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!
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.
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
How to Make
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!
