Pumpkin Granola Bars

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Granola bars are so great.  I just love these pumpkin granola bars.   Not only are they healthy and easy to make, but they travel well and make good snacks when you are on the go.  But let’s face it, the store bought versions can not be trusted to be healthy.  You can read more about store bought bars in my Quaker Granola Bars Exposed.  So after my post for the peanut butter granola bars, there was requests for other flavors.  So naturally I had to try pumpkin granola bars.

pumpkin granola bars

This recipe is very similar to my pumpkin granola.  These bars are a bit on the soft side because of the pumpkin, but they taste delicious!  They only took minutes to make.  You can make a big batch and freeze some too.  That works great if you get a pumpkin craving in the spring like I sometimes do. 🙂

Pumpkin Granola Bars

Pumpkin Granola Bars


Prep time: 

Cook time: 

Total time: 

  1. Preheat oven to 350. 
  2. Mix all the dry ingredients together in one bowl. 
  3. Mix wet into another. 
  4. Combine wet to dry really well so all the oats get coated. 
  5. Line a baking pan with parchment paper.  I used an odd sized pan, but an 8X8 or 9X9 pan would work well.  Give yourself enough of the paper so it sticks out the sides.  This will make the bars easier to pull out and cut with a pizza cutter. 
  6. Using the extra paper, press the bars with your palms so they are packed well and evenly flat.
  7. Bake in the oven for about 20-25 minutes.  Let the bars cool completely before cutting.
Store in an airtight container separated by parchment paper. They should keep for about two weeks. Enjoy!


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84 thoughts on “Pumpkin Granola Bars

  1. mgking76, I did the double bake and they turned out fantastic!! I also had thought these could be done with many different fruit purees, so I did 1/2 cup mashed banana instead of the pumpkin. Used honey instead of maple syrup, omitted all spice except the cinnamon and added 1/4 cup semisweet chips. After baking for 25 min. in a 9×13 pan, I let them cool and cut into 12 bars. Flipped them over (the bottoms were browner because I used a dark pan), and put them back into the oven on a cooling rack and baked for 23 min. at 350. Crispy on the outside, chewy on the inside. I am thrilled with the result and am so happy to have this versatile recipe for my family now. Thank you for letting me experiment!

    If you don’t mind, I may share this on my long-neglected blog, but will be sure to credit your blog for the original idea.

    1. Awesome! I’m so glad you enjoyed them. Yes, the recipe is very versatile! I have no problems with you sharing it on your blog as long as you provide a link back to me. 🙂

  2. I just bought a pumpkin from our organic open market. In your recipes you use tinned pumpkin – what should I do to my pumpkin in order to be able to substitute it in your recipes – this and any other where you use the tinned pumpkin? thanks!

    1. I have also used fresh pumpkin in many of my recipes. You will need to roast the pumpkin before hand and also puree it once it’s cooked. Then you will be able to use it in these recipes.

  3. Looking forward to trying your pumpkin granola bars. I have to watch my sodium intake and it looks like this recipe is low in salt. It so surprising how much sodium is in everything. Thank you.

  4. Just made my first batch of these bars, and they are amazing! Store-bought granola bars are always too sweet for me, but these are perfect — just lightly sweetened. Thanks so much for sharing this recipe!

  5. I just made these today – my first attempt at homemade granola bars. I do have one question – I cooked them for over 25 minutes but I feel like they still came out really soft. And not chewy soft, almost rubbery. Do you think I just needed to cook them longer? The only thing I didn’t follow with your recipe was I used regular applesauce because I didn’t have unsweetened. I don’t think that would change the texture, though. Thoughts?

    1. They are supposed to be a chewy bar. If you like them more crunchy, you can turn down the temp on the oven and cook them a bit longer.

  6. Hi – I’m excited about this recipe! I would like to incorporate some pumpkin seeds. What adjustments would I need to make?

  7. I don’t know what I did wrong, but the batch I made were not good. The only substitution I made was using honey instead of maple syrup. The bars just came out not tasting like anything.

    1. Thank you!! They should be okay outside the fridge for a couple days, but if you plan on keeping them longer, refrigerate them.

  8. So I came home so excited to make these and realized my kids ate all the applesauce! Can I do a reverse substitution, with coconut oil in place of the applesauce? (I’m just assuming here the applesauce replaced some fat) I really don’t want to head out to the store again.

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