Pin
These pumpkin oat bars capture all the cozy notes of fall in a treat that is easy to slice and share. Each layer brings something special, from the buttery base to the spiced pumpkin filling and the crisp oat topping. They are perfect for those times when you want something warm and familiar, but without the fuss of making a pie. I love making these for family gatherings or an afternoon snack with hot coffee—the bars can be made ahead and actually get better after a night in the fridge.
I first tried combining oats with pumpkin for a holiday party because I wanted something different from traditional pie. The bars disappeared quickly and everyone asked for the recipe. Now, my family requests them every fall.
Ingredients
- Cooking spray: for coating the pan to ensure easy release of the bars
- Cold unsalted butter: makes the crust flaky and enhances the crumbly oat topping
- Granulated and light brown sugar: offer a balanced sweetness and hint of molasses
- Pure vanilla extract: rounds out the flavors and adds a cozy aroma
- Old fashioned oats: create that rustic crunch and help both the crust and topping hold together well
- All purpose flour: forms the structure for both crust and topping
- Ground cinnamon and pumpkin pie spice: bring that classic warm autumn flavor
- Kosher salt: boosts the sweetness and intensifies all the flavors
- Eggs: bind the filling and make it velvety
- Honey: adds natural depth and a subtle floral note
- Pumpkin puree: gives the bars their signature earthy flavor and smooth texture
- Heavy cream: makes the pumpkin layer rich and creamy
- Nutmeg: adds just the right amount of warmth to balance the sweetness and spice
Step-by-Step Instructions
- Prepare the Base:
- Coat your baking pan with cooking spray and lay in parchment to make removal easy. Cream together butter, both sugars, and vanilla in a stand mixer until pale and fluffy which takes about four minutes. Add oats that have been gently crushed, flour, cinnamon, and salt. Mix until the dough just comes together. Press this mixture firmly into the pan for a unified crust. Chill for at least twenty minutes as this prevents spreading. Bake at three hundred fifty degrees until just set which is about ten minutes.
- Make the Filling:
- Whisk eggs, honey, both sugars, and vanilla in a large bowl until smooth and slightly frothy. Add in pumpkin puree, cream, pumpkin pie spice, nutmeg, and a pinch of salt. Stir until completely blended and no streaks remain.
- Prepare the Topping:
- In a stand mixer beat brown sugar with cold butter until combined but still a little crumbly. Add oats, flour, and salt then mix with your fingers breaking some of the oats for more texture. The mixture should be loose with small clumps.
- Assemble and Bake:
- Spread the pumpkin filling evenly over the cooled base using a spatula for smoothness. Cover the pan loosely with foil, leaving a small slit for steam to escape. Return to the oven and bake until the filling is just set which is about fifty minutes. Remove foil and scatter the oat topping evenly. Bake again until the topping turns golden and crisp which is usually another fifteen minutes.
- Cool and Serve:
- Allow the bars to cool in the pan for at least thirty minutes. For the cleanest cut and best flavor refrigerate overnight so the layers set.
Pin
Pumpkin has always been my favorite baking ingredient. The oat crumble topping reminds me of baking with my kids who always want to help with that crunchy final touch. Now they ask for extra crumble every time we make these bars.
Storage Tips
Store the bars covered in the fridge in an airtight container so they stay moist and flavorful for up to a week. For longer keeping wrap tightly and freeze for up to two months. Let them return to fridge temperature before cutting for the neatest results.
Ingredient Substitutions
If you are out of honey use maple syrup which gives even deeper flavor. For dairy free bars swap butter for coconut oil and cream for coconut cream the taste is slightly different but still delicious. Old fashioned oats are ideal but quick oats will work if you need to use what you have.
Serving Suggestions
The bars are best served chilled for tidy slices and a chewy texture. Pair with fresh coffee or a mug of spiced tea for the perfect fall treat. If you want something festive try a little whipped cream or a drizzle of warm caramel over the top.
Pin
Cultural Notes
Pumpkin desserts are a staple at North American autumn gatherings with pie being the traditional centerpiece. Turning the same flavors into easy to share bars makes it simpler to serve crowds whether at a holiday meal or a cozy weekend brunch.
Frequently Asked Questions About the Recipe
- → Can these bars be made ahead of time?
Yes, they develop richer flavors after chilling overnight and can be stored covered in the fridge for up to a week.
- → Is pre-baking the crust necessary?
Pre-baking for about 10 minutes helps achieve a firmer base, but skipping this results in a softer texture.
- → How to keep the oat topping crunchy?
Add the oat topping during the last part of baking to prevent it from absorbing moisture and sinking into the filling.
- → Can honey be substituted with another sweetener?
Maple syrup is a great alternative, lending a deeper sweetness and complementary flavor nuances.
- → What is the best way to store leftover bars?
Keep them covered in an airtight container in the fridge to maintain texture and flavor for several days.
- → Do these bars freeze well?
Yes, they freeze up to two months when wrapped tightly. Thaw in the fridge overnight before serving.