Easy, delicious, no-bake Pumpkin Spice Bars! Made with whole foods ingredients, these snack bars are vegan, gluten-free, nut-free.
Well, as much as I tried to resist it, fall is here – and so are Pumpkin Spice Bars!
Every year I feel I drag myself into fall, holding on to summer produce and the carefree summer clothes. This year, I noticed as I was clinging to the raw foods of summer, I wasn’t feeling great. Not sick, but my digestion wasn’t feeling the same. So, I started eating more cooked foods and warming soups. I noticed a difference within a day or two.
Now that I’m embracing more fall foods, I’ve been playing with apple, squash and pumpkin recipes, including these PUMPKIN SPICE BARS!
These snack bars taste every bit like other pumpkin treats, yet they are made with pumpkin seeds, not pumpkin puree. The dried apricots help enhance the pumpkin flavor, along with the spices.
I’ve had this recipe in my pocket for quite a while now. It was actually one I had planned to include in PPF, but as I’ve mentioned a couple of times, I had to cut down the recipe content. Dang it! I hate that! But, I do love sharing the recipe with you now.
The frosting is… well… a must. Just don’t skip it, okay? The bars will be okay without it. But why bother making them without it? If you’re going to take the time to make these Pumpkin Spice Bars, do yourself the favor of investing the extra 5-10 minutes to whip up the simple frosting.
Don’t let me hear any of you making these without the frosting, k? That’s all I have to say about that. 😁 And, if you are averse to using coconut butter and don’t have nut allergies, try the cashew butter option!
Since these bars are nut-free, they can be packed in lunch. I’d classify them as more of a sweet snack than a full-fledged dessert. But, up to you!
Enjoy, guys. Do let me know how you like them! x Dreena
Maple-Frosted Pumpkin Spice Bars
Ingredients
- 1/2 cup rolled oats
- 1/2 cup raw pumpkin seeds
- 2 tbsp hemp seeds
- 1/4 tsp sea salt
- 1/2 tsp rounded cinnamon
- 1/4 tsp freshly grated nutmeg or more to taste
- 1/4 tsp ground allspice
- 1/2 cup dried apricots unsulphured
- 1 cup pitted dates
- 1 tsp pure vanilla extract
- 1 cup brown rice crispy cereal I like Erewhon brand, can also substitute organic, unsweetened corn flakes
Drizzle:
- 1/3 cup coconut butter not oil (see note)
- 1 1/2 tbsp nondairy milk
- 2 tbsp pure maple syrup
- couple pinches sea salt
Instructions
- In a food processor, first process the oats with the pumpkin seeds, hemp seeds, and salt and spices. Puree until crumbly and fine. Then, add the apricots, dates, and vanilla and process until the mixture becomes uniform and sticky. Depending on how moist your dates (and especially apricots) are, this may take a few minutes. Just as it is getting very sticky, add the brown rice crisp cereal process through. The mixture should still be sticky, and forming some balls or clumps in the processor bowl. Transfer mixture to an 8” x 8” pan lined with parchment paper (not much larger, but could use a smaller, deeper dish). Press mixture into pan evenly. In a small saucepan over very low heat, combine the ingredients for the drizzle, whisking through through until it melts down and becomes a liquid enough to pour. Avoid heating the mixture over too high a heat as it can scorch. Once thinned out, pour over the bars in a drizzle pattern. Refrigerate until completely cool, then cut into squares. Makes about 16-20 bars.
Notes
photo credit: Nicole Axworthy, adashofcompassion.com
This post was originally published September 2015 and updated for September 2020.
Haley says
Is there a substitute you can offer for brown rice crisp cereal? I don’t have it on hand and don’t have time to go to the grocery store before I want to make these. Also concerned about arsenic in rice. Thanks!
kim says
Thank you for this offering. I made oatmeal bars with my homemade cranberry jam. I loved it, EXCEPT, the recipe had way to much coconut oil in it. I am thrilled to see this and i just ordered the c.butter. Thx, Dreena!
Jeri says
Making today! They look amazing! Thinking a cashew drizzle with be subbed – no coconut butter in the house.
Joy says
These look yum! And, since I’m such a fan of your sweet potato chocolate cake, I’m definitely going to give this recipe a try for Thanksgiving! Actually, we just polished off some sweet potato chocolate cake today! Anyway – I’m a fan and I trust your stuff, Dreena!! Thanks!
