⏱️ Time & Servings
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Prep Time: 5 minutes
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Bake Time: 40–45 minutes
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Total Time: ~50 minutes
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Servings: 9 squares
🛒 Ingredients
🥣 Base Layer
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1 cup pumpkin purée (not pumpkin pie filling)
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½ cup milk (dairy or almond)
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¼ cup maple syrup or brown sugar
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1 tsp vanilla extract
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1 tsp pumpkin pie spice
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½ tsp cinnamon
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¼ tsp salt
🍰 Dry Layer
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1 cup old-fashioned oats
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½ cup all-purpose flour (or oat flour)
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½ cup brown sugar or coconut sugar
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1 tsp baking powder
🧈 Topping
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6 tbsp melted butter (or coconut oil)
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¼ cup chopped walnuts or pecans (optional)
🔪 Step-by-Step Instructions
1️⃣ Preheat Oven
Preheat to 350°F (180°C). Grease an 8×8-inch baking dish.
2️⃣ Mix Wet Base
In dish, whisk:
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Pumpkin
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Milk
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Maple syrup
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Vanilla
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Pumpkin spice
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Cinnamon
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Salt
Spread evenly.
3️⃣ Add Dry Layer
In bowl mix:
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Oats
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Flour
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Brown sugar
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Baking powder
Sprinkle evenly over pumpkin layer.
4️⃣ Add Butter
Drizzle melted butter evenly over top (don’t stir).
Sprinkle nuts if using.
5️⃣ Bake
Bake 40–45 minutes until golden and set.
6️⃣ Cool & Serve
Let cool 10 minutes before slicing.
🌟 Serving Ideas
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Top with vanilla yogurt
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Drizzle honey
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Add whipped cream
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Serve warm with tea or coffee
🥗 Nutrition (Approx. per serving)
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Calories: ~260
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Fiber: ~4g
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Protein: ~5g
💡 Pro Tips
✔ Use pure pumpkin for best texture
✔ Let rest so layers set
✔ Add chocolate chips for dessert vibe
❓Quick Q&A
Q: Can I make this gluten-free?
Yes — use certified GF oats and oat flour.
Q: Can I make it WW friendly?
Yes — tell me and I’ll give points.
Q: Can I make it dairy-free?
Yes — use coconut oil + almond milk.