These Pumpkin Pie Crunch Bars combine layer after layer of fall dessert perfection. They’ve got creamy pumpkin pie filling, a crunchy walnut crust and an oatmeal cinnamon cookie base finished off with a dollop of freshly whipped cream.
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Pumpkin Pie Crunch Recipe
This recipe for Pumpkin Crunch Bars is dressed to impress. Each perfect slice has a silky smooth pumpkin pie filling baked over an oatmeal cookie base, topped with a crunchy walnut and brown sugar crust, oh my! Finish it off with homemade whipped cream and a sprinkle of cinnamon, then take a bite and do a little happy dance.
We love serving this as an alternative, or even in addition to Pumpkin Pie at Thanksgiving. It can be made a day in advance, stored in the fridge and then sliced and served when dessert time rolls around. If you need a nut-free option, skip the crunch top altogether or substitute your favorite nut-free streusel topping. If you love nut, you cant add some candied pecans to your dessert too.
And if you're looking for more pumpkin recipes, be sure to try our Pumpkin Roll, Pumpkin Cinnamon Rolls, Pumpkin Fluff Dip, and Pumpkin Cake Recipe.
Pumpkin Crunch Recipe Ingredients
Oat Crust
- Oats - this recipe calls for old-fashioned rolled oats.
- Flour - you can use all-purpose flour in this recipe.
- Brown Sugar - we used light brown sugar for the crust, but you can use either.
- Butter - you will need room temperature butter so be sure and pull it out ahead of time, or else heat in the microwave for about 10 seconds at a time until soft.
- Cinnamon - use your favorite ground cinnamon.
Pumpkin Filling
- Pumpkin Puree - canned pumpkin puree works great - just be sure not to use the canned pumpkin filling because it has additional ingredients. You can also make your own Homemade Pumpkin Puree if you want.
- Eggs - any type of large eggs will work.
- Sugar - this calls for regular white granulated sugar.
- Evaporated Milk - this keeps the pumpkin filling ultra creamy.
- Pumpkin Pie Spice - you can find this along with the rest of the spices at the store.
- Salt - sea salt works great.
Crunch Topping
- Walnuts - either chop or purchase walnut pieces. You could also substitute pecans if you would like.
- Brown Sugar - we used light brown sugar, but you can use either light or dark.
- Butter - melt your butter in a saucepan or in the microwave.
- Cinnamon - use your favorite ground cinnamon.
Whipped Cream
- Heavy Whipping Cream - for best results, use super cold heavy whipping cream. You can substitute regular whipping cream, but it will not hold its shape for nearly as long.
- Powdered Sugar - this is added to lightly sweeten the whipped cream. You can replace with granulated sugar if you are out of powdered sugar.
- Vanilla Extract - pure vanilla extract tastes best.
How to Make Pumpkin Crunch Bars
- Make the oat crust. In a medium-sized mixing bowl, combine the flour, oats, brown sugar, and soft butter. Mix together using a spatula until combined and crumbly, then press into an unbuttered 9" x 13" baking dish.
- Parbake the crust. Bake in a preheated 350-degree oven for 15 minutes, or until it begins to set and turn lightly golden brown. Remove from the oven and set aside.
- Make the pumpkin filling. In a mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, eggs and salt. Whisk until all of the ingredients are well-combined, then pour into the baked oat crust.
- Parbake the pumpkin filling. Bake the pumpkin bars in the oven at 350 degrees for an additional 20 minutes, then remove from the oven and set aside.
- Make the crunch topping. In a small bowl, combine the chopped nuts, brown sugar, melted butter and cinnamon. Mix until combined, then sprinkle evenly onto the pumpkin bars.
- Bake the pumpkin crunch bars. Bake for an additional 20 minutes, or until the pumpkin filling is set and doesn't jiggle in the middle when you wiggle the pan. The crunch topping should also be lightly golden brown.
- Cool and slice. Remove from the oven and let cool completely at room temperature. Once cooled, cut into 15 even pieces and top with Homemade Whipped Cream just before serving. Enjoy!
Recipe Variations
- Substitute cream cheese frosting. Instead of whipped cream, top your completely cooled Pumpkin Crunch Bars with a layer of Cream Cheese Frosting.
- Top with bourbon whipped cream. Add a tablespoon of your favorite bourbon to your whipped cream - yum!
- Make it nut-free. Skip crunch topping altogether! You’ll still have plenty of texture from the oat crust.
