Oatmeal Crumble Pumpkin Pie Bars
Over the last couple of weeks, we’ve taken a pumpkin-themed journey, building recipe by recipe, until finally culminating in my Pumpkin Breakfast Rolls. Each component is delicious and well worth making on its own, but the full set is undeniably a multi-day commitment for a couple of (very worth it!) pans of rolls. If that felt like a lot and you’re looking for a dessert that delivers all the cozy pumpkin pie flavor with far less effort – and is maybe just a touch on the healthier side – these Oatmeal Crumble Pumpkin Pie Bars are exactly what you need.
This recipe is a new one in our house, developed several months ago when my younger son and I worked together to create his entry for the Annual Jr/Master Chef Competition in our school district. The kids were given a required ingredient Рpumpkin pur̩e Рand asked to create an appetizer, salad, entr̩e, or dessert that also provided physical or mental health benefits.
Now, I’ll be honest: the phrase “healthy dessert” always feels a bit like an oxymoron. But there are a few smart choices you can make to boost the nutritional value of a baked good without sacrificing flavor or texture. When we began developing our recipe, we focused on three things:
- Add fruit or vegetable puree(s): this was easy since pumpkin purée was the required ingredient. Purées add moisture with very little fat and few calories and can often be used to replace butter, oil or eggs. They also bring vitamins, minerals and fiber along for the ride.
- Use whole grains: we chose white whole wheat flour – softer and lighter than traditional whole wheat flour – and a mix of quick and old fashioned oats. Whole grains add protein, fiber and essential nutrients plus a nutty sweetness and more complex texture.
- Avoid refined sugar: instead of granulated or brown sugar, we used maple sugar and maple syrup. They are slightly lower in calories and offer antioxidants and additional nutrients like calcium, potassium, and magnesium, while giving the bars a warm, caramel-maple flavor.
It took a couple of rounds to get the ingredient ratios just right. The base needed to be tender and a bit crumbly like a shortbread, the filling creamy, sweet and pumpkin-forward and the crumble topping crisp and toasty. When we finally landed on a version we were both happy with, we wrote it up and submitted his entry. And then we waited.
Waiting is always the hardest part. I wish I could tell you that his effort and patience were rewarded with a win, or at least a chance to bake his recipe for the judges, but this just wasn’t his year. He did receive a kind note and a participation certificate – and, more importantly, we got to spend time together in the kitchen, experimenting, tasting and generally having fun.
And, even though his recipe wasn’t selected for the competition, we both think it is a keeper. I have a feeling that you’ll think so too.
Equipment
Ingredients
Method
- Preheat your oven to 350° F. Line a 9×9 inch pan with non-stick foil.
- In a medium bowl, combine the white whole wheat flour, quick and old-fashioned oats, maple sugar, salt, cinnamon, nutmeg and cloves – whisk to combine.1 ½ cup (180 g) white whole wheat flour, 1 cup (80 g) quick oats, ½ cup (40 g) old fashioned oats, ½ cup (90 g) maple sugar, ½ tsp salt, ½ tsp cinnamon, ¼ tsp nutmeg, 1/8 tsp (⅛ tsp) cloves
- Use a pastry blender (or a fork) to incorporate the butter into the dry ingredients until it resembles coarse crumbs and there are no pieces of butter larger than a pea. Reserve 1 cup of this mixture to use for the topping.1 cup (224 g) butter
- Press the remaining crust mixture firmly into the bottom of your prepared pan into an even layer. Prebake the crust for 15 minutes, remove from the oven and allow it to cool slightly while making the filling.
- In a bowl, combine the pumpkin puree, maple syrup, eggs, vanilla, salt, cinnamon, ginger, nutmeg and cloves. Whisk until well incorporated. Spread the pumpkin mixture over the top of the prepared crust. Sprinkle the reserved 1 cup of crust mixture evenly over the top of the pumpkin layer.15 oz (425 g) pumpkin puree, ½ cup (120 ml) maple syrup, 2 eggs, 1 tsp vanilla extract, ½ tsp salt, 1 tsp cinnamon, 1 tsp ginger, ¼ tsp nutmeg, 1/8 tsp (⅛ tsp) cloves
- Bake for about 40 minutes or until the pumpkin is set and the top is golden brown. Let the bars cool completely and refrigerate for at least 1 hour before slicing into 16 bars.
Private Notes
Nutrition
Tried this recipe?
Let us know how it was!More recipes you might enjoy:
About The Author
