I’ve said in the past that pumpkin is one of those take-it-or-leave it items for me.
But I am eating my words now because of these bars.
I’ve been eating these bars like there’s no tomorrow.
Or like there’s no pumpkin shortage. Did you know about that?
But there’s no shortage of full-on pumpkin flavor in these.
Between the homemade pumpkin spice lattes and these bars, I’ve been converted to the other side the pumpkin side.
These were so easy to make.
No need to slave away on these bars. Or slave away in the kitchen, ever.
For me, cooking and baking should be fun and not a chore, and I highly doubt you’ll find these bars to be a chore.
I love it when I don’t dirty every dish in the house and don’t have a total mess going on. That’s actually been known to happen from time to time. Shocker, I know.
The good thing about the peanut butter pumpkin bars is that your kitchen won’t look like a cyclone hit it when you’re done.
One bowl + One spoon + Oven = Bars in about a half hour
They’re vegan and gluten free (see this post about Oats near the bottom for a discussion on oats and gluten)
And they make me just wanna chomp
The pumpkin flavor really shines through. Between the pumpkin puree and the pumpkin pie spice, pumpkin lovers can rejoice.
The peanut butter is nicely balanced with the pumpkin and the flavors complement each other, but these are definitely pumpkin-peanut butter bars, not peanut butter-pumpkin bars.
Thanks to my relationship with FoodBuzz as a Featured Publisher, I received this Planters Peanut Butter and put it to use in these bars.
The peanut butter eaten by the spoonful on it’s own is also great.
Doesn’t everyone eat PB by the spoonful at midnight standing in your kitchen in front of the refrigerator when you’re too lazy to make anything but you’re feeling snacky?
Well now I’ve got these to snack on.
You not only get both peanut butter and pumpkin in these bars (and I love a good two-for-one deal), but the brown sugar caramelizes when baking and makes these bars slightly chewy and caramely.
If you underbake them by a touch like I prefer to do with my baked goods, it’s the perfect marriage of barely crispy on the outside with a caramelized, moist inside.
If I was in charge of writing The Rules You Must Bake By, I think that all cookies, brownies, and bars all should have a slightly crispy edge with soft centers.
And never be dry. Dry = not worth my chew
And the pumpkin peanut butter oat bars deliver if held up to my self-created Rules You Must Bake By.
Pumpkin Peanut Butter Oatmeal Bars (Vegan, Gluten-Free)
1/2 c peanut butter
1 c pumpkin puree (i.e. Libby’s in a can and if you don’t have pumpkin puree in your market, use sweet potato puree either canned or sweet potatoes that you boil/puree yourself)
2 c oats (whole rolled, not quick cook)
1 c brown sugar, packed
1/2 c white sugar
1 tbsp pumpkin pie spice (reduce/increase to taste)
1 tsp cinnamon (reduce/increase to taste)
1 tbsp vanilla extract
Optional: Add raisins, nuts, chocolate/white/peanut butter chips to the mixture. I’d suggest starting with 1/3 to 1/2 c and going from there based on taste preference.
Optional frosting ideas (they really don’t need frosting, but I love frosting and wish I would have added some but was too in a hurry to just eat them):
Cream Cheese Frosting; add a pinch of pumpkin pie spice + cinnamon if you’d like
Chocolate Peanut Butter Frosting
Caramel Sauce, either jarred or homemade Dark Rum Caramel Sauce
Directions: Combine all ingredients into a mixing bowl and stir by hand. Spread batter (it will be pretty moist) into a foil-lined and spayed 8 x 8 or 9 x 9 pan. Bake at 350F for 22-25 minutes or until toothpick inserted in center comes out clean. The bars may still look underdone, but that’s ok because they will continue to set up as they cool. Allow to cool very well before slicing. Store extras on the countertop, refrigerator, or in the freezer for long term storage.
Notes: All measurements are approximate and if you love peanut butter or pumpkin puree, add a bit more of either.
