These Pumpkin Crumble Bars have a buttery shortbread crust, a creamy pumpkin spice filling, and a sweet crumble topping. An easy and comforting fall dessert that tastes like pumpkin pie!
For more easy pumpkin treats, check out my Pumpkin Chocolate Chip Cookies, Vegan Pumpkin Donuts, and Vegan Pumpkin Cupcakes.
Craving Pumpkin Pie but not the work that comes with it? Make my easy Pumpkin Crumble Bars instead! Featuring a generously spiced and creamy pumpkin filling and the most tender, buttery crust and topping, they’re a warm and cozy dessert bar any pumpkin pie lover will adore.
Why you’ll love these pumpkin spice bars
- Creamy, crumbly, and comforting – The three C’s are in every bite: a creamy pumpkin pie filling, a crumbly crust and topping, and comforting fall flavors!
- Tastes like pumpkin pie – Pumpkin puree and pumpkin pie spice in the pumpkin filling make these vegan dessert bars so warm and cozy, just like pumpkin pie.
- An easy fall treat – Like my Pumpkin Cake Bars and Salted Caramel Apple Bars, these pumpkin crumble bars are a surprisingly easy treat to share with friends and family.
How to make pumpkin crumble bars
Find the complete recipe with measurements in the recipe card below.
Whisk the flour, sugar, and salt together in a large bowl, then mix in the butter until crumbly. Set aside 1 cup of the crumbly mixture for the topping and press the rest into a prepared baking pan. Set aside.
Blend the ingredients for the pumpkin layer until very smooth. Pour the filling over the crust in the baking pan, then sprinkle the remaining crumb topping over top.
Bake the pumpkin pie crumble bars until the top is golden brown and mostly set.
Note: The bars may still look a little jiggly as they come out of the oven, but they’ll firm up as they cool.
Set the pumpkin bars aside to cool for 30 minutes before transferring them to the fridge to chill for 2 hours. Once chilled and firm, slice them into bars and serve with coconut whipped cream on top or vanilla ice cream on the side. Enjoy!
Frequently asked questions
It’s very important to chill and store the pumpkin pie bars in the fridge after baking. They need to chill for at least 2 hours, although leaving them overnight will give the pumpkin filling plenty of time to set properly and firm up.
Another rich and creamy vegan cream will work in place of the coconut milk in the filling. I like using Ripple’s dairy-free half-and-half as a substitute sometimes.
I haven’t tested gluten-free pumpkin bars, but a quality gluten-free flour should work in place of the all-purpose flour in the crust.
Once they’re firm and cut into bars, transfer the pumpkin bars to an airtight container and store them in the fridge for up to 5 days or in the freezer for up to 1 month.
Pumpkin Crumble Bars
Ingredients
Crust + Crumble Topping
- 2 1/2 cups all purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup vegan butter softened to room temperature
Pumpkin Layer
- 15 ounces canned pumpkin puree
- 1 cup full fat coconut milk or vegan cream
- 3 tablespoons cornstarch
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish, or line with parchment paper for easy removal later.
- In a large bowl, whisk the flour, sugar and salt. Now add the softened vegan butter and stir with a large wooden spoon, or use an electric mixer, until combined. The mixture will be quite crumbly.
- Set aside 1 cup of the mixture for topping the pumpkin bars. Press the rest of the mixture evenly into the baking pan and set aside while you make the pumpkin filling.
- Make the pumpkin filling – To a blender, add all the ingredients for the pumpkin layer and blend until very smooth. Alternatively, simple whisk in a bowl until smooth, but make sure your coconut is smooth or it won't incorporate well (you can warm it in the microwave if it's chunky).
- Pour the pumpkin filling over the crust in the pan, then sprinkle the crumbs you had set aside over the top of the pumpkin.
- Bake in the oven for 35-40 minutes, until golden brown and mostly set on top. It might still look a bit jiggly; that's okay, it will firm up as it cools.
- Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
- Once chilled and firm, cut into bars and serve with vegan whipped cream or vanilla ice cream, if desired.
I love this recipe! The only two sizes of canned pumpkin that I could find were either smaller than what your recipe calls for or larger so I did the math and I multiplied every other ingredient for the filling by 1.87 and just made almost twice as much pumpkin filling with the larger can. I had to bake it a bit longer but oh my goodness it’s so delicious!
We made these yesterday for a family Thanksgiving (Canadian) dinner. Everyone loved them, and took leftovers too. Thank you for another excellent recipe!
Will they “unset” if left out once they have already set in the fridge overnight? Should I store them in the fridge until serving (not that I expect them to last long, but I’m taking them with me for a weekend away). Thanks.
Hi Tracy. Once they’re firm and cut into bars, transfer the pumpkin bars to an airtight container and store them in the fridge until ready to serve. You can also store them for up to 5 days in the freezer for up to 1 month. Enjoy!
Absolutely delicious!
oh my gosh girl these pumpkin crumble bars are so so delicous. i also added some real puree of pumpkin 1/4 cup to the receipe.
So glad you enjoyed them! They are SO good.