Pumpkin Gingerbread Snack Bars

by Angela (Oh She Glows) on December 13, 2013


Normally, we have our Christmas tree up by December 1st, but this year we totally dropped the bulb.

It really doesn’t surprise me because I’ve been about 2 months behind throughout the course of 2013. The holidays only serve to enhance this feeling. I’ve still been so busy with book work, despite prematurely thinking that it was finished (hint: it never ends). So, here we are mid-December and there is no tree up yet.

Side note: I still can’t believe I made an advent calendar from scratch last year. Where is that girl? I have no idea where that thing is either….Eric probably got rid of it. If you read the advent calendar post you’ll notice I said these words: “[it’s] a fun advent calendar that can be reused for many years to come…Maybe some day a child of our own will be using this each year.”


Anyway, back to the tree. The main reason we don’t have a tree is because our tree stand is stored at my brother-in-laws (along with other boxes of junk until we move into a house…bless you, Dave), and we haven’t picked it up. Or should I say, someone went to pick it up (along with our decorations), but the tree stand wasn’t in the box when that someone got home. Oops. The good news is we do have 15 nutcrackers to stare us down while watching TV. Not creepy at all. 

Now we’re at that awkward point in December when we I ask if we even bother to put up a tree this year.

Our convo went a little something like this:

Me – Is it too late to get a tree? Should we even bother this year? [said while feeling lazy and pms-y]

Eric – Ange. We’re GETTING a tree. Don’t be a scrooge! [said while blasting Christmas music at his desk]

Me – Oh no you didn’t! I AM NOT A SCROOGE!

So, it’s settled. We’re getting a tree.


I’m going to pick the biggest one I can find, just to prove a point. Who needs photography space anyway? I’d rather be a Griswold.

I guess we better make this tree thing happen before the snow arrives tomorrow. I’ll try to take a couple pictures of the tree (that is, before Sketchie knocks down all the bulbs and covers the branches with tiny wisps of tinsel-like fur).

gingerbreadpumpkinbars-4077 veganpumpkinbars

Speaking of running 2 months behind, I have a pumpkin recipe for you today! Is it too late?

Probably, but I never really had a solid run with pumpkin this year. Even if many of you are sick of pumpkin by now, you might be happy to know that the pumpkin flavour is barely detectable in these bars, despite having a whole cup of pumpkin puree in the recipe. Yes, that’s a whole cup of vegetables in a holiday snack bar recipe. Who can argue with vegetables over the holidays?

In addition to the hefty amount of pumpkin these bars pack in, there’s also a good amount of iron and other minerals. Over 5 tablespoons of iron-packed blackstrap molasses make these bars ultra-dense and gingerbread-like while providing a healthy dose of iron, calcium, magnesium, potassium, and more. The bars aren’t super sweet, which is why I decided they were better described as a “snack bar” rather than a dessert bar. They are also nice with a cup of tea at night while snuggling on the couch in total hibernation mode.

I added a creamy cashew butter maple cinnamon glaze on top in lieu of an icing sugar glaze. You can also try spreading them with pumpkin butter to enhance the flavours, or they are great plain too. I also recommend throwing a couple bars in your purse (skip the sticky glaze though) as an emergency-holiday-shopping-snack. I don’t know about you, but I think going to the mall in December without a snack in my purse is dangerous. Holiday shopping is cardio and cardio needs fuel! Thanks to the bars being so sturdy, they hold together wonderfully so you don’t have to worry about them breaking apart or getting crushed in your purse. Dainty little flowers, they are not.

4.4 from 12 reviews

Pumpkin Gingerbread Snack Bars

Vegan, gluten-free, soy-free


These lightly sweet pumpkin gingerbread snack bars are dense, chewy, and filling! Try them topped with my creamy cashew butter maple cinnamon glaze, or enjoy them plain or spread with pumpkin butter. This recipe is adapted from Have Cake Will Travel.

