Pumpkin Oatmeal Chocolate Chip Bars: Your New Fall Obsession
Hey friends! Beau here from Feastical, and I’ve got a confession: I’m utterly obsessed with these Pumpkin Oatmeal Chocolate Chip Bars. Picture this: the cozy hug of pumpkin spice, the hearty chew of oats, pockets of melted chocolate, all drizzled with a cinnamon-kissed maple glaze that’ll make you weak in the knees. It’s like autumn decided to throw a party in your mouth, and everyone’s invited.
Now, I know what you’re thinking: “Beau, another pumpkin recipe?” But trust me, these bars aren’t just basic seasonal fare. They’re the lovechild of a granola bar and a pumpkin pie, with a chocolate chip cookie crashing the wedding. Perfect for lunchboxes, potlucks, or that 3 p.m. slump when you need a pick-me-up that doesn’t scream “sugar crash.” And the best part? They come together faster than you can say “PSL.” No fancy equipment, no fussy techniques—just wholesome, feel-good ingredients doing delicious things. So tie on that apron, grab your favorite mixing bowl (you know, the one with the chipped rim that’s seen a thousand cookie batches), and let’s bake some magic!
That Time Pumpkin Saved Game Night
This recipe? It’s got roots. Picture my tiny Brooklyn apartment circa 2016. My pals were coming over for board games, and I’d promised “epic snacks.” Naturally, I procrastinated. When panic hit, my pantry revealed: one lonely can of pumpkin purée, oats, and half a bag of chocolate chips. Challenge accepted! I threw everything into a bowl, crossed my fingers, and slid it into the oven. What emerged were these gloriously sticky, spiced bars that vanished before we’d even set up Monopoly. My friend Liz literally hid one in her purse “for the subway ride home.” That’s when I knew: this happy accident was a keeper. Now, every time I bake them, I smell that apartment—cinnamon, ambition, and the faint scent of victory over kitchen chaos.
Your Grocery List (Plus Chef Secrets!)
Base Mixture:
- 2 cups canned pumpkin purée – NOT pie filling! Pro tip: Use the leftovers for smoothies.
- ½ cup coconut oil, melted – Adds moisture. Substitute: unsalted butter or applesauce for oil-free.
- 4 large eggs – Room temp blends smoother! Cold eggs = dense bars.
- 1 ⅓ cups pure maple syrup – Grade A for flavor. Honey works but deepens the taste.
- 3 tsp pure vanilla extract – Splurge on real stuff. Imitation tastes sad here.
- 5 cups (480g) oat flour – Blend rolled oats until powdery! Cheaper than store-bought.
- ½ tsp salt – Balances sweetness. Sea salt or kosher, please.
- 4 tsp pumpkin pie spice – DIY mix: 3 tsp cinnamon + ½ tsp ginger + ¼ tsp nutmeg/cloves.
- 2 tsp ground cinnamon – Extra warmth because… why not?
- 1 ½ tsp baking powder – Freshness matters! Test it with hot water if unsure.
- 5 cups old-fashioned oats – Quick oats = mush. Steel-cut = tooth-breakers. Rolled is GOLD.
- 2 cups semisweet chocolate chips – “Optional” is a lie. Use chunks for gooey pools!
Flavor Boosters (Pick Your Faves):
- 1 tsp espresso powder – Chocolate’s BFF. Dissolve in vanilla first.
- 1 tsp orange zest – Brightens pumpkin. Microplane it fresh!
- 1 cup chopped pecans/walnuts – Toast ’em first for crunch fireworks.
Cinnamon Maple Glaze:
- 1 ½ cups powdered sugar – Sift it! Lumps ruin the drizzle.
- 2 tbsp pure maple syrup – Double down on that autumnal vibe.
- 2 tbsp milk – Any kind works. Cream = extra luxe.
- 1 tsp ground cinnamon – Because we’re committed.
Let’s Bake! (Pro Tips Inside)
Step 1: Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment paper—let it overhang the sides! Why? Easy bar removal. No parchment? Grease like your life depends on it. Chef Hack: Place oven rack in the middle. Even baking = no burnt edges!
Step 2: In a large bowl, whisk pumpkin, melted coconut oil, eggs, maple syrup, and vanilla until silky. Chef Secret: Whisk eggs first before adding oil—emulsifies better! If using espresso powder or zest, add now.
Step 3: In another bowl, combine oat flour, salt, spices, baking powder, and oats. Stir with a fork to banish lumps. Watch Out: Overmixing flour = tough bars. Gentle does it!
Step 4: Pour dry mix into wet ingredients. Fold until JUST combined—streaks of flour are okay! Fold in chocolate chips and nuts (if using). Pro Move: Toss chips in 1 tsp oat flour first—prevents sinking!
Step 5: Spread batter into pan. Wet your fingers or spatula to smooth the top without sticking. Texture Tip: Batter should be thick but spreadable. Too stiff? Add 1 tbsp milk.
Step 6: Bake 30–35 minutes. Rotate pan halfway. Bars are done when edges pull from pan and a toothpick in the center comes out clean (ignore chocolate smears!). Don’t Overbake: They firm up while cooling!
Step 7: Cool completely in pan on a wire rack (patience is hard, I know!). Whisk glaze until smooth—drizzle consistency is key. Pour into a zip-top bag, snip the corner, and zigzag over bars. Glaze Hack: Too thick? Add milk drop by drop. Too thin? More powdered sugar.
