These Pumpkin Butter Crumb Bars are my first pumpkin recipe of the season! You all are going to love them. They’ve got a soft buttery crust, a layer of pumpkin butter, and then more buttery crumbles on top. They are quick and easy to make, and they also freeze really well if you want to make them ahead of time and have them ready to go for the holidays.
I found a little 10 oz. jar of pumpkin butter at Trader Joe’s, but you could also make your own if you like. Here is a recipe for homemade pumpkin butter from The Minimalist Baker that would work well. You would use about 1 1/2 cups for this recipe, and then you can freeze the rest for later.
I love this buttery crumb recipe so much (and it tastes even better the day after), that I keep dreaming up all the ways I want to use it in other recipes. I think next up is an apple pie bar version! Stay tuned, friends. So happy it’s fall!
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Pumpkin Butter Crumb Bars
- Prep Time: 20 mins
- Cook Time: 28 mins
- Total Time: 48 mins
- Yield: 9 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
These Pumpkin Butter Crumb Bars have a soft buttery crust, a layer of pumpkin butter, and more buttery crumbles on top. They are quick and easy too!
Ingredients
For the Crust and Crumb
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, chilled and cubed
- 1 egg
For the Filling
- 10 ounces prepared pumpkin butter (I found mine at Trader Joe’s)
Instructions
- Preheat oven to 375 degrees.
- Lightly grease an 8 by 8 inch baking dish.
- In a medium bowl mix flour, sugar, baking powder, and salt. Cut in butter with a pastry cutter or two forks. When the butter is cut into small pea sized flour coated crumbs, add the egg and stir to bring the dough together. Use clean hands if needed. The dough will be crumbly.
- Divide the dough in half and press one half into the bottom of the prepared pan.
- Spread the pumpkin butter in an even layer over the dough, then crumble the remaining dough on top.
- Bake for 28 minutes or until the top is light golden brown. Cool completely and then cut into bars.
- Tastes great the first day, but even better the second when the crumb softens slightly.
Nutrition
- Serving Size: 1 Bar
- Calories: 253
- Sugar: 19g
- Sodium: 177mg
- Fat: 11g
- Saturated Fat: 6.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0.4g
- Carbohydrates: 36g
- Fiber: 1.2g
- Protein: 3.2g
- Cholesterol: 48mg
Emma @ Lights, Camera, BAKE! says
Yum! I love crumb bars and pumpkin butter sounds so intriguing! I’ll have to track it down and give these a go 🙂
Karen @ The Food Charlatan says
Those giant crumbles are EVERYTHING Julie!! These look so amazingly delicious!
emilia says
Adorei essa receita achei incrível, deu uma vontade enorme de comer, acredito que vai muito bem no lanche da tarde ou para levar para o serviço.
Emily says
Do leftovers need to be refrigerated or are they safe to store at room temperature?
Julie says
Hi Emily, these bars are fine at room temperature sealed in an airtight container.
Emily says
Thank you!
Amy Hunter says
I made these bars and they are wonderful. I’m going to try a different spread next time. I have some salted carmel spread I want to use up. I think it will turn out just as good. This dough seems like it is pretty versatile. Thanks for sharing
Jayden says
To freeze these, should I wrap them individually and then freeze? Or are they okay to go in a single container?
Julie says
I’d put them all in a single container, but lay a big piece of plastic wrap in the container, then place the bars on top of the plastic wrap, and then fold the sides over the top. Add the container’s lid over that, and they should be nice and airtight!
Nancy says
I was searching for a recipe using pumpkin butter and came across this. So glad I did! They came out delicious and were easy to prepare. I used a food processor to mix the dough and everything came together in no time.
Julie says
Thanks, Nancy. I’m glad you found my recipe!
Kimberly Colburn says
I wonder if I can use homemade pumpkin butter?
Julie says
Yes, that will be great for this recipe.
Chef Katy says
Used my homemade pumpkin butter, otherwise followed all ingredients. Took another post’s advise and used my processor.
Delish!
Thanks for the recipe.
Tara says
These are incredible. I don’t know how much pumpkin butter I actually used, but used a pint of my homemade pumpkin butter. I added a little brown sugar to the topping bc it’s my favorite. Otherwise, followed the recipe exactly, cooked a little extra time and they’re absolutely amazing. Great recipe, will use again and again, thank you.
Lisa says
Delicious! So glad I found this page.
farwillow says
Perfect fall dessert! Only thing I did differently was using Walmart’s brand instead of TJ’s and I added a bit of cinnamon powder to the crumble topping. Besides that, I followed every step and it came out amazing!! My friends and family loved them too 🙂