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?

pumpkins

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

Questions:

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.

Comments

  1. 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!

  2. 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)

    Directions:
    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!

  3. 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…

  4. 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 :)

  5. 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.

  6. 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 :)