Baking · Crumble bars
Pumpkin Granola Crumble Bars
All-purpose flour binds a buttery shortbread base beneath a thin pumpkin filling. Pumpkin granola adds a toasted oat crunch without replacing the pumpkin puree.
Jump to ingredients
- Yield
- 9 bars
- Prep
- 20 min
- Cook
- 35 min
- Rest / chill
- 40 min
- Total
- 95 min
Ingredients
1 1/4 cups all-purpose flourKing Arthur: USDA Organic- 1/3 cup packed brown sugar
- 1/4 teaspoon fine salt
- 8 tablespoons unsalted butter, melted
- 3/4 cup plain canned pumpkin puree
2 tablespoons pure maple syrupShady Maple Farms: USDA Organic- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
3/4 cup pumpkin flax granola, large clusters brokenNature's Path: USDA Organic
Amounts above are for cooking. Products are sold in retail packages; pantry extras may be needed.
Method
Prepare the pan
Heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving overhang on two sides so the cooled bars can be lifted out.
Press the base
Stir flour, brown sugar and salt, then mix in melted butter until crumbly. Reserve 1/3 cup of crumbs and press the rest firmly over the pan bottom; bake for 10 minutes until set but pale.
Spread pumpkin filling
Whisk pumpkin, maple syrup, cornstarch and cinnamon until smooth. Spread over the warm base, keeping the filling level rather than mounded in the center.
Scatter the crumble
Mix the reserved crumbs with granola and distribute over the pumpkin. Bake for 23 to 25 minutes until edges are golden and the filling no longer ripples when the pan is gently nudged.
Cool and portion
Leave in the pan on a rack for 40 minutes before lifting and slicing into nine bars. The filling will firm as it cools; do not taste raw flour mixture.
Kitchen tips
Use plain pumpkin puree rather than sweetened pumpkin pie filling.
Press the base into the corners with the flat bottom of a measuring cup.
Substitutions
Replace butter with an equal amount of firm dairy-free baking sticks; check the granola and other labels for dairy-free needs.
For a gluten-free variation, use a labeled cup-for-cup baking blend and labeled gluten-free granola; expect a more delicate base.
Storage
Refrigerate the cooled bars within 2 hours, covered at 40°F or below, for up to 4 days. Freeze separated bars for up to 1 month.
Serving suggestions
Offer small squares with tea as an afternoon baked treat. A fork helps catch the loose granola crumbs.
Make ahead
Bake the bars the day before serving and refrigerate once cooled. Cut cold for neat edges, then let portions stand briefly before serving.
Allergen details
Contains: wheat, milk, soy.
Check each product label for allergen details.
Shop the ingredients
Current retail packages for this recipe. Check quantities and labels before buying.
Add one of each available product. Pantry extras are not included.
- King Arthur All Purpose Flour - 2 2 # × 1 — $7.41
- Shady Maple Farms 100 Percent Pure Organic Maple Syrup - 12.7 fl oz × 1 — $19.01
- Nature's Path Organic Flax Plus Granola - Pumpkin - 11.5 oz × 1 — $8.07
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Read recipe →Frequently asked questions
Can I leave out the granola?
Replace it with 1/2 cup rolled oats mixed into the reserved crumbs. The topping will be less sweet and less clustered.
Why must the bars cool before cutting?
The warm pumpkin layer is soft and can slide off the base. Cooling lets the starch-thickened filling settle before you lift the slab.