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These pumpkin oatmeal cream pie bars started the moment my Sourdough Oatmeal Cream Pie Bars came out of the oven, because the very next thing I wanted was a pumpkin version for fall. I wanted the same soft spiced oatmeal slab, the same whipped marshmallow creme filling everyone loved, and a dough that actually tastes like pumpkin instead of a regular oatmeal bar.

Getting there took more than stirring a can of pumpkin into the original dough, because pumpkin brings a lot of water with it and water is exactly what turns an oatmeal bar cakey. What came out of my kitchen is a bar with a full cup of real pumpkin in it that still bakes up dense and chewy, still sandwiches cleanly, and still cuts into 24 tidy bars from two quarter sheet pans. You can make them with sourdough discard or as a classic version with no starter at all, and both use the same dough, the same method, and the same filling.

What Makes These Pumpkin Oatmeal Cream Pie Bars Different

The filling is exactly the same, and so is the method of baking two slabs and sandwiching them together. The dough is where the work went, since a full cup of pumpkin had to fit into it without pushing the bars toward cake.

The pumpkin gets pressed between paper towels before it goes in, which takes out the loose water while keeping all of the flavor. The eggs became three yolks with no whites, which keeps the crumb tender and dense, and the ground oats from the original are gone entirely, so there is no food processor step this time. I also switched to light brown sugar so the pumpkin color shows in the cut bars.

The surprise was how much sturdier these turned out than the originals. The slabs handled the flip and slide without any chilling at all, which means one less step between the oven and the filling.

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Ingredient Notes

Most of this list is the same as the original bars, so these are the ingredients that matter most for the pumpkin version.

Pumpkin puree. Use plain canned pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. A standard can holds more than you need, so freeze the rest for another bake.

Egg yolks. Three yolks and no whites. Save the whites for an omelet or a batch of meringues.

Light brown sugar. I used light brown sugar instead of the dark brown in the original bars, since the lighter sugar lets the pumpkin color show through in the cut bars.

Molasses. Regular unsulphured molasses or blackstrap both work here. Blackstrap is darker and more bitter, so it pushes the flavor toward gingerbread, while regular molasses lets the pumpkin come through more.

Spices. Cinnamon, ginger, nutmeg, and cloves are measured individually so you can see exactly what is in there. I kept the nutmeg at a quarter teaspoon, because it takes over quickly.

Shortening. Part of the fat in the filling is shortening because it keeps the filling holding its shape at room temperature far better than butter alone.

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Sourdough or Not

Sourdough discard is all you need here, and it gives the bars a deeper, rounder flavor than a standard oatmeal cookie dough. The longer the dough rests in the fridge, the more time that fermentation has to build flavor, which is why I like an overnight rest when I can plan for it. I gave this batch a full overnight ferment in the fridge, and it was worth it, but a dough that has simply chilled for a couple of hours bakes up just as well.

Active starter at its peak works too, though it is a little harder to mix evenly into the butter. If you do not have a starter yet, my minimal waste sourdough starter guide walks you through making one, and the classic version below lets you make these bars today.

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The Dough Is Sticky and Must Be Chilled

This is not a dough you can pat out with your hands. It comes out of the mixer thick and sticky, which is exactly how it should be, so resist adding more flour.

Weigh the whole batch and split it evenly between the two pans rather than going by a set number, since a little always stays behind on the bowl and paddle. Mine came to about 800 g per pan. Press each half into a flat rectangle under plastic wrap right on the parchment lined pan, and chill it at least two hours or overnight.

Once the dough is cold, lay fresh plastic wrap over the top and roll it level with a mini rolling pin, pushing it out into the corners. The plastic peels away clean and leaves an even slab, which matters because an even slab bakes evenly.

If you want to get ahead, roll the dough out in the pans before the overnight chill and leave the plastic on, and the pans go straight into the oven the next day.

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Do Not Overbake These

Overbaking is the fastest way to lose that soft, chewy center. Start checking at 18 minutes and pull the slabs when the edges are set and the top has lost its wet shine, even if the middle still looks a touch underdone.

I pulled mine at 22 minutes and could have pulled them at 20. Your oven, which rack you use, and whether you bake both pans at once or one at a time will all move the timing, so use what the first pan needs as your guide for the second.

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The Filling

This is the same marshmallow creme filling from the original bars, whipped with butter and a little shortening and kept lightly sweet on purpose. I would rather taste the pumpkin and spice than a mouthful of sugar.

At a warm room temperature it softens and gets a little squishy, though it still holds its shape. If you want a stiffer filling that stands up better on a warm day, you can add more powdered sugar, and the recipe card notes tell you how much. Just know it will be sweeter.

