Pumpkin Date Bars

These pumpkin date bars turned out so delicious, and they were a huge hit with my son!

I am new to incorporating dates into my cooking, but a lot of my son’s favorite packaged snacks included them as a natural sweetener so I wanted to experiment. So glad I did because my son loved these! I did have to cut them like a Tractor Wheel in order to get him to try them at first lol, but then he liked them in squares.

ALLERGENS

This recipe has dairy and almonds. DF milk can sub in here, and regular flour as well.

STORAGE

I stored these in the fridge for 4 days, then transferred to the freezer. They can stay in the freezer for 2-3 months.

To freeze I would line a baking sheet with foil or parchment then lay in a single layer and place in the freezer. Once frozen (give it a few hours) you can transfer to another container. This way they are individually frozen rather than all stuck together in one huge block!

To reheat I would thaw in the fridge overnight then serve!

TOOLS USED/RECOMMENDED

8×8 pan – I have this one (and a TON of bakeware from this brand. So high quality!!)

Parchment paper – I buy precut online because I find dealing with a roll of parchment to be the most annoying thing and it’s just so much easier to have it cut for you! Comes in a variety of sizes. Pro tip – crumple up before lining your pan and it will stay in there much better.

Food Processor – this is the one we have and love!

More easy and delicious recipes for your little one found here!

Pumpkin Date Bars

These no sugar added snack bars are the perfect snack for little ones!

Print Recipe Pin Recipe

Servings: 12

Ingredients

• 1 cup rolled oats
• 1/2 cup canned pumpkin puree not pumpkin pie filling
• 8-10 pitted dates
• 1/4 cup almond flour or all-purpose flour
• 1/2 teaspoon baking powder
• 1 teaspoon pumpkin pie spice or 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger
• 1/4 cup milk dairy or non-dairy
• 1/4 teaspoon vanilla extract optional
• Pinch of salt

Instructions

• Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
• Soak your dates in hot tap water for 10-15 minutes so they soften.
• In a food processor, add all of your ingredients. Blend together until everything is well combined (it doesn’t need to be perfectly smooth!)
• Pour the mixture into the prepared baking pan and spread it evenly.
• Bake for 20-25 minutes, or until the bars are set and lightly golden around the edges.
• Allow the bars to cool completely in the pan before lifting them out using the parchment paper. Cut into squares or bars.
• Serve and enjoy!

I hope these are a hit with your littles! Let me know what they think 🙂

This post was all about my pumpkin date bars recipe.