These pumpkin bars are the slightly less sweet cousin of these Chocolate Chip Pumpkin Bars I posted last week. I was recipe testing both at the same time, and just couldn’t resist making a chocolate-y treat AND a scrumptious counterpart.
I love enjoying these bars anytime of day, but they just happen to make an amazing breakfast.
I got in a pancake rut, so these were a highly anticipated, very much needed, hit-the-spot kind of breakfast that make me so happy!
My favorite way to enjoy them is with a dollop of chocolate mousse, roasted kabocha squash, a drizzle of peanut butter, and a bunch of frozen raspberries. Yep, breakfast is my favorite meal. Go big or go home.
So anyways, essentially these are the Chocolate Chip Pumpkin Bars, but with a bit less spice and sweetness and no chocolate chips. But, still mouthwatering delicious according to all of my taste-testers (and some even preferred these!) Basically, both recipes were a huge hit, so why not make both?
Enjoy them for breakfast, dessert, a snack, a side for lunch, whenever, wherever.
So, how do you feel about this being the third pumpkin recipe in a row (did you see these no-bake Pumpkin Spice Energy Bars?) Hopefully you’re okay with it, but just in case, I’ve got a variety of posts coming your way in November. And, for all my pumpkin-lovers, you’ll be happy to hear that a Pumpkin Chocolate Mousse will be posted soon.
But back to these pumpkin bars – they’re naturally gluten-free, dairy-free, grain-free, and sweetened with banana and medjool dates. Vegans, omit the egg and use one full banana, rather than just a half as the recipe calls for below – they come out a little less fluffy but still amazing.
Also, this is one of those super quick recipes where you dump everything in the food processor, turn it on, and pour in the pan. So easy.
As I mentioned in the Chocolate Chip Pumpkin Bar post, I use cashew butter because it’s neutral and acts as a wonderful base for pumpkin puree. I’ve also made these with natural peanut butter but felt they tasted too strongly of peanut butter and less of pumpkin, although my husband loved them. I’m sure almond butter would also work and would likely lend a more neutral base than peanut butter.
Do what works for you, and please leave a comment if you try with another nut or seed butter and let us know how it goes!
- ¾ cup of unsalted cashew butter
- 8 large, soft medjool dates*
- 2 tsp vanilla extract
- 1.5 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 tsp baking soda
- ¼ tsp salt
- ½ spotted banana
- 1 egg**
- ½ cup pumpkin puree
- Preheat oven to 375.
- Combine all ingredients in a food processor.
- Process for about 30 – 60 seconds until the batter is just mixed together and then wipe down the sides.
- Process again until the batter is smooth.
- Pour into a parchment paper-lined*** 8x8 glass baking pan. Smooth into an even layer.
- Bake for 30 - 35 minutes****, or until slightly browned on top and a fork comes out clean.
- Let cool for 20 – 25 minutes.
** Vegan? Leave out the egg and use 1 full banana, rather than just a half. The bars will not turn out as fluffy, but they’ll still taste delicious!
***I line my baking pans with parchment paper so I don't have to use any spray, but do what works best for you.
****I take them out at 30 minutes because my family likes them better as super moist, but if you like them best with a chewier edge, leave in for a few more minutes.
Products I used:
- Medjool dates
- Cashew Butter or 365 brand from Whole Foods
- Pumpkin puree
- Vanilla extract
- Pumpkin pie spice
- Pink Himalayan salt
- Food Processor