Pumpkin Peanut Butter Oatmeal Bars


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If you haven’t tried the combination of peanut butter and pumpkin, you need to.

It’s a match made in thick, gooey heaven.

Pumpkin Peanut Butter Oatmeal Bars

I’ve been eating these bars like there’s no tomorrow.

Or like there’s no pumpkin shortage.  Did you know about that?


But there’s no shortage of full-on pumpkin flavor in these.

Pumpkin Peanut Butter Oatmeal Bars

Between the homemade pumpkin spice lattes and these bars, I’ve been converted to the other side the pumpkin side.


These were so easy to make.


No need to slave away on these bars.   Or slave away in the kitchen, ever.

For me, cooking and baking should be fun and not a chore, and I highly doubt you’ll find these bars to be a chore.

Pumpkin Peanut Butter Oatmeal Bars

I love it when I don’t dirty every dish in the house and don’t have a total mess going on.  That’s actually been known to happen from time to time.  Shocker, I know.

The good thing about the peanut butter pumpkin bars is that your kitchen won’t look like a cyclone hit it when you’re done.

Ingredients for Pumpkin Peanut Butter Oatmeal Bars

One bowl + One spoon + Oven = Bars in about a half hour

They’re vegan and gluten free (see this post about Oats near the bottom for a discussion on oats and gluten)

And they make me just wanna chomp

Pumpkin Peanut Butter Oatmeal Bars

The pumpkin flavor really shines through.  Between the pumpkin puree and the pumpkin pie spice, pumpkin lovers can rejoice.

The peanut butter is nicely balanced with the pumpkin and the flavors complement each other, but these are definitely pumpkin-peanut butter bars, not peanut butter-pumpkin bars.

Thanks to my relationship with FoodBuzz as a Featured Publisher, I received this Planters Peanut Butter and put it to use in these bars.

Peanut Butter

The peanut butter eaten by the spoonful on it’s own is also great.

Doesn’t everyone eat PB by the spoonful at midnight standing in your kitchen in front of the refrigerator when you’re too lazy to make anything but you’re feeling snacky?

Well now I’ve got these to snack on.

Pumpkin Peanut Butter Oatmeal Bars

You not only get both peanut butter and pumpkin in these bars (and I love a good two-for-one deal), but the brown sugar caramelizes when baking and makes these bars slightly chewy and caramely. If you underbake them by a touch like I prefer to do with my baked goods, it’s the perfect marriage of barely crispy on the outside with a caramelized, moist inside.

Pumpkin Peanut Butter Oatmeal Bars

If I was in charge of writing The Rules You Must Bake By, I think that all cookies, brownies, and bars all should have a slightly crispy edge with soft centers.

And never be dry.  Dry = not worth my chew

And the pumpkin peanut butter oat bars deliver if held up to my self-created Rules You Must Bake By.


Pumpkin Peanut Butter Oatmeal Bars (Vegan, Gluten-Free)

1/2 c peanut butter

1 c pumpkin puree (i.e. Libby’s in a can and if you don’t have pumpkin puree in your market, use sweet potato puree either canned or sweet potatoes that you boil/puree yourself)

2 c oats (whole rolled, not quick cook; use certified gluten-free if necessary)

1 c light brown sugar, packed

1/2 c granulated sugar

1 tbsp pumpkin pie spice (reduce/increase to taste)

1 tsp cinnamon (reduce/increase to taste)

1 tbsp vanilla extract

Optional: Add raisins, nuts, chocolate/white/peanut butter chips to the mixture.  I’d suggest starting with 1/3 to 1/2 c and going from there based on taste preference.

Optional frosting ideas (they really don’t need frosting, but I love frosting and wish I would have added some but was too in a hurry to just eat them):

Cream Cheese Frosting; add a pinch of pumpkin pie spice + cinnamon if you’d like

Chocolate Peanut Butter Frosting

Caramel Sauce, either jarred or homemade Dark Rum Caramel Sauce

Directions: Combine all ingredients into a mixing bowl and stir by hand.  Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan.  Bake at 350F for 22-25 minutes or until toothpick inserted in center comes out clean.  The bars may still look underdone, but that’s ok because they will continue to set up as they cool.  Allow to cool very well before slicing.  Store extras on the countertop, refrigerator, or in the freezer for long term storage.

Notes: All measurements are approximate and if you love peanut butter or pumpkin puree, add a bit more of either.

Reduce the sugar amounts if you wish or even attempt a sugar-free version by making with stevia, stevia “baking blends” such as NuNaturals Baking Blend (enter code AVE630 to save $5 at checkout) or try other powdered forms of nonsugar sweeteners.

