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Stacked pumpkin oat bars on a wooden board with a fall spice dusting
Whole-Food Desserts

Pumpkin Oat Bars

August 17, 2026 Total time: 1 hr Makes: 12 bars

This is the bar I make every October when the pumpkin puree cans start piling up in my pantry. Just oats, pumpkin, and a little maple syrup, no cake mix, no frosting, no reason to feel weird about eating one for breakfast.

They firm up more overnight in the fridge than they look right out of the oven, so do not judge the texture until they have had a real chance to set. I usually double the batch, they freeze well and thaw fast on the counter.

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Pumpkin Oat Bars

Pumpkin oat bars made with just oats, pumpkin puree, and a little maple syrup, no cake mix or frosting needed.

Prep 15 min
Cook 25 min
Total 1 hr
Yield 12 bars

Ingredients

Instructions

  1. Preheat the oven to 350F. Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, stir together the oats, cinnamon, pumpkin pie spice, baking powder, and salt.
  3. In a separate bowl, whisk the pumpkin puree, maple syrup, egg, and melted coconut oil until smooth.
  4. Pour the wet ingredients into the dry and stir just until combined. Fold in the walnuts and chocolate chips, if using.
  5. Spread the batter evenly into the prepared pan. Bake for 24 to 26 minutes, until the top is set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  6. Cool in the pan for at least 20 minutes before lifting out with the parchment overhang and slicing into 12 bars.

Nutrition (approximate, per serving)

Calories160
Fat8g
Carbs20g
Fiber3g
Sugar8g
Protein4g

Macros are per serving, and a serving here is one of twelve bars. See how these numbers are calculated.

Estimated from the ingredients listed above; actual values will vary with brands and swaps.

Tips & swaps

  • Use canned pumpkin puree here, not pumpkin pie filling, which is already sweetened and spiced.
  • These are soft bars, not cakey ones. Let them cool completely in the pan before cutting or they will fall apart.
  • Swap the walnuts for pepitas if you want a little crunch without changing the whole-food angle.
  • Store in an airtight container in the fridge up to 5 days, they get more moist and taste even better on day two.

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