Pumpkin Pie Oatmeal Crumb Bars

Pumpkin Pie Oatmeal Crumb Bars by @browneyedbaker :: www.browneyedbaker.com

When I start to see big displays of canned pumpkin adorning the endcaps of supermarket aisles, my heart skips a beat. While I really enjoy baking with pumpkin, it’s also a sign that my favorite time of year is here. Yes, I love the beautiful, changing leaves (they are a million different colors right now!), the crisp air, cozy sweatshirts, and nightly mugs of hot chocolate. However, those displays also signal that the holidays are right around the corner. I love all holidays, but Thanksgiving has always been extra special to me. While Christmas is usually dominated by shopping and gifts, Thanksgiving is allowed to bask in the glory of amazing food, great wine and a day spent just being with friends and family. I think that’s why pumpkin tugs at my heart strings so much.

Never one to settle for plain pumpkin pie, I love experimenting with different pumpkin recipes. This combination of an oatmeal crumb bar and pumpkin pie filling is so unique, I didn’t wait long to try it.

Pumpkin Pie Oatmeal Crumb Bars by @browneyedbaker :: www.browneyedbaker.com

This is the first time I tried a combination of oats and pumpkin. What took me so long?! The flavors are such a natural complement to each other, and the texture contrast between the oat crumb and the silky smooth pumpkin pie filling is fantastic. The top is nice and crunchy, then you get to the creamy pie layer, followed up by the firm crust. I may or may not have eaten multiple pieces when I originally cut into them. Oops!

These bars have got me in the mood to plan a Thanksgiving menu! Do you have any pumpkin recipe requests for this fall?

Pumpkin Pie Oatmeal Crumb Bars by @browneyedbaker :: www.browneyedbaker.com

One year ago: Maple-Walnut Ice Cream
Three years ago: Russian Pound Cake
Four years ago: Marshmallow Crunch Brownie Bars
Five years ago: Lavash Crackers

Pumpkin Pie Oatmeal Crumb Bars

Yield: 16 bars

Prep Time: 15 minutes

Cook Time: 50 to 55 minutes

Total Time: 1 hour 10 minutes

Pumpkin pie filling sandwiched between two layers of oatmeal crumb bars.

Ingredients:

For the Oatmeal Crumb:
1¼ cups all-purpose flour
1¼ cups quick oats
½ teaspoon baking soda
½ teaspoon salt
½ cup granulated sugar
½ cup light brown sugar
¾ cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract

For the Pumpkin Pie Filling:
¼ cup granulated sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 pinch ground cloves
¼ teaspoon salt
1 egg
1 egg yolk
½ teaspoon vanilla extract
1¼ cups canned pumpkin
⅓ cup evaporated milk

Directions:

1. Make the Oatmeal Crumb: Preheat oven to 350 degrees F and adjust oven racks to center and upper-middle positions. Line an 8-inch square baking pan with parchment paper, allowing excess to hang over the sides; set aside.

2. In a medium mixing bowl, whisk together the flour, oats, baking soda and salt to combine. Add both the granulated sugar and brown sugar and mix until no clumps remain. Add the melted butter and vanilla extract, then stir with a fork until the mixture is evenly moistened. Press half of the mixture into the prepared pan and bake on the center rack for 15 minutes.

3. Make the Pumpkin Pie Filling: Meanwhile, in another medium bowl, whisk together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves and salt. Add the egg, egg yolk and vanilla and whisk until well blended. Finally, whisk in the pumpkin, and then the evaporated milk until the mixture is smooth and thoroughly combined.

4. When the crust has finished baking, pour the pumpkin pie filling over the bottom crust and return it to the center rack of the oven for 15 minutes. Remove it from the oven, pinch the remaining oatmeal crumb mixture into small pieces and sprinkle over the top of the pumpkin pie filling. Return the pan to the oven, placing it on the upper-middle rack, and bake for an additional 20 to 25 minutes, until it is golden on top and the center only jiggles slightly.