Adjust baking time as necessary based on your own recipe substitutions.

If you don’t enjoy pumpkin pie spice, cinnamon, or vanilla extract as much as I do, scale them back.  However, both pumpkin puree and peanut butter are very strong flavors and I find can stand up to lots of spices and vanilla extract and are complemented well by them.

A Visual Guide

Gather your ingredients

Ingredients for Pumpkin Peanut Butter Oatmeal Bars

Combine all Ingredients & Mix

Ingredients Pumpkin Peanut Butter Oatmeal Bars

Ingredients Pumpkin Peanut Butter Oatmeal Bars

Press into the foil-lined and sprayed pan

Pumpkin Peanut Butter Oatmeal Bars in foil lined baking pan

Bake, Cool, Slice & Serve

Frost them if you desire.  Or have patience and can refrain from immediately chomping down the minute they are cool enough to devour.

I had no such patience and just dug in.

 Pumpkin Peanut Butter Oatmeal Bars

These bars made a pumpkin liar outta me

One Pumpkin Peanut Butter Oatmeal Bars on parchment paper with bite taken outBut I promise not to hoard Libby’s

Pumpkin Peanut Butter Oatmeal Bars

Need other Pumpkin Recipes?

Check my Pumpkin Recipes Compilation Post

Pumpkins in wooden bin

Or try No Bake Pumpkin Pie Donut Holes (Vegan, GF)

No Bake Pumpkin Pie Donut Holes on white plate

No Bake Pumpkin Pie (Vegan, GF)

No Bake Pumpkin Pie in white dish with whipped topping

Pumpkin Spice Latte (Vegan, GF)

Mug of Pumpkin Spice Latte

My last bar recipe, Caramel Apple Bars, don’t have pumpkin in them but are an easy, seasonal recipe for the apple lovers in case you’re more into apples than pumpkins.  It’s okay, I used to be like you and not “that into” pumpkin.

Stacked Caramel Apple Bars


Do you like pumpkin?  In what forms?  Pie, Coffee/Lattes, Breads, Donuts, Smoothies, Other Forms?

Do tell!

I’d love to hear what your fave ways to use and enjoy pumpkin are.

And if you don’t like pumpkin or are just meh about it, that’s ok.

I like it, and these bars did make me eat some pumpkin crow with my words.

I love Christmas baking and the flavors of Christmas even more though. I think.  i.e. Barks, Brittles, Cookies, and Holiday Candies.  <– Those things really excite me

P.S. Reminder to enter the Bella Bars Giveaway.  Winner announced next post.

Have a great start to your week!

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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  1. I know its been a while since you did this post but I’m hoping you still make these. Do you remember about how many this recipe makes, of NORMAL servings. It’s a bit hard to get a feel for the size just by pictures. I’ve looked and looked and looked and I can’t find any serving or yield amount anyplace. Did I miss it? I’m not looking for an exactly scientific number, just something close so I know whether I need to plan on one batch or more. By that way, have you ever tried doubling these? As I’m sure you’re aware there are recipes that do absolutely fine when doubled or even tripled and then there are some, it just does not work well. I think its based on what type of ingredients are involved. Thanks for your help.

    1. It makes either a 8×8 or 9×9-inch pan which would be about 9-12 squares if you cut them a normal size.

      Never tried doubling this recipe.

  2. These are Absolutely delicious and super easy! Made some for a snack today. Only used 1/2 cup brown sugar and added 1/2 cup chocolate chips…just the right amount of sweetness :)

  3. I made these last night and replaced the sugar with 1/2 cup of erythritol, and for the peanut butter I used a dark chocolate flavored one – they were great! They tasted better this morning after chilling in the fridge overnight; they were less crumbly and richer tasting. Thanks for the recipe!

  4. These are amazing! I thought the peanut butter would have an overpowering taste (love peanut butter) but everything balanced perfectly! These are great, I just had trouble drying them out, the bars stayed moist.

    Great Recipe!

    1. Glad you loved them and yes, they’re a moist bar! I loathe dry food and these are perfectly soft & moist! :)

  5. These sounded greAt but I think it needs flour or an egg or something
    They never cooked and are the consistency of the pumpkin right out of the case
    A total flop

    1. Sorry that you didn’t have luck but you can see from my photos they worked just fine for me and many people have had great luck, no eggs or flour needed. Perhaps your peanut butter or pumpkin were especially on the runny side? Or maybe you just needed to bake awhile longer in your oven – things can vary so much. Thanks for trying the recipe.

  6. Can’t wait to try this it sounds so yummy love oats and peanut butter and have been on a diet this first of the year !! All ways looking for good treats that are healthy and ones my husband will enjoy!!! This will work!!! Thanks!!! Also started following your pins!!!

