Perfect Pumpkin Spice Cookie Bars Recipe You Need to Try

Introduction

The moment you pop these Perfect Pumpkin Spice Crumble Cookie Bars into the oven, your kitchen transforms into a cozy autumn haven. The warm aroma of cinnamon, nutmeg, and pumpkin fills the air, wrapping you in a blanket of seasonal comfort. It’s the kind of scent that makes you pause, close your eyes, and savor the moment — pure magic.

The first time I baked these cookie bars, it was a crisp fall afternoon. I wanted something that captured everything I love about pumpkin spice but in a form that was easy to share and even easier to make. When I pulled them out of the oven, their golden crumble topping was perfection, and the gooey pumpkin filling had just the right amount of sweetness. My family couldn’t stop sneaking bites before they had even cooled, and honestly, I couldn’t blame them!

These bars quickly became a staple for our holiday gatherings and cozy evenings in. They’re dangerously easy to make, and they pack all the nostalgic flavors of pumpkin pie into a portable, crowd-pleasing treat. Whether you’re hosting a fall brunch or looking for a unique dessert to brighten your Pinterest board, this recipe is one you’ll want to bookmark. Trust me, once you try them, they’ll become your go-to autumn treat!

Why You’ll Love This Recipe

• Quick & Easy: These bars come together in about an hour, perfect for busy mornings or last-minute gatherings.
• Simple Ingredients: No fancy trips to the store—you likely already have everything in your pantry.
• Perfect for Fall Gatherings: Whether it’s a potluck, Thanksgiving dessert table, or cozy movie night, they’re a seasonal favorite.
• Crowd-Pleaser: The creamy pumpkin filling paired with a buttery crumble topping is irresistible for kids and adults alike.
• Unbelievably Delicious: The balance of spices and textures makes every bite a burst of autumnal comfort.

What sets this recipe apart is the perfect ratio of crumble to filling. The topping stays crunchy and buttery, while the filling is smooth and luscious without being too sweet. Plus, the pumpkin spice blend is just right—no overpowering flavors here! It’s the kind of recipe that feels indulgent yet familiar, like a warm hug from the season itself.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that come together to create the perfect balance of flavor and texture. Here’s what you’ll need:

• For the Crumble:
  • 1 cup (120g) all-purpose flour
  • 1 cup (90g) rolled oats
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (115g) unsalted butter, melted
  • 1 teaspoon ground cinnamon
• For the Pumpkin Filling:
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) sweetened condensed milk
  • 1 large egg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

If you’re feeling adventurous, you can swap out the rolled oats for quick oats for a finer texture, or use coconut sugar instead of brown sugar for a subtle twist. Gluten-free flour works like a charm here, too!

Equipment Needed

• Baking dish (9×9-inch or similar)
• Mixing bowls (at least two)
• Whisk or fork for mixing
• Rubber spatula
• Measuring cups and spoons
• Parchment paper or nonstick spray

If you don’t have parchment paper, you can grease the baking dish generously with butter or cooking spray—it works just as well! I’ve used both glass and metal baking pans for this recipe, and they both deliver perfect results.

Preparation Method

1. Preheat the oven: Set your oven to 350°F (175°C). Line your baking dish with parchment paper or grease it well.
2. Make the crumble: In a mixing bowl, combine the flour, oats, brown sugar, melted butter, and cinnamon. Stir until the mixture resembles coarse crumbs. Set aside about 3/4 cup of the crumble for topping.
3. Press the base: Take the remaining crumble mixture and press it firmly into the bottom of the prepared baking dish to form the crust. Use your hands or the back of a spoon to smooth it out.
4. Prepare the pumpkin filling: In another bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
5. Assemble the bars: Pour the pumpkin filling over the prepared crust, spreading it evenly with a spatula. Sprinkle the reserved crumble mixture evenly over the top.
6. Bake: Place the dish in the preheated oven and bake for 35-40 minutes, or until the edges are set and the topping is golden brown. The center should be slightly jiggly but not liquid.
7. Cool completely: Remove the bars from the oven and let them cool in the pan for at least 30 minutes before slicing. This helps the filling set properly.
8. Slice and serve: Lift the bars out using the parchment paper and cut into squares. Serve as is or with a dollop of whipped cream.

Pro tip: If you’re short on time, you can chill the bars in the refrigerator to speed up the setting process. They’re easier to slice when slightly chilled!

