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Oatmeal Pumpkin Bars Recipe

Oatmeal Pumpkin Bars Recipe
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★★★★★

5.2 from 26 reviews

These Oatmeal Pumpkin Bars are a deliciously moist and wholesome treat perfect for fall. Made with pumpkin puree, oats, and warm pumpkin pie spices, they combine a tender, cake-like texture with the crunch of pepitas and pecans. Naturally sweetened with applesauce and brown sugar, these bars are an excellent snack or dessert packed with seasonal flavors and nutritious ingredients.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 cup rolled (old fashioned) oats
  • 1.5 tsp pumpkin pie spice
  • ¼ tsp salt
  • ½ tsp baking soda

Wet Ingredients

  • 2 eggs, lightly beaten
  • ½ cup pure pumpkin puree
  • ½ cup natural style applesauce
  • ½ cup light brown sugar
  • 1 tsp vanilla extract

Toppings

  • ¼ cup pepitas (pumpkin seeds)
  • ¼ cup chopped pecans

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, allowing some overhang for easy removal. Lightly grease the top surface of the parchment paper with non-stick cooking spray to prevent sticking.
  2. Combine Dry Ingredients: In a medium mixing bowl, whisk together the flour, rolled oats, pumpkin pie spice, salt, and baking soda. Stir until evenly combined to ensure a uniform flavor and texture in your bars.
  3. Mix Wet Ingredients: In a large bowl, beat the eggs lightly. Then add the pumpkin puree, natural applesauce, light brown sugar, and vanilla extract. Mix thoroughly until all wet ingredients are fully incorporated.
  4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredient mixture. Stir gently, scraping the bottom and sides of the bowl, until a cohesive batter forms without any dry pockets of flour.
  5. Add Nuts and Seeds: Fold in half of the pepitas and chopped pecans into the batter to distribute evenly.
  6. Assemble and Add Toppings: Pour the batter into the prepared baking pan. Spread it evenly with a spatula. Sprinkle the remaining pepitas and pecans over the top to add a crunchy texture after baking.
  7. Bake: Place the pan in the preheated oven and bake for 25-30 minutes. The bars are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool and Serve: Allow the bars to cool lightly in the pan on a wire rack. Using the parchment paper overhang, lift the bars out of the pan and cut into squares. Serve warm or at room temperature.

Notes

  • You can substitute the all-purpose flour with whole wheat flour for a nuttier flavor and more fiber.
  • For a gluten-free version, use certified gluten-free oats and a gluten-free flour blend.
  • Store leftover bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • These bars can be frozen for up to 2 months; thaw before serving.
  • Adjust the level of sweetness by varying the brown sugar amount or using maple syrup as an alternative.

Nutrition

Keywords: oatmeal pumpkin bars, pumpkin dessert, healthy pumpkin recipe, fall treats, oat bars, Thanksgiving dessert

Find it online: https://kitchenbyclara.com/oatmeal-pumpkin-bars-recipe/