Pumpkin Oatmeal Bars Recipe

4 9 13
Pumpkin Oatmeal Bars Recipe
Pumpkin Oatmeal Bars Recipe photo by Taste of Home
Publisher Photo

Pumpkin Oatmeal Bars Recipe

Read Reviews
4 9 13
Publisher Photo
It took me a long time to develop this quick-and-easy recipe, but I’m so happy with how it turned out. These bars have it all—sugar and spice and a light, creamy-rich pumpkin layer that’s especially nice! —Erin Andrews, Edgewater, Florida
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min. + cooling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 2-1/2 cups quick-cooking oats
  • 5 tablespoons butter, melted
  • 3 tablespoons honey
  • 1 tablespoon water
  • FILLING:
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 cup reduced-fat cream cheese
  • 1/4 cup fat-free milk
  • 3 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 1 large egg white
  • 1/4 cup chopped walnuts
  • 1 tablespoon butter, melted

Directions

In a large bowl, combine cake mix and oats; set aside 1/2 cup for topping. Add the butter, honey and water to the remaining cake mixture. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray.
For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add egg and egg white; beat on low speed just until combined. Pour over crust. In a small bowl, combine the walnuts, 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. Yield: 2 dozen.
Originally published as Pumpkin Oatmeal Bars in Healthy Cooking December/January 2012, p33

Nutritional Facts

1 bar: 186 calories, 7g fat (3g saturated fat), 18mg cholesterol, 180mg sodium, 30g carbohydrate (16g sugars, 2g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 1 package yellow cake mix (regular size)
  • 2-1/2 cups quick-cooking oats
  • 5 tablespoons butter, melted
  • 3 tablespoons honey
  • 1 tablespoon water
  • FILLING:
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/4 cup reduced-fat cream cheese
  • 1/4 cup fat-free milk
  • 3 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 large egg
  • 1 large egg white
  • 1/4 cup chopped walnuts
  • 1 tablespoon butter, melted
  1. In a large bowl, combine cake mix and oats; set aside 1/2 cup for topping. Add the butter, honey and water to the remaining cake mixture. Press onto the bottom of a 13x9-in. baking pan coated with cooking spray.
  2. For filling, in a large bowl, beat the pumpkin, cream cheese, milk, brown sugar, maple syrup, cinnamon, vanilla, allspice and cloves until blended. Add egg and egg white; beat on low speed just until combined. Pour over crust. In a small bowl, combine the walnuts, butter and reserved cake mixture; sprinkle over filling.
  3. Bake at 350° for 30-35 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Yield: 2 dozen.
Originally published as Pumpkin Oatmeal Bars in Healthy Cooking December/January 2012, p33

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Reviews forPumpkin Oatmeal Bars

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MY REVIEW
Yograma User ID: 8020611 114829
Reviewed Oct. 3, 2014

"A waste of pumpkin and cake mix. Very bland, crust did not stick together, make a different recipe and save yourself from being disappointed"

MY REVIEW
Sierramomma User ID: 5841597 151424
Reviewed Nov. 6, 2013

"This was fantastic! I gave it only 4 stars because based on what other reviews stated about the crust being too hard, I modified the crust. I didn't use water or honey, just butter, about 1/3 cup, which is a more traditional crumb crust."

MY REVIEW
lakelover1102 User ID: 5784203 182808
Reviewed Oct. 29, 2013

"Wasn't crazy about the taste right after it was baked. The crust seemed really dry. Put it in the refrigerator and tasted much better the next day after the crust softened a little. Would definitely make this again."

MY REVIEW
Pinstripes User ID: 3468767 212962
Reviewed Mar. 4, 2012

"These rocked!"

MY REVIEW
FrauM User ID: 3996670 114827
Reviewed Dec. 8, 2011

"The pumpkin layer was quite yummy and turned out great, but the bottom crust layer became so incredibly hard. I could hardly cut it with a knife."

MY REVIEW
cafay User ID: 6343007 121080
Reviewed Nov. 16, 2011

"Loved this recipe! Delicious, but so easy to make!"

MY REVIEW
nmandrews User ID: 6346803 119787
Reviewed Nov. 15, 2011

"Delicious recipe! Would recommend it to anyone who likes pumpkin!!"

MY REVIEW
joefay904 User ID: 6343272 196540
Reviewed Nov. 14, 2011

"Great tasting, and so easy to make!"

MY REVIEW
peacefirst User ID: 6343076 121079
Reviewed Nov. 14, 2011

"simply outstanding; delicate flavor that pleases the palate and the tummy"

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