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To make these tasty pumpkin spice oatmeal cookie bars, gather the following ingredients: - 1 cup rolled oats - 1 cup all-purpose flour - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup pumpkin puree (canned or fresh) - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup chocolate chips (optional) - 1/4 cup chopped walnuts (optional) Each ingredient plays a key role. If you need to make changes, here are some smart swaps: - Use whole wheat flour instead of all-purpose flour for a heartier texture. - Swap brown sugar for coconut sugar for a lower glycemic index. - If you don’t have pumpkin pie spice, mix 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger. - For a dairy-free option, use coconut oil in place of butter. You can try different sweeteners or add-ins for your cookie bars: - Maple syrup or honey can replace granulated sugar; just reduce the liquid in your recipe. - Add dried cranberries or raisins for a fruity twist. - For a nutty flavor, use pecans instead of walnuts. - You can also add a sprinkle of sea salt on top before baking for a sweet-salty combo. These options can enhance flavor and create a treat that suits your taste. Enjoy crafting your cookie bars! Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x9-inch baking pan. Grease it with cooking spray or line it with parchment paper. This will help you remove the bars easily later. In a large bowl, combine the dry ingredients. Add 1 cup of rolled oats, 1 cup of all-purpose flour, 1/2 cup of packed brown sugar, 1/2 cup of granulated sugar, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of salt. Whisk these well together. In another bowl, mix the wet ingredients. Use a hand mixer or whisk to combine 1/2 cup of softened unsalted butter, 1/2 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Blend until smooth and creamy. Now, gently fold the wet mixture into the dry ingredients. Stir until just combined. If you want to add chocolate chips or walnuts, fold them in at this point. Pour the batter into your prepared pan. Use a spatula to spread it evenly. Make sure to fill the corners well. Bake in the preheated oven for 20-25 minutes. Check if they are done when the edges turn golden brown. A toothpick should come out clean from the center. Once baked, remove the pan from the oven. Let it cool on a wire rack for about 10 minutes. After that, transfer the whole block of bars out of the pan and onto the rack. Allow them to cool completely. When cool, cut the bars into 12 squares with a sharp knife. Enjoy your delicious pumpkin spice oatmeal cookie bars! To get the best texture in your cookie bars, use rolled oats. They give a chewy bite. Measure your flour correctly. Too much flour makes the bars dry. Add the pumpkin puree gently. This keeps the bars moist and fluffy. Don't overmix the batter when combining wet and dry ingredients. Overmixing can lead to tough bars. To boost the pumpkin spice flavor, use fresh spices. Ground cinnamon, ginger, and nutmeg add depth. You can also add a pinch of ground cloves for a warm kick. Try using real vanilla extract instead of imitation. This adds a richer flavor. If you want extra pumpkin taste, use more pumpkin puree. Just balance it with a bit less flour. If your bars are too crumbly, they might need more moisture. Add a touch of milk or pumpkin puree. If they spread too much, your butter may have been too warm. Always cream cold butter for better shape. If they come out too dry, check your oven temperature. An oven thermometer helps ensure accuracy. Lastly, let them cool completely before cutting. This helps them hold together better. {{image_4}} You can make these cookie bars your own by adding mix-ins. Nuts like walnuts or pecans add crunch. Dried fruits, such as cranberries or raisins, bring sweetness. You can even try seeds like sunflower seeds for more texture. Just remember to keep the total amount around one cup. This way, the bars stay balanced and delicious. If you want a healthier version, you can easily adapt the recipe. For gluten-free bars, swap the all-purpose flour with a gluten-free blend. Make sure it contains xanthan gum for texture. For a vegan option, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use coconut oil instead of butter for a dairy-free treat. If you love spice, feel free to amp it up! Add an extra half teaspoon of pumpkin pie spice to the mix. You can also try adding a pinch of nutmeg or ginger for more warmth. This will make every bite burst with flavor. Remember, spice can change the mood of your bars, so adjust it based on your taste. Enjoy experimenting! To keep your Pumpkin Spice Oatmeal Cookie Bars fresh, store them in an airtight container. This method helps to retain moisture and flavor. You can leave them at room temperature for up to three days. If you want to keep them longer, refrigerate them for about a week. Freezing is a great option for these cookie bars. First, cut the bars into squares. Wrap each square tightly in plastic wrap, then place them in a freezer bag. This way, they stay fresh and tasty. You can freeze them for up to three months. When you want to enjoy them, just thaw them at room temperature for a few hours. To maintain freshness, avoid exposing the cookie bars to air for too long. Always use a clean utensil when taking a bar from the container. If the bars start to feel dry, you can place a slice of bread in the container. The bread will help keep the bars moist. Enjoy your tasty treats at their best! To make your bars more moist, try adding an extra 1/4 cup of pumpkin puree. You can also add a bit of applesauce or yogurt. These ingredients help keep the bars soft and tasty. Another tip is to bake them just until set. Overbaking can lead to dryness. Yes, you can use fresh pumpkin! Just cook and puree it first. Make sure the puree is smooth and not too watery. Fresh pumpkin can give a richer flavor, but it may need some extra care to get the right texture. These cookie bars last about 4 to 5 days at room temperature. Keep them in an airtight container to keep them fresh. You can also store them in the fridge for up to a week. Make sure they cool completely before storing. Yes, you can substitute the egg if needed. Use a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. This works well for binding and adds some healthy fats too. In this blog post, we covered how to make delicious pumpkin spice cookie bars. We looked at all the ingredients and their measurements. I shared tips to achieve the right texture and flavor. You learned about variations and storage methods too. With the right steps, you can create a tasty treat. Don't hesitate to be creative with mix-ins or alternatives. Enjoy your baking and delight in the flavors!

