I made you Pumpkin Pie Oatmeal Bars. Oh, where do I begin, except to tell you that Noah ate half the batch in one day (he recommends them with a drizzle of maple syrup on top).
The crust for this recipe is a spin on my Almond Date Bars – flaky, studded with oats, and a bit salty to contrast the sweet pumpkin topping. My biggest victory for this recipe is that the whole recipe has less than a half cup of sugar, and the topping is almost entirely pumpkin – so having a sweet treat at the end of the day feels right.
- 1 cup rolled oats
- 1 cup whole wheat flour
- ¼ teaspoon salt
- ⅛ cup packed brown sugar
- ½ cup room temperature butter
- 14.5 ounce can pumpkin puree
- ¼ cup packed brown sugar
- 2 eggs
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- Preheat the oven to 350 degrees.
- In a bowl, combine rolled oats, whole wheat flour, salt, brown sugar, and butter, using your hands to incorporate the butter.
- Line an 8x8 or 9x9 pan with parchment paper and press the crust mixture firmly into the bottom, trying to make it somewhat flat.
- Prebake the crust for 5 minutes.
- In a bowl, combine pumpkin puree, brown sugar, eggs, and spices. Remove the prebaked crust from the oven and smooth the pumpkin mixture on top.
- Bake the pumpkin bars for 30-35 minutes, until a knife poked into the center comes out clean.
- Let cool completely and refrigerate for a few hours before slicing into 16 small bars.
I recommend trying out these bars for a get together or for your Thanksgiving table. I promise you won’t miss the evaporated milk, extra sugar, or super buttery crust. I love seeing when readers recreate my recipes, so be sure to tag #uprootfromoregon if you make this for friends or family, or email me a picture!
Look out for a Portugal recap coming this Friday and an India one the next – I can’t hold out on vacation pictures any longer.
Marisa
Liz - Meal Makeover Mom says
What an amazing recipe. I love the crust and the pumpkin topping. I always say, “I have to make this,” but really … I AM going to make these. I have a 16-year old and he’s the best taste tester ever! Pinning now!
Marisa says
Thanks Liz! I LOVE to hear that people are excited about MAKING the recipe, not just pinning the recipe! Can’t wait to hear your thoughts!
Hannah @ CleanEatingVeggieGirl says
These sound AMAZING and I would never ever guess they contained so few ingredients!! Thanks for sharing 🙂
Marisa says
They are seriously delicious – hope you get to try them out! I kept the ingredient list short so they’re easy to pull together anytime (hint hint – too often!).
Rebecca @ Strength and Sunshine says
Beautiful bars! Pumpkin joy right there 😉
Alexis @ Hummusapien says
I want to eat this off the screen!!! Loving all these fab pumpkin recipes.
Marisa says
Thanks Alexis! I’ve already made them again – they’re becoming the perfect fall treat.
Julia says
Ohhhhmmyyyygeeerd I want these to slap me in the face! I can seriously taste the flavor through the screen. Love that crust, too!!
Jessie says
Ah, another addicting sounding recipe to bookmark. First step – get me another can (or 5) of pumpkin 🙂
Marisa says
I will send ya all the pumpkin you need to remake these bars 😉
rachel says
love these! great recipe! yum!
Cassie says
Girlll you know i love the minimal amount of sugar in here!! Maybe this will be our Thanksgiving dessert!
Marisa says
You KNOW that would make my month if you brought one of my recipes to the turkey day table!! xo
Elly says
I made these this morning for breakfast and they are on point! I love the buttery oatmeal crust! So good and just the right amount a sweet! I’m a sucker for pumpkin and I will be making these many more time! Thanks so much for the great recipe!
Marisa says
I’m so glad to hear that you are enjoying these bars, Elly! Pumpkin for breakfast is the best.