Say hello to the more glorious fall dessert you’ve ever feasted your eyes on — Pumpkin Oatmeal Cookie Bars made with maple syrup, cashew butter, and pumpkin puree!
They’re gooey, pumpkiny, and made with healthy ingredients! These Pumpkin Oatmeal Cookie Bars are the perfect healthy dessert recipe for any fall occasion.
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:
Pumpkin Puree: Pumpkin is a great source of vitamin A and adds great flavor. When looking for pumpkin puree at the store, make sure that you buy unsweetened pumpkin puree, the kind with no additives!
Cashew Butter: Cashew butter adds just the right amount of fat as well as a delicious nutty flavor. Just make sure that the cashew butter you use is drippy and easily stirred with a spoon. Don’t have cashew butter? Try using almond butter instead!
Maple Syrup: Maple syrup is our favorite plant-based liquid sweetener. It not only adds sweetness but a little warmth to bring out the amazing flavor of the pumpkin.
Pumpkin Pie Spice: Make your own pumpkin pie spice for this recipe. Here’s what you’ll need:
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
Pumpkin Bars for Every Occasion
What I 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 dinner, and countless other occasions.
- Halloween Party
- School Treat
- Family Celebrations
More Healthy Pumpkin Bars
How to Store 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.
Can you make these gluten-free
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.
Can you make these vegan?
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.
Can you freeze these bars?
These bars can be frozen easily. After you let them cool completely, cut them into 9 square. 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. Will last up to 3 months.
More Cookie Bar Recipes
- Oatmeal Peanut Butter Cookie Bars
- Gluten-Free Chocolate Chip Cookie Bars
- Healthy Banana Oatmeal Bars
- Flourless Blondies
- Healthy Carmelitas
- 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)
- 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!
Tips & Notes
- If you use a 9-inch x 9-inch baking dish, your cook time will decrease slightly.
Nutrition FactsServing Size: 1/9 Calories: 272 Sugar: 17 Fat: 11 Carbohydrates: 39 Fiber: 4 Protein: 7
Keywords: cookie bars