Quick & Easy Pumpkin Crumble Bars Recipe

Nothing is as autumnal as the spicy, warm scent of pumpkin desserts fresh from the oven. These Pumpkin Crumble Bars are the ultimate combination of creamy pumpkin filling and buttery, crunchy crumble topping, and are an absolute treat for autumnal gatherings or nights in. 

Both beginner and experienced bakers will find this recipe easy to follow, inexpensive, and full of seasonal taste. Additionally, it’s adaptable enough to be used with diet modifications, such as gluten-free or high-protein options. In this tutorial, we’ll take you through each step, address popular questions, and provide tips to make your bars a success. Let’s get started!

Why You’ll Love This Recipe

This Pumpkin Crumble Bars recipe is a crowd-pleaser for many reasons. It’s quick to prepare, taking just 15 minutes of prep time before baking. The bars are naturally vegetarian, and with a few swaps, they can be made gluten-free, dairy-free, or even high-protein for those following a muscle gain diet plan. The combination of a soft, spiced pumpkin layer and a crispy oat-based crumble topping creates a delightful texture contrast. Whether you’re serving these at a holiday party or enjoying them as an easy high protein meal for muscle gain (with added protein powder), they’re sure to impress. My family has been making these bars for years, and they’re always the first dessert to disappear at Thanksgiving!

Ingredients

Here’s what you’ll need to make 16 Pumpkin Crumble Bars. Ingredients are listed in order of use, with substitutions in parentheses.

For the Crumble Base and Topping:

• 1 ½ cups all-purpose flour (or oat flour for gluten-free or high-protein bars)
• 1 cup old-fashioned rolled oats (use certified gluten-free if needed)
• ¾ cup brown sugar, packed
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp salt
• ¾ cup unsalted butter, melted (or coconut oil for dairy-free)
• ¼ cup protein powder, unflavored or vanilla (optional for a high protein meal for muscle gain)

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• ¾ cup brown sugar
• 2 large eggs
• 1 cup evaporated milk (or coconut milk for dairy-free)
• 1 tsp vanilla extract
• 1 ½ tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• ¼ tsp salt

Save

Step-by-Step Instructions

Follow these simple steps to create perfect Pumpkin Crumble Bars. Each step includes precise timing to ensure success.

1. Preheat the oven: Set your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment with cooking spray.
2. Make the crumble base: In a large bowl, combine flour, oats, brown sugar, cinnamon, nutmeg, salt, and protein powder (if using). Stir in melted butter until the mixture resembles coarse crumbs. Reserve 1 cup of this mixture for the topping.
3. Form the crust: Press the remaining crumble mixture evenly into the bottom of the prepared pan. Use the back of a spoon to create a smooth, firm layer. Bake for 10 minutes until lightly golden. Remove and set aside.
4. Prepare the pumpkin filling: In another bowl, whisk together pumpkin puree, brown sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, and salt until smooth and creamy. Ensure no lumps remain for a silky texture.
5. Assemble the bars: Pour the pumpkin filling over the pre-baked crust, spreading it evenly with a spatula. Sprinkle the reserved crumble mixture over the top, ensuring an even distribution for a crunchy finish.
6. Bake the bars: Bake for 35-40 minutes, or until the filling is set and the crumble topping is golden brown. A toothpick inserted in the center should come out clean. Let the bars cool completely in the pan (about 2 hours) before cutting.
7. Cut and serve: Use the parchment overhang to lift the bars from the pan. Cut into 16 squares and serve at room temperature or chilled. Pair with whipped cream or a scoop of vanilla ice cream for extra indulgence!

How to Make Pumpkin Crumble Bars?

As outlined above, making Pumpkin Crumble Bars is straightforward. The key is to prepare the crumble base and topping first, pre-bake the crust to ensure it holds up, and then layer the pumpkin filling and reserved crumble. Using canned pumpkin puree (not pie filling) is crucial for the right texture and flavor. For a high-protein meal for muscle gain, incorporate protein powder into the crumble and use plant-based milk. The bars take about 50 minutes total, including prep and baking, making them an easy high high-protein meal for muscle gain when modified.

Can You Use Canned Pumpkin for Bars?

Yes, canned pumpkin puree is ideal for Pumpkin Crumble Bars. It’s convenient, consistent, and provides the perfect moisture content. However, ensure you’re using pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices that can throw off the recipe’s balance.