  7. These look,so yummy can’t wait to try them!! Healthy too!!! I’ve been on a diet since the first of the year and have lost 60 pounds! So always looking for a sweet treat that is low in calories!! Think this would work and husband will love the peanut butter and oats!!! Can’t wait to make these!!! Thanks I also started following you !!! You receipes are all yummy thanks again!! Love this web site!!!

  8. Using the following on substitutions, not having an oven, but a stovetop, so I cooked it flat in a non-stick pan, ate some of the rest of it raw:

    I used some oatbran, about 2/3 cup instead of 2/3 cup of oats.
    Wanting to use molasses for health reasons (I never cook with sugar and molasses has iron in it): I substituted six tablespoons of blackstrap molasses (less processed kind), for the sugar.

    I used fresh ginger, cooking the pumpkin with it some to infuse the flavor, and only had cinnamon on hand.

    I used almond butter instead of peanut butter, better for me.

    I added soaked, but not wet on the outside pumpkin seeds (more iron, and magnesium),

    The combination was really good, topped with the molasses-sweetened chocolate (which had a drop of cinnamon), cooked on a stovetop, then topped.

    BUT, even better was the leftover raw batter, and since oats are sufficiently cooked in initial processing, I am not worried about them being inedible. A friend I know from the local coffeehouse really enjoyed some raw, another ate the whole cookie.


    1. Impressed that you did this on the stovetop and thanks for the detailed feeddback! The nice thing about vegan desserts is that the raw batter is always fun to eat :)

  9. I was really impatient to eat these, too, so I took them out of the oven, waited only about 5-8 min (they were still warm), and spooned some out. I’m very conscious of my sugar intake, so rather than making the frosting, I put plain, creamy neufchatel cheese on top and it melted a little bit. It was perfect with tea!

    1. So glad you tried them and thanks for LMK they were perfect for you, even with reduced sugar and an early spoon-out :)

  10. Thanks Averie for writing back. I have reduced the sugar and subbed for muscovado sugar in recipes before and have not had a problem, I guess this one is an exception. I love the idea of pumpkin peanut butter oat bars! They look so yummy so I’ll have to try it again sticking closer to your recipe. Cheers!

    1. The issue here is that there’s no flour to bind ingredients and the muscovado sugar is going to liquify when melted possibly more than other sugar; and there’s nothing to bind the bars and sop up that sugar. So although you may have reduced it, it still may pose a problem for this particular recipe. Baking can be so finnicky and this is a recipe I know isn’t broken, so I never change anything to try to fix it :)

  11. I reduced the sugar to 1/2 cup of muscovado sugar to make it healthier. It turned out very spicy. I’m not sure if the spices are extremely strong to begin with, 1tbs does sound like a lot to me or if reducing the sugar is what made it seem so strong. Maybe it is a combination. I also was expecting it to be a bit firmer or crispier but the squares were chewy. I may try this recipe again and reduce the pumpkin pie spice to 1tsp.

    1. Yes if you start reducing certain ratios and not others…you’re not going to get the same results that I did…from spiciness level to chewiness level; and on top of that you used a different type of sugar than I called for. So you changed many things – therefore you cannot expect to get the same results with this recipe as I wrote it (or with any recipe if you start changing 3+ things in it). They are a chewy bars, but they hold their shape. If you retry the recipe, make it as written; they are a favorite bar and as written, I’ve had so many people write to say they love these and I do too!

  12. Thanks for this easy, fantastic recipe! I’m cooking them right now and can’t wait to eat one. I used what I had on hand (almond butter, I mixed a little leftover pumpkin with half of an extra baked sweet potato, and used the brown sugar/Splenda blend, along with a spice blend I made because I did not have pumpkin pie spice. The raw batter is yummy, and I’m debating on the chocolate frosting.

    While I wait for the timer to ding, I’m drinking a smoothie adapted from your pumpkin smoothie recipe. I used fat-free milk, the other half of the sweet potato, a frozen banana, vanilla extract, a pinch of spice blend and about 1/2 tsp. of maple-flavored agave syrup. It tastes really good!

    1. Glad you enjoyed the recipe and decided to use what you had on hand…AB, your own spice and sugar blends, that’s always the best way to cook!

      And glad you adapted the pumpkin smoothie recipe, too! Your creation sounds delish!

  13. I just made the Pumpkin Peanut Butter Oatmeal Bars….they’re currently on a cooling rack in my kitchen, but I’m sure they are going to be awesome as I couldn’t keep myself from grabbing a spoon and just eating the uncooked “batter”. Thanks for the recipe; I was searching everywhere for a recipe to use some leftover pumpkin puree….delish!

