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Gingerbread Pumpkin Bars

  • Author: Amanda @ Running with Spoons
  • Total Time: 45 mins
  • Yield: 12 bars 1x



For the crust:

  • 1 cup oat flour (or oats ground in a food processor)
  • 1/2 cup old-fashioned oats
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 Tbsp. coconut oil, melted
  • 1/4 cup applesauce
  • 3 Tbsp. molasses

For the filling:

  • 1 egg, lightly beaten
  • 1 cup canned pumpkin puree (NOT pumpkin pie filling)
  • 1 tsp. vanilla extract
  • 1/3 cup brown sugar
  • 1 1/2 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground nutmeg


  1. Preheat oven to 350ºF and line an 8×8 baking pan with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
  2. Make the crust. In a large mixing bowl, combine oat flour, oats, baking powder, and salt. Stir until fully combined. Add in coconut oil, applesauce, and molasses. Mix well and set aside.
  3. Make the filling. In a small mixing bowl, lightly beat the egg. Add pumpkin, vanilla, sugar, vanilla, and spices. Mix until fully incorporated and set aside.
  4. Using a spatula or your fingers, firmly press the dough mixture into the bottom of your square pan, making sure it is evenly distributed. Pour the pumpkin filling over the crust, spreading evenly.
  5. Bake for 30 minutes, or until pumpkin has set.
  6. Remove from oven and let cool completely before cutting into bars.
  • Prep Time: 15 mins
  • Cook Time: 30 mins

Keywords: baking, Fall, gingerbread bars, gingerbread pumpkin bars, healthy snack, pumpkin bars, winter