Pumpkin Pie Bites

Here’s a SUPER simple, completely guilt-free, and utterly delicious holiday dessert. You’ll see the short list of healthy, whole ingredients below. What you WON’T see is dairy or eggs, and you won’t see processed sugar, processed flour, or added oils. The perfect sweet ending for your plant-based holiday celebrations!

I work with so many clients who worry that Thanksgiving will derail their best intentions and signal the beginning of a steep downhill spiral (of food choices) over the next many weeks.

It doesn’t have to be that way. Let’s make great choices together! : )


  • Servings: makes about 36 to 38 (1 1/2-inch) bars
  • Print

3/4 cup cooked pumpkin
2 ripe bananas, mashed
1/2 cup unsweetened applesauce
10 Medjool pitted dates
1/2 cup water
1 cup rolled oats
1 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
2 teaspoons baking powder
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees.

Into the bowl of a large food processor, add all ingredients in the order listed above. Pulse or process until the mixture is well combined.

Remove bowl and blade from the base. Divide batter evenly, filling 36 to 38 sections of either a silicone brownie-bites pan or a nonstick miniature muffin pan. (I had to use two pans)

Bake for approximately 15 minutes, or until tops are golden and almost firm to the touch. (Watch carefully, so that you don’t under or over bake.) Remove from oven and place on cooling rack.

Can be made the day before serving!

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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