Pumpkin Chocolate Chip Oatmeal Bars Recipes

PUMPKIN CHOCOLATE CHIP OATMEAL BARS

Steps:

• Preheat oven to 350° F.
• Spray a 9″ x 9″ baking dish with cooking spray and cover with parchment paper. (this will help you remove the bars more easily later)
• To a medium bowl add oats, 1:1 baking flour, baking powder, baking soda, salt, and pumpkin pie spice.
• To a large bowl, add pumpkin puree, maple syrup, vanilla extract and apple sauce. Whisk together until combined.
• Slowly add the wet ingredients to dry ingredients. Fold in the chocolate chunks.
• Add oatmeal mixture to prepared 9″ x 9″ baking dish.
• Bake for 20-25 minutes or until top is golden brown and toothpick test comes out clean.
• Serve!

PUMPKIN OATMEAL BARS

Steps:

• In a large bowl, combine cake mix and oats; set aside 1/2 cup for topping. Add the butter, honey and water to the remaining cake mixture. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray., For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add egg and egg white; beat on low speed just until combined. Pour over crust. In a small bowl, combine the walnuts, butter and reserved cake mixture; sprinkle over filling., Bake at 350° for 30-35 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars.

PUMPKIN OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth.
• Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet.
• Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.

PUMPKIN CHOCOLATE CHIP BAKED OATMEAL CUPS RECIPE BY TASTY

Steps:

• Preheat oven 350˚F (180˚F).
• In a bowl, add the milk, egg, honey, pumpkin puree, cinnamon, nutmeg, and vanilla until combined.
• Stir in the oats and chocolate chips.
• Transfer the oat mixture to 15 silicone muffin cups, or a muffin tin lined with cupcake liners.
• Bake for 30 minutes, until light golden on top.
• Store in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
• Enjoy!

PUMPKIN CHOCOLATE CHIP OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350 degrees.
• In large bowl add baking mix, oats, baking powder, chocolate chips, and the tablesppon of pumpkin pie spice. Stir until combined.
• In a medium bowl whisk together pumpkin, teaspoon of pumpkin pie spice, egg, milk, and sugar until smooth.
• Stir in pecans.
• Add wet ingredients to dry and stir until combined.
• Spoon minture into greased 9 X 13inch pan and bake for 25 mins or until toothpick inserted in the middle comes out clean.
• Allow "cake" to cool slightly and transfer from pan to wire rack to continue cooling.
• When cool slice width wise into 1/2 inch strips and then in half length wise.
• Place evenly on cookie sheet(s) and bake for an additonal 10-15 minutes
• Remove from oven and let cool slightly. Dust with powdered sugar.
• Allow the cookies to cool completely and enjoy!

PUMPKIN-OATMEAL BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x11-inch pan with cooking spray.
• Combine pumpkin puree, brown sugar, and eggs in a large bowl; beat with an electric mixer until smooth and creamy.
• Mix together flour, baking soda, cinnamon, nutmeg, and cloves in a separate bowl. Slowly add flour mixture to pumpkin mixture until combined. Stir in oats and raisins. Spread batter evenly in the prepared pan.
• Bake in the preheated oven until a fork inserted into the center comes out clean, 20 to 25 minutes. Allow to cool completely, then slice into 20 bars.