Is Pumpkin Puree the Same as Pumpkin Pie Filling?

No, pumpkin puree and pumpkin pie filling are not the same. Pumpkin puree is simply cooked and mashed pumpkin with no additives, making it versatile for recipes like these bars. Pumpkin pie filling, on the other hand, includes sugar, spices, and sometimes thickeners, which can make the filling too sweet or dense. Always check the label to avoid mix-ups.

What Spice Goes with Pumpkin Desserts?

Pumpkin pie spice is the go-to blend for pumpkin desserts, combining cinnamon, nutmeg, ginger, cloves, and sometimes allspice. For these bars, 1 ½ teaspoons of pumpkin pie spice provide a warm, balanced flavor. If you don’t have the blend, mix 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and a pinch of cloves. For a bolder twist, try adding a pinch of cardamom or cayenne to a gym diet plan for muscle gain that includes flavorful, metabolism-boosting spices.

Can You Use Oat Flour in Pumpkin Bars?

Yes, oat flour is an excellent substitute for all-purpose flour in the crumble base, especially for gluten-free or high-protein meals for muscle gain. It adds a nutty flavor and works well with the oats in the topping. Blend rolled oats into a fine powder if you don’t have pre-made oat flour. Note that oat flour may make the crust slightly softer, so press it firmly into the pan.

How to Make Crumble Topping Stick?

Reserve a portion of the base mixture before pressing it into the pan to ensure the crumble topping sticks to the bars. Sprinkle it loosely over the pumpkin filling without pressing it down, allowing it to bake into a crispy layer. If the topping seems too dry, add an extra tablespoon of melted butter to the reserved mixture for better adhesion.

Why Are My Pumpkin Bars Soggy?

Soggy pumpkin bars can result from a few common issues:

• Too much liquid: Ensure you’re using pumpkin puree, not pie filling, and measure the evaporated milk accurately.
• Underbaking: Bake until the filling is fully set (a toothpick should come out clean).
• Improper cooling: Let the bars cool completely before cutting to allow the filling to firm up. For a muscle gain diet plan 7 days, pre-make these bars and store them properly to avoid sogginess.

What’s the Best Pan for Pumpkin Bars?

A 9×13-inch metal or glass baking pan is ideal for Pumpkin Crumble Bars, ensuring even baking and easy portioning into 16 squares. Metal pans provide a crisper crust, while glass retains heat longer, which can help set the filling. Line the pan with parchment paper for easy removal. Avoid smaller pans, as they can cause uneven baking and a thicker, denser texture.

Can You Freeze Pumpkin Bars?

Yes, Pumpkin Crumble Bars freeze beautifully! Once cooled and cut, wrap each bar tightly in plastic wrap and place them in a freezer-safe container or bag. They’ll last up to 3 months. Thaw overnight in the refrigerator before serving. This makes them a great make-ahead option for a muscle gain diet plan 7 days or holiday prep.

How Long Do Pumpkin Bars Last?

Pumpkin Crumble Bars last up to 5 days in the refrigerator when stored in an airtight container. For best texture, keep them chilled and bring to room temperature before serving. If frozen, they maintain quality for up to 3 months, as noted above.

Nutrition Information (Per Serving, 16 Bars)

• Calories: 240 kcal
• Protein: 5g (7g with protein powder)
• Carbs: 32g
• Fat: 10g

These values are approximate and depend on specific ingredients. For a high protein meal for muscle gain vegetarian, the added protein powder boosts the protein content, making these bars a satisfying post-workout treat.

Also Try These Quick and Easy Recipes:

• Baked Acorn Squash with Cranberries and Walnuts Recipe
• Pumpkin Cheesecake Brownies Recipe
• Soft Pumpkin Spice Cookies Recipe
• Delicious Pumpkin Cookies with Brown Butter Icing
• Vanilla Bean Crème Brûlée Cheesecake Cupcakes Recipe

Conclusion

This Pumpkin Crumble Bars recipe is your go-to for a delicious, versatile fall dessert. With a buttery oat crumble, creamy pumpkin filling, and warm spices, it’s perfect for any occasion, from holiday parties to weekly meal prep for a gym diet plan for muscle gain. By following the steps and tips above, you’ll create bars that are flavorful, textured, and crowd-pleasing. Have fun baking, and let us know how your bars turn out in the comments!