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Pumpkin Pie Bars with Brown Sugar Oatmeal Crust


16 Bars: Serves: 16 bars

Serving size: 1 bar
Calories: 187
Fat: 11.5g
Carbohydrates: 19.8g
Sugar: 11.7g
Fiber: 1.5g
Protein: 2.4g

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Rate this recipe 4.9/5 (11 Votes)


  • For the filling:
  • 1 cup gluten free oat flour
  • 1 cup gluten free oats
  • 2/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla
  • 1/2 cup melted coconut oil
  • 1/4 cup finely chopped pecans
  • 4 oz Go Veggie! Plain Cream Cheese
  • 3/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves


Preparation time 10mins
Cooking time 50mins
Adapted from


Step 1

Preheat oven to 375 degrees F. Line a 8x8 inch pan with parchment paper so that you're able to easily remove the bars after.
In a large bowl, combine oat flour, oats, baking soda, brown sugar, cinnamon, salt, and vanilla. Stir in melted coconut oil until the mixture is crumbly and toss in pecans. Measure out a cup of the mixture and set aside in a small bowl. Press the remaining mixture into the prepared pan; you'll need to press hard to ensure that all of the mixture will stick together well. Bake for 10 minutes.
While the crust is baking, prepare filling by combining cream cheese, pumpkin, brown sugar, vanilla, egg and spices. Pour over crust then evenly sprinkle remaining topping over the top. Bake for 30 minutes or until top is set and toothpick inserted into middle comes out fairly clean. Makes 16 bars.

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