The orange beauties are harvested in September and October, pumpkins are an autumn favorite for Americans.
It has been a fact, that the U.S. is one of the top producers of pumpkins in the world, I thought that was a cool fun trivia question!
Morton, Illinois, is the self-proclaimed "Pumpkin Capital."
These pumpkin bars are creamy with a little crunch of oatmeal on the bottom and the cinnamon spice is the perfect combination of flavors.
Easy to throw together and they stay fresh in the refrigerator for longer than most desserts if they last longer than a week, psst, they don't in my house!
The great thing about buying a fresh pumpkin and making a puree is the seeds that are edible when baked and delicious.
Top these bars off with some Pumpkin Spiced Latte in the slow cooker and fall will be in full swing!
I am pretty sure most my readers know I love pumpkin since I have so many recipes in the index using this vegetable and besides this recipe, my 4 ingredient pumpkin cake is on top of that list of yummy!
Scroll down to the recipe card and print off this delicious little creamy pumpkin bite.
Fresh Pumpkin or Canned?
I love to use fresh pumpkin, but I have used both kinds for this recipe.
Every year, I buy as many fresh sugar pumpkins as I can fit on one shelf in my freezer after I cook it and add to freezer bags.
I used canned pumpkin for these this time since I ran out of fresh that was frozen, and it's time to make it again.
Pumpkin puree along with sweet potato puree are among my favorite recipes to make in fall.
The season is perfect for so many fruits and vegetables and I love to utilize them all year, pumpkins and apples to buy.
I love using the slow cooker method, cook the pumpkin, scoop out this easy wonderful vegetable and freeze it to have all year long.
If you don't have a slow cooker no problem oven roast the pumpkins!
In a pinch I use canned but either way, this recipe comes out great.
When using fresh pumpkin I do like to add additional amounts of spice, the spicier the better for our taste!
Perfect Dessert
These can be served with a whipped cream topping or plain.
I added the cream to show you how easy this was for a Thanksgiving alternative to making a pie!
Do you hate baking pies?
These bars have the same great taste and I will tell you a secret, you can substitute pie crust instead of the oatmeal crust recipe, and viola, and pumpkin pie squares will be on your table!
The Filling
The middle shouldn't be wet looking if it's cooked.
This is like pumpkin custard and it will be jiggly but set in the middle when done.
Parchment Paper
If you hate things that stick and want the ease of cutting the square perfectly, use parchment paper.
It's a little pricey but you can actually find it at most dollar stores and it's really a time saver in my opinion.
I line everything I bake with it!
Pans to Use
The pan I use is a jelly roll or brownie size pan.
I like a thicker high bar, not a thin one.
You can decide on your preference.
The other suggestions are to use two separate ones and freeze a pan for later.
You would need small-sized pans 8-inch squares will work and divide the crust and batter evenly.
Mixing the Crust
To make the perfect oatmeal crust, you should use a pastry cutter.
This will evenly mix the butter and rest of the ingredients together to blend perfectly.
You can use two forks if a pastry cutter isn't in your tool drawer for baking.
Other Pumpkin Recipes
Pumpkin Spice Cake Mix Cookies
Slow Cooker Pumpkin Latte
Pumpkin Turnovers
Italian Roasted Pumpkin Seeds
Easy Recipe
These pumpkin spice bars are really easy to make.
Even the kids can help, it's a game family baking project.
One of my favorite projects with my kids was to teach them the simple techniques with baking and cooking so they would grow up and love to cook, it worked!
Both my sons are great cooks, and it was great to have help, especially with clean up, that is not my favorite part of cooking at all!
