Pumpkin Crumble Bars
Make these delicious pumpkin crumble bars with spices and a buttery topping. Perfect for fall, easy to bake, and loved by all!
Ingredients
For the Pumpkin Filling:
- 1 ½ cups pumpkin puree canned or homemade
- ¾ cup granulated sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 2 tablespoons flour
- 1 teaspoon vanilla extract
For the Crumble Topping:
- 1 ¼ cups all-purpose flour
- ½ cup brown sugar packed
- ½ cup cold butter or vegan butter
- ¼ teaspoon salt
- 1 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease or line an 8x8-inch baking dish with parchment paper to ensure easy removal.
- In a medium mixing bowl, combine the pumpkin puree, granulated sugar, cinnamon, nutmeg, salt, flour, and vanilla extract. Stir until smooth and well mixed. Set aside.
Make the Crumble Topping:
- In another bowl, combine the flour, brown sugar, salt, and cinnamon. Cut the cold butter into the mixture with a pastry cutter or your fingers until it forms rough, pea-sized crumbs.
- Transfer the pumpkin filling into the prepared baking dish and smooth it out into an even layer. Sprinkle the crumble topping over the pumpkin mixture, making sure it's evenly distributed.
- Place in the preheated oven and bake for 40-45 minutes, or until the topping turns golden brown and the filling has set. You can test by inserting a toothpick into the center—it should come out clean.
- Let the bars cool completely in the dish to ensure the filling sets properly, making it easier to slice into squares
Notes
- For a vegan version, substitute the butter with vegan butter and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) instead of regular eggs.
- Make sure to let the bars cool completely before cutting to prevent them from falling apart.
- Feel free to add extra spices like ginger or cloves for more flavor.
- If you have leftovers, store them in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.