Ingredients
Equipment
Method
Prep and preheat
- Preheat the oven to 350°F and grease a 9x13 pan. Make sure the coating reaches the corners so the bars release cleanly.
Mix dry ingredients
- Combine the rolled oats, all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a bowl. Mix until the spices are evenly distributed and no lumps remain.
Mix wet ingredients
- Whisk the pumpkin puree, maple syrup or honey, melted coconut oil or butter, eggs, and vanilla extract in a separate bowl. Whisk until smooth and glossy, with the eggs fully incorporated.
Combine and add mix-ins
- Fold the wet mixture into the dry ingredients until just combined. Fold until no dry streaks remain, then fold in chocolate chips or raisins if using (leave visible oat texture).
Bake
- Spread the batter evenly in the prepared 9x13 pan. Bake for 25–28 minutes at 350°F until the edges are set and the center is just firm, with light golden color.
Cool and drizzle
- Cool completely before slicing to help the bars set. While cooling, stir the powdered sugar, maple syrup, and milk into a smooth glaze, then drizzle across the top once bars are fully cool.
- Cut into bars after glazing and serve. Let the drizzle firm for a few minutes so it looks clean on the board.
Notes
For clean slices, cool the pan completely (or chill 30–60 minutes if your kitchen is warm) before cutting. Store airtight in the refrigerator up to 5 days; freeze baked bars up to 2 months for best texture—thaw overnight in the fridge. If you prefer a dairy-free option, use coconut oil/butter and substitute a non-dairy milk for the drizzle milk.