  14. Mmm and I’ll be adding these to the list too! These look like the perfect afternoon snack with a cup of tea in this cooler weather. I’m a fan of chewy too. I haven’t made a pumpkin recipe yet this season, I must get on it soon.

  15. I just came across this recipe on Pinterest and CANNOT wait to whip it up! Just a few questions…what size can of pumpkin purée should I use? And also do I use light brown sugar or dark?!? I’m very new to baking and didn’t know there were types of brown sugar!! Thanks for your help and the recipe!!

    1. 15 ounce can, ‘regular’ size, not the jumbo size and either light or dark brown sugar will be fine – enjoy!

  16. Just stumbled on your beautiful blog. The pumpkin bars look fantastic, but be careful with your labeling. Oatmeal is not gluten-free unless it’s certified gluten free (Quaker Oats DO contain gluten due to cross contamination). Also, they are vegetarian…but not vegan if you add the baking chips. And baking chips always need to be checked to make sure they are gluten free (Nestle butterscotch chips are not gluten free…but Hershey’s brand are). These small details matter to those of us who suffer from Celiac disease and gluten intolerance. I’m looking forward to making this recipe (with my Bob’s Red Mill Oats).

    1. Of course everyone needs to read labels, always, based on their particular needs and dietary path. Oats are inherently a gluten-free grain but are cross-contaminated frequently in processing and you’re right, unless they are certifed GF, you cannot be certain they are truly GF.

      I lived 5+ years of my life as *strictly* GF and understand what it means to read every single label and if you have Celiac, I’m obviously not telling you anything new. I wish you strength on your health path as I know how hard it can be! But enjoy the bars with your Bob’s!

  17. These look incredible. I could use one as an after dinner snack right now!
    I never thought to add pumpkin and PB but I love them both. Great recipe!

  18. I found this recipe (and your blog of course) while searching for oatmeal bars. I made these yesterday. Only change I made was to throw in some leftover dark chocolate chips. I had just shy of 1/2 C. Anyway, I really liked these yesterday. After sitting in the refrigerator overnight, I LOVE them. They are so good. You are right, the pb and pumpkin really can stand up to the spices. Next time, I’m trying butterscotch chips. Thanks.

    1. Oh I am so glad you made them and let them sit a day in the fridge. Pumpkin is like spaghetti sauce, it seems to get better over time. These freeze excellently..Just make them, cut them into squares, and freeze…for a very long time I’ve successfully frozen them. Months :) And yes butterscotch, choc, or PB chips even..YUM!

  19. that’s a lot of sugar.
    I made them this way

    1/2 cup natural peanut butter
    1 can pumpkin puree
    2 cups Bob’s Red Mill gluten free Oats
    1/3 cup brown sugar
    1/8 cup agave
    1 TBSP pumpkin pie spice
    1 tsp. cinnamon
    1 TBSP vanilla

    1/3 cup dried fruit, chocolate chips, nuts, etc. if desired (I used dried cranberries)

    Heat oven to 350 degrees
    Grease 9×9 pan
    Combine ingredients in a large bowl and mix well. Smooth into greased pan and bake for 22-25 minutes and allow to cool thoroughly before serving.

    1. This sounds really yummy, although I agree with “endless”. I felt there was way too much sugar. Love the changes. I will make them with the changes endless suggested. Thanks!

  20. I just made these and they are sooo good!! I forgot to throw in chocolate chips though, so I am shoveling them in my mouth with every bite! :) Before I made these I read the comment above about omitting sugars and adding 1/3 cup maple syrup…which I did. I also decided to play with it further and add 1 cup PB2 (powdered peanut butter) and the entire can of pumpkin in place of the 1/2 cup peanut butter. It did work!!! I wanted to be able to use the whole can of pumpkin since I figured the other half of the can would have a good shot at rotting in my fridge. ;) Now I have to go make a batch of the Chocolate Chip Dough Balls…and maybe not eat all the batter before it makes it into ball form…

  21. Ummm, YUM. These are simply perfect. Love ’em! And super easy for my kids to help me make. I completely omitted the brown & white sugar, and used about 1/3 cup pure maple syrup instead. I’ll try making them next time with my meal replacement shake powder and/or protein powder to up the protein factor. Thanks for the delish recipe!

    1. Thanks for the report back. I love hearing things like this…thank you! And what substitutions/omissions you made and yes, I bet that protein powder, etc would be just fine in them. The peanut butter and pumpkin will “soak up” tons…and are very forgiving. Really can’t go wrong :)

  22. I made these yesterday and they are scrumptious! Very easy. I had to stop myself from eating the batter. Thanks Averie!