5. Remove from the oven and allow to cool to room temperature, at least 1 to 2 hours. Then, transfer the pan to the refrigerator and chill for at least 2 hours. Cut into squares and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

(Recipe from Cooking Classy)

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60 Responses to “Pumpkin Pie Oatmeal Crumb Bars”

  1. inna on October 3, 2013 at 1:49 am

    yummy!

    Reply

  2. Averie @ Averie Cooks on October 3, 2013 at 2:01 am

    Crunchy and creamy, all in one, yes that is why I love oats and pumpkin together. And in bar format – the best, fastest, and easiest :)

    Reply

  3. Pieliekamais on October 3, 2013 at 4:34 am

    Request – a healthy pumpkin soup, please, from home made pumpkin puree. No rosemary, but maybe with leeks?

    Reply

  4. Katrina @ Warm Vanilla Sugar on October 3, 2013 at 6:29 am

    I love crumb bars!! This recipe is awesome!

    Reply

  5. Arthur in the Garden! on October 3, 2013 at 7:51 am

    Yummy!

    Reply

  6. Lori on October 3, 2013 at 8:09 am

    Michelle – It is times like these that remind me why you are my favorite blog! Your name came up at my neice’s wedding. I was seated next to my SIL’s sister and she love to cook. I naturally had to invite her to pop over to your place. I love that your blog is constantly coming up with great recipes I can really use. Thanks so much.

    Reply

  7. Tieghan on October 3, 2013 at 8:24 am

    Such a perfect bar!! Crunch and creamy and such awesome fall flavors! I love it!

    Reply

  8. Pamela @ Brooklyn Farm Girl on October 3, 2013 at 8:44 am

    This is my favorite season of the year so I welcome the pumpkin with big arms! These crumb bars look delicious!

    Reply

  9. Genny on October 3, 2013 at 9:40 am

    This recipe is sooooo Fall! And, I, too, tell everyone about your blog!

    Reply

  10. Moira @ Hearth and Homefront on October 3, 2013 at 10:11 am

    I’ve never tried oat and pumpkin together, but they make so much sense once you say it! These would make awesome afterschool snacks for my boys-I can’t wait to try them!

    Reply

  11. Lynne on October 3, 2013 at 10:39 am

    I looked at your archives, and it seems like you’ve done it all already where pumpkin is concerned – candy, cookies, bread, muffins, pie . . .. The only thing I didn’t see was pumpkin pancakes. Oh, and maybe a pumpkin smoothie? Have you ever made the gingerbread and pumpkin trifle? That is a real winner – I usually make it for my work holiday party.
    Or you could try something more savory like a pumpkin sage sauce for pasta? That seems to be popular in the restaurants these days. I’d love to see a BEB version of it, because then I’d know it was worth my making it :-)

    Reply

  12. Tracy | Peanut Butter and Onion on October 3, 2013 at 11:26 am

    LOve this time of year. Pumpkins everywhere!!! Can’t wait to try this !

    Reply

  13. Heather on October 3, 2013 at 11:27 am

    These look amazing, and a crumb topping is so much less fussy than pie crust. Definitely excited to try these out this fall. Thanks for sharing!

    Reply

  14. Marcie @ flavor the moments on October 3, 2013 at 11:35 am

    These look fantastic — I just love the pumpkin oat combination! I need to make some pumpkin bars very soon!

    Reply

  15. Irina on October 3, 2013 at 11:46 am

    I love pumpkin as well. Will try this weekend, thanks!

    Reply

  16. Brittany on October 3, 2013 at 12:11 pm

    Made these last week and they are fantastic!!

    Reply

  17. Char James-Tanny on October 3, 2013 at 12:25 pm

    Oh, this sounds yummy! And I’ve now got four pumpkins’ worth of puree available to use :-) (Last batch is draining in the fridge and is almost ready to use.)
    Thanks!

    Reply

  18. Kathy on October 3, 2013 at 3:25 pm

    Could this be doubled and put in a 9 x 13 pan?

    Reply

    • Michelle on October 4th, 2013 at 4:54 pm

      Yes, I think you could do that without a problem.

      Reply

  19. Joan S. on October 3, 2013 at 8:35 pm

    This sounds fabulous! How would I convert the recipe to fit a 9 X 13 pan?

