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One-Bowl Spiced Pumpkin Breakfast Bars with Walnuts | Easy Fall Breakfast Recipe

By Beginnerbakes Editorial TeamPublished Apr 5, 2026 | Updated Jul 11, 2026
American 40 mins beginner-friendlyeasyone-bowlstep-by-stepmorning-bakespicednuttycomfort-foodfall-bakingsnackminimal-ingredientsparty

Quick and easy one-bowl pumpkin breakfast bars loaded with warm fall spices and crunchy walnuts. These beginner-friendly bars are perfect for a cozy morning treat or on-the-go snack, made with simple ingredients and minimal effort.

One-Bowl Spiced Pumpkin Breakfast Bars with Walnuts | Easy Fall Breakfast Recipe
Prep 10 min
Cook 30 min
Total 40 min
Servings 12
Difficulty easy
Cuisine American

Recipe Details

Prep10 min
Cook30 min
Total40 min
Servings12
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 12
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8x8 inch square baking pan with parchment paper or lightly grease it.
  2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
  3. Add the pumpkin puree, brown sugar, vegetable oil, egg, and vanilla extract to the same bowl with the dry ingredients.
  4. Gently stir the mixture with a wooden spoon or spatula until just combined; avoid overmixing. The batter will be thick and moist.
  5. Fold in the chopped walnuts evenly throughout the batter.
  6. Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
  7. Bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  8. Remove from oven and let bars cool completely in the pan on a wire rack before slicing into 12 bars.
  9. Store bars in an airtight container at room temperature for up to 3 days, refrigerate up to a week, or freeze for up to 3 months.

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