10-12 bars
Prep time
Cook time


Wet ingredients:
  • 1 cup pumpkin purée
  • 1/3 cup blackstrap molasses
  • 1/3 cup coconut sugar (or granulated sugar of choice)
  • 2 tablespoons coconut oil
  • 2 teaspoons pure vanilla extract
Dry ingredients:
  • 1 + 1/2 cups gluten-free rolled oats
  • 3/4 cup gluten-free all-purpose flour (I used Pamela's brand, see note)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 tsp fine sea salt
  • heaping 1/3 cup dried cranberries.
Cashew Butter Maple Glaze (optional):
  • 2 tablespoons raw cashew butter
  • 1 tablespoon agave nectar
  • 1/2 tablespoon coconut oil, melted
  • pinch of cinnamon, to taste


  1. Preheat oven to 350F. Line an 8-inch square pan with 2 pieces of parchment paper, one going each way.
  2. In a medium pot over medium heat, stir together the pumpkin, molasses, sugar, and oil. Heat until melted and combined. Remove from heat and stir in the vanilla.
  3. In a blender or food processor, add the rolled oats. Blend on the lowest speed (or pulse, if using a processor) until roughly chopped. You don't want to pulverize it into a flour - the goal here is to keep a coarse texture, with some large pieces of oats and some smaller ones.
  4. In a large bowl, stir together the dry ingredients (oats, flour, cinnamon, ginger, salt, and cranberries).
  5. Scoop the wet ingredients over the dry and stir well until combined. The mixture will be very sticky and heavy. Totally normal...swear.
  6. Scoop the dough into the prepared square pan. Since the dough is so sticky and dense, it's challenging to spread out smoothly. I placed a piece of parchment paper on top of the dough and pressed down on it with my hands, trying to spread it out evenly as I went. It takes a bit of time, so don't worry! After pressing it as smoothly as I could, I placed a pastry roller on top of the parchment and rolled it smooth while pressing in the edges with my fingers.
  7. Bake in the oven, uncovered, for 22-25 minutes (I baked 23) until firm to the touch. Cool in the pan for 5 minutes before lifting out the square and cooling it on a cooling rack for another 30 minutes. Slice into 10-12 bars.
  8. For the glaze (optional): In a small bowl stir together all the glaze ingredients until combined. Add the glaze into a plastic bag and snip off the corner so you can "pipe" it on the bars. Or simply spread the bars with the cashew mixture using a knife. Your call.

Nutrition Information

Serving Size 1 of 12 bars | Calories 160 calories | Total Fat 3.5 grams
Saturated Fat 2 grams | Sodium 60 milligrams | Total Carbohydrates 30 grams
Fiber 2 grams | Sugar 11 grams | Protein 3 grams

Nutritional info does not include Cashew Butter Maple Glaze.
* Nutrition data is approximate and is for informational purposes only.


Note: If you aren't using gluten-free all-purpose flour, I suggest using all-purpose flour or light spelt flour. Whole wheat pastry flour might work too. If you try anything, please let us know in the comments how it went! 2) Feel free to swap the cashew butter glaze for a simple icing sugar glaze. 3) For a nut-free option, skip the cashew butter glaze.


Congrats to Jenna K. for winning the Vitamix!! Thank you to everyone for participating. Many more giveaways to come this month!

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, and Pinterest

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{ 113 comments… read them below or add one }

Keri December 13, 2013 at 8:31 am

Since I was craving a pumpkin pie smoothie for breakfast, this mama is excited for more pumpkin recipes! I think pumpkin season should be from late October to New Years! Can’t wait to try this recipe :)


Emily - It Comes Naturally Blog December 13, 2013 at 8:39 am

Oh wow – they look amazing – I’m sure they would make a great Christmas gift :-)


Elizabeth hippy mom December 13, 2013 at 8:41 am

So i can’t wait to make these bars, and some other Vegan cacao Christmas treats , I love the holidays so much its kind of scary, oh well Happy Holidays!!! Love your recipes and i must pick up oats today so i can start back on green drink, your oat recipe, my arsenal supply of whole food supplements , my herbs , and whatever else healthy I can push thru my body. Im going for a jog now. Have rockin day Angela.:)