    Reply

    • Michelle on October 4th, 2013 at 4:57 pm

      Hi Joan, You would double the recipe, and you may find that you’ll need to increase the baking time slightly.

      Reply

  20. Tracey on October 3, 2013 at 8:43 pm

    Oh my gosh, I need these in my life! The combination of flavors sounds so heavenly. I’m so glad pumpkin baking season is here :)

    Reply

  21. Chandra@The Plaid and Paisley Kitchen on October 3, 2013 at 10:02 pm

    I have only one word for these… YUM!!!

    Reply

  22. Mandy on October 3, 2013 at 10:46 pm

    Love pumpking. These oatmeal bars look sooo yummy. Do you know how many calories are in them please?

    Reply

    • Michelle on October 4th, 2013 at 5:00 pm

      Hi Mandy, I have no idea how many calories are in them, sorry!

      Reply

  23. Hannah, Israel on October 4, 2013 at 1:05 am

    These look great!
    I’d love to make these – Is it possible to substitute the evaporated milk with some other ingredient? I don’t usually have it at home and don’t feel like buying it for just one pastry recipe. Thank you!

    Reply

  24. Tracy | Pale Yellow on October 4, 2013 at 9:08 am

    I love the idea of a pumpkin pie in a bar! Pumpkin pie is my favorite and I’ll take it anyway I can get it. Also, I just made your peanut butter nanaimo bars – AMAZING! Thanks for always posting such reliable, fantastic recipes!

    Reply

  25. Dina on October 4, 2013 at 10:41 am

    they look yummy!

    Reply

  26. Annie @ Annie's Noms on October 4, 2013 at 10:44 am

    Woah these look so good! :D

    Reply

  27. Char James-Tanny on October 4, 2013 at 11:30 am

    If all I have is sweetened condensed milk, can I still make these if I omit the sugar? Or sugars?

    Reply

    • Michelle on October 4th, 2013 at 5:05 pm

      Hi Char, I probably wouldn’t play around with the sugars too much (or omit them!); if you don’t have evaporated milk and can’t get it, then I would substitute whole milk or half and half.

      Reply

  28. Wassili on October 4, 2013 at 12:49 pm

    I like it !

    Reply

  29. Laura (Tutti Dolci) on October 4, 2013 at 1:25 pm

    That crumb topping looks like perfection!

    Reply

  30. Kimberly on October 4, 2013 at 3:08 pm

    These look delicious! Do you think I could use almond milk instead of the evaporated milk?

    Reply

    • Michelle on October 6th, 2013 at 7:52 pm

      Hi Kimberly, I’m not sure if it would affect the final texture, but if that’s all you use, then it’s worth giving it a shot. Let me know how it turns out!

      Reply

      • Kimberly on October 6th, 2013 at 8:18 pm

        I baked them yesterday with the almond milk and I also substituted the butter with coconut butter because that’s all I had and and they were great! Not as fluffy as yours but very yummy:) Love your site!

        Reply

  31. Renee @ Awesome on $20 on October 5, 2013 at 2:37 pm

    I can’t wait to try the pumpkin oat combination. It sounds brilliant.

    Reply

  32. Steph in Lex on October 5, 2013 at 6:56 pm

    Pumpkin anything is the best! I haven’t yet had the inaugural Pumpkin Spice Latte from Starbucks–still hasn’t been cold enough down here for me to go for it–but I’m looking forward to it and all things pumpkin. These are yet another thing I’ll have to try soon!

    Reply

  33. Gayle on October 5, 2013 at 7:36 pm

    Absolutely loved the Pumpkin Pie Oatmeal Crumb Bars. I made a double batch so maybe I’ll share with family and friends. Also love your dogs

    Reply

  34. Jessica on October 5, 2013 at 7:39 pm

    Made some of these yesterday. They are soo delicious! Like pumpkin pie inbetween two oatmeal cookies. Add a dollop of whipcream and its super yummy!

    Reply

  35. Jimmy on October 6, 2013 at 3:20 pm

    This recipe is excellent–I just made it yesterday for company. It could only be improved upon by adding cinnamon to the oatmeal crust. Thanks for posting!

