Sooooo are you still here for the pumpkin recipes? Okay, good. I knew we could squeeze out one more! These delectable treats are the seasonal big sis to my beloved Chocolate Peanut Butter Bars. We’re swapping out the peanut butter for more neutral cashew butter, adding pumpkin puree and spice, and voila! Divine snack material straight outta the freezer. Going out of this season with a bang, aren’t we? If you want more of a classic vibe, be sure to dig into these Chocolate Peanut Butter Bites and these Chocolate Peanut Butter Protein Bars. I’m drooling just thinking about them! If you’re feeling more of a baked pumpkin fiasco, I’ve got you covered with my beloved Pumpkin Bars, Fluffy Pumpkin Muffins, and Almond Flour Pumpkin Bread. YUM YUM YUM.
Ingredient tips and substitutions
This recipe makes 16 bars, but if you’re looking for a smaller batch, you could cut it in half and make it in a loaf pan. I love to top them (and really anything with chocolate) with flaky salt!
Nut butter: Cashew butter is optimal here for neutral, cookie-like flavor that lets the pumpkin shine through. Almond butter would be the next best sub, although they’ll have a nuttier flavor. I have not tried these with peanut butter!Oats: We want old fashioned oats, not steel cut or instant. We whiz them in the food processor so they form a nice flour. I imagine almond flour would also work here as a grain-free version, but I have not tested it.Pumpkin pie spice: if you don’t have store bought, you can mix together 1 tbsp cinnamon,½ tsp ground ginger, ½ tsp ground cloves, and ¼ tsp nutmeg and then measure out 1 tbsp for the recipe.Semi sweet chocolate chips: You could also use your favorite chocolate bar.Go nut free: Swap out the cashew butter for sunflower seed butter.Up the chocolate factor: Want a thicker chocolate layer? Increase the chocolate chips to 1 cup or more.No ground flax: Sub almond flour or more oat flour.
Storage
These babies must be stored in the freezer to hold their texture. Luckily they taste fabulous that way and last up to three months!
Craving more healthy snacks? Look no further!
Cookie Dough Protein BarsFlourless Pumpkin MuffinsChocolate Peanut Butter Protein BarsSalted Chocolate Covered Oatmeal BitesNo-Bake Matcha Protein Bars
I hope you’re as in love with these delectable No-Bake Pumpkin Bars as I am! If you make them, please leave a comment and star rating letting me know how it turned out. I’m so grateful for your feedback!
1 cup creamy cashew butter* ½ cup pumpkin puree ⅓ cup pure maple syrup 1 ¼ cups old-fashioned oats, ground into fine flour in the blender ¼ cup ground flaxseed 1 tbsp pumpkin pie spice ½ tsp fine sea salt
For the topping:
¾ cup semi sweet chocolate chips 2 tbsp cashew butter
