Ingredients

Crust and Topping

1 1/4 cups all-purpose flour
1 1/4 cups quick or old-fashioned oats
1/2 tsp salt
1/2 tsp baking soda
1/2 cup granulated sugar
1/2 cup packed light-brown sugar
3/4 cup coconut oil (or butter), melted
1 tsp vanilla extract
1 tablespoon coarse sugar, optional

Pumpkin Pie Filling

1/4 cup granulated sugar
1/4 cup packed-light brown sugar
1 tsp cinnamon
1/2 tsp nutmeg (or allspice)
1/4 tsp ginger
1 pinch ground cloves
1/4 tsp salt
1 large egg
1 large egg yolk
1/2 tsp vanilla extract
1 1/4 cups pumpkin puree
1/3 cup half and half

Directions

Preheat oven to 350 F. Prepare an 8×8-inch baking pan by lining it with parchment paper, set aside.

In a medium bowl, whisk together the flour, oats, salt, and baking soda.  Whisk is the sugars and stir until there are no lumps.  Stir in the melted coconut oil and vanilla until combined.  Dump half of the mixture into your prepared pan and press it down evenly over the bottom of the pan.  Bake for 15 minutes.

Meanwhile, prepare the filling by stirring together the sugars, spices, and salt.  Whisk in the egg, egg yolk, and vanilla.  Stir in the pumpkin puree and then stir in the milk.  Pour the filling over the baked crust and continue baking for 15 more minutes.

Remove from the oven and sprinkle on the remaining half of the crumb topping (also sprinkle on the coarse sugar, if desired).  Bake for 20-25 minutes on a top rack to prevent the bottom crust from burning.  Remove from the oven when the crumb topping is slightly brown and the filling is mostly set (it will still have a jiggle to it).  Allow bars to cool for one hour at room temperature and then chill completely in the refrigerator.  Once chilled, cut the bars and enjoy!  Serve plain, topped with whipped cream, or with a scoop of vanilla ice cream and a dash of cinnamon.  Store the bars covered in the refrigerator.

Whisk together flour, oats, salt and baking soda in a medium bowl.

Add in the sugars and whisk until the lumps are gone.

Stir in vanilla and melted coconut oil (or butter) until combined.

Press half of the crumble mixture in a lined 8×8 baking pan. Bake for 15 minutes on 350.

For the filling, mix together the granulated sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt.

Add in the egg and egg yolk.

Whisk in the pumpkin puree.

Now add in the half and half.

Pour the mixed pumpkin pie filling onto the baked crust. Bake for 15 minutes.

Sprinkle the rest of the crumb mixture on top of the pumpkin pie filling.

Return to the oven to bake for an additional 20-25 minutes.

The bars are done when the topping starts to brown and the center is only slightly jiggly. Let cool for 1 hour at room temperature and then cool completely in fridge before cutting. Enjoy!

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