Ingredients You will Need for Oatmeal Pumpkin Spice Bars
- pumpkin puree
- evaporated milk
- eggs
- sugar
- ground cinnamon
- salt
- ginger
- allspice
- flour
- old fashioned oats
- brown sugar
- butter
- Optional: nuts, coconut
Tips
- If using fresh pumpkin drain well
- Add an extra amount of spice if you love cinnamon increase up to 1/2 teaspoon more
- Make sure you use only butter for the crust
- Always preheat the oven
- Parchment paper works best however a buttered pan gives a crunchier bottom
- These freeze well
- Use two separate pans if you have a small family and freeze one for later
- Substitute refrigerated pie crust for the oatmeal crust for a pumpkin pie square
Tools
- brownie size pan
- pastry cutter or fork
- measuring cups
- measuring spoons
- bowls
- whisk
- parchment paper
Don't Miss This Great Recipe
This fall, these Oatmeal Pumpkin Spice Bars, should be on your list of must-tries!
Again I can't stress enough how easy they are to make and the perfect substitution for
anyone who hates baking pies!
You can use frozen pie crust, refrigerated pie crust or even boxed style.
Try them once you'll be hooked and also perfect for traveling if you need to take a dessert during
the holiday season!
Oatmeal Pumpkin Spice Bars
Yield: 34
prep time: 15 Mcook time: 25 Mtotal time: 40 M
This is a delicious pumpkin spice bars with an oatmeal crust. They're easy to make and perfect to kick off the fall season!
ingredients:
- Pumpkin Filling
- 1 can (15 oz) pumpkin puree
- 1 can (12 oz) evaporated milk
- 2 eggs
- 3/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- Topping (Optional)
- 1/2 cup packed brown sugar
- 2 tablespoons butter
- 1/2 cup pecans, finely chopped
- Make either one of these crusts below
- Crust #1 without nuts
- (two styles one with and one without nuts or coconut)
- 1 cup flour
- 1/2 cup old fashioned oats
- 1/2 cup packed brown sugar
- 1/2 cup butter softened
- There are two recipes for those allergic to nuts( this crust has no nuts).
- Combine the flour, oats, and 1/2 cup brown sugar.
- Cut in the butter using a fork or pastry cutter until the mixture comes together.
- or Crust #2 alternative (with nuts and coconut)
- 1/2 cup butter softened
- 1 cup rolled oats
- 1 cup flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup dried coconut
- 1/2 cup firmly packed light brown sugar
- 1/2 cup chopped pecans or walnuts
- 1 teaspoon pure vanilla extract
- Place oats, flour, sugar, baking powder, coconut, salt, and nuts, in a food processor until combined.
- Add the mixture in a bowl, using a fork or a pastry blender, add butter, vanilla until crumbly recipe until blended.
instructions:
How to cook Oatmeal Pumpkin Spice Bars
- Heat the oven to 350 degrees.
- Press the crust mixture onto a parchment-lined jelly roll pan or brownie pan, bake this crust for 7 minutes at 350 degrees.
- Whisk and combine the pumpkin, evaporated milk, eggs, sugar, cinnamon, salt, ginger and allspice, and mix until mixture is thoroughly blended together.
- Pour this filling over the hot semi baked crust and continue to bake for 25 to 30 until the middle is set.
- If making a streusel topping only bake 10 minutes, add the streusel topping then continue to bake remaining 15 to 20 minutes.
- For the topping:
- In a small bowl, combine the brown sugar and butter.
- Using a pastry cutter or fork get the butter into the sugar cut up until it forms crumbs. If using nuts and coconut stir them in at the end.
- Sprinkle evenly over the top of the filling.
- Bake for 20 minutes, or until the middle is set and not liquidy.
- Remove from the oven and cool completely.
- Refrigerate until completely cooled. Once cool, cut into squares. Store in airtight container.
Calories
279
279
Fat (grams)
11
11
Sat. Fat (grams)
5
5
Carbs (grams)
29
29
Net carbs
15
15
Sugar (grams)
26
26
Try some of my other Pumpkin Recipes
Homemade Pumpkin Pie
Oatmeal Pumpkin Bars
Pumpkin Bread Pudding
Pumpkin Turnovers
