Pumpkin Spice PB Bars
These no-bake Pumpkin Peanut Butter Bars are rich, chewy, and full of autumn flavour — the perfect treat for peanut butter and pumpkin lovers alike. Made with wholesome, gluten-free, and vegan ingredients, they come together in minutes and make a delicious seasonal snack or dessert.
Takes 1 hour
Serves 9
Ingredients
- 200 g pumpkin purée or cooked pumpkin about ⅔ cup
- 130 g smooth peanut butter about ½ cup
- 1 tbsp coconut oil
- 80 g maple syrup about ¼ cup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of ground ginger
- ¼ tsp mixed spice
- 100 g oat flakes about 1 cup
- 200 g dark chocolate chips 50% cocoa or higher; about 1¼ cups
- Pinch of sea salt optional
Instructions
Blend the wet base:
- Add 200g pumpkin purée, 80g maple syrup, 130g peanut butter, coconut oil, 1 tsp vanilla extract, ½ tsp cinnamon, a pinch of ground ginger, ¼ tsp mixed spice, and a pinch of salt (if using) to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
Combine with oats:
- Transfer the pumpkin mixture to a large mixing bowl. Add 100g oat flakes and stir until well combined. The mixture should be thick, slightly sticky, and hold together when pressed.
Shape the base:
- Line a 20 × 20cm (8 × 8in) square baking tin with parchment paper. Spoon the mixture into the tin and press down firmly with a spatula or the back of a spoon until even and compact.
Melt the chocolate:
- Place 200g dark chocolate chips in a heatproof bowl. Melt gently over a bain-marie or in short 30-second microwave bursts, stirring until smooth and glossy.
Coat and chill:
- Pour the melted chocolate over the pumpkin-oat base and smooth the surface. Refrigerate for at least 50 minutes, or until the chocolate is firm and the bars are set.
Slice and serve:
- Once set, lift the slab from the tin using the parchment paper. Place on a cutting board and slice into 9 even bars or smaller squares. Store in an airtight container in the fridge for up to 1 week.
