These caramel-glazed crumb bars taste just like a big slice of silky pumpkin pie! They’re unbelievably easy to throw together and so perfect with a cup of coffee.
Let the Friday face-shoving commence, you guys. Weekend food is going down in extremely real ways today.
In other news…welcome to the pumpkin shrine. >>> Also about to go down in VERY real ways.
So before we get too wrapped up in our pumpkin pie crumb bar fantasy here, let me give you guys a quick update on how my internship is going. Yup, I’m still in Texas currently and I’ve been working in a Fort Worth bakery this entire week. So far this has been an incredibly positive experience and I’ve been learning SO much as to how a bakery runs! Valuable info that I plan to use someday.
Besides working this week I’ve been a) Hanging out with one of the besties who just so happens to live in Fort Worth and I haven’t seen her in YEARS. b) Eating my way through Texas. <<< true story that everything is bigger in Texas, including the food! c) Shopping til I’m literally dropping. Conveniently/not-so conveniently, the bakery I’m working at is nicely situated between a Pottery Barn and a Williams Sonoma. With a Starbucks right on the end of the block, no lies. ???
And with that, I’ll put away the rambling for now. My internship lasts three more days and then I’ll be on my way home early next week hopefully! I’m so ready to leave behind the 90-degree sunny days and go back to the frigid 40-degrees. Uh, not??
Now that you’ve stuck with me this far…I guess I’d better reward you with some crumb bars? Or maybe just the actual crumbs because these things are just WAY too good for sharing.
Let me talk you through the layers of these bars of insanity.
The first level of insanity is our silky pumpkin pie-ish bar base. It’s the building block to our perfect crumb bar.
Next comes the actual crumbs. A simple pecan cinnamon sugary crumb topping and dude, it’s perfect.
Last but not least comes the icing on the “bar” and that would be homemade caramel glaze dumped into every crumb corner. Dude, even perfect-er. ??
I’m telling you guys. Sinking your teeth into one of these crumb bars is like eating a crumb-covered caramel-glazed piece of pumpkin pie. Probably my new favorite form of heaven.
Probably the only heaven your Friday is gonna need. ^^^ Make it happen, guys.
Pumpkin Pie Caramel Crumb Bars
- 1 cup pumpkin puree
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 2 teaspoons vanilla extract
- 1 cup white whole wheat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup white whole wheat flour
- 1/4 cup chopped pecans
- 1/4 cup coconut sugar or brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter melted
- 1/4 cup butter
- 1/4 cup coconut sugar or brown sugar
- 1 tablespoon agave syrup
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Make the bars: Preheat oven to 350F. Line a 9x13 baking pan with tin foil and lightly grease. Set aside.
In a large bowl, beat pumpkin, sugar, oil, eggs, milk, and vanilla until smooth. Mix in flour, pumpkin pie spice, baking powder, baking soda, and salt until batter is smooth. Spread evenly into prepared pan. Set aside.
Make the topping: In a medium bowl, combine all topping ingredients until crumbly. Sprinkle evenly over bars batter. Bake bars at 350F 25-30 minutes or until a toothpick inserted in middle comes out clean. Cool bars on a wire cooling rack.
Make the caramel sauce: In a small saucepan over medium-high heat, bring butter, sugar, and agave to a boil, stirring occasionally until caramel is thickened and dark brown. Remove from heat and whisk in baking soda and salt.
Drizzle warm caramel over cooled bars and let set 5 minutes. Slice into bars and serve. Enjoy!
Try these MINI pumpkin pies next, you guys!! Personal-sized desserts = win.