Easy cookie bars but make them pumpkin!
You know if it’s Fall you got that open can of pumpkin puree in your fridge waiting to get turned into any one of these treats?
But somehow you always end up with some rouge 1/4 cup of it leftover and it’s no use?
Well, it is now YES use! Just make these super easy cookie bars and they shall hit the spot. Pumpkin spicy, pumpkin-y, chewy yet crunchy on the outside.
Are they cookies, are they blondies, nobody knows but they are GOOD.
Let me know if you give these a try!
Small-batch Pumpkin Cookie Bars
Servings: 8 squares
Calories: 132kcal
Equipment
- Standard loaf pan or similar
Ingredients
- 1/4 cup pumpkin puree (60 g)
- 1/4 cup nut/seed butter (64 g) I used drippy almond butter
- 1/4 cup sugar (48 g)
- 1/4 tsp vanilla extract
- 1/2 cup flour (60 g) gf all purpose if desired
- 1/2 tsp pumpkin pie spice or cinnamon
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/4 cup chocolate chips (45 g) more to sprinkle tops
- 1 tbsp (optional) sprinkles (12 g)
Instructions
- Preheat oven to 350F and line a standard loaf pan with parchment.
- In a medium bowl blend pumpkin, nut butter, sugar, vanilla extract.
- In a small bowl whisk together flour, spices, salt, baking soda.
- Add dry into wet and combine via folding (don't overmix). If the batter is too dry stir in some water/milk 1 tsp at a time.
- Fold in chocolate chips.
- Pour into your baking pan and bake 20 minutes until the edges pull from the sides and cookie bars are slightly golden.
- Cool completely, slice and enjoy!
Nutrition
Serving: 1 bar | Calories: 132kcal | Carbohydrates: 18g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 76mg | Potassium: 83mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1204IU | Vitamin C: 0.4mg | Calcium: 37mg | Iron: 1mg