Cooking Tips & Techniques

• Cool completely: Don’t rush the cooling process. The pumpkin filling will firm up as it cools, making it much easier to cut clean slices.
• Don’t overmix: When making the crumble topping, stir just until combined. Overmixing can lead to a dense texture rather than a light and crumbly topping.
• Season to taste: If you love extra spice, feel free to increase the cinnamon or nutmeg slightly. Taste the pumpkin filling before adding the egg to make sure it’s just right.
• Use quality ingredients: Opt for pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spices.
• Double the batch: These bars freeze beautifully, so consider making a double batch for later. Wrap individual bars tightly in plastic wrap and store them in an airtight container in the freezer.

Variations & Adaptations

• Make it gluten-free: Swap the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Add nuts: Stir in 1/2 cup of chopped pecans or walnuts into the crumble topping for a nutty crunch.
• Chocolate twist: Sprinkle mini chocolate chips over the pumpkin filling before adding the crumble topping for a decadent upgrade.
• Dairy-free option: Use coconut oil instead of butter and substitute the sweetened condensed milk with a dairy-free alternative like coconut condensed milk.

One variation I love is swapping out the pumpkin puree for mashed sweet potatoes—they pair beautifully with the spices and add a slightly richer flavor!

Serving & Storage Suggestions

These pumpkin spice cookie bars are best served at room temperature with a dollop of whipped cream or a scoop of vanilla ice cream. Pair them with a hot cup of coffee or tea for the ultimate fall treat.

For storage, place the cooled bars in an airtight container and keep them in the refrigerator for up to five days. To freeze, wrap each bar individually in plastic wrap and place them in a freezer-safe container. They’ll last for up to three months in the freezer. Simply thaw them in the fridge overnight and reheat in the oven at 300°F (150°C) for 10 minutes.

Pro tip: The flavors of the spices deepen over time, so these bars taste even better the next day!

Nutritional Information & Benefits

Each serving (based on 12 bars) contains approximately:

• Calories: 210
• Fat: 9g
• Carbohydrates: 30g
• Protein: 3g
• Fiber: 2g

Pumpkin is packed with vitamins A and C, which are great for boosting immunity and promoting healthy skin. The oats provide heart-healthy fiber, while the warm spices like cinnamon and ginger have anti-inflammatory properties. It’s indulgence with a touch of wellness!

Conclusion

If you’re looking for a dessert that embodies the cozy essence of fall, these Perfect Pumpkin Spice Crumble Cookie Bars are it. They’re easy to make, endlessly adaptable, and the kind of treat that brings people together. Whether you’re a pumpkin lover or just want to try something new, I promise this recipe won’t disappoint.

Perfect Pumpkin Spice Cookie Bars

Print Recipe

These pumpkin spice cookie bars pack all the nostalgic flavors of pumpkin pie into a portable, crowd-pleasing treat with a buttery crumble topping and creamy pumpkin filling.

• Author: savannah
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 12 bars 1x
• Category: Dessert
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 cup (120g) all-purpose flour
• 1 cup (90g) rolled oats
• 1/2 cup (100g) brown sugar, packed
• 1/2 cup (115g) unsalted butter, melted
• 1 teaspoon ground cinnamon
• 1 cup (240g) pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) sweetened condensed milk
• 1 large egg
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

Instructions

1. Preheat the oven to 350°F (175°C). Line your baking dish with parchment paper or grease it well.
2. In a mixing bowl, combine the flour, oats, brown sugar, melted butter, and cinnamon. Stir until the mixture resembles coarse crumbs. Set aside about 3/4 cup of the crumble for topping.
3. Take the remaining crumble mixture and press it firmly into the bottom of the prepared baking dish to form the crust. Use your hands or the back of a spoon to smooth it out.
4. In another bowl, whisk together the pumpkin puree, sweetened condensed milk, egg, cinnamon, nutmeg, ginger, and cloves until smooth and well combined.
5. Pour the pumpkin filling over the prepared crust, spreading it evenly with a spatula. Sprinkle the reserved crumble mixture evenly over the top.
6. Place the dish in the preheated oven and bake for 35-40 minutes, or until the edges are set and the topping is golden brown. The center should be slightly jiggly but not liquid.
7. Remove the bars from the oven and let them cool in the pan for at least 30 minutes before slicing. This helps the filling set properly.
8. Lift the bars out using the parchment paper and cut into squares. Serve as is or with a dollop of whipped cream.

Notes

[‘Cool completely before slicing to allow the filling to set properly.’, ‘Don’t overmix the crumble topping to maintain a light texture.’, ‘Taste the pumpkin filling before adding the egg to adjust spices.’, ‘Double the batch and freeze individual bars for later use.’]

Nutrition

• Serving Size: 1 bar
• Calories: 210
• Fat: 9
• Carbohydrates: 30
• Fiber: 2
• Protein: 3

Keywords: pumpkin spice, cookie bars, fall dessert, autumn treat, pumpkin recipe