These pumpkin squares are easier to make than pumpkin pie and they are firm enough to be eaten as finger food. They are great by themselves, or add a bit of Macadamia-Vanilla Frosting for a little “Happy Holidays.”
Ingredients:
10 medjool dates, pitted and diced (about 1 cup diced)
3/4 cup water
1 ½ cups rolled oats, ground into flour (see Notes)
2 teaspoons pumpkin pie spice (or see Notes below)
1 15-oz. can cooked pumpkin (not pumpkin pie mix), (or one and a half cups cooked, pureed pumpkin; see Notes below)
1 teaspoon vanilla extract
½ cup non-dairy milk of your choice
Directions:
1. Place the 10 pitted and diced dates into a small bowl with the 3/4 cup of water and soak for at least 15 minutes.
2. Place the flour and Pumpkin Pie spice in a large bowl. In a blender, blend the soaked dates, the date soak water, the vanilla, and the non-dairy milk until smooth (1-2 minutes). Pour this into the bowl of flour/spices, and also add the pumpkin, and mix with a wooden spoon until all the dry ingredients are incorporated.
3. Scrape batter into an 8×8-inch baking pan that is lined with parchment paper (or use a non-stick silicone baking pan). Cook for 25-30 minutes at 375 degrees. (If you see a light browning and some cracks on the top, these are good indications that it’s done.) Let cool at least 10-15 minutes before cutting and serving. Optional: Finish with Macadamia-Vanilla Frosting (recipe below) just before serving, or top with a light dusting of grated macadamia or other nuts (using a rotary cheese grater). Storing in the refrigerator overnight will firm up these squares, then you can pack them in a lunch or as a snack.
Preparation: 15 minutes
Cooking time: 30 minutes
Makes: 9 to 16 squares (depending on how small you cut them)
NOTES
Using fresh pumpkin: If you want to use fresh pumpkin instead of canned, cut the pumpkin in half lengthwise, remove all the seeds and stringy fibers, and then place cut-side down in a baking pan. Bake at 350 degrees for approximately 45 minutes to 1 hour (depending on size) or until easily pierced with a knife. Scoop out the pumpkin flesh, and puree in a food processor until smooth. If you want to extract the excess liquid (this will result in a firmer dessert), line a regular kitchen strainer with cheesecloth and strain the liquid off the pumpkin puree. I have also scooped the pureed pumpkin into the center of a large piece of cheesecloth, tied it off at the top, and hung it up to drain over a bowl for a couple hours. Cool the puree before using.
Pumpkin pie spice substitution: If you do not have pumpkin pie spice on hand, you can substitute with 1 ½ teaspoons cinnamon, ½ teaspoon nutmeg, 1/8 teaspoon clove; or a close approximation.
Oat flour: You can easily grind rolled oats into flour by using any blender; high-speed blenders produce the finest flour, but any blender will do. (A food processor is least effective.)
Pans: I use an 8×8-inch Pyrex pan here, but you can also use a lined pie or cake pan, and then cut the pieces to look like pumpkin pie slices.
Texture: For a firmer texture without refrigerating overnight, only use 1/2 cup of the date soak water (instead of 3/4 cup).
Macadamia-Vanilla Frosting
This frosting has a somewhat maple flavor to it. You can use it right after making it, or if you want to use a cake decorating tip (like in the top photo), put the frosting in the refrigerator for 30 minutes first.
1/2 cup Macadamia nuts soaked in ½ cup of water for 15-30 minutes
6 Medjool dates, pitted and diced, soaked in ½ cup of water for 15-30 minutes
1 teaspoon vanilla extract
Drain the soak water off of the nuts and discard it. In a blender, blend all of the ingredients (nuts, dates with their soak water, and vanilla) until smooth and even in color. Add a little more water as needed to keep the blender moving if it gets too thick. (Makes about 1 cup.)
Above: This is the Macadamia-Vanilla Frosting, but it was frozen overnight then thawed for about an hour on the countertop before scooping (with a mini ice-cream scooper) to look like ice-cream. If you scoop it right after taking it out of the freezer, the taste is not as good and it’s too hard to scoop.
