Delicious Vegan Pumpkin Oatmeal Cookie Bars: Your Ultimate Autumn Treat Recipe

Embrace the cozy flavors of fall with these incredibly easy and satisfying Vegan Pumpkin Oatmeal Cookie Bars! Crafted with wholesome oats, rich pumpkin puree, and aromatic pumpkin spice, these bars are further elevated with generous additions of melty chocolate chips and crunchy nuts. They offer the perfect balance of indulgence and nourishment, making them an ideal snack, breakfast bar, or wholesome dessert.

Prepared effortlessly in a single bowl with readily available ingredients, these cookie bars are not only simple to whip up but also boast an irresistible, moreish quality that will have everyone reaching for a second piece. Whether you’re a seasoned vegan baker or new to plant-based treats, this recipe promises delightful results every time.

Inspired by our popular vegan oatmeal cookie bars recipe, this spiced pumpkin version transforms a beloved classic into a seasonal sensation. These bars capture the very essence of autumn in every bite, delivering a comforting and flavorful experience that’s hard to resist.

Beyond their delicious taste, the combination of hearty oats and protein-rich nuts makes these bars incredibly satisfying and energizing. They are perfect for fueling your adventures, whether it’s a strenuous hike, a pre-workout boost, or simply a delightful accompaniment to your morning coffee or afternoon tea. Quick to make and packed with wholesome goodness, they are a fantastic addition to any snack rotation.

Why You’ll Love These Vegan Pumpkin Oatmeal Cookie Bars

• Effortlessly Easy: With a simple one-bowl mixing method, cleanup is a breeze, and the process is straightforward enough for even novice bakers.
• Rich Autumnal Flavor: Infused with real pumpkin puree and a generous blend of warming pumpkin spice, these bars scream fall.
• Wholesome & Filling: Packed with fiber from oats and healthy fats from nuts, they provide sustained energy and keep you feeling full longer.
• Perfectly Vegan: Completely plant-based, these bars are suitable for those with dietary restrictions or anyone looking to enjoy a delicious vegan treat.
• Customizable: Easily adapt the recipe with different add-ins like dried fruits, various nuts, or different types of chocolate to suit your preference.
• Great for Meal Prep: These bars store well in the fridge and can be frozen, making them an excellent option for grab-and-go snacks throughout the week.

Ingredient Details for Perfect Pumpkin Oatmeal Cookie Bars

Using the right ingredients is key to achieving the best texture and flavor in your vegan pumpkin oatmeal cookie bars. Here’s a closer look at the components and why each one matters:

Tinned Pumpkin Puree: This is a non-negotiable ingredient. Ensure you are using pure pumpkin puree, which is simply cooked and mashed pumpkin, NOT pumpkin pie filling. Pumpkin pie filling contains added spices and sugar, which will alter the flavor profile and sweetness of your bars significantly. In the UK, it can often be found in larger supermarkets, specialty food stores, or online in the “American section” of world foods aisles. If you’re struggling to find it, don’t worry – making your own is a simple and rewarding alternative (see instructions below).

Oats: For the ideal chewy texture, use regular rolled porridge oats. Avoid quick-cooking or instant oats as they absorb liquid too rapidly and can result in a mushy texture. Similarly, jumbo oats might be too large and result in a less cohesive bar. Supermarket own brands of rolled oats work perfectly here. For a gluten-free option, ensure you use certified gluten-free rolled oats, though the overall texture might be slightly more crumbly.

Plain Flour: Standard plain (all-purpose) flour is recommended for these cookie bars as it provides the necessary structure without making them too dense. While I haven’t specifically tested a gluten-free version, substituting with a good quality gluten-free all-purpose blend (preferably one containing xanthan gum) might work, but be prepared for a potentially more delicate or crumbly bar. Oat flour could also be a consideration for a gluten-free alternative, but it would require testing for optimal ratios.

Vegan Block Butter: This is perhaps one of the most crucial ingredients for texture. Please, for consistently good results, use a solid block vegan butter or margarine, and not the spreadable kind that comes in a tub. Spreadable margarines contain a higher water content and can lead to a more cake-like, less chewy cookie bar. Brands like Flora Plant Butter or Miyoko’s Kitchen Cultured Vegan Butter are excellent choices. While coconut oil *could* potentially work as a substitute, it hasn’t been tested and may yield a different texture or flavor profile.

Light Brown Sugar: The use of light brown soft sugar is deliberate. Its molasses content not only adds a rich, caramel-like flavor but also contributes to the moist, chewy texture of the bars. Muscovado sugar or dark brown soft sugar can also be used for a deeper flavor. I strongly advise against using white granulated sugar or liquid sweeteners like maple syrup, as these will significantly affect both the texture and moisture content of the final product, potentially making the bars dry or too crumbly.

Pumpkin Spice: This warming blend is the heart of the autumnal flavor. In the UK, pre-mixed pumpkin spice is increasingly available online and in larger supermarkets during the fall season. Alternatively, you can easily create your own blend by combining individual spices. A typical homemade pumpkin spice mix includes cinnamon, ginger, nutmeg, allspice, and sometimes a touch of ground cloves. Adjust to your personal preference!

Chocolate Chips: You can use any type of vegan chocolate chips you prefer – dark, semi-sweet, or even vegan white chocolate chips for a different twist. If you don’t have chips on hand, roughly chopped vegan dark chocolate from a bar works just as well and can sometimes offer a more intense chocolate flavor.

Pecans or Walnuts: These nuts complement the pumpkin and spice flavors beautifully, adding a satisfying crunch and richness. They also contribute to the filling nature of these bars. Feel free to use a single type or a mix of both. Other nuts like almonds or cashews could also be used if preferred, or omit them entirely for a nut-free version (see variations below).

