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Pumpkin Almond Butter Cookie Bars

Servings 16 bars


  • 3/4 cup almond butter
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 egg
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup white whole wheat flour
  • 1/2 cup oats
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips


  • Preheat oven to 350 degrees. Line 8×8 pan with parchment paper.
  • In a medium bowl, mix almond butter, maple syrup, brown sugar, pumpkin, egg, and vanilla extract.
  • In a small bowl, combine flour, oats, baking soda, pumpkin pie spice, and salt. Add this to the almond butter bowl. Mix well.
  • Save 1/2 cup of dough for the topping. Press the remaining dough into the prepared 8×8 pan. Spread evenly – this is a messy step – just do your best!
  • Top with chocolate chips.
  • Drop remaining dough over the top.
  • Bake for 20 – 22 minutes, or until center looks cooked and/or toothpick inserted into the middle of the bars comes out clean.


Other Thoughts
  • These can be made vegan with a flax egg.
  • Make them gluten free by subbing a gluten free all purpose flour.
  • Store them on the counter for 3 – 4 days, in the refrigerator for 2 weeks, or in the freezer for 2 months.
Athletes: Pumpkin is a powerful antioxidant to help you repair from all those hard training sessions….. but let’s be honest, we absolutely do NOT need that excuse to devour these delicious cookies! Have at it.
Healthy Eating: All the delicious pumpkin with a side of decent nutrition.
Kids: Mine approved. I think yours will too.