Above: This was baked in a pie pan and served soon after taking out of the oven, so it has a looser texture, more like pumpkin pie. The longer it sits (or is refrigerated overnight) the firmer it will get.
Above: These are completely cooled, so they are firm enough to be cut into snack-sized squares. The bottom squares have a little grated macadamia nut on them instead of frosting.
Above: You can make mini pumpkin pies slices. After baking and cooling, slice pan into three equal strips and then cut out little pie slices as you go across each strip. I just bought an inexpensive cake decorating kit for the cute frosting. You can find a kit in my online Store.
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Cathy, these look absolutely delicious–and easy. Now I know exactly what I’ll be making for dessert on Thanksgiving. Thanks for all you plant-based, no-oil recipes. You’re a master, lady!
would you substitute oat bran instead of the oat flour?
Hi Stacey, I think oat bran might be a little heavy(?) But you can use any other type of flour that you like.
I love ALL the options you gave. I appreciate it so much! Can’t wait. It looks so easy to make!
These look ah-maz-ing! So excited to give this recipe a try.
Looks so good! I have been in a pumpkin mood and can’t wait to try these. Thanks!
Is it gluten-free?
Hi MaDonna, oats do not naturally contain gluten, but some people with this sensitivity avoid them anyway since they can be contaminated with glutenous grains during production. You can buy “gluten-free” oats but they are more expensive than regular rolled oats. Other than the oats, this recipe is gluten-free.
I’m making these right now, the batter is yummy as is so I bet the finished product will be great! I’m thinking this will be great to take to Christmas events!
Hi Cathy!
The bars look great! I have steel cut oats and a vitamix at home. What are your thoughts on attempting to make a flour with these if I don’t have rolled oats on hand?
Thanks!
Georgianne
Hi Georgianne, I think that would work fine. As long as the texture is very fine, it will work.
Thank you for such yummy recipes! I made this today and topped it with a date/hemp seed/pumpkin seed/coconut milk/vanilla topping (for my nut sensitive kid). It tasted like caramel frosting! Yummy on apples too!
Tracy do u have the recipe for this?
Hi
Your frosting recipe says to soak and drain the nuts and dates
Then it says to use soaking water.
Could you clarify?
Thank you
Jerry
Hi Jerry, it says just to drain the nut water, not the date water. “Drain the soak water off of the nuts and discard it. In a blender, blend all of the ingredients (nuts, dates with their soak water, and vanilla).”
Made these for Halloween, excellent!
Yum! I just made this recipe. Thanks for sharing it. It turned out great. I modified it just a bit. I added maple syrup and salt to the cake batter and the frosting. I also used cashews instead of macadamia nuts.
I just made this recipe today. It is very difficult to tell when it is done. Also, I would definitely add sea salt and maybe a bit more of the spices. (That was my husband’s request.) It was a bit flat tasting. My husband also suggested adding more sweetener, so I might try the maple syrup if it doesn’t make it too runny.
Has anyone tried freezing the pumpkin pie squares with success? I would love to make this ahead of time for Tgiving.
Hi Glenna, yes, I don’t make things overly sweet, so you are welcome to add more sweetner of any kind. They are somewhat basic, not a jazzy dessert. When you take it out, it will be gooey, like pumpkin pie, and you can eat it on the “looser” side (after 10-15 minutes) or wait; the longer it sits, the more it sets up. By the next morning they are very firm, like the photo shows. I haven’t freezed any yet, but if you do, let me know how they do.
I just found your site and I am thrilled. These will be on our Thanksgiving table for sure! thank you thank you thank you!!!
any suggestions for substitution for pumpkin which I don’t really like–would apples work?
Hi Monica, I think apples may be a little loose, but you could try it. You could also used canned (or fresh/cooked) sweet potatoes/yam. You might also try the Blueberry-Banana bar recipe on my blog instead.
