Soft Pumpkin Butter Granola Bars

I looooooooove pumpkin butter. The pumpkin butter from Trader Joe's is TO DIE FOR. Every fall I buy a bunch of jars - sure I could learn how to make it myself, but why bother when this little jar has so much magic inside?! It's perfect! And while I'll eat it slathered on just about anything, my favorite way to eat it is stirred into some oatmeal, topped with toasted pecans. Mmmmm. So when I saw this recipe for pumpkin butter granola bars from Citron Limette, I had a feeling it would be a winner - oatmeal, pecans, and pumpkin butter all rolled into a little portable soft granola bar? Yes, please. And they didn't disappoint - these are delicious. They're soft and have a great pumpkin-y, spiced, sweet flavor that makes them a completely satisfying snack or treat to have alongside some afternoon tea. I'll definitely be buying extra jars of pumpkin butter next year to make more of these bars - they keep well in the fridge and would be great for freezing as well. After school snack, dessert, tea time treat, even breakfast - these bars are great any time of day. Or any time of year, for that matter - for anyone. In fact I recently made these for some friends at the barn and not only were they a hit with my human friends, but a horse friend quite enjoyed his pumpkin granola bar as well. 


Soft Pumpkin Butter Granola Bars

adapted from Citron Limette

serves 16


  • 2 cups old fashioned rolled oats
  • 1 cup raw pecan halves
  • 1/4 tsp kosher salt
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/8 tsp ground nutmeg
  • 1/2 cup brown sugar
  • 5 Tbsp melted coconut oil
  • 1 (10 oz) jar Trader Joe's pumpkin butter


  1. Preheat oven to 350 degrees. Line an 8x8 baking dish with parchment paper.
  2. Dump the oats, pecans, salt, spices, and sugar into the bowl of a food processor and process until finely ground. Transfer the mixture to a large mixing bowl and gently mix in the coconut oil until the mixture is evenly moistened (it will be very crumbly).
  3. Set aside 3/4 of the oat mixture for later; press the remaining mixture firmly into the prepared baking dish, using the bottom of a drinking glass (or measuring cup) to firmly press the mixture down and into all the corners. 
  4. Spread the pumpkin butter evenly over the oat mixture, using a spatula to make it nice and even and get it into all the corners. Evenly sprinkle the remaining oat mixture over the pumpkin butter and lightly press it down with your fingers. 
  5. Bake for 20-25 minutes until the top is browned. Remove from oven and allow to cool completely on a cooling rack before cutting into squares. Wrap squares individually in plastic wrap and keep in the fridge or freezer. 

And apparently kitties just love these snacks - my tortie kitty Daisy surprised me during the photo shoot. Isn't she the cutest? I turned away for a few seconds and she started eating one of them. I can officially call these "Kitten Approved!!"



Find similar recipes at Feastie:

Pumpkin Oatmeal Raisin Cookies from Gluten Free Canteen
Pumpkin Pecan Crisp from Feastie
Soft Cherry Butter Oat Squares from Feastie
Pumpkin and Yogurt Parfaits with Pumpkin Spiced Granola from Food Doodles
Pumpkin Pie Oatmeal with Vanilla Whipped Cream from Barefeet in The Kitchen


Oh yum, these look so good!

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