These No Bake Pumpkin Spice Bars are a sweet fall treat. They will not only satisfy your sweet tooth, but they are also a great grab-and-go snack.
Did I miss the pumpkin spice train? I hope not because I have a recipe that I have been meaning to post for weeks but haven’t had the chance. If you are friends with me in real life then you know I got pregnant in January and pretty much spent the first 20 weeks of my pregnancy sleeping. Man, who knew that growing a little human was so exhausting? Not me that is for sure. Then, I had a summer chock full of wedding and baby showers. Did I mention we also moved and decided to do a full gut rehab of our bathroom in my 37th week of pregnancy? Yeah. What can I say, we’re crazy.
Somehow we survived all the madness and our little man is here and healthy – Woo! And, now that the literal and proverbial dust has settled, I finally have a few minutes to breath and share this recipe with you. But first, allow me to introduce you to our tiny heartbreaker. I know I am his mother and am totally bias, but how cute is he? I mean, seriously. I. Can’t. Even. Stand. It.
These No Bake Pumpkin Spice Bars have been a godsend to me over the past 5 weeks. The lack of sleep with a newborn is no joke, and I often cannot bring myself to make a slice of toast in the morning. The fact that I can whip up a batch of these in less than 15 minutes and have a snack or breakfast on hand for 2 weeks is amazing.
Breakfast you say? Yes! These are super tasty with a cup of coffee. My current obsession is Trader Joe’s Pumpkin Spice Coffee. Man, that stuff is good. However, they are sweet enough that you can have them for dessert or satisfy a late night craving.
- 1 cup walnuts
- 1cup slivered almonds
- 1 cup dates
- 1 cup shredded coconut
- 1 tablespoon vanilla extract
- 1-2 tablespoons pumpkin pie spice - I used 1 tablespoons because I like aggressive pumpkin pie seasoning. I would recommend starting with 1 tablespoon, tasting, and adjusting according to your taste.
- Pinch of sea salt
- Place walnuts, almonds, dates, coconut, and vanilla extract into a food processor and pulse until well combined.
- Add pumpkin pie spice and sea salt and pulse to combine.
- Press evenly into an 9x9 baking dish and refrigerate for at least 2 hours to set, or overnight.
- Cut into squares and serve.
- Makes 16 2in. x 2in. bars