Step 1

Preheat oven to 375°F (190°C). Spray or grease a 9-inch (22.5 cm) baking pan; line with parchment paper, allowing an overhang on both sides.

Step 2

In a blender, process the oats, apple juice, pumpkin, cashews, molasses, ginger, pumpkin pie spice, and salt until blended and completely smooth, stopping several times to scrape sides of blender.

Step 3

Add the baking soda to blender; process 10 seconds to combine.

Step 4

Spread batter into prepared pan, smoothing the top.

Step 5

Bake in the preheated oven 20 to 25 minutes or until a toothpick inserted near the center comes out clean.

Step 6

Transfer pan to a wire rack and cool 10 minutes. Remove gingerbread from pan and let cool completely before cutting into squares.