Elizabeth hippy mom December 15, 2013 at 7:26 am

Its hippy mom to bad you didn’t decorate your place so obsessively Christmas that you used it in your shoots, example i would have love to see one of your recipes nestled in a Christmas shoots such as a pie you made, but a tree behind it and maybe some Christmas lights draped over the food if lights shoot well i don’t no just sayin hope you get it. Your a smart lady i no you do.have a great day


Corinne December 13, 2013 at 8:46 am

I don’t have a tree up either yet… I appreciate the reminder– something I must do today! These bars look like the perfect thing to make this wintery weekend.


Angela (Oh She Glows) December 13, 2013 at 8:48 am

Glad I’m not alone. Yes, my goal is to have it up by tonight! enjoy :)


Abby @ The Frosted Vegan December 13, 2013 at 8:51 am

Never too late for pumpkin or a tree! I can understand the “Um is it even worth it?” feeling but after it’s up it seems like it just adds that Christmas feeling : )


Averie @ Averie Cooks December 13, 2013 at 8:54 am

I love how DENSE and thick and flat and just amazing these look, Angela! The fact that there’s plenty of bold molasses flavor, and some pumpkin, and coconut oil, and all that texture, I am in heaven! pinned


Abby @ Change of Pace December 13, 2013 at 9:11 am

My goodness they look amazing! And if mine could ever come out as beautifully as your bars, they’d make a great gift! Or at least a great dessert at the family potluck!
We haven’t put our tree up (or any decorations for that matter) yet either. I’m thinking we will on Sunday!


Christine @ Gotta Eat Green December 13, 2013 at 9:14 am

It’s never too late for a pumpkin recipe! These look super tasty. And I love the Cashew Butter Maple Glaze. mmm I can think of so many recipes that would be good on!


Anele @ Success Along the Weigh December 13, 2013 at 9:15 am

It’s NEVER too late for pumpkin! (Plus you paired it with gingerbread so you know, there’s the Christmas save.) ;-)

Now…go get that tree girl!!! :D


Leanne December 13, 2013 at 9:17 am

I am assuming that these would work with regular flour or a mix of coconut flour and regular all purpose? These look amazing!


Angela (Oh She Glows) December 13, 2013 at 11:53 am

Hi Leanne, Yes I think a variety of flours would work! See my recipe note.


Kim @ Hungry Healthy Girl December 13, 2013 at 9:25 am

Yum…. these look so delicious and I’ve been on a major gingerbread kick! I agree with Eric, you HAVE to have a tree at Christmas! ;)


suzanne December 13, 2013 at 9:42 am

oh my..this recipe is right up my alley -(and I love the look of the label you put on) I am still loving pumpkin (drinking pumpkin smoothie now :-) and the gingerbread makes it so Christmasy (makes it easy to justify the pumpkin in December…as if it needs to be justified!)

As for the tree…we are doing ours tomorrow – we are all decorated but my family is coming 1/11 to celebrate together so I need the tree to last! It was refreshing reading this post bc I am feeling very behind and scattered – nice to know I am not alone!

Thanks Angela


Angela (Oh She Glows) December 13, 2013 at 11:54 am

Good call on waiting to put the tree up…it’s always nice when it’s not dry as a bone for the company :) And no, you are certainly not alone in feeling scattered!


suzanne December 13, 2013 at 9:46 am

oh- one question – do you think these would be ok without the cranberries? My kids will not eat them with dried fruit in them – (maybe I could chop them up really tiny) – though it sounds heavenly to me!


Angela (Oh She Glows) December 13, 2013 at 11:54 am

The cranberries are really nice in these, but yes they should work just fine without!


suzanne December 14, 2013 at 10:33 am

Thanks so much!


kmaywatson December 13, 2013 at 9:51 am

Well, I just roasted 3 sweet pumpkins and was wondering what to do with all that puree! THANKS…looking forward to this {^_^}


Angela (Oh She Glows) December 13, 2013 at 11:55 am

Hope you enjoy!


