Spiced Pumpkin Oat Bars (Print Format)
Cozy bars with spiced pumpkin filling, buttery base, and crunchy oat topping, perfect for autumn treats.
# Ingredients:
→ Base
01 -
Cooking spray for greasing
02 -
1 cup cold unsalted butter (2 sticks)
03 -
1/4 cup granulated sugar (50g)
04 -
3 tablespoons light brown sugar
05 -
1 tablespoon pure vanilla extract
06 -
2 tablespoons old-fashioned oats
07 -
2 cups all-purpose flour (240g)
08 -
1 tablespoon ground cinnamon
09 -
1/2 teaspoon kosher salt
→ Filling
10 -
3 large eggs
11 -
1/2 cup honey
12 -
1/4 cup granulated sugar
13 -
2 tablespoons packed light brown sugar
14 -
2 teaspoons pure vanilla extract
15 -
1 can pumpkin puree (15 oz)
16 -
1/2 cup heavy cream
17 -
1 tablespoon pumpkin pie spice
18 -
1 teaspoon ground nutmeg
19 -
1/2 teaspoon kosher salt
→ Oat Topping
20 -
1/2 cup packed brown sugar
21 -
6 tablespoons cold unsalted butter
22 -
1 cup old-fashioned oats
23 -
1/2 cup all-purpose flour (60g)
24 -
Pinch of kosher salt
# Steps:
01 -
Grease a 13x9 inch pan with cooking spray and line with parchment paper. In a stand mixer fitted with paddle attachment, beat butter, granulated sugar, brown sugar, and vanilla on high speed until smooth and creamy, about 4 minutes. Gently crush oats to break into smaller pieces. Slowly add oats, flour, cinnamon, and salt, beating on medium-low speed until blended, 1-2 minutes. Press base mixture into bottom of prepared pan. Cover and refrigerate at least 20 minutes or up to 1 day. Preheat oven to 350°F. Bake base until beginning to firm up, about 10 minutes.
02 -
In a large bowl, whisk eggs, honey, granulated sugar, brown sugar, and vanilla until well combined. Add pumpkin puree, heavy cream, pumpkin pie spice, nutmeg, and salt. Stir with wooden spoon until incorporated.
03 -
Clean stand mixer bowl and paddle. Beat brown sugar and cold butter on medium speed until combined. Break down oats with fingers while adding for varied texture. Add flour and salt, beating on low speed until just combined.
04 -
Pour pumpkin filling evenly over baked base. Cover with foil and cut a large slit lengthwise to allow steam to escape. Bake until filling begins to set, about 50 minutes. Remove foil and crumble oat topping evenly over surface, leaving some filling exposed. Continue baking until topping crisps and turns golden, about 15 minutes more.
05 -
Allow bars to cool for at least 30 minutes or refrigerate overnight for clean slices and intensified flavor before cutting into bars.
# Tips:
01 -
For a firmer base, pre-bake before adding filling. Adding the oat topping only after the filling sets preserves a crunchy texture. Bars taste better the next day after chilling and can be stored in an airtight container in the refrigerator up to one week. For longer storage, freeze up to two months, thaw overnight in fridge before serving.