These Pumpkin Pie Bars with Oatmeal Crust bring all the warmth of autumn into one perfect square. Every bite delivers that classic pumpkin pie flavor with a delightfully textured oat crust.
I bake these bars when the weather turns crisp and my kitchen fills with cinnamon-scented steam. The golden filling nestles between layers of buttery oat crumble like a cozy autumn hug.
You’ll find yourself reaching for seconds before the first pan even cools completely.
Why this Pumpkin Pie Bars always gets requests from family
My neighbors knock on the door when they smell these baking through open windows. The oat crust creates this wonderful chewy-crunchy contrast that regular pie crust simply can’t match.
You can slice these into neat squares that hold their shape beautifully. Easy Homemade Apple Cider Donuts make another perfect autumn treat for your fall baking collection.
No messy pie wedges sliding around on plates or fighting with stubborn crusts.
These Pumpkin Pie Bars with Oatmeal Crust satisfy that pie craving without the fuss of rolling dough.
My ingredient list for Pumpkin Pie Bars with Oatmeal Crust
Here’s what goes into these autumn treasures:
For the Oat Crust and Topping:
- 1¼ cups all-purpose flour (use unbleached for better flavor)
- 1¼ cups old-fashioned rolled oats (not instant – you want texture)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light brown sugar (dark brown works too)
- ¾ cup unsalted butter, melted and cooled (European style is richer)
- 1 teaspoon pure vanilla extract
For the Pumpkin Filling:
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 2½ teaspoons pumpkin pie spice (or make your own blend)
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 large egg yolk, room temperature (saves the white for another use)
- ½ teaspoon vanilla extract
- 1¼ cups canned pumpkin purée (not pie filling – check the label)
- ⅓ cup evaporated milk (half-and-half works wonderfully too)
The Pumpkin Pie Bars with Oatmeal Crust come together with simple pantry ingredients. I always keep pumpkin purée stocked during fall season for spontaneous baking sessions.
My Method for Pumpkin Pie Bars with Oatmeal Crust
1. Preheat your oven to 350°F and position the rack in the center. Line an 8×8 baking dish with parchment paper, leaving some overhang for easy lifting.
2. Whisk together flour, oats, salt, baking soda, and both sugars in a large bowl. Make sure no brown sugar clumps hide in the mixture – they’ll create uneven spots.
3. Combine the melted butter and vanilla in a small bowl. Pour this into the dry ingredients and stir with a wooden spoon until the mixture feels moist and forms small clumps when squeezed.
4. Press exactly half of this mixture into your prepared pan, creating an even layer. Save the remaining mixture in the refrigerator – it becomes your crumble topping later.
5. Bake the crust for 12 minutes until it just starts to turn golden around the edges. The center might look slightly underdone – that’s perfect.
6. While the crust bakes, whisk together the sugars, pumpkin pie spice, and salt for the filling. Add the egg, egg yolk, and vanilla, stirring until smooth and glossy.
7. Mix in the pumpkin purée until completely combined, then slowly stir in the evaporated milk. The mixture should flow like thick cream when you lift the spoon.
8. Pour the filling over the warm crust – don’t worry if it’s still hot from the oven. Return to bake for another 12 minutes.
9. Remove the pan and sprinkle the reserved oat mixture evenly over the top. Break up any large clumps with your fingers for even browning.
10. Move your oven rack up one level and bake for 18-20 more minutes. The topping should turn deep golden brown while the center barely jiggles when you gently shake the pan.
11. Cool at room temperature for 1 hour, then refrigerate for another hour before cutting. This waiting time lets everything set properly for clean slices.
The Pumpkin Pie Bars with Oatmeal Crust smell incredible while baking – that sweet pumpkin spice aroma fills every corner of the house.
My kitchen secrets for getting this Pumpkin Pie Bars with Oatmeal Crust just right
Room temperature eggs blend much easier into the filling than cold ones straight from the refrigerator. I set mine out about thirty minutes before I start mixing everything together.
Don’t skip cooling the melted butter before adding it to the oat mixture. Hot butter will make everything too greasy and prevent those lovely crumble clusters from forming properly.
Pumpkin Pie Bars with Oatmeal Crust need that final chilling time to set up correctly for cutting. I learned this lesson after trying to cut warm bars that fell apart completely.
Can I make these pumpkin pie bars ahead of time?
Yes, these actually taste better the next day after all the flavors meld together. Store them covered in the refrigerator for up to five days without losing quality.
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Ultimate Pumpkin Pie Bars with Oatmeal Crust
- Total Time: 1 hour
- Yield: 12 bars
Description
These Pumpkin Pie Bars with Oatmeal Crust combine all the classic pumpkin pie flavors with a delightful oat crust that doubles as a crumbly topping.
Ingredients
- Oat Crust and Topping:
- 1¼ cups all-purpose flour
- 1¼ cups old-fashioned rolled oats
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup granulated sugar
- ½ cup packed light brown suga
- ¾ cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
Pumpkin Filling:
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- 2½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- ½ teaspoon vanilla extract
- 1¼ cups canned pumpkin purée
- ⅓ cup evaporated milk
Instructions
- Preheat oven to 350°F. Line an 8×8 baking dish with parchment paper.
- Mix flour, oats, salt, baking soda, and both sugars in a large bowl. Stir in melted butter and vanilla until mixture forms small clumps.
- Press half the mixture into prepared pan. Refrigerate remaining mixture. Bake crust 12 minutes.
- Whisk together sugars, pumpkin spice, and salt for filling. Add egg, egg yolk, and vanilla until smooth.
- Stir in pumpkin purée, then slowly mix in evaporated milk until well combined.
- Pour filling over warm crust. Bake 12 minutes more.
- Sprinkle reserved oat mixture over top, breaking up large clumps. Move oven rack up one level.
- Bake 18-20 minutes until topping is golden and center barely jiggles.
- Cool 1 hour at room temperature, then refrigerate 1 hour before cutting into squares.
Notes
- Make your own pumpkin spice with 1½ teaspoons cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon allspice.
- Store covered in refrigerator up to 5 days.
- Freeze wrapped bars up to 3 months; thaw in refrigerator before serving.
- Prep Time: 18 minutes
- Cook Time: 42 minutes
What’s the best way to store leftover bars?
Keep them in an airtight container in the refrigerator between parchment paper layers. They stay fresh and the oat topping maintains its texture beautifully this way.
Can I freeze these pumpkin pie bars?
Absolutely! Wrap cooled bars individually in plastic wrap, then store in freezer bags for up to three months. Thaw overnight in the refrigerator before serving.
Follow me on Pinterest for more cozy autumn recipes that warm your kitchen and heart! I share new seasonal treats every week that my family adores.
The times I enjoy my Pumpkin Pie Bars with Oatmeal Crust most
These bars shine at potluck dinners where everyone wants to know your secret recipe. I pack them in a pretty tin for gift-giving to neighbors and teachers during autumn season.
Weekend coffee dates become extra special when you serve warm squares with whipped cream dollops. The Best Cinnamon Swirl Apple Fritter Bread brings similar cozy autumn spices to your morning table perfectly.
The Pumpkin Pie Bars with Oatmeal Crust pair perfectly with hot apple cider on chilly afternoons.