Pumpkin Crumb Bars Recipe

Name: Pumpkin Crumb Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/4 cup White Whole Wheat, Oat Or Almond Flour; 1-1/4 cup Old Fashioned Rolled Oats; 1/2 teaspoons Coarse Salt; 1/2 teaspoons Baking Soda; 1/2 cups Honey; 1/2 cups Packed Light Brown Sugar; 4 Tablespoons Butter, Melted; 1 teaspoon Vanilla Extract; Ice Cold Water (optional); 1/2 cups Fat Free Sweetened Condensed Milk; 1/2 cups Low-fat Evaporated Milk; 15 ounces, weight Can Pumpkin Puree; 2 whole Large Eggs; 1 teaspoon Pumpkin Pie Spice

Servings: persons

1-1/4 cup White Whole Wheat, Oat Or Almond Flour
1-1/4 cup Old Fashioned Rolled Oats
1/2 teaspoons Coarse Salt
1/2 teaspoons Baking Soda
1/2 cups Honey
1/2 cups Packed Light Brown Sugar
4 Tablespoons Butter, Melted
1 teaspoon Vanilla Extract
Ice Cold Water (optional)
1/2 cups Fat Free Sweetened Condensed Milk
1/2 cups Low-fat Evaporated Milk
15 ounces, weight Can Pumpkin Puree
2 whole Large Eggs
1 teaspoon Pumpkin Pie Spice

1
Preheat oven to 350u00b0F. In a medium mixing bowl, whisk together flour, oats, salt and baking soda. Stir in honey and brown sugar and mix until no clumps remain. Stir vanilla into melted butter and pour mixture over dry ingredients. Using a spoon, stir mixture until evenly moistened. If it is too dry, add 1 tablespoon of ice water at a time until it has a formed consistency. Sprinkle half of the crumb mixture into the bottom of a greased 8x8 baking dish and gently press into an even layer. Bake in preheated oven for 15 minutes. Remove from the oven and set aside.
2
In a mixing bowl, whisk together milks, pumpkin, eggs and pumpkin pie spice until well blended. Pour mixture over crumb crust in baking dish and spread into an even layer. Sprinkle top evenly with remaining crumb mixture. Bake in preheated oven 25-30 minutes, until lightly golden. Remove from the oven and allow to cool at room temperature. Once cool, cover and refrigerate 30 minutes to 1 hour, then remove and cut into squares. Store in airtight container in the refrigerator.

651

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/4 cup White Whole Wheat, Oat Or Almond Flour, 1-1/4 cup Old Fashioned Rolled Oats, 1/2 teaspoons Coarse Salt, 1/2 teaspoons Baking Soda, and more.

Yes, Pumpkin Crumb Bars falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Crumb Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions