Dessert for 11

Pumpkin Gingerbread Snack Bars

Name: Pumpkin Gingerbread Snack Bars
Total time: 43 min
Yield: 11 servings
Cuisine: American
Ingredients: 1 cup pumpkin purée; 1/3 cup blackstrap molasses; 1/3 cup coconut sugar; 2 tbsp coconut oil; 2 tsp pure vanilla extract; 1 + 1/2 cups gluten-free rolled oats; 1 tsp cinnamon; 1/4 tsp ground ginger; 1/4 tsp fine sea salt; heaping 1/3 cup dried cranberries; 2 tbsp raw cashew butter; 1 tbsp agave nectar; 1/2 tbsp coconut oil; 1 pinch cinnamon (optional)

Pumpkin, oats, molasses, spices, and cranberries bake into soft snack bars finished with a cashew butter drizzle.

Typical price

$0.82for 4 servings

$0.20 per serving$0.82 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: ohsheglows.com

43 minstart to table
Mediumdifficulty
11servings as written
$typical cost tier

American Vegetarian Gluten-free Budget Desserts Holiday Back to school Fall Winter

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Winter squash (butternut, spaghetti)$1.29/lb typical	0.3 lb	$0.40Typical price
Dried fruit and raisins$0.45/oz typical	0.5 oz	$0.23Typical price
Peanut butter$0.14/oz typical	1.25 oz	$0.16Typical price
Total for the servings shown		$2.24

Pantry staples you likely have

Syrups, molasses, powdered sugarSugar and brown sugarCooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoaDried spices (cumin, paprika, chili powder, oregano)Dried herbs, spices and seasoning blendsSalt and pepper

Not included in the cost.

Ingredients

1 cup pumpkin purée
1/3 cup blackstrap molasses
1/3 cup coconut sugar
2 tbsp coconut oil
2 tsp pure vanilla extract
1 + 1/2 cups gluten-free rolled oats
1 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp fine sea salt
heaping 1/3 cup dried cranberries
2 tbsp raw cashew butter
1 tbsp agave nectar
1/2 tbsp coconut oil
1 pinch cinnamon (optional)

Steps

Heat the oven to 350 F and line an 8-inch square pan with parchment.
Stir the pumpkin, molasses, coconut sugar, 2 tablespoons coconut oil, and vanilla in a medium bowl.
Mix the oats, flour, cinnamon, ginger, and salt into the pumpkin mixture, then fold in the cranberries.
Press the batter evenly into the pan and bake for 25 minutes.
Stir the cashew butter, agave, remaining coconut oil, and cinnamon in a small bowl.
Cool the bars for 10 minutes, drizzle with the cashew mixture, and cut into squares.