Lillian @ Seize the Latte December 13, 2013 at 10:07 am

Oh my, the combination of pumpkin and molasses is one of my all-time faves. I never get sick of it, so you need not worry about the two-month lag time — I’d gladly house a whole batch of these in one sitting.

I appreciate the Griswold reference too — my husband’s office had a National Lampoon’s Christmas Vacation-themed holiday party yesterday, and since things tend to be pretty dysfunctional in his office, I told him he should’ve made a banner reading “Look around us, Helen! We’re at the threshhold of hell!” to hang over the entrance. Surprisingly, this didn’t happen — but he appreciated the idea. :)


Angela (Oh She Glows) December 13, 2013 at 11:57 am

hahah that would have been classic. Love the theme!


Hannah December 13, 2013 at 10:11 am

I love that this festive snack bar is mostly nut-free. I don’t have an insensitivity, but I eat soooo many nuts in various snacks/smoothies/milks/etc, this sounds like a nice change :-) I dig the idea of pumpkin AND gingerbread flavors together…can’t wait to try these out!


Lina December 13, 2013 at 10:18 am

I have ALL these ingredients at home! Perfect Bar to make for our upcoming road trip to South Florida for Christmas.. :) Thanks Angela :) :) :)


Catherine @ Chocolate & Vegetables December 13, 2013 at 11:15 am

Never too late for pumpkin if it’s deliciously delivered! This recipe looks fantastic :)


Chelsea @ BigBitesLittleBudget December 13, 2013 at 11:49 am

I am still in love with pumpkin and wish the season would last all year long. These bars look so simple and tasty! Homemade chewy bars are my favorite. I will be trying these for easy grab-n-go snacks during the week.


sonia the mexigarian December 13, 2013 at 12:06 pm

we just got our tree last night. my older sis is cutting her tree down this weekend. it’s not too late! I remember one year, when I was like 5, we got our tree on Christmas eve. we got it for free from one of the lots. :)

the recipe sounds delicious. I have been enjoying molasses a lot lately, but also wanted to incorporate ginger. perfect! you are a culinary genius :)


Coco Beau December 13, 2013 at 12:22 pm

Oh my, these look so great! I love pumpkin & I love gingerbread but I never thought of putting them together. Definitely will have to try this recipe out



[email protected]&Cupcakes December 13, 2013 at 12:27 pm

These look fabulous! Happy Friday!


Anna @ Fitness à la Anna December 13, 2013 at 12:57 pm

It is never too late for pumpkin, in my opinion ;) I am having my annual roommate Christmas dinner extravaganza this weekend, I’m thinking of testing these out!


Amanda December 13, 2013 at 1:10 pm

Yum! I am going to make these and bring them on long runs. Those artificial energy gels only go so far… These bars would be perfect chopped up into bites and put in a little baggy. Thank you!


lea December 13, 2013 at 1:19 pm

So you find
You are a couple of months behind
The have a very Merry


Annamarie Behring December 13, 2013 at 2:06 pm

In some families, it is traditional to put the tree up on Christmas Eve. So, if you think of it that way, you are early!

Thanks for the wonderful recipe :-)


Leanne December 13, 2013 at 2:22 pm

Made these first thing this morning! I used 1/2 cup regular all purpose flour and 1/4 cup coconut flour. I also added 1 T of chia seeds and 1 T of cocoa nibs. They turned out great! The evidence being that husband and kids ate them and didn’t say anything other than yum! I am thinking I will make some of these up for a vegan friend for a Christmas gift. I am also toying with the idea of making these with sweet potato instead of pumpkin. Thanks for the inspiration!


