Pumpkin Chocolate Chip Oatmeal Cookie Bars Recipes
PUMPKIN CHOCOLATE CHIP OATMEAL BARS
The Best Oatmeal Chocolate Chip Pumpkin Bars made with gluten free oats and flour, pumpkin puree, maple syrup and chocolate for the ultimate touch. These pumpkin bars are the perfect breakfast, a snack or dessert recipe for the fall - loaded with pumpkin and gooey chocolate flavor!
Provided by Krista
Categories Bars
Time 30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350° F.
- Spray a 9″ x 9″ baking dish with cooking spray and cover with parchment paper. (this will help you remove the bars more easily later)
- To a medium bowl add oats, 1:1 baking flour, baking powder, baking soda, salt, and pumpkin pie spice.
- To a large bowl, add pumpkin puree, maple syrup, vanilla extract and apple sauce. Whisk together until combined.
- Slowly add the wet ingredients to dry ingredients. Fold in the chocolate chunks.
- Add oatmeal mixture to prepared 9″ x 9″ baking dish.
- Bake for 20-25 minutes or until top is golden brown and toothpick test comes out clean.
- Serve!
Nutrition Facts : ServingSize 1 bar, Calories 135 calories, Sugar 10 g, Sodium 81 mg, Fat 4 g, SaturatedFat 2 g, Carbohydrate 23 g, Fiber 2 g, Protein 2 g, Cholesterol 0 mg
PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES
Excellent moist chocolate chip cookie with oatmeal and mini chocolate chips.
Provided by Ken Sherer
Categories Fruits and Vegetables Vegetables Squash
Time 25m
Yield 72
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
- Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
- Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 19.2 g, Cholesterol 12.8 mg, Fat 5.6 g, Fiber 0.9 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 119 mg, Sugar 11.6 g
PUMPKIN CHOCOLATE CHIP OATMEAL COOKIE BARS
I was restless and bored one night and couldn't sleep so I decided to bake something. After raiding the kitchen this is what I threw together. I love that it has a mild sweetness and isn't over powering. So, if you prefer really sweet things I suggest you add more sugar. I also love how light these are.
Provided by Alyx7460
Categories Breads
Time 1h
Yield 24-26 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- In large bowl add baking mix, oats, baking powder, chocolate chips, and the tablesppon of pumpkin pie spice. Stir until combined.
- In a medium bowl whisk together pumpkin, teaspoon of pumpkin pie spice, egg, milk, and sugar until smooth.
- Stir in pecans.
- Add wet ingredients to dry and stir until combined.
- Spoon minture into greased 9 X 13inch pan and bake for 25 mins or until toothpick inserted in the middle comes out clean.
- Allow "cake" to cool slightly and transfer from pan to wire rack to continue cooling.
- When cool slice width wise into 1/2 inch strips and then in half length wise.
- Place evenly on cookie sheet(s) and bake for an additonal 10-15 minutes
- Remove from oven and let cool slightly. Dust with powdered sugar.
- Allow the cookies to cool completely and enjoy!
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- Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.
- Pulse the oats in a food processor or blender until they’re slightly broken up. (For whole oats, about 10 pulses. For quick oats, about 5-6 pulses.) Pour into a large bowl and add the remaining ingredients. With a rubber spatula or large spoon, stir together until combined. Mixture/dough will be very heavy and thick.
- Spoon mixture into prepared pan. Using the back of a flat spatula or a spoon, spread and press it tightly down into the pan. Make sure it’s flat and very compact, which helps guarantee the bars hold their shape. Dot a few chocolate chips into the top– this is optional and only for looks! I usually use about 1-2 Tablespoons on top.
- Bake for 25-28 minutes or until the edges are very lightly browned and the center appears set. Avoid over-baking, which dries the bars out.
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