These are baking right now and they smell as delicious as the batter tastes!
Thanks for sharing your recipes, I have tried several and enjoy them all
i’m learning how to make snacks home made. your instructions are easy to follow. the pictures help, and the coloring of the notes- to make home made pumpkin spices.
thank you.
I must have done something wrong. Only the very surface looks like yours, everything else is sticky and looks gluetenous? Help
Hi Jenny, not sure, hmm. Did you use canned pumpkin (not pumpkin pie mix)? That could make a difference. Did it end up setting up after it cooled or next day?
Thanks for your reply, I used fresh pumpkin that i boiled. The whole consistency was a firm but gelatanous texture
Hi Jenny, I think the issue may be that when using fresh pumpkin, some people choose to drain it (after cooking and pureeing) because it has a lot of water in it. It’s not necessary, but it will result in a firmer dessert (pie or otherwise). I think in this recipe, if you’re using a fresh pumpkin, draining the pumpkin puree would be best, since we’re shooting for a firmer dessert. I will add directions for this in the notes above. Thank you for your comment, as I had overlooked adding this direction.
these look great, are vegan, oil-free, gluten-free and soy-free!! SCORE! (dessert recipes are difficult for me to find).
why medjool dates? the healthfood store near me has another type of date that looks almost the same but is 1/3 of the price…
Hi Susan, I’ve had the best luck using and finding the medjool variety (I find them organic from $6 to $8 lb.); but you can use others too. If they are smaller, maybe use a few more. Other dates (like deglet noor) are drier and not as sweet (in my experience), but if soaked I think they would work fine. Yes, they are generally a bit cheaper.
I made them last night with the kind from California. They probably are the deglet noor but the bag only said California Dates. Because I was concerned that they wouldn’t be as sweet and because I wanted the squares firm, I reduced the water to a 1/2 cup and then when blending the dates, vanilla, and almond milk I added 2 tablespoons of maple syrup. I also added 1 tablespoon of maple syrup to the frosting as well. I thought they came out very good and my 26 year old fussy son loved them! He has always loved my traditional pumpkin pies so I have been on a search for a vegan and healthy version. This did the trick! Thanks!
I just made this! It looks delicious! Thanks so much for the recipe!
I’m thinking ground nuts of sorts used for a crust?
Hi Arlene, I’ve done nute-date crusts for raw desserts but not ones that need to be cooked. I don’t think that would work well(?) You could cook the squares then lift them out of the pan (in one big piece, since you are using parchment paper), press a raw nut-date crust into the pan, then place the squares back into the pan (w/o parchment) on top of the crust, and then cut the squares. A little extra work, but an idea
how much flour if buying oat flour and not grinding 1 and a half cups of oats?
Hi Steve, same, 1.5 cups
I just made these delicious pumpkin pie squares. Very easy and tasty. I ran out of time to make the frosting so I drizzled maple syrup over the top and it was very nice! Looking forward to trying the frosting out too!
Made these this weekend….cut them up in little squares and put them in the refrigerator on a platter. My husband and I can’t stay out of them! Thanks for a wonderful recipe
!
You might want to try date syrup instead of maple syrup. It’s yummy. I use the Date Lady brand.
We really liked this recipe. Did not make any kind of nut dressing. Does need some type of topping, either maple syrup or nut topping you suggested.
I made these last night and they are delicious!!! I will make these again for Thanksgiving so there will be a dessert there I can eat. Thank you!!! I’m thinking of topping them with a coconut cream!
I made these last night and they are really good! I added about 2 tsp of molasses for a little extra sweetness and flavor complexity, increased the spices a little, and added a pinch of salt (maybe 1/8 tsp) so they’d be more acceptable to the family. Next time I think I’ll leave the salt out and see how they do.
Bet they came out firm enough to eat right away. I cooked them for 35 mins.
Made these for my whole omni family, and they enjoyed them. Their only note was that the color was not appetizing to them (brown and brown apparently doesn’t excite their taste buds). Bummer for them though, because I thought they looked (and more importantly, TASTED) delicious.
