Pumpkin Oatmeal Chocolate Chip Bars
I took our viral oatmeal chocolate chip bars and gave them a pumpkin spice makeover for fall. Soft, chewy and no eggs needed!
Servings: 18
Calories: 376kcal
Ingredients
- 1 cup salted butter room temperature
- 1 3/4 cups light brown sugar
- ½ cup solid pack pumpkin puree
- 1 tablespoon molasses
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 ½ tablespoons pumpkin pie spice
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 cups quick cook oats
- 1 cup dark chocolate chips
- 1 cup Nestle pumpkin spice baking chips
- Extra baking chips for topping
- Flaky sea salt for topping
Instructions
- Preheat the oven to 350º F. Spray a 9×13-inch baking dish with cooking spray. Line with parchment paper if desired.
- In a large mixing bowl, use an electric mixer to cream the butter and sugar together for 2-3 minutes. Add in the pumpkin puree, molasses and vanilla. Mix for another 2 minutes. 1 cup salted butter, 1 3/4 cups light brown sugar, ½ cup solid pack pumpkin puree, 1 tablespoon molasses, 1 teaspoon vanilla extract
- Add the flour, pumpkin pie spice, salt, baking soda, baking powder and quick oats. Mix until combined. The batter will be very thick. Fold in the chocolate and pumpkin spice baking chips. 2 1/2 cups all-purpose flour, 1 ½ tablespoons pumpkin pie spice, 1 teaspoon salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 1/2 cups quick cook oats, 1 cup dark chocolate chips, 1 cup Nestle pumpkin spice baking chips
- Spread the cookie dough in the prepared pan. Press extra baking chips into the top of the bars. Bake for 30 minutes or until the edges are golden brown and the bars look slightly puffed all over. The bars will be very gooey right when they come out of the oven. Allow them to cool slightly before you slice them. Extra baking chips, Flaky sea salt
Notes
Replacements: If you only have rolled oats, run them through the food processor to break them up slightly before adding them with the other dry ingredients.
Try dark brown sugar in place of light brown sugar.
These work with King Arthur gluten-free all-purpose flour.
Other add-ins: Add 1 cup of any of these: chopped walnuts, chopped pecans, butterscotch chips.
Storage: Store leftovers in an airtight container at room temperature for up to 4 days. The bars also freeze well for up to 8 weeks.
Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 18 oatmeal chocolate chip cookie bars, with 1 serving being 1 cookie bar. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 376kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 29mg | Sodium: 299mg | Potassium: 222mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1380IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 2mg
