I have a special secret weapon when it comes to baking pumpkin flavored Fall treats. I use pumpkin spice extract in almost all my baked goods! These Chocolate Pumpkin Pie Bars are no exception.

Even better is that they’re completely vegan. There are no animals products, no refined sugar, and no oil in sight! Although, you don’t have to be vegan to like this dessert.

It’s still plenty sweet and they taste so scrumptious. I really suggest using pumpkin spice extract like me. You can turn any dessert into a fall one, or you can add a drop to you coffee too.

 

Ingredients:

Chocolate Peanut Butter Swirl

½ cup canned pumpkin

½ cup creamy all natural peanut butter

3 tablespoons maple syrup

1 tsp Rodelle chocolate extract

1.5 Tbs Rodelle Organic Dutch Process Cocoa

Pumpkin Pie Bar

½ cup quick oats

2 tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg)

1½ tsp baking powder

¼ teaspoon Kosher salt

1½ cups white beans (1 15-oz can, drained and rinsed)

½ cup organic pumpkin puree

⅓ cup pure maple syrup

1.5 tsp Rodelle Pumpkin Spice Extract

 

Instructions:

Preheat oven to 350 F. Lightly grease an 8×8 baking pan. (I used a glass baking dish)

In a small bowl, combine all the swirl ingredients, mix until well combined. Set aside.

In the bowl of a Cuisinart mixer, blend the oats, pumpkin pie spice, baking powder and salt until just combined – just a few pulses so they’re evenly distributed.

Add bean, pumpkin, maple syrup and extract. Blend until very smooth – it’s ok if bits of oats or beans are visible, they’ll blend in when baking.

Empty the Cuisinart mixer bowl into the prepared glass baking dish. Use a spatula to evenly distribute and smooth the batter.

Starting in one corner, use a small spoon to scoop about 1 Tbs of chocolate pumpkin swirl batter onto the top. You’ll dollop 4 scoops across and 4 scoops down making a total of 16 dollops. There will be an extra scoop or 2 left over – I give you permission to eat this. (Or freeze it into a little ball for a truffle for later.)

Using the tip of a knife, swirl the two batters together. They will be on the thick side, so it won’t be a perfect swirl, but any swirly pattern looks scrumptious to me!

Bake for 35 minutes. You want the top dry and the edges to start to pull away from the sides. It shouldn’t be jiggly when shaken, but it will still be slightly soft inside – like pumpkin pie – these pumpkin pie bars will firm up as they cool.

Let cool at least 1 hour before trying to cut. They will have a firm edge, soft pumpkin pie middle and chunks of chocolate peanut butter on the top.

Store in fridge or freezer.

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Quick Tip: Have the peanut butter at room temperature for easy mixing.

Recipe and image courtesy of:  Oat and Sesame