Pumpkin spice season has officially arrived, and with it comes the cozy, comforting flavors we all crave. These Pumpkin Spice Granola Bars capture the essence of fall in every bite, making them the perfect snack to enjoy as the weather cools down.
I love making a batch of these granola bars on the weekend to keep on hand for busy mornings or mid-afternoon pick-me-ups. They’re packed with oats, crunchy nuts, and warm spices, all tied together with a hint of maple syrup and pumpkin puree.
One thing I’ve learned after a few rounds of testing is that the secret to getting the perfect chewy texture is pressing the mixture firmly into the pan before baking. You want them to hold together but still be soft enough to enjoy without crumbling apart. And as if they weren’t delicious enough on their own, try pairing them with a scoop of Nutella ice cream for an indulgent fall treat!
These bars are an easy, wholesome snack that feels like a little bit of fall magic every time you bite into one.
Pumpkin Spice Granola Bars
Equipment
- 8 x 11-inch baking pan
- Mixing bowls (large and small)
- Wire cooling rack
- Wooden Spoon or Spatula
Ingredients
- ½ cup pumpkin puree
- ½ tbsp honey
- ½ tsp salt
- 2 tsp melted coconut oil
- ¼ cup pumpkin seeds
- 2 cups old-fashioned oats
- 1 tsp pure vanilla extract
- ½ cup finely chopped walnuts or pecans
- 1 tbsp cinnamon
- ½ cup dried cranberries
- ⅔ cup almond flour
Instructions
- Preheat your oven to 325°F (163°C) and prepare an 8 x 11-inch pan by lining it with parchment paper or foil.
- In a large bowl, combine oats, almond flour, cinnamon, and salt.
- Stir using a wooden spoon or spatula until blended.
- In a separate small bowl, whisk together pumpkin puree, honey, melted coconut oil, and vanilla until smooth.
- Pour the wet ingredients into the bowl containing the oat mixture.
- Mix until everything is thoroughly combined.
- Fold in the cranberries, pumpkin seeds, and any chopped nuts if desired.
- Transfer the mixture to the lined pan.
- Use a spatula to spread it evenly, then press down firmly with your fingers to compact the mixture, ensuring the corners and edges are well-packed to prevent crumbling.
- Place in the oven and bake for about 35 minutes, or until the edges are golden brown and the center feels firm to the touch.
- Allow the pan to cool on a wire rack for 20 to 30 minutes.
- Use the parchment overhang to lift the bars out, then let them cool completely on the rack.
- For cleaner edges, refrigerate the bars for about 30 minutes before cutting.
- Store the bars in an airtight container.
- They can be kept at room temperature for 3 to 4 days, in the refrigerator for up to a week, or frozen for 3 to 4 months.
Notes
- Feel free to incorporate other add-ins like chocolate chips, chia seeds, or coconut flakes for extra flavor.
| Nutrition | Value |
|---|---|
| Calories | 200 kcal |
| Carbohydrates | 28 g |
| Protein | 4 g |
