Get your fill of cookies and bars with this seasonal Pumpkin Spice Monster Cookie Bars recipe. This one-bowl recipe is ready in under 30 minutes and produces delicious, healthy monster cookies.
Someone said the other day how glad they are that the pumpkin spice craze is over. I had a real panic. Is pumpkin spice over?! Not at all. You might call me basic, but I love anything pumpkin spice. So much so that this Pumpkin Spice Latte Overnight Oats recipe has been on repeat in my house for the past month. I also keep trying this Pumpkin Cream Cold Brew recipe.
There are way too many PSL recipes on this site to list, so I won’t bore you with them, but I will say that I am a pumpkin spice connoisseur, and these Pumpkin Spice Monster Cookie Bars are no exception. Our family has been gobbling these cookies down and looking forward to the change in seasons.
Why you’ll love this recipe
Gluten Free – As long as you use gluten free pretzels, this recipe is safe for those with gluten sensitivities or celiac disease.
One Bowl – Everything fits into one bowl so you need minimal tableware.
Kids love it. My toddler loved it and I thought it was great to give him a healthy cookie.
Materials needed
Cashew Butter – I like to use cashew butter for these Monster Cookie Bars because it has the most neutral flavor. However, you can substitute another nut butter like peanut butter or almond butter, or even sunflower seed butter for a nut-free version. Pumpkin Puree – Make sure to use pure pumpkin puree and not pumpkin pie filling. Egg – As a binder. I haven’t tried using flax eggs to make them vegan, but let me know if you do. Vanilla Extract – As flavoring. Oat Flour – I like to use oat flour to make them gluten free, but you can use any flour except coconut flour. Coconut Sugar – For bars with no refined sugar. You can also use brown sugar if that’s all you have. Pumpkin Pie Spice – I like to use PSL for these pumpkin bars, but you can use a different spice blend. Baking Soda – To make them rise. Salt – helps to boost the flavor, but you can leave it out if you’re watching the sodium content Ingredients to mix – m&m’s, chocolate chips, pretzels (gluten free if you want!) This is the essence of monster cookies!
How to Make Pumpkin Monster Cookie Bars
Step 1: Mix the Wet Ingredients
Combine cashew butter, pumpkin, eggs, and vanilla extract in a large bowl.
Step 2: Add the dry ingredients
Combine oat flour, coconut sugar, pumpkin pie spice, baking soda, and salt.
Step 3: Mix the ingredients
Mix in m&ms (or other chocolate candies), chocolate chips, and pretzels.
Step 4: Bake
Place batter into baking dish and press with your fingers or a spatula to spread evenly over the surface. Bake for 20-25 minutes or until edges are crisp and center is set (ideally slightly sticky). Leave in baking dish for 30 minutes to set. Remove from baking dish and cut into 9 bars.
Get creative!
Use a variety of mix-ins – For a more traditional “monster cookie,” use M&Ms, chocolate chips, or pretzels. For a healthier chocolate candy, try these. You can also substitute a variety of mix-ins like raisins, craisins, white chocolate chips, nuts, and seeds.
FAQ
Yes, you can substitute 1/2 cup of oat flour with regular all-purpose flour, whole wheat flour, or brown rice flour. You can also use almond flour, but it will be a bit sticky (still delicious!). We do not recommend coconut flour as it will affect the ratio of liquid to dry ingredients.
Yes! If you don’t have cashew butter, you can use another nut butter like peanut butter or almond butter, or if you want something nut-free, sunflower seed butter is a great choice.
Yes! You can also use the ideas above to create your own version of these monster cookie bars.
Of course you can! Just replace the pumpkin spice with 1 1/2 tsp of your favorite spice.
Storage Method
Bars can be stored in an airtight container on the counter for up to 3 days, or in an airtight container in the fridge for up to 1 week.
To Freeze: Place cookie bars on a baking sheet and freeze for 2-3 hours. Store in a Ziploc bag or freezer-safe container or bag in the freezer for up to 3 months. Remove from freezer 1 hour before serving, or 10 minutes for frozen cookie bars.
More delicious bar recipes
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Pumpkin Spice Monster Cookie Bar
Get your fill of cookies and bars with this seasonal Pumpkin Spice Monster Cookie Bars recipe. This one-bowl recipe is ready in under 30 minutes and produces delicious, healthy monster cookies.
Author: Davida Lederle Preparation time: 10 min
Cooking time: 15 min
Total time: 25 min
yield: 9 bar 1x
category: Dessert
method: bake
cooking: American
diet: Gluten Free
3/4 cup Cashew butter (or other nut butter)
1/2 cup canned pumpkin puree
2 Big egg
1 teaspoon Vanilla extract
1/2 cup Oat flour
1/2 cup Coconut Sugar
1 1/2 teaspoons Pumpkin Pie Spice
1/2 teaspoon Baking soda A little salt
1/4 cup m&ms (or other chocolate candies)
1/4 cup Chocolate chip
1/4 cup Crushed pretzels (gluten free if desired)
Preheat oven to 350°F. Grease an 8 x 8 baking dish with coconut oil, butter, or cooking spray, or line with parchment paper. Combine cashew butter, pumpkin, eggs, and vanilla extract in a large bowl. Mix oat flour, coconut sugar, pumpkin pie spice, baking soda, and salt. Stir in m&ms, chocolate chips, and pretzels. Pour batter into baking dish and press with your fingers or a spatula to spread evenly on top. Bake for 20-25 minutes or until edges are crisp and center is set (ideally a little sticky). Leave in baking dish for 30 minutes to set. Remove from baking dish and slice into 9 bars. See above for storage instructions.
