Pumpkin Oat Bars (Printable Recipe)

Layered pumpkin oat bars with spiced filling, buttery base, and crisp topping—ideal for cozy fall desserts.

# Ingredients You'll Need:

→ Base

01 - Cooking spray for greasing
02 - 1 cup cold unsalted butter (2 sticks)
03 - 1/4 cup granulated sugar (50g)
04 - 3 tablespoons light brown sugar
05 - 1 tablespoon pure vanilla extract
06 - 2 tablespoons old-fashioned oats
07 - 2 cups all-purpose flour (240g)
08 - 1 tablespoon ground cinnamon
09 - 1/2 teaspoon kosher salt

→ Filling

10 - 3 large eggs
11 - 1/2 cup honey
12 - 1/4 cup granulated sugar
13 - 2 tablespoons packed light brown sugar
14 - 2 teaspoons pure vanilla extract
15 - 1 can pumpkin puree (15 oz)
16 - 1/2 cup heavy cream
17 - 1 tablespoon pumpkin pie spice
18 - 1 teaspoon ground nutmeg
19 - 1/2 teaspoon kosher salt

→ Oat Topping

20 - 1/2 cup packed brown sugar
21 - 6 tablespoons cold unsalted butter
22 - 1 cup old-fashioned oats
23 - 1/2 cup all-purpose flour (60g)
24 - Pinch of kosher salt

# Steps to Follow:

01 - Grease a 13x9 inch pan with cooking spray and line with parchment paper. In a stand mixer fitted with paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on high speed until smooth and creamy, about 4 minutes.
02 - Gently crush oats to break into smaller pieces. Slowly add oats, flour, cinnamon, and salt, beating on medium-low speed until blended, 1-2 minutes.
03 - Press base mixture into bottom of prepared pan. Cover and refrigerate at least 20 minutes or up to 1 day.
04 - Preheat oven to 350°F. Bake base until beginning to firm up, about 10 minutes.
05 - In a large bowl, whisk eggs, honey, granulated sugar, brown sugar, and vanilla until well combined.
06 - Add pumpkin puree, cream, pumpkin pie spice, nutmeg, and salt. Stir with wooden spoon until combined.
07 - Clean stand mixer bowl and paddle. Beat brown sugar and butter on medium speed until combined. Break down oats with fingers while adding for varied texture. Add flour and salt, beating on low speed until just combined.
08 - Pour pumpkin filling over base in pan. Cover with foil and cut a large slit lengthwise down center. Bake until filling starts to set, about 50 minutes.
09 - Remove foil and crumble oat topping over surface, leaving some filling exposed. Continue baking until topping crisps up, about 15 minutes more.
10 - Let cool at least 30 minutes, or ideally refrigerate up to 1 day before cutting into bars.

# Extra Tips:

01 - For firmer base, pre-bake before adding filling. For softer base, skip pre-baking step.
02 - Add oat topping only after filling sets to maintain distinct crunchy layer.
03 - Bars taste better the next day after chilling in refrigerator.
04 - Can be stored in refrigerator for up to one week.

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