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When a good snack gets a little fall makeover.
Meet Pumpkin Cranberry Oatmeal Snack Squares!
Soft-baked squares bring together pumpkin, crunchy peanut butter, chewy dried cranberries, sunflower seeds, honey, and warm pumpkin pie spice for a cozy little bite of autumn.
They’re soft, chewy, lightly sweet, and full of the flavors that make fall one of our favorite times of year. Best of all, they’re easy to make in one pan, simple to slice, and ready to grab when you need a little something to get you through the day.
Just mix, press, bake, and enjoy the fall flavor!
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Tools from the Kitchen:
8 x 8-inch baking pan
Parchment paper
Large mixing bowl
Whisk
Mixing spoon or spatula
Measuring cups and spoons
Wire cooling rack
Sharp knife
Ingredients:
Wet Ingredients
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup crunchy peanut butter (creamy is fine too)
1/3 cup honey
1/4 cup melted butter
1 large egg
1 1/2 teaspoons vanilla extract
Dry Ingredients
2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking powder
The Good Stuff
1/2 cup dried cranberries
1/3 cup sunflower seeds
Optional Vanilla-Honey Drizzle
1/2 cup powdered sugar
1 tablespoon honey
1/2 teaspoon vanilla extract
1–2 teaspoons milk or half-and-half
Prepare:
1. Preheat the oven to 350°F. Line an 8 x 8-inch baking pan with parchment paper, leaving a little overhang on the sides for easy removal.
2. In a large mixing bowl, whisk together the pumpkin puree, peanut butter, honey, melted butter, egg, and vanilla extract until smooth.
3. Stir in the oats, flour, brown sugar, pumpkin pie spice, cinnamon, salt, and baking powder. Mix until everything is evenly combined. The mixture should be thick.
4. Gently fold in the dried cranberries and sunflower seeds, distributing them throughout the mixture.
5. Transfer the mixture to the prepared baking pan. Press firmly into an even layer, making sure to reach the corners.
6. Bake for 30-35 minutes, until the edges are lightly golden and the center looks set.
7. Allow the squares to cool in the pan for at least 30 minutes. For the cleanest cuts, let them cool completely before lifting them out and slicing into squares.
8. Optional: Whisk together the powdered sugar, honey, vanilla, and 1 teaspoon of milk. Add more milk a little at a time until the glaze is thin enough to drizzle. Drizzle over completely cooled squares and allow the glaze to set.
Notes from the Kitchen:
Pumpkin matters! Use plain canned pumpkin puree, not pumpkin pie filling, which already contains added sweeteners and spices.
Don’t skip the butter. It adds richness and helps give these squares their tender texture.
Let them cool. These squares are more delicate when warm. Cooling helps them firm up so they slice more cleanly.
Make them your own. Prefer a sweeter snack? Add another 1–2 tablespoons of brown sugar. Want extra crunch? Lightly toast the sunflower seeds, then let them cool before mixing them in.
Want a little something extra? That optional vanilla-honey drizzle adds a touch of sweetness, but these squares are delicious without it, too.
Make-ahead friendly. Store the cooled squares in an airtight container in the refrigerator and enjoy within 3–4 days. They can also be individually wrapped and frozen for longer storage.
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