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How to Assemble Pumpkin Oatmeal Cream Pies in Bar Form

These slabs are sturdy enough that you can assemble them as soon as they have cooled completely, with no chilling first. Flip one slab onto a board or tray that fits in your freezer, so the smooth pan side faces up.

Scoop the filling across it in dollops before you spread it, which gets it to the edges evenly without dragging the slab.

The top slab goes on craggy side up, because that baked top is what makes these look like real oatmeal cream pies. Do not try to lift it with your hands. Lay parchment and a flat board over it, flip it, peel off the bottom parchment, flip it back onto something flat, then line up one long edge and slide it onto the filling while pulling the board out from under it. The parchment sling makes the first lift out of the pan easy.

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Cut Them Frozen

Freeze the assembled slab for an hour before you cut it. You can refrigerate it instead and the bars will still be good, but the seam between the slab and the filling will not be as crisp.

Use a long sharp knife, press straight down instead of sawing, and wipe the blade between cuts. Let the cut bars sit at room temperature for 20 to 30 minutes before serving, or eat one straight from the freezer, which I fully support.

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Storage

I keep these in an airtight container in the refrigerator, because the filling stays firmest there, and I let them sit out a few minutes before eating. They also freeze beautifully, so you can stash a few for later.

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Classic Version (No Sourdough)

If you do not keep a sourdough starter, you can make the classic version by replacing the sourdough discard with all purpose flour and milk, using the exact amounts in the recipe card notes, and making everything else the same way. The flour and milk add the same amount of flour and liquid the discard would have, so the dough comes out just as thick and sticky and bakes into the same chewy bar.

Milk works better than water here, since it keeps the slabs tender and helps them brown. The dough still needs its chill before you roll it, so plan for that.

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Frequently Asked Questions

These are the questions I expect most, plus a few that came up with the original bars.

Can I use the pumpkin straight from the can?

I do not recommend it. Unpressed puree adds a lot of extra water, and the bars bake up soft and cakey instead of dense and chewy. Pressing a full cup down to about 110 g keeps all the pumpkin flavor without the water.

Can I use pumpkin pie filling?

No. Pumpkin pie filling is already sweetened and spiced, so it throws off both the sugar and the spice in the dough. Use plain pumpkin puree.

Can I use whole eggs instead of yolks?

The whites add more water and make the bars springier and more cakelike. Stick with three yolks for the dense, chewy texture.

How long should I bake them?

Start checking at 18 minutes and expect up to 22. Pull them when the edges are set and the top has lost its shine, even if the center still looks slightly underdone.

Recipe

Print Recipe

Pumpkin Oatmeal Cream Pie Bars (Sourdough or Classic)

Soft, spiced pumpkin oatmeal slabs made with sourdough discard or as a classic version, baked in two quarter sheet pans and sandwiched around a whipped marshmallow creme filling, then cut into 24 bars. A full cup of real pumpkin goes into the dough, with no scooping, piping, or assembling cookies one at a time.

Cook Time22 minutes mins

Course: Dessert

Cuisine: American

Keyword: classic pumpkin oatmeal cream pie bars, pumpkin oatmeal cream pie bars, pumpkin oatmeal cream pies, sheet pan oatmeal cream pies, sourdough discard pumpkin dessert, sourdough pumpkin bars

Servings: 24 Bars

Calories: 397kcal

Author: Noelle Reed

Equipment

• Two quarter sheet pans
• kitchen scale
• Stand mixer with paddle attachment
• Paper towels
• Mini rolling pin
• Small offset spatula
• Cookie scoop
• Wire cooling racks
• Parchment paper
• plastic wrap
• Long sharp chef knife
• A flat board or upturned sheet pan for moving the top slab

Ingredients

Pumpkin Oatmeal Slabs

• 240 g pumpkin puree pressed to about 110 g (1 cup before pressing)
• 283 g unsalted butter softened (1¼ cups)
• 265 g light brown sugar packed (1¼ cups)
• 100 g granulated sugar ½ cup
• 30 g molasses unsulphured or blackstrap (scant 1½ Tbsp)
• 54 g egg yolks 3 large yolks
• 12 g vanilla extract 1 Tbsp
• 160 g sourdough discard 100% hydration (⅔ cup)
• 390 g all purpose flour 3¼ cups
• 180 g old fashioned rolled oats 2 cups
• 6 g baking soda 1 tsp
• 2 g baking powder ½ tsp
• 7 g fine sea salt 1¼ tsp
• 5 g ground cinnamon 2 tsp
• 0.9 g ground ginger ½ tsp
• 0.5 g ground nutmeg ¼ tsp
• 0.3 g ground cloves ⅛ tsp

