Since I bought pumpkin for my waffles this week, I had some extra pumpkin to use. I was having some family over and wanted to prepare a dessert that could be made gluten-free. This is always a challenge! I love lemon bars, so I thought about making a similar recipe, but using pumpkin. It turned out really well!
Pumpkin Oatmeal Bars 35-40 minutes
1 c. flour (for gluten free I used 1/2 c. oat flour and 1/2 c. brown rice flour)
1 c. oats
1/2 c. brown sugar
1 stick of butter, slightly softened
1 1/2 tsp. cinnamon
1/4 tsp. baking soda
3/4 c. canned pumpkin
3 Tbsp. maple syrup
1/4 tsp. ground ginger
1/4 tsp. nutmeg
1 tsp. vanilla
- Preheat the oven to 350 degrees. In a medium bowl, use a fork to combine the flour, oats, brown sugar, 1/2 tsp. cinnamon, baking soda, and butter. Mixture should resemble small crumbles.
- In a small bowl, whisk the pumpkin, vanilla, ginger, nutmeg, 1 tsp. cinnamon, and maple syrup.
- Grease a 9×9 baking dish. Press half of the oat mixture into the bottom of the pan. Then, carefully spread the pumpkin mixture over the oats. Top with the remaining oat mixture. Bake for 30-35 minutes. Serve bars warm or at room temperature.
[yumprint-recipe id=’55’]