Description
Delight in these delicious Pumpkin Pie Bars featuring a buttery oat crust and a creamy pumpkin filling spiced with pumpkin pie spice. Perfectly baked to achieve a tender texture with a slightly browned top, these bars are an easy and festive dessert for the fall season or any pumpkin craving.
Ingredients
Crust and Topping
- 1 1/4 cups all-purpose flour
- 1 1/4 cups rolled oats (or quick oats)
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup granulated sugar
- 1/2 cup light-brown sugar (packed)
- 3/4 cup coconut oil (or butter, melted)
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar (optional)
Filling
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1 1/4 cups pumpkin puree
- 1/3 cup evaporated milk (or half and half)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (180°C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper to prevent sticking and for easy removal of the bars.
- Make the crust and crumb mixture: In a mixing bowl, whisk together the flour, rolled oats, salt, and baking soda. Add both granulated and light-brown sugars, mixing thoroughly until no lumps remain. Stir in the melted coconut oil (or butter) and vanilla extract until the mixture is evenly moistened and has a texture similar to wet sand.
- Bake the crust base: Press half of the crumb mixture firmly into the bottom of the prepared baking pan to create the base layer. Bake in the preheated oven for 15 minutes to set the crust.
- Prepare the pumpkin filling: While the crust bakes, combine the sugars, pumpkin pie spice, and salt in a bowl. Add the egg, egg yolk, and vanilla extract, whisking until smooth. Stir in the pumpkin puree followed by the evaporated milk until fully incorporated.
- Assemble and bake the bars: Pour the prepared pumpkin filling over the partially baked crust. Return the pan to the oven and bake for 15 minutes. Remove from the oven and evenly sprinkle the remaining crumb topping and optional coarse sugar over the filling. Bake an additional 20 to 25 minutes on the upper rack of the oven to avoid burning the bottom crust. The bars are done when they have a slight golden brown color and the center jiggles just a bit.
- Cool and chill: Allow the bars to cool at room temperature for 1 hour to firm up. Then chill them thoroughly in the refrigerator before cutting to ensure clean slices and better texture.
- Serve and store: Serve these pumpkin pie bars with whipped cream or vanilla ice cream and a sprinkle of cinnamon for an extra touch. Store any leftovers covered and refrigerated to maintain freshness.
Notes
- Use rolled oats for a chewier texture, or quick oats for a finer crumb.
- Coconut oil can be substituted with melted butter for a richer flavor.
- Make sure the pumpkin puree is smooth for a creamy filling.
- Chilling the bars before cutting ensures clean, neat slices.
- Optional coarse sugar adds a nice crunchy topping if desired.
- Store bars refrigerated and consume within 3-4 days for best taste.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
