Easier than baking a whole pie, these pumpkin pie bars are made with a homemade pumpkin filling layered between a flour and pecan crust and a sweet Biscoff crumble topping. They’re the ultimate no-fuss dessert for fall!
In a large bowl, combine both flours, oats, sugar, butter, baking soda, and salt. Beat at low speed until mixture is crumbly. Stir in nuts. Reserve 1 cup for crumb topping. Press remaining mixture on bottom of a greased and floured 13×9 baking pan. Bake 15 minutes on middle rack. Set aside to cool a bit while you make the filling.
In a large bowl, beat together eggs, sugar, butter, oil, and pumpkin until well mixed. In a separate bowl, mix together flour, baking powder, cinnamon, salt, baking soda, nutmeg, and ginger. Fold dry and wet ingredients together until well incorporated. Pour filling onto pre-baked crust.
Mix together 1 cup of reserved crust mixture, 1 cup Biscoff cookies, and cinnamon. Sprinkle on top of pumpkin filling. Bake 30-33 minutes on middle-lower rack. It’s done when toothpick comes out mostly clean. (A few tender crumbs attached is perfect.)
Cool and chill before cutting. Once that first piece is out, the rest should be easy. Cut into bars and store in fridge until ready to serve. Sprinkle with powdered sugar, if desired.
Notes
Adapted from Biscoff Recipes
If you enjoyed this recipe, please come back and give it a rating ♡