    1. I know the batter could be turned into just regular oatmeal…you could microwave if or just eat it…raw. I can relate :)

      1. Wouldn’t cook time along with wet ingredient amount have to be increased? As steel cut oats take a substantially longer time to fully cook and soften than rolled oats.

  23. I just made these (but left out the white sugar and sprinkled chocolate chips on top), and they are amazing! I can’t even wait for them to cool…just.keep.going.back.for.more.

    Also about the peanut butter spoons. I have a jar of peanut butter in my cube at work and will randomly eat spoonfuls when I’m hungry. I’m pretty sure my coworkers think I’m weird!

    1. thanks for the field report. Glad you love them.

      if they’re still warm you can kind of smoosh some white chocolate chips or other chocolate chips into the top layer while they’re cooling. I use that trick on some of my bars b/c I love added chips :)

  24. Usually if you sweeten with a liquid (my choice is honey and I’m going to try it), you need to reduce another wet ingredient or increase a dry ingredient. Since this recipe doesn’t have flour in it, I am going to try adding about 2 Tbs more oats.

    I also think that you need to note on these “vegan” recipes that they are no longer vegan once they have chocolate chips in them or Cream Cheese Frosting on them or are dipped in your lovely Rum Caramel Sauce. In trying to make several vegan recipes for certain Thanksgiving guests, I was really excited to find this, but the way I would want to serve it, it’s no longer vegan. :( Guess they won’t get frosting.

    1. Depending on the kind of chocolate chips used, i.e. semi sweet, milk chocolate, specialty brand, it may or may not be vegan.

      And it’s possible to make cream cheese frosting with Tofutti or another type of cream cheeze such as cashew based cream cheese.

      I would assume that folks know the difference which is why I don’t spell.it.out. for people but then again, people surprise me all the time :)

      As for the oats/dry ingredients, adding a liquid…also the type of pumpkin puree you use, how much water is in the puree in that brand, the type of PB used, ‘natural’ which is oilier than other types…it’s all a judgment call. Use common sense and bake til they look done. Take out of oven. Eat. Not hard :)

  25. love your recipes! Just found your site today and can’t wait to try some of them. Just a quick question though…could I use agave instead of the white sugar in the pumpkin peanut butter bars?
    LMK what you think and thanks for all the great recipes and photos you share :)

    1. yes, or just omit it entirely. All sweetener amounts are to taste and it really won’t make too much difference I am thinking if you omit it. The only concern with using agave would be that it would make the batter more liquid-ey/runny so you may have to bake it a bit longer. Will depend on your oven and taste preferences. Just go for it and it will all turn out fine, just watch them in the oven and taste the batter before baking.

  26. What a great flavor combination!! These look absolutely delicious. So glad to have found you and this recipe via Jane Deere’s Fusion Fridays!

    1. thanks for finding me and saying hi and I just popped over to your site…you are living my DREAM job and life
      “internationally published food and travel writer and photographer who contributes regularly to publications on three continents.”— sign me up! your photography is beautiful and keep in touch :)

  27. Fantastic recipe!!! These pumpkin bars are SO easy to make, and great for a pumpkin craving! I can’t stop eating them. Truly delicious. Thanks for the recipe!! :)

  28. Pumpkin my all time favorite squash! Just started making oatbran with pumpkin, apples, pecans, and dried cranberries for breakfast and YUMMY :-) and tried my hand at a pumpkin apple butter which was also delicious. I will have a pumpkin smoothie ever once in a while too!

  29. These turned out AMAZING!! Made them last night and me and my kids did NOT want to stop eating them. Thanks so much for sharing.

    Love these and the smell it left in my house……totally FALL <3 <3

  30. Bummer, these look amazing and I’m on the other side of the world where pumpkin is out of season and PRICEY! When there is ample supply, my favourite baked goods are cinnamon spiced pumpkin and dark chocolate chunk muffins (note the CHUNK not chip. bigger is better).

    1. You could use pureed sweet potatoes as Ive mentioned to others in the comments (and recipe) and just use extra seasonings and you’ll be fine, Im sure!