- Make a cake mix base. For a time-saving hack, skip the oat base and use a box of yellow cake mix. Bake it into the bottom of the baking dish as directed on the packaging, then make the rest of the recipe as directed.
Frequently Asked Questions
You can make and bake this recipe up to 24 hours in advance. After baking, let it cool completely, then wrap the entire baking dish in aluminum foil and store in the fridge. The next day, remove from the fridge and slice, then top with whipped cream just before serving.
You can, you will just want to freeze them without any whipped cream topping. Make sure they are completely cooled, then wrap in plastic and aluminum foil and store in the freezer for up to 1 month. Thaw overnight in the fridge before serving.
If you have a nut-allergy, or simply don’t like nuts, the streusel topping from our Easy Pumpkin Muffins would work great. You can bake the same way you would bake the crunch topping.
Storing and Freezing
- Refrigerator: store any leftover Pumpkin Crunch Bars wrapped in foil or stored in an airtight container in the fridge for up to 3 days.
- Freezer: if you want to freeze these, do so before you have added any whipped cream on top. Wrap them in plastic and aluminum foil and store frozen for up to 1 month.
Pumpkin Pie Crunch Bars Recipe
Ingredients
Oat Crust
- ½ cup Old-Fashioned Rolled Oats
- 1 cup All-Purpose Flour
- ½ cup Brown Sugar
- ½ cup Butter room temperature
- ½ teaspoon Cinnamon
Pumpkin Filling
- 2 cups Pumpkin Puree
- 2 large Eggs
- ¾ cup Sugar
- 1 12-oz can Evaporated Milk
- 1 Tablespoon Pumpkin Pie Spice
- ½ teaspoon Salt
Crunch Topping
- ½ cup Walnuts chopped
- ½ cup Brown Sugar
- 2 Tablespoons Butter melted
- ½ teaspoon Cinnamon
Whipped Cream
- 1 cup Heavy Whipping Cream
- ¼ cup Powdered Sugar
- 1 teaspoon Vanilla Extract
Instructions
Oat Crust
- Preheat oven to 350 degrees.
- In a medium-sized mixing bowl, combine the flour, oats, brown sugar, and soft butter. Mix together using a spatula until combined and crumbly, then press into an unbuttered 9" x 13" baking dish.
- Bake in a preheated 350-degree oven for 15 minutes, or until it begins to set and turn lightly golden brown.
- Remove from the oven and set aside.
Pumpkin Filling
- In a mixing bowl, combine the pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, eggs and salt. Whisk until all of the ingredients are well-combined, then pour into the baked oat crust.
- Bake the pumpkin bars in the oven at 350 degrees for an additional 20 minutes, then remove from the oven and set aside.
Crunch Topping
- In a small bowl, combine the chopped nuts, brown sugar, melted butter and cinnamon. Mix until combined, then sprinkle evenly onto the pumpkin bars.
- Bake for an additional 20 minutes, or until the pumpkin filling is set and doesn't jiggle in the middle when you wiggle the pan. The crunch topping should also be lightly golden brown.
- Remove from the oven and let cool completely at room temperature. Once cooled, cut into 15 even pieces and top with Homemade Whipped Cream just before serving. Enjoy!
Whipped Cream
- In a large bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar, and vanilla extract.
- Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until medium to stiff peaks. Pipe or scoop onto the top of each Pumpkin Crunch Bar just before serving.
Nutrition
More of Our Favorite Pumpkin Desserts
- Classic Pumpkin Roll
- The Best Pumpkin Pie
- Pumpkin Spice Syrup
- Pumpkin Waffles
- Easy Pumpkin Muffins
- Baked Pumpkin Rice Pudding
- Pumpkin French Toast
- Easy Pumpkin Cheesecake
- Einkorn Pumpkin Muffins
- More Thanksgiving Recipes
- More Dessert Recipes
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These Pumpkin Crunch Cake Bars are made with layers of silky smooth pumpkin pie, an oatmeal cookie base, a crunchy walnut topping and finished with freshly whipped cream. This pumpkin crunch dessert makes a great alternative to pumpkin pie for Thanksgiving dessert or Holiday Party.
Becca
Hey! Was slightly thrown off because the written directions say “calls for white sugar” but the directions later say the filling calls for brown sugar. Can you clarify?
Jill Baird
The filling has white sugar and the crust has brown sugar.
Tatiana
Great warm with a scoop of ice cream on top, kids approved!
Katherine
These are the taste of fall! Sooo good.