Pumpkin Pie Bars are easy dessert bars made with canned pumpkin pie filling and from-scratch crust and topping, that's made in one bowl. The cinnamon crumb topping is irresistible!
Crumb bars are my favorite dessert bars to make ( right next to cheesecake! ), starting with the sour cream bars, their lemon version and of course, the caramel apple bars that are pure indulgence!
These Pumpkin Pie Crumb Bars are a cross between pumpkin pie and my coffee cake with crumb topping. The creamy pumpkin filling pairs perfectly with buttery crust and topping. They make for a perfect no-fuss and low-key Thanksgiving dessert or just as a treat with a cup of coffee. I make them for almost all of our fall gatherings and holiday parties. Everyone loves them!
Ingredients:
- butter
- brown sugar
- all-purpose flour
- baking soda
- baking powder
- salt
- cinnamon
- cloves
- pumpkin pie mix (in a can)
- 1 egg
- vanilla extract
Instructions:
My favorite part of making these Pumpkin Pie Bars is that the crust and the crumb topping are made from one mixture. It's buttery with a perfect amount of cinnamon and cloves.
- Simply mix all of the ingredients in a bowl, reserve about ¾ cup of it for the topping and press the rest into the bottom of a parchment paper-lined baking pan.
- The filling is super easy since we are using a canned pumpkin pie filling, not a puree. Add one egg and ½ teaspoon of vanilla, whisk until smooth and pour over the crust.
- Sprinkle crumb topping over the filling and bake in the preheated oven for 28 to 32 minutes.
- Let cool completely before cutting. You can also cool the bars completely and then refrigerate for up to 2 days or until ready to serve.
Storing
These pumpkin bars can be made ahead of time and refrigerated until ready to serve, up to 3 days. If you want to freeze them, wrap them tightly in saran wrap and place in a freezer-safe ziploc bag. Store in freezer for up to 3 months.
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Any leftovers should be covered with saran wrap and stored in the fridge. Let them sit in the room temperature for 20 minutes before serving.
What if I don't have pumpkin pie mix?
If you don't have pumpkin pie mix on hand, mix pumpkin puree with ½ cup granulated sugar and 1.5 teaspoons of pumpkin pie spice mix.
Pumpkin pie mix vs pumpkin puree:
Recipes for pumpkin desserts call for either canned pumpkin puree or canned pumpkin pie mix. You should not substitute one for the other and here is why. Pumpkin puree is just that - clean pureed pumpkin without anything added. Pumpkin pie mix has spices, sugar and milk added and most of the time you only need to add eggs to it and it's ready to be baked in a pie crust.
I bought a large can of pumpkin pie filling and used it to make this irresistible Pumpkin Cheesecake Dip. The rest was used to make these bars. If you are a huge fan of pumpkin desserts, go ahead and make both! You will love them!
More pumpkin recipes:
- My must-try Homemade Pumpkin Pie Spice Mix
- Pumpkin Lush Dessert Bars
- Skinny Pumpkin Spice Latte
- Pumpkin Cheesecake Dip
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Easy Pumpkin Pie Bars
Ingredients
for the crust and topping:
- ½ c unsalted butter melted cooled to room temperature
- ½ c light brown sugar
- 1 ½ c all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
for the filling:
- 1 ½ cups pumpkin pie mix from a can, not puree
- 1 large egg
- ½ teaspoon pure vanilla extract
Instructions
- Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
- Preheat oven to 375 degrees F.
- Melt butter in microwave or on the stove and let cool to room temperature.½ c unsalted butter melted
- In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt.½ c light brown sugar, 1 ½ c all-purpose flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves
- Add melted butter and mix until crumbly dough forms.
- Reserve about ¾ c of the mixture for the topping.
- Press the remaining dough into prepared pan. Set aside.
- Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.1 ½ cups pumpkin pie mix, 1 large egg, ½ teaspoon pure vanilla extract
- Pour over crust.
- Sprinkle with the topping mixture.
- Bake for 28 to 32 minutes or until the topping is golden brown.
- Cool completely in pan. Cut into squares.
Notes
Nutrition
This recipe was originally published on October 23rd, 2017 and updated on September 7th, 2019.
Joy says
My favorite dessert 😋
Lori says
I made these using almond flour, and I put pumpkin pie spice in the crust instead of the cinnamon mixture, which is pretty much the same, and for the butter, I used to butter that’s mixed with canola oil made by Land O Lakes.
Instead of the brown sugar, I use Splenda with a half a tablespoon of maple syrup.
I have a microwave, convection, oven combination and my advice is to lower the degrees by 25° and cook for the same time or cook for at least five minutes less.
Mick J says
Easy to make and delicious.
Not overly sweet either.
Kara says
I’ve seen contradictory comments throughout the post on what type of pumpkin to use: pumpkin pie mix in a can or 100% pumpkin puree in a can. Recipe exclusively says pumpkin pie mix so that’s what I’m going with unless I’m reading that incorrectly. Thanks!
Anna says
Hu Kara! The recipe calls for pumpkin pie mix, not puree. You are reading correctly.
Jola says
I loved the pumpkin in this recipe. Crumb topping and filling are perfect!
Joy says
Very easy to make and delicious 🤤
Raelene says
Easy and Delicious
Judy says
These have become a favorite of my family and friends. I love that they're easy to make. I cut them into 2-inch squares and put a dollop of whipped cream on the top of each one. Just before serving. Thank you thank you!