Pumpkin Spice Oatmeal Cookie Bars

Indulge in the flavors of fall with these delicious Pumpkin Spice Oatmeal Cookie Bars! Packed with rolled oats, pumpkin puree, and a hint of warm spices, these chewy bars are perfect for cozy gatherings or a sweet treat during your day. Ready in just 40 minutes, you can easily whip up a batch that serves 12. Click through to explore the full recipe and amaze your friends and family with this tasty autumn delight!
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Ingredients
  

1 cup rolled oats

1 cup all-purpose flour

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup unsalted butter, softened to room temperature

1/2 cup pumpkin puree (canned or fresh)

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate chips (optional)

1/4 cup chopped walnuts (optional)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by greasing it with cooking spray or lining it with parchment paper for effortless removal after baking.

    In a large mixing bowl, combine the rolled oats, all-purpose flour, brown sugar, granulated sugar, baking soda, baking powder, pumpkin pie spice, and salt. Whisk these dry ingredients together thoroughly, ensuring they are well mixed.

      In a separate bowl, use a hand mixer or a sturdy whisk to beat together the softened butter, pumpkin puree, egg, and vanilla extract. Blend until the mixture is smooth and creamy, free of lumps.

        Gradually fold the wet mixture into the combined dry ingredients. Stir until just incorporated. If you choose to use chocolate chips and walnuts, gently fold them into the batter at this stage for added flavor and texture.

          Pour the prepared mixture into the greased or lined baking pan. Use a spatula to spread it into an even layer, ensuring the corners are filled.

            Bake the bars in your preheated oven for 20-25 minutes. They are ready when the edges are golden brown, and a toothpick inserted in the center comes out clean.

              Once baked to perfection, remove the pan from the oven and allow it to cool on a wire rack for about 10 minutes. After cooling slightly, transfer the entire block of bars out of the pan and onto the wire rack to cool completely.

                When fully cooled, cut into 12 squares or bars using a sharp knife.

                  Prep Time: 15 mins | Total Time: 40 mins | Servings: 12

                    - Presentation Tips: To elevate your presentation, serve the warm bars on a rustic wooden board. Dust with a light sprinkle of powdered sugar for a sweet finish. For a seasonal touch, consider garnishing with a handful of pumpkin seeds or a gentle drizzle of pure maple syrup on top of each square. Enjoy your delightful autumn treat!