  31. HELLOOOO PUMPKIN BEAUTIFULNESS (yes I just made that word up!) haha this post is epic and so full of goodies! perfect to kick off october and so many easy delicious simple recipes with REAL ingredients, that is why I love your recipes, Averie!

    have you ever played around making pumpkin protein bars?! I would love to see that one up there! either way…keep doing what you are doing and making us happy readers and eaters! xoxo

    1. I am sure that you could probably remove the 1 c of flour and add 1 c of protein powder and bake them off the same way. It would add more protein…I mean, you never know how things are going to bake w/ PP added, but pretty sure it would work just fine :)

    2. sorry I am speed typing and meant to say, you could probably replace 1 c of oats w/ 1 c of protein powder OR just add 1 c of protein powder and a smidge more PB or pumpkin puree as needed to get it to combine properly and bake it up

  32. These look incredible! I so wish Australia had canned pumpkin! I know I could puree my own but that means so many more dishes to wash… :P

    1. You could probably use pureed sweet potatoes, just microwave or boil to make a sweet tater and mash it well. Add a little extra cinnamon and/or pumpkin pie spice if you have that. Much easier than making pureed pumpkin :)

  33. I love pumpkin and I am excited to try both the bars and the homemade latte. My daughter has a peanut allergy, so I will substitute Sunbutter for the peanut butter. Thanks for the recipes!

    1. Yes, I was going to mention that in the recipe, to try SFSButter or another nut butter. LMK if you make them. I’d use a tad less SFSB than the recipe calls for PB b/c PB is more solid/less runny….and/or just use more oats to compensate and/or bake longer…it will all work out. Very forgiving recipe :)

  34. wow those look great! i really want to go pick up some pumpkins to decorate & to eat!

  35. these look so good! I am a pumpkin lover. Lately I’ve been doing a lot of pumpkin smoothies and chia puddings (new fave! just almond milk, chia seeds and sometimes vanilla protein powder, topped with ground ginger and cinnamon and stevia – delish!)

  36. I love pumpkin EVERYTHING and surely these won’t disappoint! I’m thinking these to bring as a vegan dessert for family holidays. I love how simple they are!

  37. I really could have sworn that there were corn flakes in these! They looked so… corn flakish. Yes, that’s a technical term. I think the pumpkin shortage missed Canada… because we have LOTS!

  38. Oh man…My mouth is watering! haha, i’ve been craving pumpkin all day, and was going to make punkin oatmeal, but it was gone! Disappeared. :P But this looks awesome Averie!

  39. Mmm….delicious. Tomorrow I’m posting the pumpkin cream cheese muffins I’ve been working away on. I worked all weekend on them but it wasn’t that hard a job; they’re pretty yummy! I linked up to your pumpkin spice latte tomorrow too – it’s a delicious accompaniment! xxx

  40. I’m pretty “meh” about pumpkin, but I do enjoy a good pumpkin pie. But other pumpkin-flavored things aren’t my faves. Although these look absolutely delicious! I have two cans of Libby’s from last Fall and now I know what to do with them!

  41. I’m fairly certain that pumpkin pie spice just makes life better. These bars look fantastic! I’m stockpiling my pumpkin recipes, and this is going on the list!

  42. Oh gosh, these bars sound fantastic! I’m so into pumpkin right now too…perfect timing! :D

  43. I WILL be making these this week!! I have tried several of your recipes and they never disappoint :) Nothing compares to peanut butter and pumpkin! I’m so glad I stumbled across your blog/site this past summer. I look forward to your daily postings over my morning cup of coffee :) Keep up the good work Averie!! You have a fan in CT!

    1. Thanks, Lori, for the super sweet comment & glad you’re reading and making treats :)

  44. That reciipes sounds (and looks) great! Have to try it! I love pumpkin in soups and pie. I want to try the pumpkin pie latte but can not find pumpkin pie spice here in Germany :( I think I’ll have to creat my own pumkpin pie spice-mix :)

    1. pumpkin pie spice mix is basically cinnamon, ginger, nutmeg, cardamom…google it but just a blend of “warm” spices. And you could just throw in a dash of cinnamon, nutmeg, ginger, whatever you have on hand and call it done :)

  45. Yum. I love Fall and I love pumpkin.

    So I have a question on the ingredients. What would happen in I used real pumpkin?

    I know harder to do for sure, but here in Hawaii they are growing like crazy and a great deal at the farmers markets these days.

    On another Fall note… still a die hard Chargers fan. They won. I”m stoked. Have to watch the games early here… but I will always love all my San Diego stuff!

    Aloha Wags!

    1. Sure, use a real one…just boil/puree it down. I find cracking a can of 1.99 pumpkin much easier though….LOL :)

  46. Holy cow….GIRL, these are FAB!!!! I must make these right away and report back! Maybe for our thanksgiving dessert this coming weekend??? hmmmm….


  47. OMG, Averie…MORE DELICIOUS BARS! I love your bar recipes. They really are the best I have found because my tastes are just like yours: super sweet, crispy on the edges and soft and dense (chewy) in the center. They look amazing. I can’t wait to try those too!

