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  • Writer's pictureJenn Clayton

Pumpkin Crumble Bars

These are PERFECTION!! Pumpkin pie fillng with the BEST crumble topping! Yum!

Creamy pumpkin cake layer with a coffee cake crumble topping! Makes a great snack or dessert!

Full recipe in video below


⅓ cup Fiber Gourmet flour - to order:


2 teaspoons pumpkin pie spice.

1 teaspoon cinnamon.

⅛ teaspoon sea salt.

2 eggs beaten

⅓ cup pumpkin puree

2 tablespoons butter - melted.

1 teaspoon gluten free organic vanilla extract.

½ teaspoon baking soda + 1 teaspoon apple cider vinegar mixed in a separate pinch bowl (will be very fizzy).

  • Crumble Topping:

  • ½ cup Fiber Gourmet flour

  • 1 teaspoon cinnamon.

  • 3 tablespoons butter - melted.

  • Preheat oven at 350 F, and grease or oil an 8x8 pan.

  • In a large mixing bowl combine: ⅓ cup sifted flour, 2 teaspoon pumpkin pie spice, 1 teaspoon cinnamon, and ⅛ teaspoon sea salt. Mix together thoroughly. Set aside.

  • In a different large mixing bowl combine: 2 eggs, ¼ cup milk, ⅓ cup pumpkin puree, 2 tablespoon melted butter, ⅓ cup Lakanto and 1 teaspoon vanilla extract. Mix together until combined. Add the baking soda –vinegar mixture to the egg mixture. Mix together thoroughly.

  • Add flour mixture to the egg mixture and stir until combined.

  • Pour and spread batter into greased 8x8 pan, and set aside.

  • In a medium mixing bowl combine all the crumble topping ingredients, use a fork to mix topping until a paste forms.

  • Take the crumble topping and scatter chunks of crumble topping all over the top of the pumpkin batter in the pan, seen in photo above.

  • Bake at 350 F for 28 to 30 minutes or until top is browned, and toothpick comes out of center clean.

  • Cool completely, then cover and refrigerate for one hour or longer (this sets the pumpkin layer).

  • Cut into 9 medium size bars and serve.

9 Bars:

111 calories

10g fat

3g carbs

4g protein

Recipe inspiration from

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