|I am no photographer, that's for sure! And my food photography skills are especially lacking...|
They are basically my granola bar recipe with pumpkin and spices added in. They turn out very moist - not really granola bar texture...but not cake, either. I will definitely make them again - probably soon, because I have more pumpkin to use! They might turn out well as cookies, but I think they'd need more of a leavening agent than the baking soda.
1/2 c. dried deglet dates
1/2 c. butter, softened (you can microwave it for 30 seconds to soften it plenty)
1c. honey (I originally was going to use 1/2 c. but the mixture looked too dry)
3/4 c. cooked pumpkin (I used fresh-cooked - make sure it is thick and not watery!)
1/4 tsp. ginger
1/4 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. nutmeg
4 1/2 cups rolled oats
1 cup flour of any sort
1 tsp baking soda
1 tsp vanilla
2 TBSP chia seeds
1 c. mini chocolate chips (optional)
-Preheat the oven to 325 degrees.
-Butter a 9x13 pan (straight edges/corners work best)
-Process the dates in your food processor or blender. Add to a large mixing bowl with the butter, honey, pumpkin, and spices. Use a hand mixer to blend thoroughly.
-Add everything else but the chocolate chips and beat until well-combined.
-Stir in the chocolate chips.
-Transfer mixture to the pan. With slightly wet fingers, firmly press the mixture into the pan. It will be stickier than the usual granola bar batter.
-Bake for 15-20 minutes (my oven runs a little hot, so 15 minutes is plenty).
-Allow to cool for 10+ minutes (longer can be better) before cutting into bars. I used a pastry cutter/scraper because it has a straight and fairly sharp edge. A sharp knife would work, too. I made 20 bars from the 9x13 pan.
-Once they're cut, refrigerate until the whole pan is cool. Then remove the bars from the pan and store in layers, with a piece of wax paper between.