    I love pumpkin. I have a spiced pumpkin Yankee candle that I burn every year starting in October and I have had it for 10 years! I love it but I only burn it in the 3 months from October through Christmas. It reminds me of fall and warm pumpkin bread and pie and dessert! I also love to decorate with pumpkins and make pumpkin butter as Thanksgiving gifts.

    Your pictures are getting better and better. They make me hungry! :-)

  48. I eat something similar to this for breakfast, but use stevia as a sweetener, it’s so good!

  49. I’m actually getting kind of sick of pumpkin lately. I ate it all summer though. Its how I thicken up my nighttime pudding bowls. I’m starting to think I need something new. Maybe I’m getting sick of pudding?

    DUDE. I just wrote my post for tomorrow that has a recipe that is earily similar to this – only replace the pb with butter and the pumpkin with applesauce. But the oat thing…yep. And mine are in cookie form. Frosted. Okay, myabe not alike at all.

    Pb on a spoon at midnight? Nope not me. I use my finger. :D

    1. I am going to your blog next…your cookies sound like a cross between pumpkin bars and apple bars of mine, but in cookie form…ok racing over…

  50. Yum–these look really good.

    I love pumpkin, but I haven’t starting making anything with it yet–need some colored leaves and a bit cooler weather for me to feel like its Fall. I did, however, get some pumpkin spice gelato from Ciao Bella the other day and it was INCREDIBLE!

  51. These look great. Hey, you should make a whole post about “Rules to Bake By.”

    I love pumpkin. A couple of years back, I made a pumpkin lasagna, based on a butternut squash lasagna recipe by Giada de Laurentiis. It was super excellent, and really wowed everyone. Pretty easy to make, too. Now that I think of it, I’d better bust out that recipe soon.

  52. I believe the pumpkin shortage must officially be over: yesterday when I went to Costco they had 3-packs of Libby’s 29-oz cans for $7.59. (And they FINALLY got in the giant sacks of frozen cherries!)

    1. you’re the one who tipped me off about the shortage a few months ago! glad it’s done. And that you found cherries!

  53. oh! these look AMAZING! i’m totally bookmarking this for all of the upcoming festive holidays that are in desperate need of pumpkin treats :) what pumpkin shortage? guess i should start hoarding libbys..

    1. I thought of you when I posted these. They are so easy too girl. 3 mins to dump it all in 1 bowl, spread in pan, bake. Done :)

  54. “Doesn’t everyone eat PB by the spoonful at midnight standing in your kitchen in front of the refrigerator when you’re too lazy to make anything but you’re feeling snacky?”

    I truly believe this [unless something crazy like a nut allergy]

    NEED to make this asap!! Looks amazing and so easy to make! All ingredients I have on hand too!!!!

    Question…been trying to figure this out FOREVER…how did you get the “print this” code for your site?

    1. you install a Print This widget.

      There are tons for WP blogs, just google it from your widgets/dashboard and download and install one.

  55. These look incredible. I am in the middle of a 28-day cleanse right now, but I plan to make this as soon as I’m done. I can’t wait. Thanks for sharing.

  56. I WANT ONE OF THOSE FAIRY TALE PUMPKINS! yea.. kinda just because of it’s name, but how fun do those seem! I really like how they have a bunch of varieties to choose from…i guess not just for eating but decoration too, huh. Okay, but onto more fantastic things: these delicious pumpkin peanut butter oatmeal bars! i love that you kept the ingredients pretty simple and in their basic form :) definitely would pair it with the pumpkin latte, would be hard to resist that combo ;)

    xoxo <3

  57. You are awesome. Both for creating these luscious-looking bars, and for spelling “complement” correctly. Thank you for that! :P

    1. their and there

      compliment and complement

      yes, I try to get it right but sometimes ppl will write in criticizing my grammar with a long email and I’m like…whoa, it was on the fly blogging…ha!

      1. Hey, I’m a linguist and I’ve never had a problem with your grammar. :) There’s a difference between personal voice and incorrect grammar. Words are meant to be sculpted to represent the writer’s meaning. Sometimes that means imperfect sentence structure, punctuation, etc…and there’s not a thing wrong with that.

      2. I know you “get me” and you read tons of blogs like I do…and sometimes it’s nice to read prose that sounds like it’s being spoken right out of someone’s mouth vs. more formal prose….it’s so hard to “find your voice” and not get too wordy (or overthink it) sometimes!

        Have a great week my friend :)

  58. Until last year when I had Pumpkin Bread for the first time, I hated pumpkins. I am going to beg and beg my boyfriend to make these! My 5 month old son does not allow me to make anything, unless it’s for him. So many of your recipes are saved for me to make when I can find time.

    Looks soooo yummy!

