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Pumpkin Oatmeal Bars with Maple Drizzle

Pumpkin oatmeal bars with maple drizzle bake into a chewy, hearty pan with warm cinnamon-ginger spice and a glossy top. Real pumpkin keeps the texture soft and sturdy, and the sweet crackle sets as the drizzle cools.
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Prep Time 20 minutes
Cook Time 30 minutes
resting + cooling 1 hour 10 minutes
Total Time 2 hours
Servings: 20 bars
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Bars
  • 1 cup canned pumpkin purée
  • 0.5 cup pure maple syrup
  • 0.3333333333 cup melted coconut oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2.5 cup old-fashioned rolled oats
  • 0.75 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 cup chopped pecans
Maple Drizzle
  • 1 cup powdered sugar
  • 3 tbsp pure maple syrup
  • 1 tbsp milk
  • 1 fine salt

Equipment

  • 1 sheet pan

Method
 

Prep and bake the bars
  1. Heat the oven to 350°F. Line a 9x13-inch pan with parchment, leaving an overhang on the long sides so you can lift the bars out later.
  2. In a large bowl, whisk the pumpkin purée, maple syrup, melted coconut oil, eggs, and vanilla until smooth and glossy, about 1 minute, with the mixture looking thick and cohesive.
  3. Add the rolled oats, flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Stir with a spatula just until no dry oats remain.
  4. Fold in the chopped pecans. Let the batter rest 10 minutes so the oats soften and absorb the liquid.
  5. Spread the batter evenly into the pan, pressing it into the corners with a spatula and smoothing the top until it looks level.
  6. Bake for 28–32 minutes at 350°F, until the top is set and springs back when pressed lightly, and the edges are golden and pulling away from the parchment.
  7. Cool completely in the pan for about 1 hour until the bars are firm and the parchment lifts cleanly.
Make and set the maple drizzle
  1. Whisk the powdered sugar, maple syrup, milk, and salt until smooth and pourable, adding milk 1/2 teaspoon at a time until it ribbons off the whisk.
  2. Drizzle over the cooled bars in thick zigzags, using a steady hand so the drizzle forms lines on top.
  3. Let set for 15 minutes until the drizzle turns glossy and then firms up slightly, then lift out by the parchment and cut into 20 bars.

Notes

For clean slices, cool the bars fully in the pan (about 1 hour) before drizzling and cutting; warm bars can tear and make the drizzle slide. Store airtight in the refrigerator up to 4 days, or freeze up to 2 months for grab-and-go lunches. If you want a dairy-free option, use a plant-based milk in the drizzle (keep the consistency pourable with small additions).