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These Gooey Pumpkin Pie Bars are bite-sized pumpkin pie with a brown sugar streusel topping. The buttery graham cracker oatmeal crust is the perfect complement to the sweetened pumpkin filling. It’s similar to pumpkin pie but without all the work! You will be hiding these from your family as you savor every last bite of these gooey bars.
Pumpkin pie is definitely one of my faaavorite holiday desserts. I even asked my mom to make one for me when she was here recently, and I swear I was the only one that ate it. In case you’re wondering, no, I did not eat the whole thing- because we were going out of town and there wasn’t enough time. Moving on.
These Gooey Pumpkin Pie Bars are bite-sized pumpkin pie with a brown sugar streusel topping. The buttery graham cracker oatmeal crust is the perfect complement to the sweetened pumpkin filling. It’s similar to pumpkin pie but without all the work!
This would be a great alternative if you are scared or intimidated to make a pumpkin pie. I am terrible at making a pretty pie crust but too stubborn to buy one, so ugly pie crust it is.
These Pumpkin Bars are also great if you want to bring a dessert to a holiday party but without all the stress and time involved in making a pie.
We all know that we get short on time around the holidays, so having a dessert recipe that you can prepare in advance and not worry about. This is the recipe for you!
Let’s take a quick look at the ingredients.
Pumpkin Pie Filling
- Pumpkin puree such a Libby’s, but make sure it’s 100% pumpkin puree, not pumpkin pie filling
- Sweetened condensed milk, which binds it all together and makes it a little bit sweet
- Pumpkin pie spice for that extra pumpkin kick
Buttery Graham Cracker and Oatmeal Crust
The crust serves two purposes. Most of it is pressed into the bottom of the pan as a traditional crust. But some of it is sprinkled on top like a streusel.
- Rolled outs offers texture and structure to the crest
- Graham cracker is for a buttery finish
- Flour to thicken it up a little bit
- Buttery is the glue the that holds it all together
- Walnuts and Chocolate Toffee for the topping only, again for a little bit of sweetness and texture but these are totally optional.
I always recommend lining the pan with parchment paper. It will help prevent the crust from sticking to the pan so that you can make sure not to lose any of that yummy crust.
Also, you should wait for these bars to cool completely before cutting into them. I even like to serve them after they’ve been refrigerated for a bit, but that’s because I like cold pumpkin pie.
Gooey Pumpkin Pie Bars are also great because they’re essentially bit-sized pumpkin pies, so you can take one to go when you’re sooooo ready to leave the party but you don’t want to miss dessert. Ya feel me?
More of my favorite holiday desserts
- Apple Pie Lasagna
- No-Bake Pumpkin Pie Lasagna
- Moist Pumpkin Cupcakes
- Cinnamon Apple Pie
- Mexican Spice Chocolate Pumpkin Pie
- Double Pumpkin Poke Cake
Follow Beyond Frosting:
These Gooey Pumpkin Pie Bars are bite-sized pumpkin pie with a brown sugar streusel topping with a buttery graham cracker oatmeal crust.
- 1 cup (3 ½ ounces) rolled oats
- 2 cups (7 ounces) graham cracker crumbs
- ¼ cup (3/4 ounces) all-purpose flour
- ¼ cup (3 3/4 ounces) light brown sugar
- 1¼ cup (10 ounces) unsalted butter, melted
- 1 cup (9 ½ ounces) pumpkin puree (not pumpkin pie filling)
- 1 can (14 ounces) sweetened condensed milk
- 1 tsp pumpkin pie spice
- ½ cup (2 ¼ ounces) walnuts
- ¼ cup (1 3/8 ounces) milk chocolate toffee bits
- Preheat oven to 350°F. Line a 9 by 13 inch pan with parchment paper, covering the bottom and the sides.
- Prepare the crust mixture: in a medium-sized bowl, combine oatmeal, graham crackers, flour and brown sugar. Stir. Pour melted butter over dry ingredients and mix with a spatula until thoroughly combined. Reserve ¾ cup of the crust mix for the topping.
- In a separate bowl, mix pumpkin puree with sweetened condensed milk and pumpkin pie spice. Stir until well combined.
- Pour crust mixture in the bottom of the pan and pat down firmly.
- Pour pumpkin filling on top of crust and spread out evenly. Cover with remaining crust mixture, walnuts and toffee bits.
- Bake at 350° F for 24 to 28 minutes until the top of the bars are golden brown. Remove from the oven and cool on a rack. Once completely cooled, you can lift the parchment paper right out of the pan.
- For thicker bars, you can make this in a 9-inch square pan and adjust the baking time accordingly.
- Category: Bars
Keywords: Pumpkin Bars, Pumpkin Pie Bars,