Pumpkin Pie Squares

  • Makes 9 to 16 squares (depending on how small you cut them)
  • Preparation Time: 15 minutes
  • Cook Time: 30 minutes


  • 10 medjool dates, pitted and diced (about 1 cup diced)
  • ¾ cup water
  • 1 ½ cups rolled oats, ground into flour (see notes below)
  • 2 teaspoons pumpkin pie spice (or see notes below)
  • 1 15 ounce can cooked pumpkin (not pumpkin pie mix), (or one and a half cups cooked, pureed pumpkin; see notes)
  • 1 teaspoon vanilla extract
  • ½ cup non-dairy milk of your choice
  • Macadamia-Vanilla Frosting

These pumpkin squares are easier to make than pumpkin pie and they are firm enough to be eaten as finger food. They are great by themselves, or add a bit of Macadamia-Vanilla Frosting for a little “Happy Holidays.”


Place the 10 pitted and diced dates into a small bowl with the 34 cup of water and soak for at least 15 minutes.

Place the flour and Pumpkin Pie spice in a large bowl. In a blender, blend the soaked dates, the date soak water, the vanilla, and the non-dairy milk until smooth (1-2 minutes). Pour this into the bowl of flour/spices, and also add the pumpkin, and mix with a wooden spoon until all the dry ingredients are incorporated.

Scrape batter into an 8×8-inch baking pan that is lined with parchment paper (or use a non-stick silicone baking pan). Cook for 25-30 minutes at 375ºF. (If you see a light browning and some cracks on the top, these are good indications that it’s done.) Let cool at least 10-15 minutes before cutting and serving.

Optional: Finish with Macadamia-Vanilla Frosting just before serving, or top with a light dusting of grated macadamia or other nuts (using a rotary cheese grater). Storing in the refrigerator overnight will firm up these squares, then you can pack them in a lunch or as a snack.

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Cathy Fisher

Cathy Fisher is a plant-based cooking instructor who teaches at TrueNorth Health Center and the McDougall Program in Santa Rosa, California. Visit StraightUpFood.com to view her healthy plant-based recipes.

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