Pumpkin Crumble Bars

Pumpkin Crumble Bars 🎃 Easy Vegan Dessert with Oat & Almond Crust

Servings: 9 bars (8×8 inch / 20×20 cm pan) | Prep Time: 15 minutes | Cook Time: 35–40 minutes (including initial crust bake) |
Cooling Time: 60 minutes | Total Time: About 1 hour 45 minutes

Ingredients

For the Crust & Crumble

• 1½ cups (180 grams) rolled oats

• ¾ cup (90 grams) almond flour

• ½ cup (100 grams) brown coconut sugar

• ¼ cup (60 ml.) melted coconut oil

• 1 tsp. (5 ml.) vanilla extract

• Pinch of sea salt

For the Pumpkin Filling

• 1 cup (240 grams) canned pumpkin purée

• ¼ cup (60 ml.) full-fat coconut milk or unsweetened plant milk

• 2 tbsp. (16 grams) cornstarch or arrowroot powder

• ¼ cup (60 ml.) maple syrup

• 1 tsp. (2 grams) ground cinnamon

• ¼ tsp. (0.5 gram) ground ginger

• ¼ tsp. (0.5 gram) ground nutmeg

• ½ tsp. (2.5 grams) vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Line an 8×8 inch (20×20 cm) baking dish with parchment paper.

2. In a mixing bowl, stir together oats, almond flour, sugar, melted coconut oil, vanilla, and salt until crumbly.

3. Press ⅔ of the mixture into the bottom of the pan to form the crust. Bake for 10 minutes.

4. Meanwhile, in a separate bowl, whisk together all pumpkin filling ingredients until smooth.

5. Pour pumpkin mixture over the baked crust and spread evenly.

6. Sprinkle the remaining oat crumble over the top.

7. Bake for 25–30 minutes until the topping is golden and the center is just set.

8. Cool completely before slicing into bars.

Make It Yours

• Add 1 tablespoon orange zest or a pinch of cardamom for brightness.

• Stir 2 tablespoons chopped dates or raisins into the filling for texture.

• Sprinkle the crumble with crushed pumpkin seeds before baking for a green pop of color.

• Top cooled bars with a drizzle of maple glaze (powdered sugar + maple syrup) for a café-style finish.

Pairs Well With

• A dollop of vegan whipped cream

• Cinnamon tea or a cup of coffee