The Story Behind Pumpkin Spice Crumble Bars
What’s fall without pumpkin spice? It’s like asking for autumn leaves without the crunch! These Pumpkin Spice Crumble Bars are inspired by the flavors that make this season magical—cinnamon, nutmeg, and, of course, pumpkin.
I first made these bars on a chilly October day when I had a craving for pumpkin pie but didn’t want to deal with rolling out crusts. They were such a hit with my family that they’ve become a seasonal tradition. We bake a batch every year, and, to be honest, they rarely last more than a day!
Whether you’re hosting a Friendsgiving, need a quick dessert for a fall potluck, or just want something sweet to enjoy with your coffee, these bars are the answer. Plus, they’re super easy to make!
Ingredients for Pumpkin Spice Crumble Bars
Let’s break down what you’ll need to make these irresistible bars:
- All-purpose flour: The base for our crust and crumble topping. Keep it simple here—no need for anything fancy.
- Granulated sugar and brown sugar: A mix of these sugars gives the bars their perfect balance of sweetness and a hint of molasses flavor.
- Spices: Cinnamon, nutmeg, ginger, and cloves bring all the warm, cozy vibes to the table.
- Unsalted butter: Melted butter binds the crumble together while adding richness.
- Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. Libby’s is my go-to brand!
- Sweetened condensed milk: This adds creaminess and a touch of sweetness to the pumpkin filling.
- Egg: Helps bind the filling and gives it structure.
- Vanilla extract: Enhances all the flavors and adds a little extra warmth.
If you’re out of a spice or two, don’t sweat it—pumpkin pie spice is a great shortcut. And for a dairy-free version, swap the butter and condensed milk with plant-based alternatives!
Equipment Needed
You don’t need a lot of fancy tools here, which is why I love this recipe. Here’s what you’ll need:
- An 8×8-inch baking dish (lined with parchment paper for easy cleanup).
- Mixing bowls—one for the crust and one for the filling.
- A whisk and a spatula for mixing.
- A measuring cup and spoons for accuracy.
If you don’t have parchment paper, greasing your pan with butter or non-stick spray works too. And if you’re doubling the recipe for a crowd, a 9×13-inch pan will do the trick!
How to Make Pumpkin Spice Crumble Bars
- Preheat your oven to 350°F (175°C) and line your baking dish with parchment paper.
- In a large bowl, mix the flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, and salt.
- Pour in the melted butter and stir until the mixture forms a crumbly texture.
- Press half of the crumb mixture into the bottom of your prepared pan to create a firm crust.
- In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, and vanilla extract until smooth.
- Spread the pumpkin mixture evenly over the crust.
- Sprinkle the remaining crumb mixture over the top, covering the pumpkin layer.
- Bake for 35-40 minutes, or until the topping turns golden brown and your kitchen smells incredible.
- Let the bars cool completely in the pan before cutting them into squares. Patience is key here—they’ll slice much better when fully cool!
Pro Cooking Tips
Want your Pumpkin Spice Crumble Bars to turn out perfectly every time? Here are a few tips:
- Don’t skip the parchment paper—it makes removing the bars so much easier!
- Use room-temperature eggs for a creamier filling.
- For extra texture, sprinkle chopped pecans or walnuts on top before baking.
- Let the bars cool completely before slicing. Warm bars may fall apart!
Serving & Storage
These bars are best served at room temperature or slightly warm. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, pop a bar in the microwave for 10-15 seconds.
FAQs
- Can I use fresh pumpkin instead of canned?
- Yes! Just make sure to roast and puree your pumpkin until smooth. Drain any excess liquid for the best texture.
- Can I make these bars gluten-free?
- Absolutely! Use a 1:1 gluten-free flour blend as a substitute for all-purpose flour.
- Can I freeze these bars?
- Yes. Wrap them tightly in plastic wrap and store in an airtight container in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
- Can I double the recipe?
- Definitely! Just use a 9×13-inch pan and bake for an additional 5-10 minutes.
- What can I use instead of sweetened condensed milk?
- Coconut cream with a touch of sugar works as a dairy-free substitute.