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Pumpkin Oatmeal Cookie Bars with Sea Salt Chocolate & Almonds

These chewy pumpkin oatmeal cookie bars will be your new go-to fall treat! They’re thick, perfectly chewy, and a great combination of pumpkin spice and chocolate. You’ll love them!

For more delicious vegan sweet treats, check out my cookbook!

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Pumpkin Oatmeal Cookie Bars with Sea Salt Chocolate & Almonds

These chewy, pumpkin spiced oatmeal cookie bars will be your new favourite fall snack! They’re amazingly easy to make and taste so delicious.

  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes + extra for cooling
  • Yield: 12 bars 1x
Scale

Ingredients

  • 11/2 cups oats
  • 1¼ cups flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • ½ cup vegan margarine or butter
  • 1 cup brown sugar
  • 1 tsp vanilla
  • 1/2 cup pumpkin puree
  • 1/2 cup dairy-free chocolate chips

Topping:

  • 1/2 cup dairy-free chocolate chips
  • 1 tsp coconut oil
  • 1/4 cup sliced almonds (optional)
  • pinch of sea salt

Instructions

  1. Preheat oven to 350 F.

  2. In a large bowl, cream together the butter and brown sugar. Add pumpkin puree and vanilla and stir to combine.

  3. In a separate bowl, whisk together the oats, flour, baking powder, baking soda, pumpkin pie spice and salt until combined.

  4. Add the dry mixture to the wet and stir to form a dough. Add 1/2 cup of the chocolate chips and stir to combine.

  5. Press into a square baking pan. Bake 22-24 minutes or until golden brown on top. Allow to almost completely cool before topping with the chocolate.

  6. Meanwhile, in a small pot on the stove melt the remaining chocolate chips with 1 tsp coconut oil. Once the bars are mostly cool, drizzle the chocolate overtop. Sprinkle on some sea salt and the almonds, if using. Slice and serve!

Notes

I specified to wait until the bars were mostly cool before drizzling on the chocolate. However, if you wish to eat them hot out of the oven with melted chocolate running all over the place, be my guest. I may or may not have done that myself once or twice 😉

 

CategoriesSweets
  1. Kirst says:

    These turned out so well! I used shredded coconut instead of almonds as that’s all I had on hand and they were great! So easy to make.

  2. Jamie Graff says:

    Another amazing recipe! Made these for my son’s birthday and sent some with the office. EVERYONE loved them. Your recipes are super easy and so delicious. Thank you from a busy mom who’s trying to get her family to eat more vegan meals.
    JamieG🌱💚

  3. Carol says:

    Delicious! Another great Fall recipe, thank you Liv! These have more of a subtle pumpkin flavor, not overpowering at all. I didn’t have pumpkin pie spice so I made my own with cinnamon, ginger, cloves, and nutmeg. (-:

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