Marshmallow Creme Filling

• 198 g unsalted butter for the filling softened (1¾ sticks)
• 68 g shortening for the filling ⅓ cup plus 2 tsp
• 198 g marshmallow creme one 7 oz jar
• 170 g powdered sugar 1½ cups, or up to 240 g (2⅛ cups) for a firmer filling
• 8 g vanilla extract for the filling 2 tsp
• 3 g fine sea salt for the filling ½ tsp

Instructions

• Turn a sheet pan upside down and cover it with three layers of paper towels. Spread the pumpkin puree over the towels in a thin layer, cover with three more layers, and press firmly with your hands. Peel off the top towels, scrape the pumpkin together, and repeat with fresh towels until they stop pulling out water and the paste weighs about 110 g.
• Whisk together the flour, oats, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a bowl and set aside.
• Cream the butter, light brown sugar, granulated sugar, and molasses with the paddle on medium speed for a full 4 minutes, scraping down the bowl twice, until pale and fluffy.
• Beat in the egg yolks one at a time. Add the vanilla, sourdough discard, and pressed pumpkin and mix until smooth with no streaks of pumpkin left.
• Add the dry ingredients all at once and mix on low just until no dry flour remains. The dough will be thick and sticky, so do not add more flour.
• Weigh the dough and divide it evenly in half, about 800 g each. Shape into a disk and wrap in plastic wrap.
• Refrigerate the dough at least 2 hours, or overnight for a longer ferment.
• Heat the oven to 350°F (175°C).
• Line two quarter sheet pans with parchment slings hanging over the long sides. Set one half on each pan, cover with plastic wrap, and press each into a flat rectangle.
  
• Keep the plastic wrap on top of the dough and roll it level with a mini rolling pin, pushing it into the corners and edges. Peel off the plastic. Be sure the dough is level, if you leave the dough thicker in places the dough will bake unevenly.
  
• Bake 18 to 22 minutes, checking at 18. Pull the slabs when the edges are set and the top has lost its wet shine, even if the center still looks slightly underdone.
• Rap each pan firmly on the counter as it comes out of the oven. Cool 10 minutes in the pan, then lift the slabs out by the parchment onto wire racks and cool completely.
  
• For the filling, beat the butter and shortening until smooth. Add the marshmallow creme, powdered sugar, vanilla, and salt and beat until light and fluffy.
• Set one slab, craggy side down, on a board or tray that fits in your freezer. Scoop the filling over it and spread it into an even layer with the offset spatula.
• Lay parchment over the second slab and a flat board on top, then flip it and peel off the bottom parchment. Flip it back onto a flat surface so the craggy top faces up, line up one long edge with the bottom slab, and slide it onto the filling while pulling the flat surface out.
• Cover the assembled slab with plastic wrap and freeze for 1 hour.
• Trim the edges if you like, then cut into 24 bars with a long sharp knife, pressing straight down and wiping the blade between cuts.
• Let the bars sit at room temperature for 20 to 30 minutes before serving. However they are delicious straight from the freezer!

Notes

Pressing the Pumpkin

Canned pumpkin is mostly water, and pressing it is what keeps these bars dense and chewy instead of cakey. A full cup of puree presses down to about 110 g of thick paste. Stop when the paper towels stop pulling out water, and a few grams either way is fine. Use plain pumpkin puree, not pumpkin pie filling.

Bake Time

Start checking at 18 minutes. Your oven, rack position, and whether you bake both pans together or one at a time all change the timing, and 22 minutes is the most these should need. Overbaking is what turns the bars dry.

Make Ahead

Roll the dough level in the pans first, leave the plastic wrap on, and refrigerate overnight so the slabs go straight into the oven the next day.

Classic Version (No Sourdough)

To make these without a starter, replace the 160 g sourdough discard with 80 g all purpose flour (⅔ cup) and 90 g milk (6 Tbsp). Everything else stays the same, including the chill.

Firmer Filling

The filling softens slightly at warm room temperature, though it still holds its shape. For a stiffer filling, increase the powdered sugar from 170 g up to 240 g (2⅛ cups). It will be sweeter but thicker.

Which Side Faces Out

Facing the craggy baked tops outward makes the bars look like classic oatmeal cream pies. You can sandwich them either way.

Storage

Keep the bars in an airtight container in the refrigerator, where the filling stays firmest, and let them sit a few minutes before serving. The bars also freeze well and are good eaten straight from frozen.

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