Bookmark
This dessert was created to capture the warm comfort of pumpkin pie in a form that is easier to share and enjoy. With a spiced pumpkin filling layered between a buttery crust and a crisp oat topping, it is a treat that fits perfectly into any autumn gathering or cozy family evening.
I first tried layering pumpkin with oats during a holiday season when I wanted something different from pie, and it quickly became a family favorite.
Ingredients
- Cooking spray: for greasing the pan evenly and preventing sticking
- Cold unsalted butter: ensures a flaky crust and crumbly topping
- Granulated and light brown sugar: provide sweetness and depth with a hint of molasses
- Pure vanilla extract: enhances the aroma and rounds out flavors
- Old fashioned oats: create texture and a rustic crunch
- All purpose flour: forms the structure of the crust and topping
- Ground cinnamon and pumpkin pie spice: bring warmth and classic autumn spice
- Kosher salt: balances sweetness and sharpens flavors
- Eggs: bind the filling and give it richness
- Honey: adds natural sweetness and floral depth
- Pumpkin puree: delivers the smooth earthy base of the dessert
- Heavy cream: adds a silky texture and richness to the filling
- Nutmeg: offers warmth and complements pumpkin beautifully
Step-by-Step Instructions
- Prepare the Base:
- Grease a rectangular baking pan with cooking spray and line with parchment. Cream butter, granulated sugar, brown sugar, and vanilla in a stand mixer until light and smooth, about four minutes. Add lightly crushed oats, flour, cinnamon, and salt. Mix until combined, then press into the prepared pan. Chill for at least twenty minutes, then bake at 350 degrees until just firm, about ten minutes.
- Make the Filling:
- Whisk eggs, honey, sugars, and vanilla until smooth. Stir in pumpkin puree, cream, pumpkin pie spice, nutmeg, and salt. Mix until fully incorporated.
- Prepare the Topping:
- Beat brown sugar and cold butter in a stand mixer until blended. Add oats, flour, and salt, lightly breaking down oats with your fingers. Mix until crumbly.
- Assemble and Bake:
- Spread pumpkin filling evenly over baked base. Cover with foil, slit open for steam, and bake until just set, about fifty minutes. Remove foil, sprinkle topping evenly, and bake again until golden and crisp, about fifteen minutes more.
- Cool and Serve:
- Let bars cool for at least half an hour or refrigerate overnight for clean cuts and the best flavor.
Bookmark
Pumpkin is one of my favorite ingredients to bake with. I remember making these bars for the first time with my kids and how excited they were to crumble the oat topping over the filling. That extra crunch has become the most requested part of the dessert.
Storage Tips
These bars store beautifully in the fridge for up to a week. Keep them covered in an airtight container to prevent them from drying out. For longer storage, wrap tightly and freeze for up to two months.
Ingredient Substitutions
Maple syrup can replace honey for a deeper sweetness. For a dairy free version, swap butter with coconut oil and cream with coconut cream. Rolled oats are best, but quick oats work in a pinch.
Serving Suggestions
Serve chilled for clean cuts and best texture. Pair with coffee or spiced tea. A dollop of whipped cream or drizzle of caramel makes them extra special for a holiday table.
Bookmark
Cultural Notes
Pumpkin pie has deep roots in North American traditions, especially around harvest festivals and Thanksgiving. Transforming those familiar flavors into a bar makes them more approachable for casual gatherings and adds a playful twist to a classic.
Frequently Asked Questions About Recipes
- → Can I make these bars ahead of time?
Yes, these bars taste even better the next day after being chilled in the fridge. They can be stored for up to a week.
- → Do I need to pre-bake the base?
If you prefer a firmer crust, pre-bake the base for about 10 minutes. For a softer, doughier texture, you can skip this step.
- → What’s the secret to the crunchy oat topping?
Add the oat topping toward the end of baking so it stays crisp and doesn’t sink into the filling.
- → Can I substitute honey with another sweetener?
Honey adds a rich depth of flavor, but you can substitute it with maple syrup for a slightly different taste.
- → How should I store leftover bars?
Keep the bars covered in the fridge. They maintain their flavor and texture for up to a week.
- → Do these bars freeze well?
Yes, wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.