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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. 
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Pumpkin Pie Crumble 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.
Course Dessert
Keyword dessert recipe, pumpkin, pumpkin pie
Prep Time 10 minutes
Cook Time 25 minutes
Cooling/Fridge Time 4 hours
Total Time 35 minutes
Servings 24 bars
Calories 178kcal
Author Jessica

Ingredients

Crumble

  • 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

Pumpkin Cheesecake

  • 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

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 + ½ 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 ½ teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon allspice, ¼ 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