Preheat oven to 375F. Grease a 9”x9” baking pan.
In a large bowl, mix all dry ingredients except pumpkin seeds. Cut in the butter until the mixture is crumbly. Set aside 1 cup of the mixture for topping.
Press the crumble on the bottom of the baking pan. Evenly spread the haskap jam over the crumble. Sprinkle with the chopped pumpkin seeds and then the reserved crumb mixture. Pat down gently. Bake for 30–35 minutes until golden. Cool completely before cutting into squares.