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–+ servings
close up on 3 vegan pumpkin crumble bars stacked on top of each other.
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5 stars (4 ratings)

Pumpkin Crumble Bars

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!
Prep Time15 minutes
Cook Time40 minutes
Chilling time2 hours
Total Time2 hours 55 minutes
Course: Dessert
Cuisine: American
Servings: 12 bars
Calories: 378kcal
Author: Nora Taylor

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
US Customary - Metric

Instructions

  • Preheat the oven to 350 degrees F. Grease a 9x13 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.

Nutrition

Serving: 1of 12 bars | Calories: 378kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 323mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6235IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg