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5 from 4 votes

Pumpkin Crunch Bars Recipe

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.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 338kcal
Author: The Carefree Kitchen

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

Calories: 338kcal | Carbohydrates: 46g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 245mg | Potassium: 184mg | Fiber: 6g | Sugar: 29g | Vitamin A: 5614IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 2mg