Pumpkin Crunch Bars

These Pumpkin 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.

During the holidays, you will love the fact that they can be made a day ahead of time! 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

These pumpkin pie crunch bars are dressed to impress.  Each perfect slice has a silky smooth pumpkin pie filling baked over an oatmeal cookie base, and 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 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.

Key Ingredients

• Oats – for the base you will need old-fashioned rolled oats. Do not try to use another kind because the texture will not be right!
• Brown Sugar – for the oatmeal crust, you will need brown sugar rather than granulated sugar. The deeper flavor is amazing with pumpkin.
• 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 – eggs are what holds together the pumpkin pie filling.
• 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. Cinnamon is a great substitute, or you can make your own combination of cinnamon, nutmeg, and ginger.
• Walnuts – either chop or purchase walnut pieces.  Pecans (or even candied pecans) would also taste great.
• 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.

How to Make Pumpkin Crunch Bars

1. 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.
2. 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.
3. 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.
4. 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. 
5. 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.
6. 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.
7. 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

Storing and Freezing Instructions

• 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.

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

These Pumpkin Crunch 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.