Have your cookies and bars and eat them too in this seasonal pumpkin spice monster cookie bars recipe! This recipe is made in one bowl and comes together in under 30 minutes for a delicious and healthier take on monster cookies.
The other day someone told me they were so happy that the pumpkin spice fad has passed. I had a genuine moment of panic. We’re over pumpkin spice?! I’m certainly 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 house for the last month. I’ve also been sucking down this pumpkin cream cold brew recipe too.
I won’t bore you with the endless PSL recipes I have on the site but let’s just say I’m a bit of a pumpkin spice connoisseur. These pumpkin spice monster cookie bars are not exception. We absolutely devoured them in our house and got us excited for the change of seasons!
Why You’ll Love This Recipe
Gluten-Free – so long as you’re using gluten-free pretzels this recipe is safe for those who are gluten sensitive or celiac.
One Bowl – everything comes together in one bowl so minimal dishes are required!
Kid-approved – my toddler LOVED these and I felt good about giving her a healthier cookie.
Ingredients Needed
- Cashew butter– I like using cashew butter in these monster cookie bars because it has the most neutral flavor. That being said you can absolutely substitute with a different nut butter like peanut butter or almond butter or replace with sunflower seed butter for a nut-free version.
- Pumpkin puree – be sure to use pure pumpkin puree and not pumpkin pie filling!
- Eggs – for binding. I haven’t tried to make these vegan with flax eggs but please let me know if you test that out.
- Vanilla extract – for flavor.
- Oat flour – I like using oat flour to keep them gluten-free but you can use any flour you desire except coconut flour.
- Coconut sugar – for a refined sugar free bar. But you can use brown sugar if that’s all you have.
- Pumpkin pie spice – I like using PSL in these pumpkin bars but you can use a different spice blend if you’d like.
- Baking soda – for rise.
- Salt – this helps to enhance the flavors but feel free to omit if watching sodium levels.
- Mix-ins – m&ms, chocolate chips and pretzels (gluten-free if needed!). This is what makes them monster cookies!
How to Make Pumpkin Monster Cookie Bars
STEP 1: MIX WET INGREDIENTS
In a large bowl combine cashew butter, pumpkin, eggs and vanilla extract.
STEP 2: ADD DRY INGREDIENTS
Stir in oat flour, coconut sugar, pumpkin pie spice, baking soda and salt.
STEP 3: FOLD IN MIX-INS
Fold in m&ms (or other chocolate candy), chocolate chips + pretzels.
STEP 4: BAKE
Add your batter to your baking dish and press down (using fingers or a spatula) so top is spread evenly. Bake for 20-25 minutes or until edges are crisp and center is set (they will still be a little gooey which we want!). Let them set in the baking dish for 30 minutes. Remove from baking dish and slice into 9 bars.
Get Creative!
Use different mix-ins – for a more traditional “monster cookie” use m&ms, chocolate chips and pretzels. For a healthier chocolate candy I like these ones. You could also sub in different mix-ins like raisins, craisins, white chocolate chips, nuts and seeds.
FAQs
Yes. You can replace the 1/2 cup 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 more gooey (still delish!). I would not recommend coconut flour as this will affect the wet to dry ingredient ratio.
Yes! If you don’t have cashew butter you can use a different nut butter like peanut butter or almond butter. Sunflower seed butter is a great option if you want something nut-free.
Yes! See above for ideas but you can make these monster cookie bars your own.
You sure can! Replace the pumpkin spice with 1 1/2 tsp of your preferred spices.
Storage Instructions
Store bars in an airtight container on the counter for up to 3 days. They’ll last up to one week if stored in an airtight container in the fridge.
To freeze: Place cookie bars on a baking sheet and freeze for 2-3 hours. Place in a ziplock bag or freezer-safe container or bag and store in the freezer for up to 3 months. Remove from freezer 1 hour before eating or 10 minutes for a frozen cookie bar!
More Delicious Bar Recipes
Pumpkin Spice Monster Cookie Bars
Have your cookies and bars and eat them too in this seasonal pumpkin spice monster cookie bars recipe! This recipe is made in one bowl and comes together in under 30 minutes for a delicious and healthier take on monster cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
- 3/4 cup cashew butter (or other nut butter)
- 1/2 cup canned pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup oat flour
- 1/2 cup coconut sugar
- 1 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- pinch of salt
- 1/4 cup m&ms (or other chocolate candies)
- 1/4 cup chocolate chips
- 1/4 cup crushed pretzels (gluten-free if needed)
- Preheat oven to 350 degrees F.
- Grease an 8 x 8 baking dish with coconut oil, butter or cooking spray OR line with parchment paper.
- In a large bowl combine cashew butter, pumpkin, eggs and vanilla extract.
- Stir in oat flour, coconut sugar, pumpkin pie spice, baking soda and salt.
- Fold in m&ms, chocolate chips + pretzels.
- Add your batter to your baking dish and press down (using fingers or a spatula) so top is spread evenly.
- Bake for 20-25 minutes or until edges are crisp and center is set (they will still be a little gooey which we want!).
- Let them set in the baking dish for 30 minutes.
- Remove from baking dish and slice into 9 bars.
- See above for storage instructions.
