Sep 21

No-Bake Pumpkin Cookie Dough Bars

No-bake recipes mean you get to lick the spoon without feeling guilty about eating raw eggs.

No-bake Pumpkin Cookie Dough Bars (12 of 15)

It’s the best.  Except there are some people who claim that pumpkin spice lattes are the best.  Well I’m not one of them because I’ve never actually had a pumpkin spice latte.  Maybe I should add that to my things-to-do-this-fall list.  Along with bake pies, manage to plan this wedding that is happening in December, eat a plethora of grilled cheese sandwiches + tomato soup and eat at least one meal here.  And I already know what I’d order.  Definitely the Big Blue, or the Popeye.  Wait no, definitely the Rustic, maybe.

Now take a quick sec to envision planning a wedding inside a mind so indecisive.  It’s exhausting. Ay yi yi.

No-bake Pumpkin Cookie Dough Bars (2 of 15)No-bake Pumpkin Cookie Dough Bars (4 of 15)

If you’ve read this blog for any amount of time, you know I have a smidgen of an obsession with anything that remotely resembles cookie dough.  Yeah.  So it absolutely makes sense that no-bake things are one of my favorite things.  The first time I made vegan cookies it seriously blew my mind that I didn’t even have to bake the dough for the cookie dough to become edible.  That was one of those moments that just changes you.  When you realize exactly how beautiful life is and that you will never be the same.  Kinda like when I realized that you can stuff a sweet potato with chicken salad or that you can in fact make healthy cinnamon rolls.  Yes, life changing…and not dramatic at all.

Life has taught me two things: (1) people who say “I’m not dramatic,” tend to be the worlds most dramatic people and (2) never travel without a bathing suit. ever. 

No-bake Pumpkin Cookie Dough Bars (7 of 15)

So Tuesday night in the middle of the night I vaguely remember waking up and typing something into my phone.  Usually as I’m laying in bed about to fall asleep I’ll be thinking of food and a recipe idea will pop into my head and I’ll type a note to myself real quick.  Well, Wednesday morning I was looking through my notes and I had typed this: “F onhwfgt and safe food wait empanadas on at loss.”

What does that even mean?!  I’m sure it’s my most brilliant recipe idea like ever and I have no idea what I’m even talking about.  Ugh.  Why am I not able to communicate better?

No-bake Pumpkin Cookie Dough Bars (15 of 15)

{The Recipe ReDux} No-Bake Pumpkin Cookie Dough Bars

Yield: 8x8 dish


pumpkin cookie dough
1 (15-ounce) can great northern beans, drained and rinsed
1 cup canned pumpkin puree
1/2 cup oat flour, lightly packed
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup dates, pitted & packed (~4 dates)
3 tablespoons honey
1 teaspoon vanilla extract
2/3 cup dark chocolate chunks (+ more to garnish)

no-bake cookie layer
1 cup dates, pitted & packed
1 cup almonds, raw
1/8 teaspoon salt


In a food processor (or vitamix), combine beans, pumpkin puree, oat flour, cinnamon, salt, dates, honey and vanilla extract. Process/blend together until smooth. Scoop out into a bowl and stir in dark chocolate chunks. Cover and place in the fridge while you prepare your bottom layer.

In your food processor, combine dates, almonds and salt. Process until mostly smooth. If there are still some pieces of almonds, that's fine. Line an 8-inch square dish with parchment paper. Scoop the date + almond mixture into the bottom of the pan. Press it into the bottom of the pan. Top with pumpkin cookie dough. Garnish with a small handful of chocolate chips. Cover with foil and place in the fridge for 2 hours (or overnight).


The cookie dough layer won't be very firm. If you want a cookie dough layer that holds its shape better, put the bars into the freezer for 2 hours before cutting and serving them. However, if you leave the bars in the freezer for too long, the cookie dough layer will get icy.

