Pumpkin Oatmeal Cookie Bars: The Perfect Fall Treat
As the air gets cooler and the leaves begin to change, there’s nothing quite like the cozy, warm flavors of pumpkin and spices. These Pumpkin Oatmeal Cookie Bars are a delicious, healthy way to enjoy fall’s best flavors. Packed with oats, creamy cashew butter, and pumpkin puree, these bars strike the perfect balance between a soft cookie and a hearty oatmeal bar. Whether you’re looking for a satisfying snack, a healthier dessert, or a treat to enjoy with your morning coffee, these pumpkin oatmeal cookie bars are sure to hit the spot.
Why You’ll Love This Recipe
These cookie bars are filled with wholesome ingredients like rolled oats, white whole wheat flour, and pumpkin puree, making them a nutritious alternative to traditional cookie bars. They’re naturally sweetened with coconut sugar and maple syrup, so you can indulge in these treats without the guilt. The combination of cashew butter and chocolate chunks gives them a rich, decadent flavor while still being dairy-free and gluten-free (if you use gluten-free oats and flour). Plus, they’re super easy to whip up in just 30 minutes!
Ingredients
For the Dry Ingredients:
- 1 cup rolled oats
- 1/2 cup white whole wheat flour
- 1/3 cup coconut sugar (or light brown sugar)
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1.5 tsp pumpkin pie spice
- Pinch of salt
- 1/3 cup chocolate chunks (+ more for topping, if desired)
For the Wet Ingredients:
- 1 large egg
- 1/2 cup creamy cashew butter (drippy)
- 1/2 cup unsweetened pumpkin puree
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350ºF (175ºC) and grease an 8×8-inch baking dish with nonstick spray. This will ensure your bars don’t stick to the pan and make cleanup a breeze.
Step 2: Combine the Dry Ingredients
In a medium mixing bowl, combine the dry ingredients: rolled oats, white whole wheat flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and a pinch of salt. Stir the ingredients well until they are evenly distributed. Set aside.
Step 3: Mix the Wet Ingredients
In a separate large mixing bowl, whisk together the wet ingredients: egg, cashew butter, pumpkin puree, maple syrup, and vanilla extract. Whisk until the mixture is smooth and well combined. The cashew butter adds a creamy richness to the bars, while the pumpkin puree keeps them moist and tender.
Step 4: Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix—this ensures the bars stay tender and moist. Fold in the chocolate chunks, reserving a few to sprinkle on top if desired.
Step 5: Transfer to Baking Dish
Transfer the batter to the prepared 8×8-inch baking dish. Use a spatula to spread the mixture evenly across the dish, making sure the batter is level. If you want to make the bars extra indulgent, top with additional chocolate chunks before baking.
Step 6: Bake the Bars
Place the baking dish in the preheated oven and bake for 18-22 minutes, or until the bars are set and a toothpick inserted into the center comes out clean. The bars should be golden brown around the edges but still soft in the middle.
Step 7: Cool and Serve
Allow the bars to cool in the baking dish for about 10 minutes before slicing. Once cooled slightly, sprinkle the bars with a generous amount of sea salt for an extra layer of flavor. Slice the bars into 9 squares and serve. These bars are delicious served warm, but they’re just as tasty at room temperature.
Serving Suggestions
These Pumpkin Oatmeal Cookie Bars are versatile and can be enjoyed as a healthy breakfast treat, a snack on-the-go, or a simple dessert. Pair them with a cup of coffee or tea, or serve them with a dollop of Greek yogurt or whipped cream for a more decadent treat. They’re also perfect for fall gatherings, potlucks, or even as a post-workout snack!
Recipe Notes
- Storage: Store the bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for longer storage—just thaw at room temperature before serving.
- Variations: Feel free to swap the chocolate chunks for white chocolate chips, chopped nuts, or dried cranberries for a twist. You can also replace the cashew butter with almond or peanut butter if preferred.
- Gluten-Free Option: To make these bars gluten-free, simply substitute the white whole wheat flour with a gluten-free flour blend and ensure your oats are certified gluten-free.
Recipe Summary
- Prep Time: 10 minutes
- Cooking Time: 18-22 minutes
- Total Time: 30 minutes
- Servings: 9 bars
- Calories: 220 kcal per bar
Final Thoughts
These Pumpkin Oatmeal Cookie Bars are the ultimate fall treat—comforting, wholesome, and packed with flavor. With the perfect combination of pumpkin spice, creamy cashew butter, and rich chocolate chunks, these bars are sure to become a favorite for both kids and adults alike. Whether you’re enjoying them fresh out of the oven or saving them for a snack throughout the week, these bars bring all the cozy flavors of fall into a deliciously soft and chewy treat. Enjoy!
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Pumpkin Oatmeal Cookie Bars
- Total Time: 30 minutes
- Yield: 9 1x
Description
These Pumpkin Oatmeal Cookie Bars are the perfect fall treat—soft, chewy, and packed with cozy pumpkin spice flavor! Made with wholesome ingredients like rolled oats, creamy cashew butter, and maple syrup, these bars strike the perfect balance between indulgence and nutrition. The addition of chocolate chunks adds a rich sweetness, while a sprinkle of sea salt gives each bite an irresistible contrast of flavors.
Ingredients
Dry Ingredients:
1 cup rolled oats
1/2 cup white whole wheat flour
1/3 cup coconut sugar (or light brown sugar)
1/2 tsp baking powder
1/2 tsp baking soda
1.5 tsp pumpkin pie spice
Pinch of salt
1/3 cup chocolate chunks (+ more for topping, if desired)
Wet Ingredients:
1 large egg
1/2 cup creamy cashew butter (drippy)
1/2 cup unsweetened pumpkin puree
1/4 cup maple syrup
1 tsp vanilla extract
Instructions
Preheat your oven to 350ºF (175ºC) and grease an 8×8-inch baking dish with nonstick spray.
In a medium mixing bowl, combine the dry ingredients: rolled oats, white whole wheat flour, coconut sugar, baking powder, baking soda, pumpkin pie spice, and a pinch of salt. Stir well and set aside.
In a separate large mixing bowl, whisk together the wet ingredients: egg, cashew butter, pumpkin puree, maple syrup, and vanilla extract until smooth and combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Transfer the batter to the prepared baking dish and spread it evenly using a spatula. Top with additional chocolate chunks if desired.
Bake for 18-22 minutes, or until the bars are set and a toothpick inserted into the center comes out clean.
Allow the bars to cool for 10 minutes, then sprinkle generously with sea salt before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
Nutrition
- Calories: 220