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