These Pumpkin Peanut Butter Bars are the perfect treat for fall! With creamy peanut butter and tasty pumpkin blended together, they are both soft and delicious.
I love how easy they are to make! Just mix everything, pour it in a pan, and let the oven do its magic. Trust me, they’ll make your kitchen smell amazing! 🍂🥜
Key Ingredients & Substitutions
Peanut Butter: Creamy peanut butter is a must for this recipe. If you have a nut allergy, you could use sunflower seed butter or a soy-based alternative that’s nut-free.
Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. If you can’t find canned pumpkin, you can easily make your own by roasting and pureeing fresh pumpkin.
Oats: Rolled oats give the bars a chewy texture. Quick oats work well too, but I find rolled oats add a bit more heartiness to the bars. For a gluten-free option, look for certified gluten-free oats.
Maple Syrup/Honey: I love using maple syrup for its rich flavor, but honey is a great substitute. Adjust to taste based on how sweet you like your bars.
Chocolate Chips: Semi-sweet chocolate chips are perfect for topping. If you want a healthier alternative, use dark chocolate or even carob chips. You can skip the chocolate topping for a reduced-sugar treat.
How Can I Get the Right Texture for These Bars?
The texture of your Pumpkin Peanut Butter Bars relies on how well you combine the ingredients and bake them. Here are some tips:
- Use room-temperature peanut butter for easier mixing.
- Don’t skip the oats! They add structure to the bars. Press the mixture firmly into the pan to help it hold together.
- Keep an eye on baking time. Over-baking can dry them out; you want them set but still slightly soft in the middle.
Following these tips will ensure your bars are perfectly gooey and delicious. Enjoy your baking!
How to Make Pumpkin Peanut Butter Bars
Ingredients You’ll Need:
For the Base:
- 1 cup creamy peanut butter
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup or honey
- 2 cups rolled oats (can use quick oats)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
For the Topping:
- 1 cup semi-sweet chocolate chips (plus extra for topping)
- 1 tablespoon coconut oil (optional, for chocolate topping)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and another 15-18 minutes to bake. You’ll also need to chill the bars for 1-2 hours after baking, so plan for a total of about 2-2.5 hours for the whole process, including cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your bars bake evenly. While the oven is heating up, prepare your baking pan by lining it with parchment paper or lightly greasing it to prevent sticking.
2. Mix the Base Ingredients:
In a large mixing bowl, scoop in the creamy peanut butter, pumpkin puree, and maple syrup (or honey). Use a spatula to mix everything together until it’s smooth and well combined. It should form a creamy mixture.
3. Add Oats and Spices:
Now, add the rolled oats, ground cinnamon, ground nutmeg, and salt to the bowl. Stir everything together until the oats are evenly coated. The mixture will be thick and a bit sticky.
4. Press into the Pan:
Transfer the pumpkin peanut butter mixture into your prepared baking pan. Using your hands or a spatula, press it down evenly to form a solid layer across the bottom of the pan. Make sure it’s packed well!
5. Bake the Bars:
Place the pan in the preheated oven and bake for about 15-18 minutes. You’ll know they’re done when the edges are firm and the center is set. Once baked, take them out and let them cool slightly while you prepare the chocolate topping.
6. Prepare the Chocolate Topping:
In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil (if using). Microwave in 30-second intervals, stirring in between, until the chocolate is fully melted and smooth.
7. Add Chocolate Topping:
Pour the melted chocolate over the cooled pumpkin peanut butter base. Use a spatula to spread it evenly to cover the bars. If you want to, sprinkle some extra chocolate chips on top for decoration!
8. Chill and Set:
Refrigerate the bars for at least 1-2 hours until the chocolate is firm and set. This helps the bars hold their shape when you cut them.
9. Slice and Serve:
Once the bars are chilled, take them out of the refrigerator and peel away the parchment paper. Cut them into squares or bars. Serve them cool and store any leftovers in the fridge to keep them fresh.
These Pumpkin Peanut Butter Bars are a delightful combination of flavors that are perfect for satisfying your sweet tooth in a healthy way. Enjoy your delicious treat!
Can I Substitute the Peanut Butter?
Absolutely! If you have a nut allergy or prefer a different flavor, feel free to use sunflower seed butter or tahini as a substitute for peanut butter. Each will impart a unique taste to the bars.
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can! To use fresh pumpkin, roast it until tender, then scoop out the flesh and puree it until smooth. Make sure it’s measured equivalent to 1 cup of canned pumpkin puree for the best results.
How Should I Store Leftovers?
Store any leftover bars in an airtight container in the refrigerator for up to a week. You can also freeze them for longer storage, just wrap them tightly and keep them in the freezer for up to 2 months. Thaw in the fridge before enjoying.
Can I Make These Bars Vegan?
Yes, this recipe is easily made vegan! Just use maple syrup instead of honey, and ensure the chocolate chips are dairy-free. You can also omit the coconut oil if you prefer.