Go Back
Oatmeal Crumble Pumpkin Pie Bars
Print Recipe

Oatmeal Crumble Pumpkin Pie Bars

These Oatmeal Crumble Pumpkin Pie Bars combine a buttery whole-grain oat crust, creamy maple-sweetened pumpkin filling, and a crisp crumble topping. Made with wholesome ingredients and no refined sugar, they are perfect for lunchboxes, snack prep, cozy fall treats, and family-friendly healthy snacking.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Snack
Cuisine: American
Keyword: fall baking, healthy pumpkin snacks, maple pumpkin bars, oatmeal crumble bars, pumpkin pie bars, pumpkin snack recipe, school snack bars, whole grain dessert bars
Servings: 16 bars
Calories: 235kcal
Cost: 6

Equipment

  • 9x9-inch baking pan
  • mixing bowls
  • whisk
  • pastry blender or fork
  • measuring cups and spoons
  • spatula
  • cooling rack

Ingredients

  • 1.5 cups white whole wheat flour
  • 1 cup quick oats
  • 0.5 cup old-fashioned oats
  • 0.5 cup maple sugar
  • 0.5 tsp salt
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves
  • 1 cup cold unsalted butter, cubed
  • 15 oz pumpkin puree
  • 0.5 cup pure maple syrup
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.125 tsp ground cloves

Instructions

  • Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with non-stick foil or parchment paper.
  • In a medium bowl, whisk together the white whole wheat flour, quick oats, old-fashioned oats, maple sugar, salt, cinnamon, nutmeg, and cloves.
  • Add the cold cubed butter and cut it into the dry mixture using a pastry blender or fork until coarse crumbs form and no large butter pieces remain.
  • Reserve 1 cup of the crumble mixture for the topping. Firmly press the remaining mixture into the bottom of the prepared baking pan.
  • Bake the crust for 15 minutes. Remove from the oven and allow it to cool slightly.
  • In a separate bowl, whisk together the pumpkin puree, maple syrup, eggs, vanilla extract, salt, cinnamon, ginger, nutmeg, and cloves until smooth.
  • Pour the pumpkin filling evenly over the slightly cooled crust and spread into an even layer.
  • Sprinkle the reserved crumble mixture evenly over the pumpkin filling.
  • Bake for approximately 40 minutes, or until the pumpkin filling is set and the crumble topping is golden brown.
  • Cool completely at room temperature, then refrigerate for at least 1 hour before slicing into 16 bars.

Notes

Use cold butter for the best crumble texture and always prebake the crust before adding the filling. Allow the bars to cool completely, then chill for at least 1 hour before slicing for clean layers. For a dairy-free version, substitute cold coconut oil for the butter. Store refrigerated for up to 5 days or freeze individually wrapped bars for up to 3 months.