I don’t know about you, but my socials have been serving me an unusual amount of pumpkin seed content lately. It’s a bit niche and oddly targeted, but I’m not complaining. Because of all the ingredients that could be having a moment, pumpkin seeds feel like the sleeper hit: underrated, easy to find, and quietly versatile. They work in salads, granola, and desserts, and they make a crunchy topping for just about any vegetable.
They’re also a great source of iron, which, for a vegetarian like me, is a micronutrient I’m always trying to get enough of. Per ounce, pumpkin seeds are among the most iron-dense foods around, and I’m all about efficiency. (Our wellness editor shares more on possible iron deficiencies here.) These bars are one delicious way to work the seed into your routine. To help with non-heme iron absorption, I like to pair a bar with a side of berries for my afternoon sweet treat or add a layer of raspberry chia jam, since vitamin C helps your body absorb iron more effectively. Think of them as a wholesome addition to your Halloween candy stash.
Ingredients for These Pumpkin Seeds Bars
The ingredient list is short, which makes these perfect for a quick afternoon in the kitchen.
Pumpkin seeds. And a lot of them. Raw seeds are the star, both blended into the butter and scattered on top.
Oat flour. Gives the base a toasty, nutty depth.
Almond flour. The almond flavor is a natural match for pumpkin seeds, and it keeps the base tender.
Coconut oil. Just enough to help the bars firm up in the fridge, no baking required.
Maple syrup. A little warm sweetness to bind the base.
Salt. Salt every layer. It’s what makes all the other flavors come through.
Dates. Pitted Medjool dates are the base of the “caramel” layer. They’re high in fiber and naturally sweet, and they blend into something remarkably close to the real thing.
Nut butter. A spoonful of almond or cashew butter makes the date caramel thicker and easier to spread. It’s optional, but I like it.
How to Prepare These Pumpkin Seed Bars
These bars are simple to make, and each layer builds on the one before.
The base starts with oat flour and almond flour, bound with melted coconut oil and maple syrup into a dough that presses easily into the pan. You can bake it for 10 to 15 minutes for an extra toasty flavor, but it’s equally good unbaked, and skipping the oven gets you to dessert faster.
For the date caramel, pit the dates first if you’re buying them whole, then soak them in warm water for about 15 minutes. That keeps them plump and helps them blend into a smooth, creamy layer. With a little nut butter and a generous pinch of salt, their natural caramel flavor really comes through. The result is a spreadable sauce that’s just as good over ice cream or toast as it is in these bars.
Finally, the pumpkin seed butter. You can buy it, but it can get pricey, and making your own is easy. Like any nut butter, it starts in a food processor and moves through a few stages. Scrape down the sides between each. First it’s crumbly and dry, then it turns smoother and thicker, and eventually it becomes melty and spreadable. A little maple syrup or oil can help things along, but it will get there on its own.
How to Serve and Store These Pumpkin Seed Bars
Cut them into about 16 larger bars, or into smaller, bite-size pieces for an energy-ball feel.
Once the bars set in the fridge, I move them to the freezer so the pumpkin seed butter layer stays firm. Let them sit at room temperature for about five minutes to soften before you dig in.
Other Sweet Treats We’re Loving This Season
My sweet tooth is a constant, so I’m always looking for a wholesome treat to add to the weekly rotation. A few more I’ve been loving lately:
Puffed Quinoa Chocolate Bark. Crunchy, salty, and chocolatey, and it hits that sweet-and-salty craving just right.
Easy Apple Crumble. With so many apples and pears at the farmers market right now, a quick bake with a crumble on top is hard to beat.
Banana Nut Muffins. Wholesome, easy, and great for weekly meal prep.
Raspberry Cocoa No-Bake Energy Bites. I keep a batch in the freezer for an easy grab-and-go treat.
Description
An easy no bake sweet bar packed with pumpkin seeds.
- For the base:
- 2 oz coconut oil, melted
- 4 oz maple syrup
- 2 cups oat flour
- 1 cup almond flour
- big pinch of salt
- For the date caramel:
- 20 medjool dates, soaked and pitted
- pinch of salt
- 1 tsp maple syrup
- 1 tbsp neutral nut butter
- For the pumpkin seed butter:
- 8 oz pumpkin seed butter
- 2 oz maple syrup
- For topping:
- 1/2 cup pumpkin seeds
- 1. Prepare the base. Line an 8×8 pan with parchment paper. In a bowl, add all of the base ingredients and mix until smooth. Spread out into an even layer in the pan, then place in fridge to set while you prepare the dates.
- 2. Prepare the date caramel, add your pitted dates to a food processor and pulse until it begins to turn smooth. Add the nut butter, maple syrup, and salt, and process until completely smooth. Spread the caramel into and even layer over the base, then place back in fridge.
- 3. Prepare the pumpkin seed butter. In the same bowl, add the pumpkin seed butter, maple syrup, and a pinch of salt. Mix until smooth. Then pour over the caramel layer. Top with pumpkin seeds, and place in the fridge to set overnight. For a thicker nut butter layer, place in freezer.
- 4. To serve, chop into pieces, top with chocolate if desired. Enjoy!
- Prep Time: 30
- Category: Dessert
This story originally appeared on Camille Styles