    Would you consider doing a recipe for mustard? I have tried and tried to perfect a recipe for one, but I can’t seem to find one that works.

    Reply

    • Michelle on October 6th, 2013 at 8:28 pm

      Hi Jimmy, I’m glad you enjoyed these bars! Thank you for the mustard recommendation, I am adding it to my list!

      Reply

  36. Diana on October 7, 2013 at 8:50 am

    What do you think about adding pecans to the crumb mixture?

    Reply

    • Michelle on October 10th, 2013 at 1:13 pm

      I think that would be delicious!

      Reply

  37. Laura Dembowski on October 8, 2013 at 9:06 pm

    I saw these too and can’t wait to try them. It’s always good to have some new and exciting pumpkin recipes to try!

    Reply

  38. ShawnL on October 13, 2013 at 2:37 pm

    I’ve been looking for a pumpkin recipe for the Fall, not the usual pie recipe, and this looks delicious. Could I freeze the rest of the can of evaporated milk?

    Reply

    • Michelle on October 14th, 2013 at 4:51 pm

      Hi Shawn, I don’t think it would freeze well. I would refrigerate what’s left in an airtight container and use within a week or so.

      Reply

  39. Jess on October 14, 2013 at 10:26 pm

    I made these tonight (photos to come tomorrow, at the above URL), and they were delicious! Love the crunch of the oats with the pie-like texture.

    Reply

  40. Cyndi on October 17, 2013 at 1:03 am

    Can u substitute pumkin pie spice for the spices in the pie part? If.yes how much?

    Reply

    • Michelle on October 17th, 2013 at 5:37 pm

      Hi Cyndi, I think you could without too many issues. I would start with 1½ teaspoons.

      Reply

  41. Dorothy @ Crazy for Crust on October 18, 2013 at 9:47 pm

    LOVE these! I love playing around with pumpkin too. These might just me my favorite thing ever!

    Reply

  42. Char on October 23, 2013 at 4:20 pm

    It’s been a couple of weeks since this was posted, but it is now unquestionably cold in Chicago, meaning it’s time to bake. Just made these this afternoon and of course I started picking at the crumb topping as soon as it came out of the oven. That was so good I could barely wait until this cooled enough to eat without burning my mouth. Shut the front door! This is really tasty and is going to get a bookmark so I can make it again and again. Thinking about using the oatmeal crumb with an apple pie or peach filling. The possibilities are endless…

    Reply

  43. allisonemme on October 30, 2013 at 12:47 pm

    I’ve already made these bars twice and plan on making them over and over! They came out SOOO good… thanks for a fabulous recipe!

    Reply

  44. Cat on November 4, 2013 at 2:17 pm

    If you’re a pumpkin fan (and heck, even if you’re not!) RUN, don’t walk, to make these. Yes, they really ARE that good. My daughter and I made them a few weeks ago. The only changes we made was to increase the spices and add a couple of dashes of cayenne to create some warmth. The result was unanimous raves. The texture is perfection, and the flavor is just outstanding. Thanks for another winner, Michelle!

    Reply

  45. Amanda Wesley on November 7, 2013 at 12:57 pm

    Thank you so much!!! Finally a dessert bar that doesn’t have a cake mix in it! Thank you! I’m kind of obsessed with pumpkin right now lol :). Have an awesome day!

    Reply

  46. Jackie @ thecharmitspot on November 22, 2013 at 3:00 pm

    This looks amazing!!

    Reply

  47. jessica on November 25, 2013 at 12:34 pm

    after you put them in the fridge—how do you re-serve them? warm? cold? room temp? thanks

    Reply

    • Michelle on November 25th, 2013 at 1:42 pm

      Hi Jessica, You could serve them chilled or room temperature.

      Reply

  48. Bill on October 19, 2014 at 3:43 pm

    These things are made of awesome. I made them for the second time yesterday to take over to a friend’s place for a get together and they were highly praised as delicious. the host even made a point of saying that I need to save this recipe. I did make it from freshly roasted pumpkin instead of canned (and used all of the 2 cups of pumpkin that I roasted).

    Thank you once again for a great recipe.

    Reply

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