These squidgy spiced pumpkin flapjack bars are not only delicious but also a wonderful way to use up pumpkin! If you’re feeling stuck for time you can use tinned pumpkin in this recipe but ideally I would suggest batch roasting pumpkin and freezing it for future bakes/pies etc (makes super baby food too!). Don’t forget to roast the seeds too as they make a delicious snack! I’ve also included a recipe for a spiced flapjack that is more traditional in texture and doesn’t require any pumpkin but uses a pumpkin spice mix for that lovely autumnal flavour.

Spiced Pumpkin Flapjacks Recipe

Ingredients:

300g jumbo oats

180g butter

150g pumpkin puree

200g soft light brown sugar

6 tbsp golden syrup

1/4tsp ground cinnamon

1/4tsp ground nutmeg

1/4 tsp ground ginger

Method:

Melt the butter, sugar, syrup and spices in a saucepan over a low heat. Mix in the pumpkin. Mix in the oats until well combined. Pour into a medium buttered baking tray and bake for 25mins or until golden and cooked. Cut into slices but let cool in the pan before removing.

Quick Pumpkin Spiced Flapjacks

Ingredients:

300g Butter

75g demerera sugar

450g oats

6 tbsp golden syrup

2 tsp pumpkin spice mix (see below for recipe)

Method:

Melt the butter, sugar, syrup and spices in a saucepan over a low heat. Mix in the oats until well combined. Pour into a medium buttered baking tray and bake for 25mins or until golden and cooked. Cut into slices but let cool in the pan before removing.

Pumpkin Spice Mix

Combine 3 tablespoons ground cinnamon, 3 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice and 1 ½ teaspoons ground cloves and keep in a labeled sealed jar.