Jane says
So, i think i need a lesson in drizzling! LOL. Mine are in the fridge, can’t wait to test! Only issue i had was with the drizzle, It was very thick so i added more milk, and more, and more and still it wasn’t exactly drizzle-friendly. So it was more of a ‘blobble’ than a drizzle! This may have been because i used a brand of coconut butter that from the start of the jar was prone to harden up very solid, with a whiter crust of oil on the top. Each time i used i would warm the jar and attempt to mix, but it is possible that now, (the very end of the jar) there is less oil per coconut ‘meat’ and so did not thin up as much when heating. I also ended up with heaps left. Not complaining tho – i licked the spoon and it tastes like a sort of divine coconut caramel !!!
Thanks Dreena – daughter does on 3 day camp next week so she needs a bag of sustaining goodies to help her thru!!
Honey says
Finally got around to making these. SO good! I didn’t have any apricots, so I just added extra dates. I’ll try to get apricots for another time. I loved them as is, but will definitely try the chocolate option next time, as we are huge chocolate fans! I love the texture the rice crispier gives! I only used 1T maple syrup in the drizzle as I figured the bars were extra sweet from dates instead of apricots.
Kristi says
These look so good but I couldn’t find the apricots at the store today; can you suggest a substitute?
Thanks!
robin m says
These look so yummy. I have some chocolate crispy rice cereal that i had gotten right before the recipe was posted to make chocolate crispy treats and the store i was at did not have plain.
I am writing to ask if you think this recipe would be decent with chocolate crispy cereal?
thanks…..robin
Dreena says
I’d give it a try! I’m never opposed to chocolate. 😉 Plus, if you add a small sprinkle of chocolate chips as well, I think that would be delicious.
Jen at www.sweetgreenkitchen.com says
Love it! You said the magic words, nut free. My 6 year old son has a morning snack time in school and can’t have any nut products and since it’s around 10 a.m., I’ve been making healthy mini muffins every week so I have something for his snack pack. These pumpkin bars will be just perfect and delicious for the rest of the family too, I’m sure!
Dreena says
Perfect! It’s so important to have nut-free snacks now with school. Hope you all enjoy them Jen!
Sarah says
I ran out of dates but I added a bit of water and it worked! I also made the icing (first time using coconut butter) and it’s delicious. Thanks for th help today!
Dreena says
Awesome, so glad that worked.
Sarah says
I just made these and the mixture is totally crumbly and not sticking together at all. What can I do to save this? I don’t want to throw it out. I tried adding some brown rice syrup but don’t want you o make it too sweet.
Dreena says
Try pureeing the mix longer, so the oils from the nuts will begin to release, and add another couple of dates and/or a tsp of water. That should do it! If dates are a little dry, a touch of water helps. Let me know if that helps!
Nicole says
I LOVE these bars, Dreena. And I absolutely agree – the frosting takes them to the next level! xo
Dreena says
thanks Nicole!
Tara says
These look so yummy! I know what I am making for the family this weekend.
Thanks Dreena; you’re the BEST!
Dreena says
Wonderful, thanks Tara
Honey says
These look great! I’ll have to write it out (or print it out) and tuck it into my PPF cookbook! Too good to pass up, we’ll definitely be making these!
Dreena says
Good idea – I’ll have a few more for you to tuck into PPF!
Debra says
This looks so yummy! You can bet we will be trying it this week. Love your PPF cookbook, love pumpkin seeds, love fall, and love frosting—so this is a perfect fit. Mmmm
Dreena says
Thank you much, Debra!
Jill says
they look delicious. Even though we are just coming into spring (tonight’s dinner included my second bunch of local asparagus) it is still cool enough to enjoy these bars
Dreena says
Indeed, no bake so you can make, refrigerate – or even freeze. Thanks Jill, and enjoy that asparagus!
Susan says
These look good! I want to try the chocolate option.
Dreena says
Girl after my own heart… 🙂
Mary says
I’m traveling and will make these when I get home — even before I unpack!
Dreena says
Love that!
Sue kleinschmidt says
I can finally eat oats again-yay! Will definitely be tryIn this recipe.
Dreena says
That’s great, I love oats myself so cannot imagine not baking and cooking with them. Enjoy, Sue!
Carrie says
This was one of the favourites in our house from the recipe test phase. I was bummed when I saw it didn’t make the cut. I’m glad you shared it here. It’s a winner!
Dreena says
Awww, I had no idea they were one of your faves, Carrie. Thanks, luv.