Like a few people posted above, I also made the frosting with raw, unsalted cashews instead of macadamia nuts, mainly because the cashews were about $6 per pound cheaper than the macadamia nuts were. I made this in my silicone pie pan, and made only 1/2 the recipe of frosting which was way more than enough to cover the “pie.” I had quite a bit frosting left after frosting the “pie” that I didn’t use!
Overall though, this will for sure make the end of my sugar, oil and salt free vegan Thanksgiving dinner amazing.
Another outstanding and tasty recipe! It’s another one that the entire family enjoys. My son loves liking the bowls clean for me.
I did have some time issues, as 25-30 minutes at 375 didn’t quite seem long enough the first few times I tried this recipe. Since then I have cooked them longer and they seem to be more firm.
Love them, as others have said, I can’t stay out of them.
Hi Cathy, I already have some date paste in the fridge (very thick) can I just use that? How much do you think? I put unsweetened coconut milk in this date paste and didn’t quite cover it rendering a thick paste. I also used Deglet noor. THANKS
Hi Andrea, I’d put in about a half cup and taste it; if it’s not sweet enough at that point, keep adding a little more until the desired sweetness is reached.
I have made these twice now. This time I added ginger and a little extra nutmeg to my pumpkin pie mix. Bringing them tomorrow to a friends house to watch the Macy’s day parade. I made the frosting this time but with cashews instead and added a little maple syrup for a different flavor. So excited for my friends to try them!! Thanks again!!
Lovely recipe! I have a coffee grinder that sits on my counter and does the very best job grinding oats and other grains into flour. You need to do it in smaller batches but great results!
This is my first plant powered baking recipe so I’m stoked. I did cheat and used dairy milk and sprayed my baking dish with oil, but I’m still new to plant powered eating. I figure more plant power is better than nothing! Thanks for the recipe.
Also, I used a submersible hand mixer to mill my oats and it worked amazingly!
Just came out of the oven, can’t wait to try. Doubled the recipe and baked it in a silicone springform pan. Where did you get the inspiration for this recipe, putting oats in the batter instead of the crust?
It cracks me up ll these posts adding salt and sugar and even (gasp) milk to your amazing recipes! Don’t they know this is an SOS free blog?
As Dr. Goldhamer always says “if YOUR recipes don’t Tadte good to them, they really need to fast”!
Love & Kale,
Chef AJ
http://Www.EatUnprocessed.com
Hi AJ! I hope they were good! I thought oats would make them firmer so you could eat them with your hands. I use oats for everything
Ha, I like that saying! See you very soon! xo
very easy to make and made my whole house smell so good — who says healthy can’t be both delicious and easy!
Exactly!
Thanks!
Hi, I’m just 3 weeks into a vegan SOS diet. I’ve tried several of your recipes and am so glad you’ve made them available! I can’t wait to prepare the rest of them. It is such a time saver to know that I don’t have to double check the ingredients for fat, salt and sugar content. Plus I am pretty sure I will enjoy the flavor.
When making oat flour in a blender do your recipes give the starting volume of rolled oats or the finishing volume of the oat flour? If it is the rolled oats volume is that loose or packed down? My blender is the typical Oster. Am I better off using store bought oat flour?
For the frosting do you normally use raw or roasted/unsalted macadamia nuts? (I assume you don’t use roasted/salted nuts.) Thanks again.
Thanks Casey!
In my measurements, they were the same (whole vs. ground and not packed). I’ve never used store-bought flour, but I think it would work just fine. I always use raw, unsalted nuts. Thanks again and congratulations on your new diet!
Can I make 1/2 of this recipe? I only have 1/2 can of pumpkin, but I have all the other stuff. Also could you sub another type of flour for the oat flour? My blender isn’t that powerful and I don’t know if it will pulverize the oats without getting clogged.
Hi Julia, sure, just use a smaller pan maybe, like a loaf pan. I have not used pre-ground flour, but I think it would be just fine.