Cranberry Chocolate Pumpkin Bars

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!

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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!

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Cranberry Chocolate Pumpkin Bars

  • Servings: 12-18
  • Difficulty: easy
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Ingredients

  • 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

Directions

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.


First pumpkin cookie of the season!

It’s officially pumpkin season! You know, even though our afternoons are still hitting 100 degrees I am not letting the toasty walks to my car after work ruin my usual spring into fall foods and recipes. I have been itching to make something with pumpkin, so obviously my first go to was cookies!

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Quick side note… does EVERY nutrition/whole food bar company make a pumpkin spice version now?! Holy moly! My Instagram feed has been BLOWING UP with every food blogger out there posting about pumpkin Perfect bars or Rx Bars. I have to stay true to my favorite whole food bar brand Lara Bar; their pumpkin pie bar is amazing!

So a little about this recipe…

Its not low in sugar, it’s not grain free or vegetarian, and yes it contains fat. These cookies were made to be delicious and boy are they! I use whole wheat flour, oats, and pumpkin puree as my base with coconut oil and a whole egg for fat. Start your pumpkin season off right with these little beauties!

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In case you read my last post, in terms of calories I’m not sure what the calorie content is of these cookies. Sometimes I will calculate calories for my recipes just to share here for extra info. I will say, regardless of the calories, these are freaking amazing! They are made with ingredients that are easy, simple, and many might already be in your pantry. I hope you give them a try, and as always let me know what you think! Happy Tuesday everyone!

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Chocolatey Pumpkin Spice Cookies

  • Servings: 24 cookies
  • Difficulty: easy
  • Print

Ingredients

  • 1 whole egg
  • 3/4 can pumpkin puree
  • 1/2 cup brown sugar
  • 1/2 tsp vanilla
  • 2 cups oats
  • 1/4 cup whole wheat flour
  • 1 Tbsp coconut oil
  • 1/4 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • pinch pink Himalayan salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/3-1/2 cup dark chocolate chips

Directions

Pre-heat oven to 350 degrees

In a medium size bowl, combine 1 egg with brown sugar, coconut oil, vanilla, and pumpkin puree. Mix with a fork or whisk until brown sugar is well incorporated into wet ingredients with minimal to no lumps.

Add oats, flour, spices, baking soda, baking powder, and salt. Mix with a large spoon or fork until all dry ingredients are moistened. Lastly, fold in your chocolate chips or chunks (whatever your preference!)

Lightly grease a cookie sheet and scoop large spoonfuls about 1-1 1/2 inches apart. The cookies do not really spread out, so if you would like them flatter, lightly press down with the back of a spoon. Bake for 13-15 minutes or until they slide off the sheet easily without breaking. Let cool for 10-15 minutes before serving. Keep in an air-tight container for 3-4 days; refrigerate to keep for about 5-7 days. Enjoy!


Chewy Pumpkin Oatmeal Cookies

Are ya’ll sick of my pumpkin talk yet? We only get a few months of it, so why not go into pumpkin overdrive while we can?!

This recipe was the result of some stress relief cooking one night last week. I’ve completely kicked myself into overdrive the past few weeks with my half marathon around the corner as well as my project proposal for my Master’s program. These little chewy cookies were perfect for a quick after dinner dessert or a simple snack in between meals. They are vegan (minus the chocolate… no I didn’t purchase vegan chocolate chips) and just sweet enough to provide me with sweets satisfaction! I hope you try them; they are well worth it!

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Chewy Pumpkin Oatmeal Cookies

Ingredients:

  • 1/2 can pumpkin puree
  • 1 brown banana, mashed
  • 1/3 c canola oil
  • 1 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 3/4 cup rolled oats
  • 1 cup whole wheat flour
  • 1/4 tsp salt
  • 1/4 tsp pumpkin pie spice
  • 1 tsk cinnamon
  • 1/2 cup raw sugar + a little to sprinkle on top
  • 1/3 cup dark chocolate chips

Preheat your oven to 350 degrees.