How To Make Homemade Pumpkin Puree

While tinned pumpkin puree is convenient, making your own is surprisingly simple and offers an incredibly fresh flavor. If you can’t find canned pumpkin or simply prefer a homemade touch, follow these easy steps:

1. Choose Your Pumpkin: For puree, always select an “eating pumpkin” or “pie pumpkin,” not a large carving pumpkin. Smaller, denser varieties like Sugar Pie pumpkins, Cinderella pumpkins, or even a butternut squash work wonderfully. These varieties have sweeter, less watery flesh.
2. Prepare for Roasting: Wash the exterior of your pumpkin or squash thoroughly. Carefully cut it in half, lengthwise, and scoop out all the seeds and fibrous strands with a spoon. You can save the seeds to roast later for a crunchy snack!
3. Roast for Sweetness: Place the pumpkin halves cut-side down on a baking tray lined with parchment paper. Roasting is preferred over boiling because it caramelizes the sugars, enhancing the flavor, and prevents the puree from becoming too watery.
4. Baking Temperature and Time: Roast in a preheated oven at approximately 200°C/400°F/gas mark 6. The roasting time will vary significantly depending on the size and density of your pumpkin. Generally, it can take anywhere from 45 minutes to 1.5 hours. Cook until the flesh is incredibly tender and can be easily pierced with a fork.
5. Cool and Scoop: Once tender, remove the pumpkin from the oven and let it cool until it’s comfortable to handle. Then, simply scoop the soft flesh out of the skin using a spoon. Discard the skin.
6. Puree Until Smooth: Transfer the cooked pumpkin flesh to a food processor or use an immersion blender. Blend until completely smooth and creamy. If the puree appears too thick, you can add a tablespoon of water at a time until it reaches your desired consistency, but avoid making it too thin, as this can affect the cookie bar texture.
7. Storage: Allow the homemade puree to cool completely before storing it in an airtight container in the fridge for up to a week, or freeze it in portions for up to three months.

Using homemade pumpkin puree adds an extra layer of freshness to your cookie bars, making them even more special!

Essential Equipment for Baking Success

While these vegan pumpkin oatmeal cookie bars are simple, having the right tools can make the process even smoother:

• 20cm / 8in Square Cake Tin: This size is ideal for achieving the perfect bar thickness. Lining it with parchment paper is crucial for easy removal.
• Large Mixing Bowl: A spacious bowl allows for easy whisking and combining of ingredients without spills, living up to the “one-bowl” promise.
• Digital Kitchen Scales: Absolutely essential for accurate baking. Using scales for metric measurements ensures consistent and reliable results every time.
• Whisk and Spatula: A good whisk helps combine wet ingredients smoothly, while a sturdy spatula is great for folding in dry ingredients, chocolate chips, and nuts.
• Baking Parchment: Non-negotiable for lining your tin. It prevents sticking and provides convenient “handles” to lift the baked bars out.

Top Tips for Perfect Vegan Pumpkin Oatmeal Cookie Bars

Achieve bakery-quality results with these helpful tips:

USE SCALES for Accuracy: This cannot be stressed enough in baking! As with all my recipes, I highly recommend using metric measurements with a digital kitchen scale rather than volumetric cup conversions. Cups are notoriously inconsistent due to variations in how ingredients are packed, leading to vastly different results. A scale provides precise measurements, guaranteeing much better, more consistent outcomes. Plus, it’s often easier and less messy!

Standard Spoon Measurements: When the recipe calls for tablespoons or teaspoons, always use standard measuring spoons. These are calibrated for precise volumes (a Tablespoon is 15ml, a teaspoon is 5ml), unlike regular kitchen spoons, which vary widely in size and will lead to inaccurate ratios.

Chilling for Clean Slices: While it might test your patience, allowing the baked bars to cool completely and then chilling them in the fridge for at least a couple of hours (or even overnight) before slicing is key. This firming-up process makes the bars less crumbly and much easier to cut into neat, clean squares or rectangles, enhancing their presentation.

Do Not Overmix: Once you add the flour and oats, mix until just combined. Overmixing can develop the gluten in the flour, resulting in tougher, less tender cookie bars. A gentle hand is best here.

Oven Variations: All ovens can vary slightly. Keep an eye on your bars during the last few minutes of baking. They should be golden brown and set around the edges, though they might still appear slightly soft in the very center. They will firm up considerably as they cool.

Delicious Variations to Try

These vegan pumpkin oatmeal cookie bars are wonderfully adaptable! Here are some ideas to customize them:

• Fruity Twist: Swap out or add to the chocolate chips with dried cranberries, chopped dried apricots, or even a mix of dried cherries for a burst of tartness.
• Extra Crunch & Nutrition: Fold in some pumpkin seeds (pepitas) or sunflower seeds along with the nuts for added texture and nutrients. Lightly toasting them beforehand can enhance their flavor.
• Ginger Love: For ginger enthusiasts, replace half of the pumpkin spice with ground ginger and incorporate some finely chopped crystallised ginger into the batter.
• Sweet Glaze Finish: Once the bars have cooled, drizzle them with a simple glaze made from melted vegan white chocolate, a maple syrup glaze (powdered sugar + maple syrup + a splash of plant milk), or even a spiced cream cheese frosting for an extra layer of decadence.
• Nut-Free Option: If you have nut allergies, simply omit the pecans/walnuts and increase the amount of chocolate chips or add an equal quantity of seeds (like pumpkin and sunflower seeds).
• Boosted Spice: For a more intense spice flavor, consider adding a pinch of ground cloves or a dash of black pepper to your pumpkin spice blend.

FAQ’s: Common Questions Answered

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