Thursday, September 27, 2012

Pumpkin Oat Bars

It's fall! Although it feels much like summer today in Minnesota, it is technically fall according to the calendar, so it is technically time to cook and bake with pumpkin!!!

These bars are really delicious - especially for folks who (unlike me) don't love pumpkin overload. There's a nice balance of sweet, oatey crust, creamy pumpkin filling and crunchy pecan topping. I took the whole pan to my bible study group and there were no leftovers! So that's a great endorsement.

To make the crust, combine the cake mix and the oats in a large bowl.

Stir to combine, then take out 1 cup of this mixture and place in a small bowl and set aside. This will be for the topping.

To the remaining cake mix and oats in the big bowl, add honey,

melted butter,

and water. Stir well to form the crust, then pat it into a greased 9x13 pan.

For the filling, in a large bowl, combine the pumpkin, cream cheese, brown sugar,

milk, maple syrup, cinnamon, vanilla, allspice and cloves and beat with a mixer until blended. Add the eggs

and beat on low speed just until combined. Pour the filling over the crust. For the topping, add the chopped pecans (you could also use walnuts if you prefer) to the reserved cake mix and oats in the small bowl.

Pour the melted butter over

and mix with a fork until the crumbs are moistened. Sprinkle the topping over the filling.

Bake for about 30 minutes or until the edges are lightly browned. Let cool completely on a wire rack.

Welcome, fall!

One year ago: Teriyaki Pork Tenderloin
Two years ago: Green Beans with Pine Nuts
Three years ago: Beef with Broccoli

Get more ideas at Full Plate Thursday, Something Swanky, Recipe Box, Thursday's Treasures, Tastetastic Thursday, Foodie Friday, Food on Fridays, Friday Food, Foodtastic Friday, Foodie Friday (#2).

Pumpkin Oat Bars

1 package golden butter cake mix (or yellow)
2 1/2 cups oats
7 Tbsp. butter, divided
3 Tbsp. honey
1 Tbsp. water
1 - 15 oz. can pumpkin
4 oz. reduced-fat cream cheese
1/4 cup milk
3 Tbsp. brown sugar
2 Tbsp. maple syrup
1 tsp. cinnamon
1 tsp. vanilla
1/4 tsp. allspice
1/4 tsp. ground cloves
2 eggs
1/2 cup chopped pecans

In a large bowl, combine cake mix and oats; set aside 1 cup for topping. Melt 5 Tbsp. of butter, and add it along with the honey and water to the remaining cake mixture. Press onto the bottom of a greased 9x13 baking pan.

For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add eggs; beat on low speed just until combined. Pour over crust. In a small bowl, combine the pecans, 2 Tbsp. of melted 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. Store in refrigerator. Makes 24-30 bars.


  1. ummmm.... you just used my favorite two ingredients in the same recipe. Do you think I can leave out the nuts? If so - you can bet I'll make these.

  2. Anything pumpkin is good in my book!

  3. These look delicious and are high in fiber and healthy too. Thanks for sharing your bars on foodie friday.

  4. Well, look at that! This is the kind of thing that would fly out of the pan at a pitch-in dinner--thanks for the recipe. I'm glad you linked to Food on Fridays.

  5. Hi Sara,
    These are a great way to welcome Fall,this is a great recipe! Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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