taste just like pumpkin pie but in bar form! A brown sugar, oat, and pecan crumble with a sweet and creamy pumpkin cheesecake middle. These bars are one of our favorite pumpkin desserts. They are a must-make. #pumpkinrecipes #pumpkindesserts #fallrecipe #pumpkin #cheesecake #pumpkincheesecake

 

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5 from 12 votes (11 ratings without comment)

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14 Comments

  1. These sound so nice. Thank you.

    1. Together As Family says:

      Hi Liz. They are really yummy 🙂 I hope you get the chance to try them.

  2. Pingback: Raspberry Jam Crumble Bars - Together as Family
    1. SusanBeth says:

      5 stars
      These are a new favorite to my list of pumpkin recipes. I am a lover of pumpkin and always looking for new ideas to share with my family and friends. This is a huge hit. The flavors are savory and a perfect combination with oats and crumble. Love the texture and as you stated, don’t be intimidated by the “jiggle”, it definitely sets after chilling! You won’t be disappointed with this one, by any means! Thanks for sharing this treasure !

      1. Lucy Pulsipher says:

        Thank you so much SusanBeth! Comments like yours are why I love having a blog!

  3. Pingback: 22 Easy Pumpkin Recipes You Need to Try this Fall | Just Bright Ideas
  4. These look wonderful! Can you freeze them?

    1. Together As Family says:

      I have never done it but I would assume it’s ok to do. I know lots of people that freeze cheesecake so I am sure these bars would freeze just fine. Hope that helps a little 🙂

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  6. Last ingredient is not 1TB sugar but spice I think, so missed this when mixing. Too late as in oven now. Yikes!

    1. Together As Family says:

      Ooops. Yes, you are right. It is 1 tablespoon pumpkin pie spice. I will go change that. So sorry!

  7. Could I use just 4 Oz cream cheese?

    1. Together As Family says:

      You could try it. The cheesecake layer won’t be nearly as thick and I’m not sure if it would bake up properly or not.