In a large bowl, mix together your banana, pumpkin, oil, and vanilla until smooth. Add your flour, oats, spices, baking soda, salt, and sugar, and mix until all dry ingredients are moistenedย with few lumps. Once your ingredients are blended together, fold in your dark chocolate chips.

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To prevent sticking, spray your baking sheet with a little canola or olive oil spray. Spoon your cookies onto the tray about 1-1.5 inches apart (they won’t spread much!). I made my cookies about 1 tbsp of dough each, but if you’d like them a little bigger feel free to change the size! Once they are on your baking sheet, sprinkle a little raw sugar on top before putting them into the oven.

Let your cookies bake for about 16-18 minutes depending on the size (I would check them at 16)!. They should easily be able to slide off the pan. Let the cookies cool on a cooling rack for about 10-15 minutes, then enjoy!


Raw Vegan Pumpkin Bites

Happy Sunday everyone! This past week one of my co-workers showed me a recipe for pumpkin balls which got me motivated to start my pumpkin creations a little early this year! I didn’t quite have everything I needed for that recipe, so of course I took the liberty of creating something a little different on my own. They are easy, and keep in the refrigerator for 5-7 days (they get better as they sit!). I have used them as little energy bites before a few of my runs this week, and they have sat really well in my tummy during the runs which was an extra plus for this recipe! I hope you try them and let me know what you think!

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Raw Vegan Pumpkin Bites (makes 24-28 balls)

Ingredients:

  • 2 cups rolled oats
  • 1/2 cup unsalted PB
  • 3/4 of 1, 15oz can pumpkin puree
  • 1/3 cup honey
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp vanilla
  • 1/2 cup chopped walnuts
  • 1 Tbsp chia seeds
  • 1/2 cup dark chocolate chunks

In a large bowl, combine all ingredients and mix well. Form small balls with your hands (about the size of a gum ball or a little smaller). Put your pumpkin bites into the refrigerator for about an hour then remove and smooth over by rolling them again in your hands (the mixture will initially be fairly sticky; once they have sat for about an hour, they are much easier to form and smooth). Keep your pumpkin bites covered in the refrigerator for 5-7 days. Enjoy!

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Raw Pumpkin Pie Balls

Ok, it’s time! I’m going to give you the recipe for the delicious little morsels that I released a few days ago! These raw little bites of heaven started out as something I thought was going to be a big flop and turned into perfection. I was so pleased with the taste, I couldn’t wait to share them with friends and co-workers and boy were they a hit! Packed with the perfect combos of fall, these pumpkin balls are flavorful, pungent, and calling your name to come back for 1 more (or 2 or 3)!


ย If you choose to made these lovely little treats, don’t panic when your batter feels too wet during your rolling process. That is what it is supposed to feel like! This recipe DOES require a full 12 hour to chill in the refrigerator for best results. Once they have set, keep chilled unless serving. They will keep for ~5-7 days chilled!

Jazz up your pumpkin balls with any added flavors you feel you’d enjoy. You may also roll them in different topping before chilling such as ground or chopped nuts, coconut, coco powder, peanut butter powder, etc. Please share any interesting or delicious flavor combinations that you find! Enjoy ๐Ÿ™‚

Raw Pumpkin Pie Balls

Ingredients:

  • 1.5 cups rolled oats
  • 1/2 cup honey
  • 3/4 regular 12oz can pumpkin puree
  • 3 Tbsp PB2
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tspย vanilla
  • little less than 1/2 cup chia seeds
  • 1/2 cup chopped walnuts (I broke mine down a little more in a bag before using to get smaller, finer pieces)
  • 1/3-1/2 cup dark chocolate chips

In a large bowl, combine all your ingredients until your oats are moistened. Yes, the batter will seem overly wet. It’s ok!!


Roll your batter into small 1/2-1 in balls (a little smaller than a ping pong ball). Place on wax paper on a flat surface such as a plate or tray and refrigerate over-night or for at least 12 hours. These delectable little treats are free of animal products as well as gluten (trace amount of oats in each ball should be fine in small quantities!). Serve at aย Halloween party, as an after school snack for your kids, or just as a delicious finish to a perfect fall day. I hope you try them! Please let me know what you think!