Reduce the sugar amounts if you wish or even attempt a sugar-free version by making with stevia, stevia “baking blends” such as NuNaturals Baking Blend (enter code AVE630 to save $5 at checkout) or try other powdered forms of nonsugar sweeteners.
Adjust baking time as necessary based on your own recipe substitutions.
If you don’t enjoy pumpkin pie spice, cinnamon, or vanilla extract as much as I do, scale them back. However, both pumpkin puree and peanut butter are very strong flavors and I find can stand up to lots of spices and vanilla extract and are complemented well by them.
Gather your ingredients
Combine all Ingredients & Mix
Press into the foil-lined and sprayed pan
Bake, Cool, Slice & Serve
Frost them if you desire. Or have patience and can refrain from immediately chomping down the minute they are cool enough to devour.
I had no such patience and just dug in.
These bars made a pumpkin liar outta me
But I promise not to hoard Libby’s
Need other Pumpkin Recipes?
Check my Pumpkin Recipes Compilation Post
Or try No Bake Pumpkin Pie Donut Holes (Vegan, GF)
No Bake Pumpkin Pie (Vegan, GF)
Pumpkin Spice Latte (Vegan, GF)
My last bar recipe, Caramel Apple Bars, don’t have pumpkin in them but are an easy, seasonal recipe for the apple lovers in case you’re more into apples than pumpkins. It’s okay, I used to be like you and not “that into” pumpkin.
Questions:
Do you like pumpkin? In what forms? Pie, Coffee/Lattes, Breads, Donuts, Smoothies, Other Forms?
Do tell!
I’d love to hear what your fave ways to use and enjoy pumpkin are.
And if you don’t like pumpkin or are just meh about it, that’s ok.
I like it, and these bars did make me eat some pumpkin crow with my words.
I love Christmas baking and the flavors of Christmas even more though. I think. i.e. Barks, Brittles, Cookies, and Holiday Candies. <– Those things really excite me
P.S. Reminder to enter the Bella Bars Giveaway. Winner announced next post.
Have a great start to your week!
{ 115 comments… read them below or add one }
Oh my word, these look amazing! Great pics too!
thanks, Lauren!
I like pumpkin in pretty much all forms. I love its smell especially, and the spices that go with it.
I think you’d like these a lot b/c you can tone down the sweetness as desired and I know you’re not a supersweet desserts person.
smoothies. hands down. the seasonal jamba juice pumpkin pie smoothie is divine but being vegan and sugar-free, one must adapt. And being sugar-free, well, that makes these delicious pumpkin bars off limits as well : (
not really….you could make them with stevia baking blend or another sugar that you enjoy that’s powder, no liquid sweeteners. And then just bake them. They’ll work out. They won’t be as sweet but they will work.
Ah, okay. I am new to the world of stevia and thought that the sugars in this recipe might be helping to bind the bars once they are warmed. Must try! I actually found your blog when I googled “raw pumpkin donuts” the other day! I guess we’re both on a pumpkin binge : )
and I also just edited the recipe in the notes for a sugarfree version
umm, drooooooooooool. how are you not famous yet? I keep thinking to myself that your recipes and photography can’t possibly get any better. but they always do! also, slightly undercooked = YES.
you are too good for my ego.
so far no cookbook deals are just falling in my lap or anything
Yum, these look delicious and such a great combination of flavours.
These look incredible. YUM. What do you think about using the NuNaturals Baking Powder for the white sugar? Totally screw it up?
No, actually I have in the notes that you could try making them sugarfree or using a baking blend stevia, i.e. the nunaturals BB.
If you try it, LMK!
Oh my goodness you are a genius. I’m amazed that you haven’t thought of every combination yet – but please, don’t stop! I love this one, i’m adding it to my pinterest board of recipes to make, stat.
also :”Doesn’t everyone eat PB by the spoonful at midnight standing in your kitchen in front of the refrigerator when you’re too lazy to make anything but you’re feeling snacky?” <–YES.
Happy october!
Pumpkin and peanut butter! There’s a combination I can’t remember ever trying before. Those look absolutely wonderful.