Elyse @myveganp December 13, 2013 at 2:22 pm

Love the convergence of Fall and Winter in the ingredients! Sounds like an awesome treat for munching on in a snow storm! :)


@simple green moms December 13, 2013 at 2:37 pm

These looks super yummy! Definitely have to try making them over the weekend. Thanks for sharing =)


nikita December 13, 2013 at 2:49 pm

Just made these. It was really good. added some chopped nuts and increased the spice amounts. Forgot to add vanilla. They still turned out great.


Angela (Oh She Glows) December 14, 2013 at 12:02 pm

Glad to hear that Nikita!


Mallory @ Because I Like Chocolate December 13, 2013 at 2:58 pm

I finished my pumpkin obsession early this year so I am ready to jump back on the bandwagon! Hopefully you get your tree before it snows!


Ashley December 13, 2013 at 3:01 pm

Ha, I just got my tree today, same story – except it was me dragging my husband out of the house and calling HIM Scrooge.


Wendy Irene December 13, 2013 at 3:15 pm

Happy Christmas Tree hunting!!

“Looks great. Little full, lot of sap.” ~ National Lampoon’s Christmas Vacation


Alex @ Kenzie Life December 13, 2013 at 5:24 pm

I get tired of all the pumpkin around Halloween so this is actually a nice change of pace! They look great!


Brittany December 13, 2013 at 5:29 pm

These look delicious Ange. Definitely putting them on my to-make list!


Angela @ Eat Spin Run Repeat December 13, 2013 at 6:23 pm

Is it EVER too late for pumpkin? Not in my books it’s not! These look delicious. I totally remember your advent calendar from last year – it was gorgeous! Good luck finding your great big tree before the snow comes. I guess you could say I’m being a bit of a scrooge by not putting mine up, but that’s because I’m not going to be here so I really don’t see much point! Christmas carols however, have been playing in full force! :)


Melinda @ Love Melinda December 13, 2013 at 7:36 pm

Never too late for pumpkin! These sound delish!
Our tree is up but I’m totally punting on the decorating, except for the lights. :)


Tiffany December 13, 2013 at 8:23 pm

This is on my list for sure!!! Do you think oat flour would work in place of the gf all purpose flour?


Amy December 13, 2013 at 8:23 pm

Should there be something mapley in the cashew butter topping? It is called cashew maple glaze but the ingredients list only agave…?


LeeAnn December 14, 2013 at 6:19 pm

I was wondering about that too.


Christine December 13, 2013 at 10:09 pm

These look delicious! I don’t have coconut oil in the pantry right now, do you think they would taste ok with another type of oil?


Alissa December 14, 2013 at 12:41 am

Looks delicious! Do you think they would freeze well?


Angela (Oh She Glows) December 14, 2013 at 12:01 pm

Yes I do, although I havent tried it yet.


Kari @ bite-sized thoughts December 14, 2013 at 1:19 am

Our tree isn’t up yet either, so I feel much better having read your story! And these bars – wow. Perfect!


Ashley December 14, 2013 at 11:42 am

Where do you find coconut sugar? I love pumpkin everything! This recipe is going on my holiday break to-try list for sure!


Liz December 14, 2013 at 12:40 pm

I just made these bars and they were very tasty. I did swap out the ginger for nutmeg because my husband doesn’t like ginger, but it worked just fine. However, I would say that these are sweet. They are not sickly, sugary sweet, but very sweet nonetheless and I really do think a little too sweet for a snack. These will definitely be dessert in my house.


Chelsea December 14, 2013 at 3:17 pm

I’m not sick of pumpkin!!! Yay! These look amazing. :-)


Kathleen @ Kat's Health Corner December 14, 2013 at 3:33 pm

Pumpkin for snacks? YUM! <3 Do you know if it would make a difference if you use a different kind of molasses?


Ashley December 14, 2013 at 3:36 pm

First the gift list and now a gingerbread recipe on the same day? Aaaand we both made a nut butter glaze…Love it! xoxo


Lou December 14, 2013 at 4:34 pm

Bahhh! Hilarious! My husband and I had the same exact conversation about our Christmas tree last night. Despite my lazy and PMS-y mood, we went out and got one anyway. Now it sits, undecorated, and I wonder if I might ever get around to that before Christmas.


