• Line a long muffin tray like you would usually do and set aside. NOTE: For this recipe, I used my snack bar tray on the top of your Medium Perforated Baking Sheet. Set aside.
• Preheat oven to 350℉/180℃.

PUMPKIN CHOCOLATE CHIP OATMEAL BARS PREPARATION

• Using a food processor, pulse the oats until they are slightly broken up (about 10 pulses). Transfer to a mixing bowl.
  9 oz old-fashioned whole rolled oats
  
• Add the baking powder, Pumpkin Pie Spice, ground cinnamon, salt, pumpkin purée, unsweetened applesauce, Maple syrup, avocado oil, light brown sugar, vanilla bean paste and the mini dark chocolate chips. Fold until combined. NOTE: Your preparation will be quite thick, that's normal.
  1 tsp baking powder, 1 tsp pumpkin pie spice, 1 tsp ground cinnamon, 1/2 tsp sea salt, 7.50 oz pumpkin purée, 1.94 oz Unsweetened Applesauce, 2.47 oz avocado oil, 2.82 oz Maple syrup, 1.76 oz light brown sugar, 1 tsp vanilla bean paste, 4.76 oz dark chocolate chips
  
• Spoon the mixture into the prepared baking tray, and using the back of a spoon, spread and press it tightly down into each well. IMPORTANT: Ensuring it is flat and very compact. Add additional chocolate chips on top if you like, I used an additional tablespoon of mini chocolate chips.
  

BAKE!

• Bake for 18 minutes at 350℉/180℃. (Every oven heats differently, monitor your bars from 16 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft. NOTE: Avoid over-baking your bars, they will dry out!
  
• Once your Pumpkin Chocolate Chip Oatmeal Bars are out of the oven, let them cool down completely as is in your mold. Then refrigerate for 1 hour for them to set and it's easier to demoled them. Enjoy! Autumn Leaves & Pumpkins Please!
• NOTE: These cookies are best stored at room temperature up to 3 days.