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Pumpkin Pie Crumble Bars

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These Pumpkin Pie Crumble Bars feature a crumbly whole wheat crust and topping with a smooth pumpkin filling spiced with pumpkin pie spice and cinnamon, making a festive and delicious fall dessert.

Ingredients

Scale
  • 1/2 cup light brown sugar
  • 1 1/2 cups whole wheat pastry flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature/slightly melted
  • 1 1/4 cups pumpkin puree
  • 1/2 cup honey
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice (for filling)
  • 2 tablespoons oats or chopped walnuts, pecan pieces, or pumpkin seeds (optional)

Instructions

  1. Preheat oven to 375°F and grease an 8-inch pan with cooking spray. Line with parchment paper, leaving edges overhanging.
  2. In a medium bowl, whisk together brown sugar, whole wheat pastry flour, pumpkin pie spice, cinnamon, nutmeg, baking soda, baking powder, and salt.
  3. Add melted butter and mix with a wooden spoon or hands until a crumbly dough forms.
  4. Reserve about half a cup of dough for the topping, then press the remaining dough evenly into the prepared pan to form the crust. Set aside.
  5. In a stand mixer or with a hand mixer, combine pumpkin puree, honey, egg, vanilla extract, and pumpkin pie spice until smooth.
  6. Pour filling over the crust and spread evenly with a spatula.
  7. Sprinkle reserved crumble mixture and optional oats or nuts/seeds evenly on top.
  8. Bake for about 28-32 minutes until the topping is golden and filling is set.
  9. Cool completely in the pan before cutting into bars.

Notes

Use whole wheat pastry flour for a tender crust; you can substitute coconut sugar for brown sugar if desired. Optional nuts or pumpkin seeds add extra texture. Bars keep well refrigerated for up to 4 days.

Nutrition

Find it online: https://www.rapidrecipes.blog/pumpkin-pie-crumble-bars/