Few ingredients embody a season like pumpkin does for Autumn. Throw on your sweaters and boots, because pumpkin season is here… and so are these delicious pumpkin bars.
It’s that time of the year when pumpkin takes over my life. Carving pumpkin, eating pumpkin (pumpkin pie, pumpkin pancakes, pumpkin seeds, pumpkin beer, these delicious pumpkin bars), pumpkin scented candles, pumpkin patches, pumpkin flavored coffee … You get the picture. I love the first weekend at the farmers market when pumpkins emerge. This means a fun month of cooking is upon me. Smile!
I wanted to make for you a delicious and nutritious pumpkin bar recipe. Think of these as “healthified” a bit. I used real pumpkin puree and a combination of all-purpose flour and white whole-wheat flour. This recipe has outstanding pumpkin flavor. It’s incredibly moist, and takes on a bit of a cake-like quality. Enjoy in the morning with your coffee (nix the vanilla ice cream) or in the evening as dessert (ice cream mandatory). Who am I kidding? You could eat these pumpkin bars any time of the day.
- 1/2 cup all-purpose flour
- 1/2 cup white whole-wheat flour *if you do not have white whole-wheat flour you can use whole-wheat flour or all-purpose flour
- 2 tsp cinnamon
- 2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 2/3 cup dark brown sugar
- 15 oz can pumpkin puree (not pumpkin pie filling) or 1 3/4 cups of homemade pumpkin puree
- 1/4 cup fat-free milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- vanilla ice cream (optional, but recommended)
Preheat oven to 350 degrees. Spray an 8×8 baking pan with nonstick spray, or lightly grease with vegetable oil. Reserve.
In a large bowl, mix all-purpose flour, white whole-wheat flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt until fully combined. Reserve.
In a small bowl, whisk together eggs, brown sugar, and pumpkin puree. Add the milk, melted butter, and vanilla extract. Slowly pour wet ingredients into dry ingredients and mix until just combined. Be careful not to over mix the batter.
Bake for 24-26 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely on a wire cooling rack. Cut bars into 12 squares. Delicious when served with vanilla ice cream.
Bars remain fresh for up to one week stored in the refrigerator in an air tight container.
Servings: 12 (Serving size: 1 bar)
6 thoughts on “Pumpkin Bars”
Making these tonight to share with Ad and Linds…can’t wait to taste them. Thanks again, Em! Keep up the great work. Love your recipes!
Thanks, Marissa! Enjoy the pumpkin bars tonight. They are delish!
These look wonderful!!!
Thank you! These pumpkin bars are one of my favorite recipes (especially with vanilla ice cream)!
I just may have to make a vegan version!! 🙂