Pumpkin Gingerbread Snack Bars recipes

These lightly sweet pumpkin gingerbread snack bars are dense, chewy, and filling! Try them topped with my creamy cashew butter maple cinnamon glaze, or enjoy them plain or spread with pumpkin butter. This recipe is adapted from Have Cake Will Travel.
Ingredients:

• 1 cup pumpkin purée
• 1/3 cup blackstrap molasses
• 1/3 cup coconut sugar (or granulated sugar of choice)
• 2 tablespoons coconut oil
• 2 teaspoons pure vanilla extract
• 1 + 1/2 cups gluten-free rolled oats
• 3/4 cup gluten-free all-purpose flour (I used Pamela’s brand, see note)
• 1 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/4 tsp fine sea salt
• heaping 1/3 cup dried cranberries.
• 2 tablespoons raw cashew butter
• 1 tablespoon agave nectar
• 1/2 tablespoon coconut oil, melted
• pinch of cinnamon, to taste

Instructions:

1. lowest

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