Say hello to the more glorious fall dessert you’ve ever tasted — Pumpkin Oatmeal Cookie Bars made with maple syrup, cashew butter, and pumpkin puree!
This is our September 2021 Fit Foodie Cooking Club recipe of the month. We hope you guys love this recipe as much as we do!
They’re gooey, pumpkin-y, and made with healthy ingredients! These Pumpkin Oatmeal Bars are the perfect healthy dessert recipe for any fall occasion.
Pumpkin Oatmeal Bars with Real Ingredients
When it comes to healthy desserts, we love using nutrient-packed ingredients that not only taste good, but that are good for you! Here are some star ingredients:
Don’t have cashew butter? Try using almond butter or even peanut butter instead. Just make sure they are drippy.
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
Pumpkin Oatmeal Bars for Every Occasion
What we love about these bars is that pretty much everyone who has tried them absolutely loves them! They make for a great addition to potlucks, family dinners, and countless other occasions.
- Halloween Party
- School Treat
- Thanksgiving/Christmas
- Birthdays
- Family Celebrations
More Healthy Pumpkin Bars
- Pumpkin Cheesecake Bars
- Healthy Pumpkin Pie Bars
Have a can of butternut squash puree at home? Use that instead of pumpkin puree! You can also do the same thing with sweet potato puree. Both would be delish in these bars.
We suggest storing these bars in the refrigerator for longest lasting results! If you’re eating them immediately, they will be fine on the counter, covered, for up to 2-3 days.
To make these pumpkin oatmeal bars gluten-free, replace the white whole wheat flour with a gluten-free flour blend of choice and make sure to use certified gluten-free rolled oats.
While we haven’t tried to make these vegan, you can try to swap the egg for a flax egg to make these completely plant-based. Also, don’t forget to use a dairy-free chocolate chip.
These bars can be frozen easily. After you let them cool completely, cut them into 9 squares. Then, transfer them onto a baking sheet and place in the freezer.
Freeze for 30 minutes to 1 hour. Then, transfer them into a freezer-safe gallon-size plastic bag and remove as much air as possible and seal. These bars will last up to 3 months in the freezer.
More of our Favorite…
Cookie Bar Recipes
- Oatmeal Peanut Butter Cookie Bars
- Gluten-Free Chocolate Chip Cookie Bars
- Monster Cookie Bars
- Healthy Banana Oatmeal Bars
- Flourless Blondies
- Healthy Carmelitas
- Gingerbread Cookie Bars
- ALL Bars and Brownies
Dry
- 1 cup rolled oats
- 1/2 cup white whole wheat flour
- 1/3 cup coconut sugar (or light brown sugar)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1.5 teaspoons pumpkin pie spice
- pinch of salt
- 1/3 cup chocolate chunks (+ more for topping, if desired)
Wet
- 1 large egg
- 1/2 cup creamy cashew butter (drippy)
- 1/2 cup unsweetened pumpkin puree
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- First, preheat oven to 350ºF and spray an 8-inch x 8-inch baking dish( with nonstick cooking spray.
- Place all dry ingredients into a medium bowl and mix. Set aside.
- Then, add wet ingredients into a large bowl and whisk until combined.
- Slowly add dry ingredients to wet and mix until combined, making sure not to over mix.
- Transfer batter into baking dish and use a spatula to spread it out.
- Add a handful of chocolate chunks to the top, if desired.
- Bake at 350ºF for 22-25 minutes.
- Let cool for 10 minutes and then top with a generous amount of sea salt.
- Slice and serve!
- If you use a 9-inch x 9-inch baking dish, your cook time will decrease slightly.
Keywords: cookie bars
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