Description
Enjoy these Pumpkin Crumble Bars with a buttery crust and spiced pumpkin filling, topped with a crunchy crumble. Ideal for fall gatherings or whenever you desire a comforting dessert!
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 can (15 oz) pure pumpkin puree
- 1 cup granulated sugar
- ½ cup heavy cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the all-purpose flour, brown sugar, granulated sugar, baking powder, and salt. Whisk until well mixed.
- In a separate bowl, whisk together the melted butter, egg, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and mix until just combined. The mixture should be crumbly but hold together when pressed.
- Press about two-thirds of the mixture firmly into the bottom of a greased 9×13 inch baking dish. Set aside the remaining crumble mixture for the topping.
- In a large mixing bowl, add the pumpkin puree.
- Add the granulated sugar, heavy cream, eggs, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, salt, and ground cloves.
- Blend the mixture until smooth and creamy, ensuring there are no lumps.
- Taste the filling and adjust the spices if necessary.
- Pour the pumpkin filling over the pressed crust in the baking dish, spreading it evenly.
- Sprinkle the reserved crumble mixture evenly over the pumpkin filling.
- Bake for 35-40 minutes, or until the filling is set and the crumble topping is golden brown. Check for doneness with a toothpick; it should come out clean.
- Remove the dish from the oven and let it cool in the pan for about 15-20 minutes.
- Transfer the baking dish to the refrigerator and chill for at least 2 hours.
- Once chilled, cut the bars into squares or rectangles.
- Dust the tops with powdered sugar for a touch of sweetness and presentation before serving.
Notes
- Ensure you use pure pumpkin puree, not pumpkin pie filling, for the best results.
- Feel free to adjust the spices in the filling to suit your taste preferences.
- These bars can be stored in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 35-40 minutes