Own your cookies and cookie bars and eat them up in this seasonal Pumpkin Spice Monster Cookie Bars recipe! This recipe is made in one bowl and makes delicious and healthy monster cookies in under 30 minutes.
Someone told me the other day that they were glad the pumpkin spice fad was over. I had a real panic moment. Are we done with pumpkin spice yet? Of course I’m not. Call me basic, but I still love anything pumpkin spice. So much so that this Pumpkin Spice Latte Overnight Oats recipe has been on repeat in my family for the last month. I’ve also been absorbing this Pumpkin Cream Cold Brew recipe.
I won’t bore you with the endless PSL recipes on the site, but let’s just say I’m a pumpkin spice connoisseur. These Pumpkin Spice Monster Cookie Bars are no exception. We eat them up at home and get us excited about the changing of the seasons!
Why you’ll love this recipe
gluten free – This recipe is safe for people with gluten sensitivity or celiac disease as long as you use gluten-free pretzels.
bowl – Everything comes in a bowl so very few dishes are needed!
child approved – My kid loves these and I’m happy to give her a healthier cookie.
Required raw materials
- cashew oil– I love using cashew butter in these Monster Cookie Bars because it has the most neutral flavor. That being said, you can definitely substitute a different nut butter, such as peanut butter or almond butter, or sunflower seed butter for a nut-free version.
- pumpkin puree – Be sure to use pure pumpkin puree, not pumpkin pie filling!
- Egg – for binding. I haven’t tried making these vegetarian with flax eggs, but if you test it please let me know.
- Vanilla extract – For the taste.
- oat flour – I like to use oat flour to keep them gluten-free, but you can use any flour you want except coconut flour.
- coconut sugar – Refined sugar-free bars. But if all you have is brown sugar, you can use brown sugar.
- pumpkin pie spice – I like to use PSL in these pumpkin bars, but you can use a different spice blend if you prefer.
- baking soda – rise.
- Salt – This helps enhance the flavor, but feel free to omit it if you’re watching the sodium content.
- mix in – m&ms, chocolate chips, and pretzels (can be made gluten-free if desired!). That’s what makes them monster cookies!
How to Make Pumpkin Monster Cookie Bars
Step 1: Mix wet ingredients
Combine cashew oil, pumpkin, eggs, and vanilla extract in a large bowl.
Step 2: Add Dry Ingredients
Add oat flour, coconut sugar, pumpkin pie spice, baking soda, and salt.
Step 3: Add mix-ins
Add m&ms (or other chocolate candies), chocolate chips + pretzels.
Step 4: Bake
Place the batter into the baking pan and press down (with your fingers or a spatula) to spread the batter evenly. Bake for 20-25 minutes or until crisp around the edges and set in the center (they will still be a little gooey, which is what we want!). Let them sit in the baking pan for 30 minutes. Remove from baking pan and cut into 9 pieces.
Get creative!
Use different mixes – For a more traditional “monster cookie,” use chocolate chips, chocolate chips, and pretzels. For a healthier chocolate treat, I love these. You can also add different mixes such as raisins, dried cranberries, 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 they will be a little stickier (still delicious!). I don’t recommend coconut flour as this affects the ratio of wet to dry ingredients.
Yes! If you don’t have cashew butter, you can use another nut butter, such as peanut butter or almond butter. If you want something nut-free, sunflower seed butter is a great option.
Yes! See the ideas above, but you can make these monster cookie bars yourself.
You can definitely do it! Substitute 1 1/2 teaspoons of your favorite spice for pumpkin spice.
Storage instructions
Store energy bars in an airtight container on the counter for up to 3 days. If you store them in an airtight container in the refrigerator, they’ll keep for up to a week.
freeze: Place the cookie bars on a baking sheet and freeze for 2-3 hours. Place in a ziplock or freezer-safe container or bag and store in the refrigerator for up to 3 months. Remove from the refrigerator 1 hour before serving, or freeze the cookie bars for 10 minutes!
More delicious bar recipes
Pumpkin Spice Monster Cookie Bars
Own your cookies and cookie bars and eat them up in this seasonal Pumpkin Spice Monster Cookie Bars recipe! This recipe is made in one bowl and makes delicious and healthy monster cookies in under 30 minutes.
- Preparation time: 10 minutes
- Cooking time: 15 minutes
- Total time: 25 minutes
- yield: 9 bar 1x
- category: dessert
- method: bake
- gourmet food: 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
- pinch of salt
- 1/4 cup m&ms (or other chocolate candy)
- 1/4 cup chocolate chips
- 1/4 cup Crushed pretzels (gluten-free if desired)
- Preheat oven to 350 degrees Fahrenheit.
- Grease an 8 x 8 baking pan with coconut oil, cream, or cooking spray, or line with parchment paper.
- Combine cashew oil, pumpkin, eggs, and vanilla extract in a large bowl.
- Add oat flour, coconut sugar, pumpkin pie spice, baking soda, and salt.
- Stir in chocolate chips, chocolate chips, and pretzels.
- Place the batter into the baking pan and press down (with your fingers or a spatula) to spread the batter evenly.
- Bake for 20-25 minutes or until crisp around the edges and set in the center (they will still be a little gooey, which is what we want!).
- Let them sit in the baking pan for 30 minutes.
- Remove from baking pan and cut into 9 pieces.
- See storage instructions above.