Adriane December 14, 2013 at 8:29 pm

I forgot to process the oats I’m hoping they hold together ok. Just made these and they look and smell amazing!


Sarina @ Earthgiven Kitchen December 14, 2013 at 9:37 pm

Thanks for the recipe, I love to make snack bars! I think I can get away with putting anything healthy in them so long as they have icing on top! ;)


Francesca December 15, 2013 at 12:32 am

I made these late last night and they are gone…so good. I mixed in a little teff flour with the all purpose flour. Not heavy at all. Skipped the frosting and cut back on the sugar in the dough. Flavors were alive! Thank you! (Oh, the dough was amazing too…)


Vegan mum December 15, 2013 at 9:11 am

Wow! I love your blog and this recipe looks really scrummy and perfect for my daughter’s snacks she has at breaktime. I am now going to start making these…luckily I have all the ingredients apart from cranberries but will use sultanas instead.


mary December 15, 2013 at 12:38 pm

wow! These look fantastic. I LOVE gingerbread. I wonder how it will be like with pumpkin. I guess I’ll find out!


Julie December 15, 2013 at 3:11 pm

Made these today with almond flour- they turned out great! One question on the glaze- I made it with agave per the recipe but you’ve called it a maple glaze- which flavor so you prefer with the bars?


Randi (laughfrodisiac) December 15, 2013 at 4:57 pm

I’ll never get tired of pumpkin recipes, so keep posting them! I use it all year long; I don’t see why you should stop just because November is over :)


Emily Uhre December 15, 2013 at 6:58 pm

This recipe looks delicious! I love the idea of using cashews to make a maple glaze. I bet it adds a richness to the bars :)


Alison December 15, 2013 at 7:02 pm

These are delicious! Next time I might add some quinoa flakes to see what that taste like. Thanks for the recipe. Have a wonderful Christmas.


[email protected] Wooden Spoon December 15, 2013 at 8:48 pm

I have a can of pumpkin and I know just what I’m going to do with it. Thanks!


Darcel Hunt December 15, 2013 at 10:48 pm

These look super tasty. They would make great gifts and snacks for holiday entertaining.


Corinne December 16, 2013 at 9:47 pm


I’m not a frequent commenter but I had such great success with these tonight I just had to share. I subbed the GF flour for whole-wheat (King Arthur brand) and didn’t have any cranberries around, but I did have some crystallized ginger from some other baking experiments. The ginger really brought out the flavor of the molasses and pumpkin. I also used pumpkin pie spice instead of the cinnamon/ginger called for in the recipe.

Thank you for all of your recipes – love the blog :)



Angela (Oh She Glows) December 17, 2013 at 8:36 am

Good call on the crystallized ginger! I was thinking about using some, but I didn’t have any in the house. Next time :)


Aurelie December 17, 2013 at 8:59 pm

These babies are just baking right now – I used 1 3/4 cup of light spelt flour instead of 3/4 cup. I think this was a typo in recipe because 3/4 c gave me a liquid consistency, 1 3/4 cup matched your description exactly :)


Angela (Oh She Glows) December 18, 2013 at 9:30 am

Nope definitely not a typo – spelt doesn’t absorb nearly as much liquid as other flours so that is probably why you needed to use more. :) Glad it still worked out for you!


Aurelie December 18, 2013 at 10:07 am

Ooh I did not know that. The things we learn. They turned out great! Thanks for the recipe and response.


Denise December 18, 2013 at 2:25 pm

I can’t wait to make these
Great for our allergy set
Thank you!
Have you tried both canned and homemade pumpkin
Purée in these ?
I just roasted a pumpkin and froze the purée


Jessie December 18, 2013 at 4:03 pm

Yum! Great recipe. I just made these to take with us on our drive to spend time with family for Christmas.
Happy Holidays!