My love for pumpkin and apple is equal. There’s a lotta love in my heart.
Oh my…I think I’ve died and gone to heaven – these look amazing. And two of my favorite things: pumpkin AND peanut butter! Thank you for this!!!
haha, you seriously won’t believe this…i am standing here reading your blog post as i eat pb by the spoon! too funny.
i am ok with pumpkin, not a huge fan. love a slice of my mom’s homemade pie at thanksgiving (which is next weekend here in canada!!).
i honestly would never think to put pumpking + pb together…great idea, averie! and i def would add in some choco chips.
i am with you: one pot, no mess, lickedy-split baking. thanks for the great idea and photos!!
enjoy your aft!
“Doesn’t everyone eat PB by the spoonful at midnight standing in your kitchen in front of the refrigerator when you’re too lazy to make anything but you’re feeling snacky?”
Umm yes! Like all day long. I don’t think I’ve gone a single day in the past year without sticking my hand inside a jar of pb.
And for the pumpkin: I’ve been making tons of recipes. Love it. Lately, my favorite is a new recipe of mine: Pumpkin Spice Latte Granola! yes. Pumpkin and Coffee in Granola form. Love.
All your creations sound awesome and when another reader asked me about sugarfree in the comments…I immediately thought of you.
And like 10 mins later you randomly commented.
Guess it was psychic powers or something
I love easy, one-bolw recipes like this! I agree – cooking and baking should be fun and not a chore!
Yummmmmmmmmmm! You know I freaking LOVE pumpkin. And with peanut butter? Great combo. I had no idea planters made peanut butter
I didnt either til they sent it. It’s part of a promo for the Natl Peanut Board.
Thanks for the recipe – looking forward to making these this week now. Absolute pumpkin lover here!
keep me posted if you do…
Love the pics of the bar with the chomp.
“pumpkin crow”–I love it! These sound simple and delicious–great combination. Similar to the apple bars you also referenced but subtly different.
I hadn’t heard about the pumpkin shortage but I guess with all the wildfires and droughts it’s not hugely surprising (but I should check out the link to see if it’s some invasive moth instead
I don’t adore pumpkin but I do like it and am looking forward to trying out some pumpkin tricks this season.
I hadnt heard of it either til a reader told me about it, about 2 mos ago
Total yes to the spooning PB. In class the other day I was hungry and all I had on me was a jar of PB, no spoon. (Doesn’t everyone carry around a jar of PB with them?) So what did I do? PB fingers to the rescue. I was stealth about it until the smell of PB went wafting into the air hahaha.
the smell of PB on fingers lingers…you can wash your hands like 5 times with strong soap and still smell it. Not that that’s awful but ya know.
Until last year when I had Pumpkin Bread for the first time, I hated pumpkins. I am going to beg and beg my boyfriend to make these! My 5 month old son does not allow me to make anything, unless it’s for him. So many of your recipes are saved for me to make when I can find time.
Looks soooo yummy!
fellow mommy friend…throw this all in a bowl, stir, and spoon in into a pan. I am serious when I say the active work time is LESS than 3 mins. I am not kidding, just find 3 mins and you’re set
You are awesome. Both for creating these luscious-looking bars, and for spelling “complement” correctly. Thank you for that!
their and there
compliment and complement
yes, I try to get it right but sometimes ppl will write in criticizing my grammar with a long email and I’m like…whoa, it was on the fly blogging…ha!
Hey, I’m a linguist and I’ve never had a problem with your grammar.
There’s a difference between personal voice and incorrect grammar. Words are meant to be sculpted to represent the writer’s meaning. Sometimes that means imperfect sentence structure, punctuation, etc…and there’s not a thing wrong with that.
I know you “get me” and you read tons of blogs like I do…and sometimes it’s nice to read prose that sounds like it’s being spoken right out of someone’s mouth vs. more formal prose….it’s so hard to “find your voice” and not get too wordy (or overthink it) sometimes!
Have a great week my friend
Agreed!
