Pumpkin Spice Monster Cookie Bars

Have your cookies and bars and eat them too on this seasonal pumpkin spice monster cookie bars recipe! This recipe is made in a single bowl and comes collectively in underneath half-hour for a scrumptious and more healthy tackle monster cookies.

The opposite day somebody advised me they had been so pleased that the pumpkin spice fad has handed. I had a real second of panic. We’re over pumpkin spice?! I’m definitely not. Name me fundamental however I nonetheless love something pumpkin spice. A lot in order that this pumpkin spice latte in a single day oats recipe has been on repeat in my home for the final month. I’ve additionally been sucking down this pumpkin cream chilly brew recipe too.

I received’t bore you with the limitless PSL recipes I’ve on the positioning however let’s simply say I’m a little bit of a pumpkin spice connoisseur. These pumpkin spice monster cookie bars aren’t exception. We completely devoured them in our home and obtained us excited for the change of seasons!

Why You’ll Love This Recipe

Gluten-Free – as long as you’re utilizing gluten-free pretzels this recipe is protected for many who are gluten delicate or celiac.

One Bowl – every thing comes collectively in a single bowl so minimal dishes are required!

Child-approved – my toddler LOVED these and I felt good about giving her a more healthy cookie.

Components Wanted

• Cashew butter– I like utilizing cashew butter in these monster cookie bars as a result of it has essentially the most impartial taste. That being stated you’ll be able to completely substitute with a unique nut butter like peanut butter or almond butter or change with sunflower seed butter for a nut-free model.
• Pumpkin puree – be sure you use pure pumpkin puree and never pumpkin pie filling!
• Eggs – for binding. I haven’t tried to make these vegan with flax eggs however please let me know if you happen to check that out.
• Vanilla extract – for taste.
• Oat flour – I like utilizing oat flour to maintain them gluten-free however you should utilize any flour you want besides coconut flour.
• Coconut sugar – for a refined sugar free bar. However you should utilize brown sugar if that’s all you may have.
• Pumpkin pie spice – I like utilizing PSL in these pumpkin bars however you should utilize a unique spice mix if you happen to’d like.
• Baking soda – for rise.
• Salt – this helps to boost the flavors however be at liberty to omit if watching sodium ranges.
• Combine-ins – m&ms, chocolate chips and pretzels (gluten-free if wanted!). That is what makes them monster cookies!

Tips on how to Make Pumpkin Monster Cookie Bars

STEP 1: MIX WET INGREDIENTS

In a big bowl mix cashew butter, pumpkin, eggs and vanilla extract.

STEP 2: ADD DRY INGREDIENTS

Stir in oat flour, coconut sugar, pumpkin pie spice, baking soda and salt.

STEP 3: FOLD IN MIX-INS

Fold in m&ms (or different chocolate sweet), chocolate chips + pretzels.

STEP 4: BAKE

Add your batter to your baking dish and press down (utilizing fingers or a spatula) so prime is unfold evenly. Bake for 20-25 minutes or till edges are crisp and middle is ready (they’ll nonetheless be a bit of gooey which we would like!). Allow them to set within the baking dish for half-hour. Take away from baking dish and slice into 9 bars.

FAQs

Storage Directions

Retailer bars in an hermetic container on the counter for as much as 3 days. They’ll last as long as one week if saved in an hermetic container within the fridge.

To freeze: Place cookie bars on a baking sheet and freeze for 2-3 hours. Place in a ziplock bag or freezer-safe container or bag and retailer within the freezer for as much as 3 months. Take away from freezer 1 hour earlier than consuming or 10 minutes for a frozen cookie bar!

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Pumpkin Spice Monster Cookie Bars

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Have your cookies and bars and eat them too on this seasonal pumpkin spice monster cookie bars recipe! This recipe is made in a single bowl and comes collectively in underneath half-hour for a scrumptious and more healthy tackle monster cookies.

• Writer: Davida Lederle
• Prep Time: 10 minutes
• Cook dinner Time: quarter-hour
• Whole Time: 25 minutes
• Yield: 9 bars 1x
• Class: Dessert
• Technique: Bake
• Delicacies: American
• Food plan: Gluten Free

• 3/4 cup cashew butter (or different nut butter)
• 1/2 cup canned pumpkin puree
• 2 massive eggs
• 1 tsp vanilla extract
• 1/2 cup oat flour
• 1/2 cup coconut sugar
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• pinch of salt
• 1/4 cup m&ms (or different chocolate candies)
• 1/4 cup chocolate chips
• 1/4 cup crushed pretzels (gluten-free if wanted)

1. Preheat oven to 350 levels F.
2. Grease an 8 x 8 baking dish with coconut oil, butter or cooking spray OR line with parchment paper.
3. In a big bowl mix cashew butter, pumpkin, eggs and vanilla extract.
4. Stir in oat flour, coconut sugar, pumpkin pie spice, baking soda and salt.
5. Fold in m&ms, chocolate chips + pretzels.
6. Add your batter to your baking dish and press down (utilizing fingers or a spatula) so prime is unfold evenly.
7. Bake for 20-25 minutes or till edges are crisp and middle is ready (they’ll nonetheless be a bit of gooey which we would like!).
8. Allow them to set within the baking dish for half-hour.
9. Take away from baking dish and slice into 9 bars.
10. See above for storage directions.