Pumpkin Pie Cookie Bars That Will Wow Your Taste Buds

These Pumpkin Pie Cookie Bars blend the flavors of classic pumpkin pie with a chewy cookie base, satisfying sweet tooths while being adaptable for various diets.

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Prep Time 15

Cook Time 40

Chilling Time 30

Total Time 1 25

Servings: 9 bars

Course: Desserts

Cuisine: American

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crust

1 cup Medjool Dates A natural sweetener and binder
1 cup Pecans The crunchy base for the crust

For the Filling

1 cup Pumpkin Puree Adds moisture and pumpkin flavor
1/2 cup Non-Dairy Milk Any plant-based milk will do
2 tablespoons Arrowroot Starch Thickens the filling
1 teaspoon Pumpkin Pie Spice Infuses warm flavors characteristic of the season
1/2 cup Chocolate Chips Provides a decadent sweetness

Equipment

food processor
Mixing bowl
9x9 inch baking pan
Immersion blender or whisk

Method

Steps

In your food processor, blend together the pecans and Medjool dates until a sticky dough forms, about 1-2 minutes.
Press this mixture evenly into the bottom of a lined 9x9-inch baking pan.
In a mixing bowl, combine pumpkin puree, additional Medjool dates, non-dairy milk, arrowroot starch, and pumpkin pie spice. Blend until smooth.
Pour the creamy pumpkin filling over the prepared crust, spreading it evenly, and sprinkle chocolate chips on top.
Preheat your oven to 350°F (175°C) and bake the bars for about 40 minutes.
Once baked, let the bars cool in the pan for at least 30 minutes before chilling overnight for best texture.

Nutrition

Serving: 1barCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 40mgPotassium: 200mgFiber: 3gSugar: 10gVitamin A: 120IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

These Pumpkin Pie Cookie Bars are great for those with dietary preferences and are a delightful fall treat.

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