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Pumpkin Spice Oatmeal Bars - Cozy, Soft, and Perfect for Snacking

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups old-fashioned rolled oats (not quick oats)
  • 1 cup all-purpose flour (or whole wheat pastry flour)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (or use 2 1/2 teaspoons pumpkin pie spice total)
  • 3/4 cup brown sugar, packed (light or dark)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/3 cup neutral oil (like canola, avocado, or melted coconut oil) or melted butter
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped nuts (walnuts or pecans), optional
  • 1/2 cup chocolate chips or dried cranberries, optional
  • 2–3 tablespoons milk (dairy or nondairy), as needed for consistency

Method
 

  1. Prep your pan and oven: Heat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the sides.
  2. Mix the dry ingredients: In a large bowl, whisk together the oats, flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This keeps the spices evenly distributed.
  3. Combine the wet ingredients: In a separate bowl, whisk the brown sugar, pumpkin puree, eggs, oil (or melted butter), and vanilla until smooth and glossy. If the mixture looks stiff, don’t worry—pumpkin thickens batters.
  4. Bring it together: Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. If the batter is very thick, fold in 2–3 tablespoons of milk to loosen it slightly. It should be thick but spreadable.
  5. Add mix-ins (optional): Fold in nuts, chocolate chips, or dried cranberries. Keep total add-ins to about 1 cup so the bars bake evenly.
  6. Fill the pan: Scrape the batter into the prepared pan and spread it into an even layer. Smooth the top with a spatula so it bakes level.
  7. Bake: Bake for 22–28 minutes, until the center is set and a toothpick comes out with a few moist crumbs, not wet batter. Ovens vary, so start checking at 20 minutes.
  8. Cool and slice: Let the pan cool on a rack for at least 20–30 minutes. Lift the slab out using the parchment, then slice into bars or squares. The texture sets as it cools.
  9. Optional finishing touch: For a bakery-style look, sprinkle a pinch of flaky salt on top while still warm or drizzle with a simple glaze (powdered sugar plus a little milk and vanilla).