Description
These Pumpkin Oatmeal Bars are a deliciously moist and flavorful treat combining the heartiness of oats with the warm spice of cinnamon and the natural sweetness of pumpkin puree. This easy-to-make baked bar recipe features a buttery oat crust topped with a smooth pumpkin filling, perfect for autumn snacks or dessert.
Ingredients
Dry Ingredients
- 1 1/2 cups (225 g) all-purpose/plain flour
- 1 1/2 cups (120 g) old-fashioned rolled oats
- 1/2 tsp coarse sea salt
- 1/2 tsp baking/bicarb soda
Butter Mixture
- 3/4 cup (185 g) unsalted butter – melted
- 1/2 cup (100 g) light brown sugar
- 2 tsp vanilla extract
Pumpkin Filling
- 1 1/2 cups pumpkin puree – at room temperature
- 1 large egg – at room temperature
- 1 tsp vanilla extract
- 1/3 cup (70 g) light brown sugar
- 1 1/2 tsp ground cinnamon
Instructions
- Preheat Oven: Set your oven to 175°C (350°F) to prepare for baking the bars.
- Prepare Baking Dish: Line a 20 x 20 cm (8 x 8 inch) baking dish with non-stick baking paper, allowing some overhang to facilitate easier removal of the bars after baking.
- Mix Dry Ingredients: In a medium bowl, combine the flour, rolled oats, sea salt, and baking soda. Stir well to evenly distribute the ingredients.
- Prepare Butter Mixture: Melt the butter and add it to a separate bowl along with the brown sugar and vanilla extract. Mix thoroughly until smooth.
- Combine Mixtures: Pour the melted butter mixture into the bowl with dry ingredients and mix until fully combined.
- Form Base: Press about three-quarters of the mixture firmly into the prepared baking dish to create the base layer. Reserve approximately 150 g (5.2 oz) of the mixture for topping.
- Bake Base: Bake the base layer for 12 minutes or until it turns a pale golden color.
- Make Pumpkin Filling: While the base is baking, combine pumpkin puree, egg, vanilla extract, light brown sugar, and ground cinnamon in a medium bowl. Stir until smooth and well blended.
- Add Pumpkin Layer and Topping: Remove the partially baked base from the oven. Immediately spread the pumpkin filling evenly over the warm base. Crumble the reserved oat mixture over the top using your fingers to form the topping.
- Bake Complete Bars: Return the baking dish to the oven and bake for an additional 22 to 25 minutes or until the topping is cooked through and lightly golden brown.
- Cool Bars: Take the baking dish out of the oven and let it cool on the counter for 30 minutes to set.
- Chill and Serve: Refrigerate the bars for at least 30 minutes until completely cool. Use the paper overhang to lift the bars out of the tin, then cut them into squares. Chill ensures the bars hold together when cut.
Notes
- Use rolled oats for best texture; quick oats will alter the structure of the bars.
- Make sure pumpkin puree is at room temperature to blend evenly with the filling ingredients.
- Using non-stick baking paper or parchment paper with an overhang makes removing the bars easier and cleaner.
- Allow the bars to cool completely before cutting to avoid crumbling or falling apart.
- You can store these bars in the refrigerator for up to 5 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