Have a great week yourself
I WANT ONE OF THOSE FAIRY TALE PUMPKINS! yea.. kinda just because of it’s name, but how fun do those seem! I really like how they have a bunch of varieties to choose from…i guess not just for eating but decoration too, huh. Okay, but onto more fantastic things: these delicious pumpkin peanut butter oatmeal bars! i love that you kept the ingredients pretty simple and in their basic form
definitely would pair it with the pumpkin latte, would be hard to resist that combo 
xoxo <3
i love pumpkin. and i love you for creating these.
These look incredible. I am in the middle of a 28-day cleanse right now, but I plan to make this as soon as I’m done. I can’t wait. Thanks for sharing.
“Doesn’t everyone eat PB by the spoonful at midnight standing in your kitchen in front of the refrigerator when you’re too lazy to make anything but you’re feeling snacky?”
I truly believe this [unless something crazy like a nut allergy]
NEED to make this asap!! Looks amazing and so easy to make! All ingredients I have on hand too!!!!
Question…been trying to figure this out FOREVER…how did you get the “print this” code for your site?
you install a Print This widget.
There are tons for WP blogs, just google it from your widgets/dashboard and download and install one.
oh! these look AMAZING! i’m totally bookmarking this for all of the upcoming festive holidays that are in desperate need of pumpkin treats
what pumpkin shortage? guess i should start hoarding libbys..
I thought of you when I posted these. They are so easy too girl. 3 mins to dump it all in 1 bowl, spread in pan, bake. Done
I believe the pumpkin shortage must officially be over: yesterday when I went to Costco they had 3-packs of Libby’s 29-oz cans for $7.59. (And they FINALLY got in the giant sacks of frozen cherries!)
you’re the one who tipped me off about the shortage a few months ago! glad it’s done. And that you found cherries!
Those look great! I’ll have to try them!
These look great. Hey, you should make a whole post about “Rules to Bake By.”
I love pumpkin. A couple of years back, I made a pumpkin lasagna, based on a butternut squash lasagna recipe by Giada de Laurentiis. It was super excellent, and really wowed everyone. Pretty easy to make, too. Now that I think of it, I’d better bust out that recipe soon.
Anything by Giada is going to be great!
Yum–these look really good.
I love pumpkin, but I haven’t starting making anything with it yet–need some colored leaves and a bit cooler weather for me to feel like its Fall. I did, however, get some pumpkin spice gelato from Ciao Bella the other day and it was INCREDIBLE!
Great pictures Averie
This recipe looks so great! I love pumpkin <3
I’m actually getting kind of sick of pumpkin lately. I ate it all summer though. Its how I thicken up my nighttime pudding bowls. I’m starting to think I need something new. Maybe I’m getting sick of pudding?
DUDE. I just wrote my post for tomorrow that has a recipe that is earily similar to this – only replace the pb with butter and the pumpkin with applesauce. But the oat thing…yep. And mine are in cookie form. Frosted. Okay, myabe not alike at all.
Pb on a spoon at midnight? Nope not me. I use my finger.
I am going to your blog next…your cookies sound like a cross between pumpkin bars and apple bars of mine, but in cookie form…ok racing over…
I eat something similar to this for breakfast, but use stevia as a sweetener, it’s so good!
So many versions of pumpkin & pb oats indeed
OMG, Averie…MORE DELICIOUS BARS! I love your bar recipes. They really are the best I have found because my tastes are just like yours: super sweet, crispy on the edges and soft and dense (chewy) in the center. They look amazing. I can’t wait to try those too!
I love pumpkin. I have a spiced pumpkin Yankee candle that I burn every year starting in October and I have had it for 10 years! I love it but I only burn it in the 3 months from October through Christmas. It reminds me of fall and warm pumpkin bread and pie and dessert! I also love to decorate with pumpkins and make pumpkin butter as Thanksgiving gifts.
Your pictures are getting better and better. They make me hungry!
you always make me feel warm and fuzzy w/ your comments…thanks Michele!
