Yes… they are as good as they sound! Hi everyone! I feel like I haven’t been on here in ages, but with good reason. I have some fun updates that I will share in a later post this week, but for now… the pumpkin bars!
These are so easy, gooey, and delicious. I have eaten one literally every day since I made them and they are the perfect ending to any meal. The base of these bars are oats, whole wheat flour, pumpkin, and banana. They are sweetened up with a little dried cranberries and a few dark chocolate chips. They only take about 20 minutes to bake and last for ~1 week covered or in a sealed container (I keep them cold in the refrigerator).
These bars would be the perfect addition to a holiday brunch or get together with family and friends. They are not too sweet and provide just the right about of pumpkin flavor. I hope you give these lovely little bars a try! Happy December friends!
Cranberry Chocolate Pumpkin Bars
- 1 brown banana
- 1/2 can pumpkin puree
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/3 cup brown sugar (not packed)
- 3/4 cup walnuts
- 1/3 cup dried cranberries
- 1 egg
- pumpkin pie spice (about 1/4 tsp)
- cinnamon (~1/2 tsp)
- pinch pink salt
- 1/2 tsp vanilla
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup dark chocolate chips
Preheat oven to 350 degrees.
In a large bowl, mash 1 banana with 1/2 can pumpkin puree. Add brown sugar and mix until it’s fairly dissolved. Stir in 1 egg, vanilla, cinnamon, pumpkin pie spice, and salt.
Add dry ingredients (oats, flour, baking soda, and baking powder) and mix until all when ingredients are moistened. Stir in dried cranberries, walnuts, and dark chocolate chips.
In a greased baking dish, pour batter and spread out evenly. I used a square 9×9 baking dish. If wanting thinner bars, choose a larger size dish.
Let the pumpkin bars bake for about 20-25 minutes or until the edges start to pull away from the dish. Allow at least 10 minutes for cooling before cutting into squares for serving. Store in an sealed container or in the refrigerator for up to 1 week.