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:
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. We recommend the Target Good and Gather Cashew Butter.
Don’t have cashew butter? Try using almond butter or even peanut butter instead. Just make sure they are drippy.
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 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
- Family Celebrations
More Healthy Pumpkin 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.
How to Store Cookie 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 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.
Pumpkin Oatmeal Bars
- 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 18-22 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.
- We slightly reduced the bake time for this recipe to make sure your cookie bars come out ooey-gooey.
I followed the ingredient list exactly but cooked these in a muffin tin rather than a 9×9 and they came out great. Love this recipe!
Thanks for sharing that a muffin tin worked for you, Krista!
This is SO delicious! I made it for dessert when we had a friend over and it was a bit hit for everyone! 🙂
Yummy n easy!!! I just used what I had – baked acorn squash (that I had just baked with salt n pepper so just scraped that off ;)) and rye flour. Really tasty! I love easy chocolatey things.
Amazing!! So ooey-gooey and delicious! Will be making these again for sure! The salt on top at the end is the perfect addition to balance out the flavors! Thanks FFF for another amazing recipe!
Delicious! Probably needed to cook them longe but still tasted great!
Ooey gooey pumpkin fall deliciousness my whole family enjoyed, including the toddler! Dog pictured got only a smell, but he thought it seemed delicious, too. Thanks, FFF!
This smells delicious and tastes even better! Decided to double to recipe because i knew they would disappear too fast!
These smelled amazing while cooking! They are so delicious!!
These were so good we couldn’t resist digging in before taking the picture! This will definitely be in my fall baking rotation. So yummy!
This was such an easy fun recipe to make get me and my family in the fall spirit. And delicious to say the least! Such great flavor !!
First fall recipe of the year, and it slaps! I used oat flour so a little more crumbly than gooey – definitely will make sure I pick up wheat flour next time. This was the perfect mid afternoon snack!
This was so simple to make! The pumpkin purée definitely makes these a softer consistency, which I loved. I removed these from the oven right at the 18min mark and they turned out perfectly.
Super simple to make! The pumpkin purée definitely makes these a softer consistency, which I loved. I removed these from the oven right at the 18min mark and they turned out perfectly.
Loved the texture of this pumpkin bar! What a perfect excuse to have chocolate for breakfast :). Going to add a dollop of more cashew butter on top for my next piece. I am definitely going to be making this again!
Finished product 😋
Loved how easy these were to make! Next time I will be sure to add the extra chocolate on top and probably remove around the 19-20 minute mark because mine were a little dry.
Thanks so much for your feedback! I just left a note in the recipe card!
I have made these in the past with cashew butter and they are fantastic! I could not find any this time around so I used a drippy peanut butter and they were pretty darn good too. Anything with flaky salt on top is 5 stars in my book! 🙂
My picture never seems to take on my first comment. I’m sure it’s user error- hah!
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These are yummy! A little softer and fluffier than your average cookie, but chewier and denser than your average cake. They smell amazing too.
Delicious bars. What’s makes them even better is that they were so quick and easy to make! I wouldn’t be surprised if I make them a few more times this fall.
I think we ate dessert for breakfast, is that a thing? Yes!
They were very good! I didn’t have cashew butter so I used almond instead, they didn’t look as bright Orange as they do on the recipe but the taste delivered! Thank you.
These were a great first fall treat for the year. I threw some salted caramel chips on top too which perfectly complimented the pumpkin and spices.