Fun Pumpkin Treats

Recently I had a few cans of pumpkin in the pantry and being fall and all, I could not let them go unused. I set out to find a couple of recipes that were a little more interesting than your standard pumpkin pie (I LOVE pumpkin pie, but I know I'll eat a lot of it around Thanksgiving). I made both of these recipes from Chocolate Covered Katie: The Heathy Dessert Blog so please go check out her blog for some amazing and healthy recipes! 

Pumpkin Boatmeal for One
(Boatmeal = Baked Oatmeal!)

1/2 cup rolled oats (50g)
1/4 tsp vanilla extract
1/2 tsp cinnamon (and 1/8 tsp nutmeg, if making pumpkin version. Or just use pumpkin pie spice.)
sweetener, such as 1 1/2 to 2 tbsp maple syrup or 1 to 1 1/2 packs stevia (I used less, but I’ve cautioned you before about my lack of sweet tooth.)
1/4 cup canned pumpkin (or applesauce or banana)

1/4 cup milk of choice, or nondairy creamer, or water (scale back by a tbsp if using liquid sweetener)
1/8 tsp salt
Optional: 1 to 2 tbsp oil or favorite nut butter (if oil, scale the milk back by a tbsp)
Optional: raisins, walnuts, brown sugar to sprinkle on top, etc.

(I bolded the options I chose)

Preheat oven to 380 degrees. Combine raw oats, spices, pumpkin, and milk. Pour into a greased 1-cup ramekin (or two 1/2-cup ramekins) or a mini-loaf pan. Cook for 20 minutes or more, until it gets firm. Finally, set your oven to “high broil” for 3 more minutes, or until it reaches desired crispy-ness (or simply just bake longer, but broiling gives it a nice crust).

Obviously, this is more than one serving. I multiplied everything by six so that there would be plenty for breakfasts for the week. I would also add a little more of your spices if you're going to make this in advance because I found that it had a little less flavor after refrigerating it.

Skinny Pumpkin-Banana Bars

Bars:

2 eggs

1/2 cup mashed banana

1 2/3 cups granulated sugar

1/2 cup vegetable oil

1/2 cup soy yogurt (or regular yogurt)

15-ounce can pumpkin

2 cups sifted all purpose flour

2 1/4 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon nutmeg

1/4 teaspoon allspice

1 1/4 teaspoons baking soda

Icing:

8-ounce package dairy-free cream cheese, softened

1/2 cup vegan margarin, softened

2 cups sifted confectioners' sugar

1 teaspoon vanilla extract

Preheat the oven to 350 degrees and grease a 9×13 inch baking pan.
Using an electric mixer at medium speed, combine the eggs, mashed banana, sugar, oil, soy yogurt, and pumpkin until light and fluffy.
Stir together the flour, baking powder, cinnamon, nutmeg, allspice, salt and baking soda.
Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
Spread the batter into your greased baking pan and bake for 40 minutes or until a toothpick inserted into the center comes out almost clean with most crumbs clinging to it. Let cool completely before frosting.

I decided not to add the icing to mine because it just adds more sugar that I didn't think was necessary, but I don't think they need it. I'm sure they're amazing with the icing, but I think they're delicious enough on their own.

I spent half the day last Sunday baking and watching Halloween movies and tv shows and it was so much fun! What have you guys baked or plan on baking this season?