    1. fellow mommy friend…throw this all in a bowl, stir, and spoon in into a pan. I am serious when I say the active work time is LESS than 3 mins. I am not kidding, just find 3 mins and you’re set :)

  59. Total yes to the spooning PB. In class the other day I was hungry and all I had on me was a jar of PB, no spoon. (Doesn’t everyone carry around a jar of PB with them?) So what did I do? PB fingers to the rescue. I was stealth about it until the smell of PB went wafting into the air hahaha.

    1. the smell of PB on fingers lingers…you can wash your hands like 5 times with strong soap and still smell it. Not that that’s awful but ya know.

  60. “pumpkin crow”–I love it! These sound simple and delicious–great combination. Similar to the apple bars you also referenced but subtly different.

    I hadn’t heard about the pumpkin shortage but I guess with all the wildfires and droughts it’s not hugely surprising (but I should check out the link to see if it’s some invasive moth instead ;)

    I don’t adore pumpkin but I do like it and am looking forward to trying out some pumpkin tricks this season.

  61. Thanks for the recipe – looking forward to making these this week now. Absolute pumpkin lover here!

  62. Yummmmmmmmmmm! You know I freaking LOVE pumpkin. And with peanut butter? Great combo. I had no idea planters made peanut butter

  63. I love easy, one-bolw recipes like this! I agree – cooking and baking should be fun and not a chore!

  64. “Doesn’t everyone eat PB by the spoonful at midnight standing in your kitchen in front of the refrigerator when you’re too lazy to make anything but you’re feeling snacky?”

    Umm yes! Like all day long. I don’t think I’ve gone a single day in the past year without sticking my hand inside a jar of pb.

    And for the pumpkin: I’ve been making tons of recipes. Love it. Lately, my favorite is a new recipe of mine: Pumpkin Spice Latte Granola! yes. Pumpkin and Coffee in Granola form. Love.

    1. All your creations sound awesome and when another reader asked me about sugarfree in the comments…I immediately thought of you.

      And like 10 mins later you randomly commented.

      Guess it was psychic powers or something :)

  65. haha, you seriously won’t believe this…i am standing here reading your blog post as i eat pb by the spoon! too funny.
    i am ok with pumpkin, not a huge fan. love a slice of my mom’s homemade pie at thanksgiving (which is next weekend here in canada!!).
    i honestly would never think to put pumpking + pb together…great idea, averie! and i def would add in some choco chips.
    i am with you: one pot, no mess, lickedy-split baking. thanks for the great idea and photos!!
    enjoy your aft!

  66. Oh my…I think I’ve died and gone to heaven – these look amazing. And two of my favorite things: pumpkin AND peanut butter! Thank you for this!!!

  67. Pumpkin and peanut butter! There’s a combination I can’t remember ever trying before. Those look absolutely wonderful.

    My love for pumpkin and apple is equal. There’s a lotta love in my heart.

  68. Oh my goodness you are a genius. I’m amazed that you haven’t thought of every combination yet – but please, don’t stop! I love this one, i’m adding it to my pinterest board of recipes to make, stat.
    also :”Doesn’t everyone eat PB by the spoonful at midnight standing in your kitchen in front of the refrigerator when you’re too lazy to make anything but you’re feeling snacky?” <–YES.
    Happy october!

  69. These look incredible. YUM. What do you think about using the NuNaturals Baking Powder for the white sugar? Totally screw it up?

    1. No, actually I have in the notes that you could try making them sugarfree or using a baking blend stevia, i.e. the nunaturals BB.

      If you try it, LMK!

  70. umm, drooooooooooool. how are you not famous yet? I keep thinking to myself that your recipes and photography can’t possibly get any better. but they always do! also, slightly undercooked = YES.

    1. you are too good for my ego.

      so far no cookbook deals are just falling in my lap or anything :)

  71. smoothies. hands down. the seasonal jamba juice pumpkin pie smoothie is divine but being vegan and sugar-free, one must adapt. And being sugar-free, well, that makes these delicious pumpkin bars off limits as well : (

    1. not really….you could make them with stevia baking blend or another sugar that you enjoy that’s powder, no liquid sweeteners. And then just bake them. They’ll work out. They won’t be as sweet but they will work.

      1. Ah, okay. I am new to the world of stevia and thought that the sugars in this recipe might be helping to bind the bars once they are warmed. Must try! I actually found your blog when I googled “raw pumpkin donuts” the other day! I guess we’re both on a pumpkin binge : )

  72. I like pumpkin in pretty much all forms. I love its smell especially, and the spices that go with it.

    1. I think you’d like these a lot b/c you can tone down the sweetness as desired and I know you’re not a supersweet desserts person.