Pumpkin Oat Bars
These Pumpkin Oat Bars are the perfect fall season treat! They have a buttery oat crust, creamy pumpkin filling, and a crumbly oat topping that makes every bite absolutely delicious!
They’re like pumpkin pie and oatmeal cookies had the most amazing baby, and they’re perfect for satisfying your sweet tooth during pumpkin season!
Want more Pumpkin Recipes? Try our Pumpkin Oatmeal, Pumpkin Dip, or Pumpkin French Toast.
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What I love about these oatmeal pumpkin bars is how they capture all those cozy fall flavors in one perfect bite! The oat layers give them this wonderful texture of the bars, while the pumpkin filling tastes like autumn in dessert form.
Plus, they’re so much easier than making individual cookies or a whole pie! This healthy recipe is perfect for the whole family.
What you’ll love about this recipe for pumpkin bars:
Recipe Ingredients:
You’ll need the following ingredients to make healthy pumpkin bars:
- For the Bars:
- Old-fashioned oats- don’t use quick oats
- All-purpose flour
- Brown sugar, packed
- Baking soda
- Salt- Regular or sea salt
- Pumpkin pie spice
- Cold butter, cubed
- For the Pumpkin Filling:
- Pumpkin puree
- Brown sugar, packed
- Large eggs
- Heavy cream
- Vanilla extract
- Pumpkin pie spice
- Salt
Ingredient Notes:
- Old-Fashioned Oats: Don’t use instant oats – the rolled oats variety gives the best results and holds up during baking. You can use gluten-free oats if needed.
- Cold Butter: Essential for creating that perfect crumbly texture in both the crust and topping. For nut-free options, this works perfectly.
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling which already has spices added to create the perfect pumpkin mixture.
How to make Pumpkin Oat Bars step-by-step:
Check out the quick visual guides below. For full instructions and ingredients, see the printable recipe card at the end.
Step 1: Preheat oven to 350°F. Line a 9 by 9 inch square baking pan with parchment paper.
Step 2: In a large mixing bowl, combine oats, flour, 1 cup brown sugar, baking soda, salt, and 1 teaspoon pumpkin pie spice for the dry ingredients.
Step 3: Cut in cold butter until mixture resembles coarse crumbs using a pastry cutter.
Step 4: Press 2/3 of the oat mixture firmly into the bottom of the prepared pan.
Step 5: In another bowl, whisk together pumpkin puree, 1/2 cup brown sugar, eggs, heavy cream, vanilla, 1/2 teaspoon pumpkin pie spice, and salt until smooth for the wet ingredients.
Step 6: Pour pumpkin filling over the crust and spread evenly.
Step 7: Sprinkle remaining oat mixture over the pumpkin layer.
Step 8: Bake for 30 to 35 minutes in the preheated oven until topping is golden brown and filling is set.
Step 9: Cool completely in pan before cutting into bars.
PRO TIP:
Make sure to cool these bars completely before cutting! The pumpkin filling needs time to set properly, or the bars will fall apart when you try to slice them. I learned this the hard way the first time I mad them, and got impatient and tried to cut them while still warm!
Storage and Reheating:
Storage: Store leftovers in an airtight container for 3 days, or in the refrigerator for up to 1 week.
Reheating: These are delicious at room temperature and make a perfect breakfast or snack, but you can warm them slightly in the microwave for 10-15 seconds if desired.
Freezing: Wrap individual bars and freeze for up to 3 months. Thaw at room temperature before serving.
Additions and Substitutions:
ADDITIONS:
- Nuts: Add chopped pecans or walnuts to the oat mixture for extra crunch and healthy fat.
- Seeds: Try pumpkin seeds or chia seeds for added nutrition and texture.
- Chocolate: Add dark chocolate chips or optional chocolate chips for an extra special treat.
SUBSTITUTIONS:
- Flour: Use whole wheat flour or oat flour for a healthier option with different flavors.
- Nut Butters: Try peanut butter, almond butter, or sunflower seed butter in place of some butter for great options.
- Sweetener: Pure maple syrup can replace some brown sugar for a sweeter bar.
FAQs about this Pumpkin Bar Recipe:
Can I make these gluten-free?
Yes! Use certified gluten free oats and substitute the all-purpose flour with your favorite gluten-free flour blend to make these bars gluten-free.
Can I make these ahead of time?
Absolutely! These oatmeal bars actually taste even better the next day as the flavors have time to blend. They’re perfect for meal prep or making a double batch for gatherings.
What other variations can I try?
Try making a pumpkin chocolate chip oatmeal bars version by adding chocolate chips, or experiment with sweet potatoes for a different fall flavor. You could even make breakfast bars by reducing the sugar slightly. This is a basic oatmeal bars recipe that you can easily modify.
What can I serve with these Pumpkin Oatmeal Bars?
These oat bars are perfect on their own and make a great addition to fall dessert spreads, packed lunches, or as an afternoon snack.
DID YOU MAKE THIS RECIPE?
I’m excited for you to try this Pumpkin Oat Bars! After you make it, please leave a rating to let me know your thoughts on it – I’m eager to hear if you loved it as much as we do! Find us on IG + TikTok: @littlechefwithin
Pumpkin Oatmeal Bars
Equipment
Ingredients
For the Bars:
- 1 1/2 cups old-fashioned oats
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar packed
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 3/4 cup cold butter cubed
For the Pumpkin Filling:
- 1 cup pumpkin puree
- 1/2 cup brown sugar packed
- 2 large eggs
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Line a 9 by 9 inch baking pan with parchment paper.
- In a large bowl, combine oats, flour, 1 cup brown sugar, baking soda, salt, and 1 teaspoon pumpkin pie spice. 1 1/2 cups old-fashioned oats,1 1/2 cups all-purpose flour,1 cup brown sugar,1/2 teaspoon baking soda,1/2 teaspoon salt,1 teaspoon pumpkin pie spice.
- Cut in cold butter until mixture resembles coarse crumbs. 3/4 cup cold butter.
- Press 2/3 of the oat mixture firmly into the bottom of the prepared pan.
- In another bowl, whisk together pumpkin puree, 1/2 cup brown sugar, eggs, heavy cream, vanilla, 1/2 teaspoon pumpkin pie spice, and salt until smooth. 1 cup pumpkin puree,1/2 cup brown sugar,2 large eggs,1/4 cup heavy cream,1 teaspoon vanilla extract,1/2 teaspoon pumpkin pie spice,1/4 teaspoon salt.
- Pour pumpkin filling over the crust and spread evenly.
- Sprinkle remaining oat mixture over the pumpkin layer.
- Bake for 30 to 35 minutes until topping is golden brown and filling is set.
- Cool completely in pan before cutting into bars.
Notes
Nutrition
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