Description
If you love fall desserts, Pumpkin Pie Crumble Bars give you pumpkin pie vibes in a hand-held square — crunchy oat-pecan topping, buttery base, and a silky pumpkin-cheesecake center.
Ingredients
Scale
Crumble & crust
- 1 1/3 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 12 tablespoons cold butter, cut into small cubes (cold butter makes flakier crumbs)
- 1 cup quick oats (or use rolled oats for more chew)
- 1/2 cup chopped pecans
Pumpkin cheesecake filling
- 8 oz cream cheese, softened (soft cream cheese blends smooth — see tip)
- 1 (15 oz) can pure pumpkin puree (not pie filling)
- 3 large eggs
- 1/2 cup granulated sugar
- 1 tablespoon pumpkin pie spice (or see swap below)
Instructions
- Preheat the oven to 350°F. Line a 13×9 pan with foil or parchment and spray lightly. Lining the pan makes lifting and slicing the bars easier.
- In a mixing bowl combine the flour, brown sugar, and granulated sugar. Cut the cold butter into the dry mix with a pastry cutter or your fingertips until you get coarse crumbs.
- Stir in the oats and chopped pecans. Scoop out a heaping 1 cup of this mixture and set it aside for the streusel topping.
- Press the remaining crumble evenly into the bottom of the prepared pan to form the crust. Bake this crust for about 15 minutes so it firms up.
- Meanwhile, make the pumpkin-cheesecake layer. Beat the softened cream cheese until smooth, then add the pumpkin puree, eggs, sugar, and pumpkin pie spice. Mix on medium speed until fully combined and silky.
- Pour the filling over the hot crust. Sprinkle the reserved crumble evenly across the top and press lightly so it adheres.
- Bake the assembled bars for 23–25 minutes. The edges will look set while the center stays slightly jiggly — that’s the sweet spot. Do not overbake; the filling firms as it cools.
- Cool the pan on the counter for 1 hour, then cover and chill in the refrigerator at least 3 hours before slicing. Lift the bars from the pan using the parchment or foil and cut into squares.
Notes
- Quick conversions & swaps
- 12 tablespoons butter = 1 stick + 1/2 stick.
- Use rolled oats if you prefer more texture; quick oats give a finer crumb.
- For a vegetarian version, everything here already qualifies (just check your butter).
- Pumpkin pie spice substitute: 1 1/2 tsp cinnamon + 1/2 tsp nutmeg + 1/2 tsp ginger + 1/4 tsp allspice + 1/4 tsp cloves.
- Pro tips (bold because they matter)
- Soften cream cheese before mixing — microwave unwrapped on a plate for ~20 seconds if needed.
- Reserve that 1 cup of crumble for the topping; it makes these bars iconic.
- Chill time is crucial. The bars need the fridge to set properly — plan ahead.
- Warm your knife between cuts for clean slices: dip in hot water, dry, slice, repeat.
- Storage
- Store leftovers covered in the refrigerator for up to 4–5 days.
- You can freeze uncut bars (without baking the topping) for up to 2 months; thaw overnight in the fridge.
- Final notes
- Want them slightly softer? Let them come to room temperature for 15–20 minutes before serving. Craving a crunchy upgrade? Toast extra pecans and sprinkle on top just before serving. FYI — these hold up great for potlucks and make terrific leftover snacks.