These Pumpkin Crumble Bars have a buttery shortbread crust, a creamy pumpkin spice filling, and a sweet crumble topping. An easy and comforting fall dessert that tastes like pumpkin pie!

For more easy pumpkin treats, check out my Pumpkin Chocolate Chip Cookies, Vegan Pumpkin Donuts, and Vegan Pumpkin Cupcakes.

3 vegan pumpkin crumble bars stacked on top of each other.

Craving Pumpkin Pie but not the work that comes with it? Make my easy Pumpkin Crumble Bars instead! Featuring a generously spiced and creamy pumpkin filling and the most tender, buttery crust and topping, theyโ€™re a warm and cozy dessert bar any pumpkin pie lover will adore.ย 

Why youโ€™ll love these pumpkin spice bars

  • Creamy, crumbly, and comforting – The three Cโ€™s are in every bite: a creamy pumpkin pie filling, a crumbly crust and topping, and comforting fall flavors!
  • Tastes like pumpkin pie – Pumpkin puree and pumpkin pie spice in the pumpkin filling make these vegan dessert bars so warm and cozy, just like pumpkin pie.
  • An easy fall treat – Like my Pumpkin Cake Bars and Salted Caramel Apple Bars, these pumpkin crumble bars are a surprisingly easy treat to share with friends and family.ย 

How to make pumpkin crumble bars

Find the complete recipe with measurements in the recipe card below.

Whisk the flour, sugar, and salt together in a large bowl, then mix in the butter until crumbly. Set aside 1 cup of the crumbly mixture for the topping and press the rest into a prepared baking pan. Set aside.

Blend the ingredients for the pumpkin layer until very smooth. Pour the filling over the crust in the baking pan, then sprinkle the remaining crumb topping over top.

Bake the pumpkin pie crumble bars until the top is golden brown and mostly set.

Note: The bars may still look a little jiggly as they come out of the oven, but theyโ€™ll firm up as they cool.

Set the pumpkin bars aside to cool for 30 minutes before transferring them to the fridge to chill for 2 hours. Once chilled and firm, slice them into bars and serve with coconut whipped cream on top or vanilla ice cream on the side. Enjoy!

unbaked Vegan Pumpkin Crumble Bars in a baking pan.

Frequently asked questions

My pumpkin bars are still very soft. What went wrong?

Itโ€™s very important to chill and store the pumpkin pie bars in the fridge after baking. They need to chill for at least 2 hours, although leaving them overnight will give the pumpkin filling plenty of time to set properly and firm up.

Iโ€™m allergic to coconut. What can I use instead?

Another rich and creamy vegan cream will work in place of the coconut milk in the filling. I like using Ripple’s dairy-free half-and-half as a substitute sometimes.

Can they be made gluten-free?

I havenโ€™t tested gluten-free pumpkin bars, but a quality gluten-free flour should work in place of the all-purpose flour in the crust.

How do you store pumpkin bars?

Once theyโ€™re firm and cut into bars, transfer the pumpkin bars to an airtight container and store them in the fridge for up to 5 days or in the freezer for up to 1 month.

3 vegan pumpkin crumble bars stacked on top of each other.
close up on 3 vegan pumpkin crumble bars stacked on top of each other.

Pumpkin Crumble Bars

These Pumpkin Crumble Bars have a buttery shortbread crust, a creamy pumpkin spice filling, and a sweet crumble topping. An easy and comforting fall dessert that tastes like pumpkin pie!
Prep: 15 minutes
Cook: 40 minutes
Chilling time: 2 hours
Total: 2 hours 55 minutes
Servings: 12 bars

Ingredients 
 

Crust + Crumble Topping

Pumpkin Layer

Instructions 

  • Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish, or line with parchment paper for easy removal later.
  • In a large bowl, whisk the flour, sugar and salt. Now add the softened vegan butter and stir with a large wooden spoon, or use an electric mixer, until combined. The mixture will be quite crumbly.
  • Set aside 1 cup of the mixture for topping the pumpkin bars. Press the rest of the mixture evenly into the baking pan and set aside while you make the pumpkin filling.
  • Make the pumpkin filling – To a blender, add all the ingredients for the pumpkin layer and blend until very smooth. Alternatively, simple whisk in a bowl until smooth, but make sure your coconut is smooth or it won't incorporate well (you can warm it in the microwave if it's chunky).
  • Pour the pumpkin filling over the crust in the pan, then sprinkle the crumbs you had set aside over the top of the pumpkin.
  • Bake in the oven for 35-40 minutes, until golden brown and mostly set on top. It might still look a bit jiggly; that's okay, it will firm up as it cools.
  • Let cool at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 2 hours.
  • Once chilled and firm, cut into bars and serve with vegan whipped cream or vanilla ice cream, if desired.

Nutrition

Serving: 1of 12 bars | Calories: 378kcal | Carbohydrates: 55g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 323mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 6235IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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