No-Bake Pumpkin Butter Oat Bars

Although it has definitely been cool enough for baking here in Massachusetts over the past few days, I am aware that there are other states that are currently seeing above-average temperatures; and why shouldn’t folks who live in those areas be able to enjoy homemade seasonal treats?

If it’s still warm where you live but you’re craving a pumpkin-y dessert or snack and don’t want to turn on the oven, these no-bake vegan oat bars have your name written all over them.

A base of sticky medjool dates, buttery pecans, and wholesome oats is pulsed together with pumpkin pie spices and a bit of coconut oil to form the “crust”, and the filling is simply pumpkin butter.

I used Trader Joe’s pumpkin butter, but you can use any variety you’d like. I’d love to make these bars with a homemade pumpkin butter!

This is one of those recipes that translates perfectly to breakfast, snack, or dessert. The pumpkin butter I used is quite sweet, but if you opt for using a low-sugar or homemade version, you can control the sugar content.

The bars are best when enjoyed chilled, as they become rather soft and a tad messy at room temperature. I store them individually wrapped in plastic wrap in the fridge… right in the front for easy access ;).




No-Bake Pumpkin Butter Oat Bars

by Lauren Zembron (inspired by 5 Ingredient No Bake Vegan Date Squares by Oh She Glows)

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: dessert snack vegetarian vegan pumpkin oatmeal pecans Halloween Thanksgiving bars fall

Ingredients (16 bars)

  • 2 cups old-fashioned rolled oats
  • 1 cup raw pecan halves
  • scant 1/4 tsp Kosher salt
  • 1 tsp ground cinnamon
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • tiny pinch ground cloves
  • tiny pinch ground allspice
  • 1 tightly packed cup pitted soft Medjool dates (about 10 large)
  • 1/4 cup melted coconut oil
  • 10 ounces pumpkin butter, homemade or store-bought


Line an 8-inch square pan with parchment paper going both ways.

In a food processor fitted with the steel blade, process oats, pecans, salt, and spices until finely ground. Add in the pitted dates and pulse until crumbly. Add in the melted coconut oil and process until the mixture comes together. The mixture should hold together when pinched.

Remove date-oat mixture from the food processor, set aside 3/4 cup for topping, and press the remaining mixture firmly and evenly into the prepared pan.

Spoon the pumpkin butter evenly over the crust in the pan. Sprinkle the remaining 3/4 cup crust mixture evenly over the pumpkin butter; press down lightly.

Chill in the refrigerator until firm, at least 1 hour. Cut into 16 squares; store individually wrapped in the refrigerator or freezer.

Nutritional information will vary depending on type of pumpkin butter used.

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27 thoughts on “No-Bake Pumpkin Butter Oat Bars

  1. Ooh, interesting! They’re beautiful. And yay, more pumpkiny stuff. You and I need to found a healthy pumpkin baking club. Or something. :)

    I don’t think I’ve ever had pumpkin seeds and pumpkin butter is probably the only nut (seed butter?) that I haven’t made. Gotta look into this!

    1. I’d be all about a pumpkin club ;).

      Pumpkin butter is fabulous! It’s actually made from the flesh of the pumpkin, not the seeds… but now you have me wondering what a pumpkin seed butter would taste like =).

        1. No, no… nothing to be embarrassed about! If they don’t have pumpkin butter in Germany, there’s no way you’d know what it is =).

  2. Wow, these look SO good! Today is the first day in Boston I’ve been REALLY cold (shivering now!) and these look absolutely perfect!

  3. These look so yummy! I love that they are no bake too and seem pretty easy to make. I can’t wait to try these out- I am on a huge pumpkin kick lately!

  4. I love the addition of date in the recipe! So delicious & nutritious! Two questions on this recipe:
    1) I don’t see myself using coconut oil very often, can I substitute vegetable or canola?
    2) In place of all the individual spices, can I substitute pumpkin pie spice? If so, how much for this recipe?

    THANKS! :)

    1. Hi Sarah,

      Dates of one of my favorite foods!

      Unlike other oils, coconut oil solidifies when chilled; so it is necessary for the crust to hold together in this recipe. You can use the leftover coconut oil in DIY beauty products if you don’t think you’ll cook much with it.

      In terms of subbing in pumpkin pie spice, I’d say about 1 1/2 tsp should do it.


  5. Oh my!! This is absolutely delicious!! Searched high and low for a healthy recipe to use up my pumpkin butter. I’ll definitely make these again. Thanks.

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