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