Ingredients:

  • 2 cups All-Purpose Flour
  • 1 cup Rolled Oats (not instant)
  • ¾ cup Light Brown Sugar, packed
  • ¼ cup Granulated Sugar
  • 1 teaspoon Baking Powder
  • ½ teaspoon Fine Sea Salt (for crumb)
  • 1 teaspoon Ground Cinnamon (for crumb)
  • ½ teaspoon Ground Nutmeg
  • 1 cup (2 sticks) Unsalted Butter, very cold, cubed
  • 1 ½ cups Pumpkin Puree (100%, not pie filling)
  • 2 Large Eggs, lightly beaten
  • ½ cup Evaporated Milk or Heavy Cream
  • ½ cup Light Brown Sugar, packed (for filling)
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Ground Cinnamon (for filling)
  • ½ teaspoon Ground Ginger
  • ¼ teaspoon Ground Cloves
  • Pinch Fine Sea Salt (for filling)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line the 9x13 inch pan with parchment paper, leaving a slight overhang on the long sides.
  2. In a large bowl, whisk together all dry crumb ingredients (flour, oats, sugars, baking powder, salt, cinnamon, nutmeg).
  3. Add the cold, cubed butter. Use a pastry blender, your fingertips, or a food processor to cut the butter into the dry mixture until coarse crumbs form, resembling lumpy sand with pea-sized pieces of butter remaining.
  4. Measure out 2/3 of the crumb mixture and press it firmly and evenly into the bottom of the prepared pan.
  5. Chill the pan with the crust in the freezer or refrigerator for 30 minutes while covering and setting aside the remaining 1/3 of the crumb mixture.
  6. In a medium bowl, whisk together the pumpkin puree, eggs, evaporated milk/cream, vanilla, and brown sugar until thoroughly combined.
  7. Whisk in the remaining cinnamon, ginger, cloves, and salt (for the filling) until the mixture is smooth and uniform.
  8. Remove the chilled crust from the fridge. Pour the pumpkin filling gently over the cold crust, spreading it evenly to the edges.
  9. Scatter the reserved 1/3 crumb mixture evenly over the top of the pumpkin filling. Do not press down.
  10. Bake for 45 to 50 minutes until the filling is mostly set with only a slight wobble in the center, and the topping is golden brown.
  11. Remove the pan and place it on a wire rack. Allow the bars to cool completely to room temperature (about 1-2 hours) and then refrigerate for at least 2 hours (or ideally overnight) to ensure the filling is firm and the bars cut cleanly.
  12. Once chilled and firm, use the parchment paper sling to lift the entire block out of the pan. Cut into 16 even squares using a large, sharp chef’s knife.