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–+ servings
Homemade pumpkin oatmeal bars with chocolate chips on top, sliced into squares.
Callie Brooks

Pumpkin Oatmeal Bars

Chewy, spiced, and perfectly cozy, these pumpkin oatmeal bars fill your kitchen with the scent of autumn. With a golden oat crust, creamy pumpkin filling, and a crumbly topping, they make a wholesome treat for breakfast, dessert, or snack time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 bars
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ cups rolled oats
  • 1 cup all-purpose flour
  • ¾ cup light brown sugar, divided
  • 2 tsp pumpkin pie spice, divided
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, melted
  • 15 oz pumpkin puree
  • 1 large egg
  • ½ tsp vanilla extract

Equipment

  • 8x8-inch baking pan
  • 2 mixing bowls
  • whisk
  • rubber spatula
  • measuring cups and spoons
  • oven
  • parchment paper

Method
 

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch pan with parchment paper, leaving overhang.
  2. In a bowl, mix oats, flour, ½ cup brown sugar, 1 tsp pumpkin spice, baking soda, and salt. Stir in melted butter until mixture becomes crumbly.
  3. Press ⅔ of the oat mixture into the bottom of the prepared pan to form the crust.
  4. In another bowl, whisk together pumpkin puree, remaining ¼ cup brown sugar, egg, remaining 1 tsp pumpkin spice, and vanilla until smooth.
  5. Pour pumpkin mixture over crust and spread evenly.
  6. Sprinkle remaining oat crumble over the top evenly.
  7. Bake for 30–35 minutes until golden and center is set.
  8. Let cool completely, then refrigerate for at least 2 hours before slicing.

Nutrition

Calories: 210kcalCarbohydrates: 32gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 105mgPotassium: 115mgFiber: 2gSugar: 16gVitamin A: 7500IUVitamin C: 2mgCalcium: 30mgIron: 1.3mg

Notes

Chill completely before slicing for best results. Use gluten-free oats and flour for a GF version. Coconut oil and flax eggs make it vegan-friendly. Optional mix-ins include chocolate chips, nuts, or cranberries. Store in the fridge for up to 6 days or freeze for 2 months.

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