LeeAnn December 19, 2013 at 6:18 pm

Unfortunately, I didn’t have as much luck as others with this recipe. I subbed regular brown sugar for the coconut sugar, and I wonder if that put it over the edge with the molasses flavor, which is extremely strong (and I like molasses). I would try the recipe again using regular, not blackstrap, molasses and coconut or white sugar, but the bars also had a somewhat rubbery texture. I’m not sure how to fix that. Nonetheless, it hasn’t slowed me down eating them!


Charity December 23, 2013 at 10:09 pm

I just made these, adding a scoop of protein powder. All of the kids that were over for a sleepover loved them, and couldn’t tell they were healthy. My husband appreciated being able to take them to the gym with him, as they held up really well after being cut. Thanks for a great recipe!


Jenny December 26, 2013 at 8:06 pm

I find chopping up pumpkin to be a real bind so i tried this recipe with sweet potato instead and it worked a treat! I also swapped the cranberries for raisins. Great recipe :))


Sarah January 1, 2014 at 8:37 pm

These are delicious! I used 3/4 cup spelt flour + 2 tbsp tapioca starch. Due to the starch, they turned out less dense than yours and more cakey (which is my preference). I baked for 30 minutes before they started to firm. I also made it all in one bowl, I did not mix over the stove or run through the food processor. Because I am lazy and don’t follow directions well. Ha ha! They turned out excellent!


Jill January 6, 2014 at 9:03 pm

Made these tonight … I was craving something sweet! Soo good! I used whole spelt flour and doubled glaze recipe and used maple syrup instead … Incredibly awesome!!! :)


Jenny January 11, 2014 at 4:28 am

Do you have nutrition facts for your recipes by chance


Kathy January 19, 2014 at 7:45 am

I don’t want to assume anything.when you say pumpkin purée, do mean from a real pumpkin or canned. I take my pumpkins in the fall and bake them enough so they are soft enough to purée


Julia Kristina January 28, 2014 at 8:51 pm

These look really good and I’ve been really into molasses lately so am definitely going to try makings them. Plus, I have probably the biggest sweet tooth ever so I need recipes for “healthy” treats in order to balance things out a bit.


Dawn March 11, 2014 at 7:46 pm

Can you tell me the calorie count for these please?


sue July 31, 2014 at 5:17 pm

I thought Pamela’s has dairy in her flour mix.


Kim July 31, 2014 at 7:44 pm

Just recently started eating more vegan/vegetarian and purchased your cookbook. I love it so far. I wanted to ask you why you use gluten-free oats in so many of your recipes, and if it makes a difference if you don’t use them. Thanks!


Melissa August 5, 2014 at 8:08 am

Do you think almond butter would work in place of cashew butter in the glaze? It’s what I have on hand much more often.


M00nshine August 19, 2014 at 5:58 pm
Recipe Rating:

This recipe is delicious, Angela. Thank you! I substituted gluten-free AP flour for wheat pastry flour. No problem. Moist, chewy, and great spice combination.


Em @ Love A Latte August 28, 2014 at 9:03 am

Making these right now! How do you store them? Refrigerator? Thanks!


Terri August 28, 2014 at 1:07 pm
Recipe Rating:

Made these today – super easy. Okay in flavor .


Taylor @ The Cookie Bounces September 17, 2014 at 9:37 am
Recipe Rating:

love love love these! yum.
I have so far eaten 3 – because its fall and its pumpkin and I have no control! Thanks for another great one Angela


Julie September 18, 2014 at 6:23 am

Hello everyone,

Do you know if I can use honey or maple syrup instead of the molasses?


Stephanie September 21, 2014 at 12:47 pm
Recipe Rating:

Instead of dried cranberries I used cut up candied ginger in these bars. It works well if you love ginger.


Katie September 24, 2014 at 11:13 am

Can I use regular molasses instead of blackstrap? Is there a big nutritional or taste difference between the two?


