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–+ servings

Pumpkin Oatmeal Bars

The Crispy Chef
These pumpkin oatmeal bars are the perfect fall treat—soft, chewy, lightly sweet, and bursting with pumpkin spice flavor. Easy to make and great for breakfast, snacking, or dessert. Bonus: they smell amazing while baking!
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 290 kcal

Equipment

  • 9x9 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Pastry cutter or fork
  • Whisk
  • Measuring cups and spoons
  • Oven

Ingredients
  

For The Oatmeal Base & Topping:

  • 2 cups old-fashioned rolled oats
  • 1 cup all-purpose flour or whole wheat for a healthier version
  • 3/4 cup brown sugar packed
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup unsalted butter cold and cut into small pieces
  • 1 tsp vanilla extract

For The Pumpkin Filling:

  • 1 15 oz can pumpkin puree (not pie filling)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 2 tsp pumpkin pie spice
  • 1 egg
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Optional Add-ins:

  • 1/2 cup chopped pecans or walnuts
  • 1/2 cup white chocolate chips
  • 1/3 cup dried cranberries

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper and spray lightly with cooking spray.
  • Make the oatmeal mixture: In a large bowl, mix oats, flour, brown sugar, salt, and baking soda. Cut in butter until crumbly. Stir in vanilla.
  • Make the filling: In another bowl, mix pumpkin puree, maple syrup, brown sugar, pumpkin pie spice, egg, cornstarch, vanilla, and salt until smooth.
  • Assemble: Press 2/3 of the oatmeal mixture into the pan. Spread pumpkin filling evenly on top. Sprinkle remaining oatmeal mixture over. Add optional mix-ins.
  • Bake for 35–40 minutes, until top is golden and filling is set.
  • Cool for 1 hour at room temperature, then refrigerate 1 more hour before cutting.
  • Serve and enjoy!

Notes

For gluten-free: Use a 1:1 GF flour blend.
For vegan: Use coconut oil instead of butter, and a flax egg instead of regular egg.
Cool bars fully before slicing to prevent crumbling.
Stores well in fridge for 5 days or freezer for 3 months.

Nutrition

Calories: 290kcalCarbohydrates: 38gProtein: 3gFat: 14g
Keyword pumpkin oatmeal bars
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