Pumpkin Pie Bars Recipe

These Pumpkin Pie Crumb Bars are a cross between pumpkin pie and my coffee cake with crumb topping. The creamy pumpkin filling pairs perfectly with buttery crust and topping. They make for a perfect no-fuss and low-key Thanksgiving dessert or just as a treat with a cup of coffee. I make them for almost all of our fall gatherings and holiday parties. Everyone loves them!

Easy Pumpkin Pie Bars

Easy dessert bars made with canned pumpkin pie filling and from-scratch crust and topping, that's made in one bowl. The cinnamon crumb topping is irresistible!

Prep Time  : 10 mins
Cook Time : 28 mins
Total Time  : 38 mins

Course       : Dessert
Cuisine       : American
Servings     : 9 people
Calories      : 145 kcal

Ingredients
for the crust and topping:

• 1/2 c unsalted butter melted cooled to room temperature
• 1/2 c light brown sugar
• 1 and 1/2 c all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground cloves

for the filling:

• 1 and 1/2 cups pumpkin pie mix from a can, not puree
• 1 large egg
• 1/2 tsp pure vanilla extract

Instructions

• Prepare the 8" square pan by greasing the sides and the bottom. Line with parchment paper. Set aside.
• Preheat oven to 375 degrees F.
• In a medium mixing bowl, whisk together flour, brown sugar, soda, baking powder, cinnamon, cloves and salt.
• Add melted butter and mix until crumbly dough forms.
• Reserve about 3/4 c of the mixture for the topping.
• Press the remaining dough into prepared pan. Set aside.
• Place all filling ingredients in a large mixing bowl of a stand mixer and mix until all combined.
• Pour over crust.
• Sprinkle with the topping mixture.
• Bake for 28 to 32 minutes or until the topping is golden brown.
• Cool completely in pan. Cut into squares.
• Recipe Notes
• Refrigerate leftovers in a covered container for up to 3 days.
• For the best crumb topping, cool butter completely after melting.

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