Also known as “Pumpkin oatmeal bars that you make when you want to use up the leftover pumpkin soup without actually eating soup, and you find a recipe online that is vegan and gluten free, but you don’t have ground flax seed for a flax egg, and you also don’t have oat flour or a blender, so you make it with egg and flour and fudge the pumpkin/oil ratio so you can use your leftover pumpkin soup instead of regular puree” Bars.
In other words, you have permission to be creative in your kitchen and to use your leftovers in whatever way you want.
Also, if you don’t have leftover pumpkin soup, pumpkin puree will also work just fine. Instructions are in the recipe.
Due to a gross shortage of time around here these days, I took advantage of a spare five minutes in the morning before leaving for class (more on that later) and threw them in the oven to bake while we finished getting ready. I let them cool while we were out and brought them to German school the next day as a treat for the receptionist and teachers, and they were a big hit!
Enjoy this flexible and fall-flavored treat!
Recipe inspiration credit goes to Beaming Baker.
Pumpkin Oatmeal Bars, With or Without Leftover Pumpkin Soup
Yield 8x8-inch pan
Soft, chewy, pumpkin-spice bars that are something in between cake, cookies, and baked oatmeal.
- 1/2 C + 2 Tb leftover pumpkin soup (or 1/2 C pumpkin puree + 2 Tb water)*
- 3 Tb maple syrup
- 2 Tb brown sugar
- I've made these with and without, and they were both great, though maybe the ones with the brown sugar had an ever so slight flavor advantage. However, they're still fantastic without if you want to cut down the sugar a bit.
- 1 egg
- 1 tsp vanilla extract
- 1 1/4 C oats, rolled or quick depending on your tastes
- 1/2 C whole wheat flour
- 2 Tb ground almonds, almond flour, more wheat flour, or just skip it altogether
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- Any other additions you'd like such as chopped or whole nuts, dried fruits, or chocolate chunks.
- Preheat the oven to 350 F/176 C, and line an 8x8- or 9x9-inch pan with parchment paper. I like to make this easy by creating a sling with a strip of parchment that covers the bottom and two sides and sticks up on the sides so that I can easily lift my goodies out of the pan at the end. There's no need to grease if you use parchment paper. Just run a knife along any edges of the pan that aren't covered with paper.
- Mix up the liquid ingredients in one bowl and the dry ingredients in another. Add them together and pour into the prepared pan. The batter will be quite runny.
- Bake for 20-25 minutes, checking with a toothpick when the top starts to look set. The toothpick should come out clean when they are done.
- Allow to cool, turn out, and cut.
*Leftover pumpkin soup - While this is what I used because I had it on hand and wanted to use it differently than just pouring it into a bowl and reheating it, you don't have to. But if you do want to use a leftover squash soup for this, make sure it's a fairly neutral soup and pureed. Mine was made using a medium-sized Hokkaido squash--which is similar to pumpkin--a potato, a dash of sweet curry powder and some freshly grated nutmeg, so it mostly still tasted like the squash that it came from. If you happen to try for something different by using a savory squash soup or one with chunks of squash in it, by all means go for it and let me know the results! You can't know until you try.