50 comments on “No-Bake Pumpkin Cookie Dough Bars”

  1. Hi Kylie. This looks and sounds delicious. I so have to try it soon!

    • Hi Rebecca! I hope you like them. I put my extra bars in the freezer and am now even more in love with them! You just have to let them thaw for like 2 minutes before eating…and in that 2 minutes you can let the anticipation build haha:)

  2. Oooo so innovative! I do love when you can lick the spoon worry-free. I also love pumpkin.

  3. Kylie I’ve used black beans for cakes but never Great Northern, gotta try them!

    • Hello Cindy! I’ve done garbanzo bean cookies before…but the garbanzo beans always had a flavor that was too strong! I thought the great northern beans were much better for baking. I couldn’t taste the beans at all…a good thing for sure when it’s dessert:)

  4. Yum! Looks so unbelievably delicious and I will probably have to make some and then eat it all once. I’ll try not too, but we all know that won’t happen ;)

  5. I absolutely love making pumpkin cookie dough with beans! Mmm mmm mmm these look delicious!

  6. Bean-based “cookie dough” is awesome but I love that your turned it into bars. That sounds even better!

  7. How creative. I want to make this just so I can taste it!

  8. Love your two life lessons and I have totally done that – written a note in the middle of the night and can decipher it in the morning (hey, that was a Seinfeld episode!) But I just bought my first can of pumpkin puree and I’ll be making both your recipes.

  9. Yum! I have never used pumpkin puree (I am not even sure we have it in Aussie supermarkets apart from baby food??), but I love the concept and the base is so simple. Thanks

    • Hi Nikki! I hope you can track down some canned pumpkin puree…or just roast some yourself!

      Last year around this time someone commented saying in Australia pumpkin is more of a savory ingredients and it isn’t used too much in sweet stuff?? Is that right? I thought that was so interesting.

  10. These sounds amazing, Kylie! I have a can of pumpkin with this recipe’s name on it waiting in the cupboard!

    • I think these would be a very good use for that can! I’m all out of pumpkin! I’m seeing a pumpkin buying shopping spree in my future!

  11. I seriously want to eat my computer screen right now.

  12. Looks great! Excited for this one, will be trying soon!

  13. Looks great! You always come up with good stuff! :)

  14. Ugh once again not knowing my Seinfeld episodes is haunting me. My fiances family LOVES Seinfeld and is ALWAYS quoting it…and I tend to not get the jokes haha. I need to get myself together and make some Seinfeld watching a priority:))

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  16. Yum is all I can really say about these. I think we have all of the ingredients at home too… except for pumpkin. Haha. We have been waiting until it was officially “fall” to buy any and now it’s time!! :)

  17. These look awesome…so many great pumpkin recipes this go round!

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  19. OMG! Will you marry me? Ok, just joking. But seriously so glad to know about your blog. I am so glad to read your hilarious writing and be on the Recipe Redux with you. I literally laughed out loud at the night time note taking! I do that stuff all the time. Lol!

  20. I love pumpkin and this looks delicious!!

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  22. These look amazing! I’m wondering if there’d be a way to make the dough somewhat thicker so that the bars would hold their shape more without freezing them. (I’m mostly wondering about this because I’d like to make these, cut them up, and be able to bring a bar or two to bring to some friends. So I’m contemplating how I’d be able to transport them if they’re going to be temporarily un-refrigerated for maybe two hours.) Any thoughts? Do you think using more oat flour might work?


    • Hey Melissa!! I would decrease the pumpkin puree to 2/3 cup and only use 3/4th of the can of beans. If it is still too thin, go ahead and add in oat flour 1/4 cup at a time.

      I hope it works out!! Let me know:))

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  24. Oh my god my roommate and I just made these and ate the whole pan. Awesome recipe!

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  26. woahh. i literally just got done getting all caught up on your blog entries that i follow when i searched for no bake recipes on food gawker and wound up here again. kudos to you for the double hit

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  29. This will definitely be made this fall. These looks so gooey and yummy

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