Preheat oven to 350 degrees and lightly grease an 8 x 8 baking dish.
In a large bowl combine flour, oats, sugar, pumpkin pie spice, salt, and baking powder.
1 cup flour, 1 cup oats, ¼ cup sugar, ½ teaspoon baking powder, ¼ teaspoon salt, ½ teaspoon pumpkin pie spice
Using your fingers or a pastry blender cut in vegan butter or coconut oil until only pea size pieces remain.
¼ cup vegan butter or firm coconut oil
Add pumpkin puree. Use hands to work pumpkin in while maintaining a crumbly texture.
½ cup pumpkin puree
Press just over half the mixture into baking dish. Be sure to apply enough pressure that mixture holds together. I laid a piece of parchment paper on the top and rolled a can back and forth to provide even pressure.
Spread spiced pumpkin butter over crust in an even layer.
1 cup 5 Minute Spiced Pumpkin Butter
Crumble remaining oat mixture over the pumpkin butter layer.
Bake for 30-35 minutes or until lightly browned and crumble is toasted and a little crunchy. Allow to cool completely before cutting into desired sized squares or bars.