Pumpkin Pecan Bars

These Pumpkin Pecan Bars are so yummy gooey and perfect with a cup of coffee in the morning or a cup of tea in the afternoon.

Pumpkin Pecan Bars

After making the apple oatmeal crumb bars last week, I am in full force everything apple and pumpkin mode. 

These little bars are another simple, healthy  snack to add to your list to try.  There is no butter or added oil but instead swapped with applesauce and pumpkin for moisture. Maple syrup is swapped for sugar. The medjool dates add even more delicious sweetness with creamy caramel like center.

Ingredients for Pumpkin Pecan Bars

For the bars:

Dry ingredients

1 cup rolled oats

1 cup raw pecans

2 teaspoon cinnamon

1 teaspoon baking powder

½ teaspoon salt

¼ teaspoon ginger

¼ teaspoon cloves

¼ teaspoon nutmeg

⅛ teaspoon allspice

Wet Ingredients

⅓ cup maple syrup

1 cup pumpkin

¼ cup unsweetened applesauce

1 egg

For the caramel:

15 medjool dates

¼ cup water

How to Make Pumpkin Pecan Bars

Preheat oven to 350 degrees F.

In a food processor, grind the oats and pecans until flour like.

Place this mixture in a bowl and add the remaining dry ingredients and mix together well.

Then place the dates and water in the food processor and pulse until you get a caramel consistency, scraping down the sides a few times.

In another mixing bowl, mix the maple syrup, pumpkin, applesauce and the egg and mix together.

Add the wet to the dry ingredients and stir to combine thoroughly.

Line an 8X8 glass baking dish with parchment paper, having enough extra paper to hang over the sides.

Slowly spoon ½ the batter into the 8X8 pan.

Then add the layer of the date mixture.

Thirdly, add in the remaining batter on top of that layer.

Bake in the oven for about 30-40 minutes.

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