Holy cow….GIRL, these are FAB!!!! I must make these right away and report back! Maybe for our thanksgiving dessert this coming weekend??? hmmmm….
xxoo
Yes I want a report back please, hawt stuff
Yum. I love Fall and I love pumpkin.
So I have a question on the ingredients. What would happen in I used real pumpkin?
I know harder to do for sure, but here in Hawaii they are growing like crazy and a great deal at the farmers markets these days.
On another Fall note… still a die hard Chargers fan. They won. I”m stoked. Have to watch the games early here… but I will always love all my San Diego stuff!
Aloha Wags!
Sure, use a real one…just boil/puree it down. I find cracking a can of 1.99 pumpkin much easier though….LOL
That reciipes sounds (and looks) great! Have to try it! I love pumpkin in soups and pie. I want to try the pumpkin pie latte but can not find pumpkin pie spice here in Germany
I think I’ll have to creat my own pumkpin pie spice-mix 
pumpkin pie spice mix is basically cinnamon, ginger, nutmeg, cardamom…google it but just a blend of “warm” spices. And you could just throw in a dash of cinnamon, nutmeg, ginger, whatever you have on hand and call it done
HOLY YUM these look delish!
I WILL be making these this week!! I have tried several of your recipes and they never disappoint
Nothing compares to peanut butter and pumpkin! I’m so glad I stumbled across your blog/site this past summer. I look forward to your daily postings over my morning cup of coffee 
Keep up the good work Averie!! You have a fan in CT!
Thanks, Lori, for the super sweet comment & glad you’re reading and making treats
always love your easy baking recipes, averie!
Oh gosh, these bars sound fantastic! I’m so into pumpkin right now too…perfect timing!
I’m fairly certain that pumpkin pie spice just makes life better. These bars look fantastic! I’m stockpiling my pumpkin recipes, and this is going on the list!
I’m pretty “meh” about pumpkin, but I do enjoy a good pumpkin pie. But other pumpkin-flavored things aren’t my faves. Although these look absolutely delicious! I have two cans of Libby’s from last Fall and now I know what to do with them!
Mmm….delicious. Tomorrow I’m posting the pumpkin cream cheese muffins I’ve been working away on. I worked all weekend on them but it wasn’t that hard a job; they’re pretty yummy! I linked up to your pumpkin spice latte tomorrow too – it’s a delicious accompaniment! xxx
Oh man…My mouth is watering! haha, i’ve been craving pumpkin all day, and was going to make punkin oatmeal, but it was gone! Disappeared.
But this looks awesome Averie!
I really could have sworn that there were corn flakes in these! They looked so… corn flakish. Yes, that’s a technical term. I think the pumpkin shortage missed Canada… because we have LOTS!
It’s the whole rolled oats. Chunky goodness
I love pumpkin EVERYTHING and surely these won’t disappoint! I’m thinking these to bring as a vegan dessert for family holidays. I love how simple they are!
There are so many pumpkin recipes in blog land right now- these look lovely!
these look so good! I am a pumpkin lover. Lately I’ve been doing a lot of pumpkin smoothies and chia puddings (new fave! just almond milk, chia seeds and sometimes vanilla protein powder, topped with ground ginger and cinnamon and stevia – delish!)
wow those look great! i really want to go pick up some pumpkins to decorate & to eat!
I love pumpkin and I am excited to try both the bars and the homemade latte. My daughter has a peanut allergy, so I will substitute Sunbutter for the peanut butter. Thanks for the recipes!
Yes, I was going to mention that in the recipe, to try SFSButter or another nut butter. LMK if you make them. I’d use a tad less SFSB than the recipe calls for PB b/c PB is more solid/less runny….and/or just use more oats to compensate and/or bake longer…it will all work out. Very forgiving recipe
These look incredible! I so wish Australia had canned pumpkin! I know I could puree my own but that means so many more dishes to wash…
You could probably use pureed sweet potatoes, just microwave or boil to make a sweet tater and mash it well. Add a little extra cinnamon and/or pumpkin pie spice if you have that. Much easier than making pureed pumpkin
HELLOOOO PUMPKIN BEAUTIFULNESS (yes I just made that word up!) haha this post is epic and so full of goodies! perfect to kick off october and so many easy delicious simple recipes with REAL ingredients, that is why I love your recipes, Averie!