Gwen October 4, 2014 at 10:20 am
Recipe Rating:

I just made these. They are sooo good! I didn’t blend the oats, just added then whole and used brown rice flour and they turned out delicious! Will definitely make these again:)


Jodie November 3, 2014 at 2:01 pm

I have these in the oven right now. My batter was certainly dense/heavy but nowhere near the sticky stuff you seemed to have had. I had barely any trouble spreading it in the pan. I sure hope it bakes okay! I followed the recipe except for the flour. I used whole wheat pastry as I do in most of my baking.


Jodie November 3, 2014 at 3:03 pm
Recipe Rating:

Alright. I had my first piece. I like how dense they are but all I can taste is molasses. I want to try and use molasses once in a while because it’s so good for a person. . . . . however, I’m not sold on it yet. I’m not a huge fan of pumpkin (although your Brownie Pumpkin Pie with Crunchy Pecan Topping is awesome! It works with whole wheat pastry flour and coconut palm sugar btw) and I was hoping for even a pumpkin flavor once the molasses flavor hit me. I might experiment with less molasses and some honey instead. Overall I’m not unhappy I tried this recipe.


Crystal November 23, 2014 at 9:10 am

How much pumpkin puree? There are different sized cans.


Angela (Oh She Glows) November 24, 2014 at 12:44 pm

the recipe says 1 cup :)


Hannah November 29, 2014 at 4:09 pm

I just made these using whole wheat white flour, and they came out perfect! I love the way these bars made the house smell! You are a genius with recipes! I love everything on this site! ❤️☺️


Kori December 29, 2014 at 4:35 pm
Recipe Rating:

We make these in muffin tins/wrappers so they are lunch-box ready when they come out of the oven! I’m making a double batch today!


Erin January 10, 2015 at 11:18 am

Has anyone tried freezing these?


Christa February 13, 2015 at 9:03 pm
Recipe Rating:

I made these this evening. I used gluten free pancake mix from Costco (it has multiple grains in it), and I used much less sugar and added maple syrup and extra cinnamon and ginger. For the icing, I ended up grinding raw cashews in my vitamix, and adding coconut oil, maple syrup and cinnamon until it was smooth (which oh my word is THAT a deadly combination!)
This is a total winning recipe! Due to my adjustments it was more of a dessert cake to me, but whatever it’s considered, it’s fabulous and very addicting! :)


Ali December 2, 2015 at 2:46 pm

Would Almond Butter work in place of Cashews?


lisa December 16, 2015 at 6:40 pm

Have you tried freezing these bars?


Maureen January 22, 2016 at 7:12 pm

I used almond meal for my flour- worked perfectly!


Regina January 28, 2016 at 1:23 pm
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Made these tonight and they came out so good!! Kept the oatmeal as is and used walnuts in place of cranberries. So chewy and yummy :)


Susan February 17, 2016 at 12:13 am

Vegan Enchiladas
I slaved in my kitchen this evening, wanting to desperately to try these Vegan Enchiladas. Well it was well worth it the moment I took the first bite. Absolutely heavenly! I’m new at Vegan and this is a real keeper. I added an extra tablespoon of lime juice the Cashew dressing, that gave it a little extra flavor. Of course I love lime with my mexican food.

I’m so impressed. I want to get the book. I give this 10 stars !!!!!


Rebecca March 31, 2016 at 5:40 pm
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Yum! I just made these and left out the coconut sugar and found the pumpkin and molasses to be plenty sweet. Next time I’d cut back on the amount of molasses as well, just because my toddler and are low sugar eaters. Swapped macadamia nuts for cranberries and it added nice ten tire. Thanks for the recipe!


Alyssa April 3, 2016 at 7:35 pm
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Made these last night and used splenda instead of the sugar – and they turned out great! I normally suck at baking, but these were easy enough that even I could make them. The smell of them baking totally put me into the holiday spirit (despite it being April). This morning I heated one up in the microwave, and it made for a very filling breakfast!


Adena February 13, 2017 at 12:37 pm
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My daughter and husband are devouring these right out of the pan. I don’t suspect they will last long, but I’m wondering about storage. How do you store these? Thanks!


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