From The Kitchen of Flannery Klette-Kolton
2 cups brown sugar
1 cup melted or liquid coconut oil, melted (+2 tablespoons for topping)
2 teaspoons pure vanilla extract
1 can or box of organic pumpkin puree
2 cups all purpose flour (or Cup 4 Cup Gluten Free Flour)
2 1/2 teaspoons cinnamon
1 teaspoon dried ginger
1/2 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 cup rolled oats
1/4 cup brown sugar
Remaining 2 tablespoons melted coconut oil
1/2 teaspoon cinnamon
1/4 teaspoon dried ginger
Generous pinch of kosher salt
Preheat Oven to 350˚F
Whisk together all wet ingredients until smooth and well combined.
Sift together dry ingredients on a piece of parchment paper cut slightly larger than the surface space of the bottom of a 9' x 12' baking dish.
Using the parchment paper, pour dry ingredients into wet and whisk until well combined. Taste the batter, adding any additional seasoning if needed.
Line baking dish with parchment paper, pour batter over it, and spread with a spatula so it's evenly distributed.
Sprinkle and spread oat topping on top of the batter fully covering the top and bake in the oven for 30 minutes.
After about 15 or 20 minutes in the oven, rotate the dish to ensure even cooking.
When a toothpick inserted into the center comes out clean, the bars are ready.
Cool, remove from pan, slice into squares, and serve.
Pumpkin Pie Bars stored in an airtight container and refrigerated will last for several days.