have you ever played around making pumpkin protein bars?! I would love to see that one up there! either way…keep doing what you are doing and making us happy readers and eaters! xoxo
I am sure that you could probably remove the 1 c of flour and add 1 c of protein powder and bake them off the same way. It would add more protein…I mean, you never know how things are going to bake w/ PP added, but pretty sure it would work just fine
sorry I am speed typing and meant to say, you could probably replace 1 c of oats w/ 1 c of protein powder OR just add 1 c of protein powder and a smidge more PB or pumpkin puree as needed to get it to combine properly and bake it up
Bummer, these look amazing and I’m on the other side of the world where pumpkin is out of season and PRICEY! When there is ample supply, my favourite baked goods are cinnamon spiced pumpkin and dark chocolate chunk muffins (note the CHUNK not chip. bigger is better).
You could use pureed sweet potatoes as Ive mentioned to others in the comments (and recipe) and just use extra seasonings and you’ll be fine, Im sure!
These turned out AMAZING!! Made them last night and me and my kids did NOT want to stop eating them. Thanks so much for sharing.
Love these and the smell it left in my house……totally FALL <3 <3
Glad to hear they were a hit!! And good cooking smells are the best, right!
Yay!! I’m making them this weekend:)
LMK how you like them if you make ‘em
Pumpkin my all time favorite squash! Just started making oatbran with pumpkin, apples, pecans, and dried cranberries for breakfast and YUMMY
and tried my hand at a pumpkin apple butter which was also delicious. I will have a pumpkin smoothie ever once in a while too!
Fantastic recipe!!! These pumpkin bars are SO easy to make, and great for a pumpkin craving! I can’t stop eating them. Truly delicious. Thanks for the recipe!!
thanks for the report back…glad you love them!
What a great flavor combination!! These look absolutely delicious. So glad to have found you and this recipe via Jane Deere’s Fusion Fridays!
thanks for finding me and saying hi and I just popped over to your site…you are living my DREAM job and life
“internationally published food and travel writer and photographer who contributes regularly to publications on three continents.”— sign me up! your photography is beautiful and keep in touch
love your recipes! Just found your site today and can’t wait to try some of them. Just a quick question though…could I use agave instead of the white sugar in the pumpkin peanut butter bars?
LMK what you think and thanks for all the great recipes and photos you share
yes, or just omit it entirely. All sweetener amounts are to taste and it really won’t make too much difference I am thinking if you omit it. The only concern with using agave would be that it would make the batter more liquid-ey/runny so you may have to bake it a bit longer. Will depend on your oven and taste preferences. Just go for it and it will all turn out fine, just watch them in the oven and taste the batter before baking.
Usually if you sweeten with a liquid (my choice is honey and I’m going to try it), you need to reduce another wet ingredient or increase a dry ingredient. Since this recipe doesn’t have flour in it, I am going to try adding about 2 Tbs more oats.
I also think that you need to note on these “vegan” recipes that they are no longer vegan once they have chocolate chips in them or Cream Cheese Frosting on them or are dipped in your lovely Rum Caramel Sauce. In trying to make several vegan recipes for certain Thanksgiving guests, I was really excited to find this, but the way I would want to serve it, it’s no longer vegan.
Guess they won’t get frosting.
Depending on the kind of chocolate chips used, i.e. semi sweet, milk chocolate, specialty brand, it may or may not be vegan.
And it’s possible to make cream cheese frosting with Tofutti or another type of cream cheeze such as cashew based cream cheese.
I would assume that folks know the difference which is why I don’t spell.it.out. for people but then again, people surprise me all the time
As for the oats/dry ingredients, adding a liquid…also the type of pumpkin puree you use, how much water is in the puree in that brand, the type of PB used, ‘natural’ which is oilier than other types…it’s all a judgment call. Use common sense and bake til they look done. Take out of oven. Eat. Not hard
I just made these (but left out the white sugar and sprinkled chocolate chips on top), and they are amazing! I can’t even wait for them to cool…just.keep.going.back.for.more.