Serving Up the Cozy
Cut into 24 squares—or go big with 12 rectangles for serious indulgence. Stack them on a rustic wooden board for parties, or pack them in mason jars for picnics. Pair with hot apple cider or cold milk. Feeling fancy? Top with whipped cream and extra cinnamon. These bars taste even better day two, so hide a few from the crowd!
Mix It Up!
1. Vegan Swap: Use flax eggs (4 tbsp ground flax + 10 tbsp water) and dairy-free chocolate. Glaze with almond milk.
2. Nut-Free Crunch: Swap nuts for toasted pumpkin seeds or sunflower seeds.
3. Fruit Twist: Add ½ cup dried cranberries or chopped apples with the chocolate.
4. Protein Boost: Stir in 2 scoops vanilla protein powder (reduce oat flour by ¼ cup).
5. Caramel Dream: Swap glaze for salted caramel drizzle. You’re welcome.
Beau’s Backstory Bites
These bars evolved from my “clean the pantry” desperation into Feastical’s most-requested fall recipe. Early versions used pumpkin pie filling (mistake—way too sweet!) and quick oats (gummy texture). The maple glaze was a happy accident when I ran out of cream cheese for frosting. Lesson learned: imperfections make magic! Last Thanksgiving, my niece added rainbow sprinkles to the glaze—sounded wild, looked epic. I’ve also learned: ALWAYS double the batch. Freeze extras (unglazed) for up to 3 months. Thaw, glaze, and suddenly you’re a hero on a random Tuesday.
Your Questions, Solved!
Q: Why are my bars soggy in the middle?
A: Underbaking or wet pumpkin purée! Squeeze excess liquid from pumpkin using cheesecloth. If still gooey, bake 5 more minutes next time.
Q: Can I use fresh pumpkin?
A: Absolutely! Roast sugar pumpkin, purée until smooth, and drain overnight in a sieve. Canned is easier, but fresh tastes brighter.
Q: Glaze too runny? Won’t set?
A: Humidity’s a beast. Add powdered sugar ¼ cup at a time. If it seeps into bars, chill them first—glaze sets faster on cold surfaces.
Q: No oat flour? Help!
A: Pulse rolled oats in a blender until fine. Measure AFTER blending. All-purpose flour works (use 4½ cups), but you lose that nutty oat flavor.
Pumpkin Oatmeal Chocolate Chip Bars with Cinnamon Maple Glaze
- Total Time: 1 hr 45 min
Description
Soft, chewy, and packed with pumpkin spice, these bars are the perfect mash-up of pumpkin pie, oatmeal cookies, and chocolate chip bliss. Topped with a maple-cinnamon glaze, they’re ideal for potlucks, lunchboxes, or cozy nights in. One bite and you’ll see why they’ve become a fall must-bake.
Ingredients
Bars
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2 cups pumpkin purée (not pie filling)
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½ cup melted coconut oil (or butter/applesauce)
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4 large eggs
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1 ⅓ cups maple syrup (or honey)
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3 tsp vanilla extract
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5 cups oat flour (blend rolled oats)
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½ tsp salt
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4 tsp pumpkin pie spice
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2 tsp cinnamon
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1 ½ tsp baking powder
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5 cups rolled oats
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2 cups semisweet chocolate chips
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Optional: 1 tsp espresso powder, 1 tsp orange zest, 1 cup chopped nuts
Glaze
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1 ½ cups powdered sugar, sifted
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2 tbsp maple syrup
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2 tbsp milk
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1 tsp cinnamon
Instructions
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Preheat oven to 350°F (175°C). Line a 9×13 pan with parchment.
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Whisk pumpkin, oil, eggs, syrup, and vanilla until smooth. Add espresso/zest if using.
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In another bowl, combine oat flour, salt, spices, baking powder, and rolled oats.
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Fold dry into wet until just combined. Stir in chocolate chips/nuts.
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Spread into pan, smooth top. Bake 30–35 min, until edges pull away and toothpick tests clean.
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Cool completely. Whisk glaze until smooth, drizzle over bars. Cut into squares and enjoy!
Notes
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Blot pumpkin purée if watery—prevents soggy centers.
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Toss chocolate chips in a little oat flour so they don’t sink.
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For make-ahead magic: bake, cool, and freeze (without glaze) up to 3 months.
- Prep Time: 15 min
- Cook Time: 30–35 min
Nutrition
- Calories: 240 Cal
- Sugar: 17g
- Fat: 9g
- Carbohydrates: 34g
Nutritional Nibbles (Per Bar)
Calories: ~240 | Fat: ~9g | Carbs: ~34g | Sugar: ~17g | Protein: ~4g
Note: Stats include glaze. Reduce sugar by using dark chocolate chips!
Final Thoughts
From a frantic Brooklyn game night to your kitchen, this recipe is more than the sum of its parts. It’s a story of improvisation, a lesson in pantry power, and a testament to the fact that the best creations often come from a happy accident and a willingness to experiment. These Pumpkin Oatmeal Chocolate Chip Bars are a true reflection of what Feastical is all about: food that feels like a celebration, without requiring a culinary degree to pull off.
They bridge the gap between indulgence and wholesomeness, between a dessert and a snack. They are equally at home on a holiday dessert table as they are in a lunchbox or packed for a hike. They are versatile, forgiving, and deeply, profoundly satisfying. That drizzle of maple glaze isn’t just icing; it’s the final flourish, the signature on a love letter to fall.
So, as you pull that pan out of the oven and your home fills with that unmistakable scent of cinnamon and comfort, take a moment. You haven’t just baked a tray of bars. You’ve baked a feeling. You’ve baked a memory. You’ve baked a little bit of magic. Now, share it.