Q: Can I use fresh pumpkin instead of pumpkin puree?

A: Yes! You can cook and puree fresh pumpkin, but ensure it’s thoroughly drained of excess moisture.

Q: Are these bars suitable for freezing?

A: Absolutely! They freeze well when stored in an airtight container or wrapped individually.

A: Yes, feel free to use any nut or seed butter, like almond or sunflower butter.

A: Your bars are ready when a toothpick inserted into the center comes out clean.

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Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
In a large bowl, mix the pumpkin puree, peanut butter, honey or maple syrup, and vanilla extract until well combined.
In another bowl, combine the oats, cinnamon, baking powder, and salt.
Gradually mix the dry ingredients into the wet ingredients until everything is well incorporated. If using, fold in the chocolate chips.
Pour the mixture into the prepared baking dish and spread it out evenly.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool before cutting into bars and serving.

Ensure your pumpkin puree is thick and fresh for the best texture. Allow bars to cool completely before slicing for easier cuts.