Small-batch Pumpkin Cookie Bars

4 from 1 vote

Small-batch Pumpkin Cookie Bars

Prep Time10

Cook Time20

Course: Breakfast, Dessert, Snack

Keyword: cookie bars, cookies, easy recipes, fall baking, gluten-free, low sugar, plant-based, pumpkin, pumpkin bars, pumpkin cookies, small-batch, sprinkles, vegan

Servings: 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