Also about the peanut butter spoons. I have a jar of peanut butter in my cube at work and will randomly eat spoonfuls when I’m hungry. I’m pretty sure my coworkers think I’m weird!
thanks for the field report. Glad you love them.
if they’re still warm you can kind of smoosh some white chocolate chips or other chocolate chips into the top layer while they’re cooling. I use that trick on some of my bars b/c I love added chips
Pumpkin and peanut butter?! I can’t wait to try these!
LMK if you end up making them…super easy
would steel cut oats work? I’ve never cooked with oats before
I’m sure they’ll be fine.
I made these yesterday and they are scrumptious! Very easy. I had to stop myself from eating the batter. Thanks Averie!
I know the batter could be turned into just regular oatmeal…you could microwave if or just eat it…raw. I can relate
Ummm, YUM. These are simply perfect. Love ‘em! And super easy for my kids to help me make. I completely omitted the brown & white sugar, and used about 1/3 cup pure maple syrup instead. I’ll try making them next time with my meal replacement shake powder and/or protein powder to up the protein factor. Thanks for the delish recipe!
Thanks for the report back. I love hearing things like this…thank you! And what substitutions/omissions you made and yes, I bet that protein powder, etc would be just fine in them. The peanut butter and pumpkin will “soak up” tons…and are very forgiving. Really can’t go wrong
I made these, added chocolate chips, and posted it on my blog. They were a huge hit and so easy to make!
I just made these and they are sooo good!! I forgot to throw in chocolate chips though, so I am shoveling them in my mouth with every bite!
Before I made these I read the comment above about omitting sugars and adding 1/3 cup maple syrup…which I did. I also decided to play with it further and add 1 cup PB2 (powdered peanut butter) and the entire can of pumpkin in place of the 1/2 cup peanut butter. It did work!!! I wanted to be able to use the whole can of pumpkin since I figured the other half of the can would have a good shot at rotting in my fridge. 
Now I have to go make a batch of the Chocolate Chip Dough Balls…and maybe not eat all the batter before it makes it into ball form…
Glad to hear you loved them and your tweaks worked!
The other half of the can of pumpkin wouldn’t have gone to waste
http://www.loveveggiesandyoga.com/2011/10/caramel-pumpkin-whip-dip.html
or
http://www.loveveggiesandyoga.com/2011/10/caramel-maple-pumpkin-pie-smoothie.html
Both are crazy good but sounds like you did just fine! Enjoy the choc chip cookie dough balls and LMK how they turn out for you!
that’s a lot of sugar.
I made them this way
1/2 cup natural peanut butter
1 can pumpkin puree
2 cups Bob’s Red Mill gluten free Oats
1/3 cup brown sugar
1/8 cup agave
1 TBSP pumpkin pie spice
1 tsp. cinnamon
1 TBSP vanilla
1/3 cup dried fruit, chocolate chips, nuts, etc. if desired (I used dried cranberries)
Directions:
Heat oven to 350 degrees
Grease 9×9 pan
Combine ingredients in a large bowl and mix well. Smooth into greased pan and bake for 22-25 minutes and allow to cool thoroughly before serving.
I found this recipe (and your blog of course) while searching for oatmeal bars. I made these yesterday. Only change I made was to throw in some leftover dark chocolate chips. I had just shy of 1/2 C. Anyway, I really liked these yesterday. After sitting in the refrigerator overnight, I LOVE them. They are so good. You are right, the pb and pumpkin really can stand up to the spices. Next time, I’m trying butterscotch chips. Thanks.
Oh I am so glad you made them and let them sit a day in the fridge. Pumpkin is like spaghetti sauce, it seems to get better over time. These freeze excellently..Just make them, cut them into squares, and freeze…for a very long time I’ve successfully frozen them. Months
And yes butterscotch, choc, or PB chips even..YUM!
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