Pumpkin Bars

ImageThese bars are definitely not a dessert (unless you cover them in ice cream, maybe), but they have a subtle sweetness that can satisfy a mid-afternoon or mid-morning sweet tooth.

The addition of spices and fresh cubed pumpkin also help to moisten the baked good, and the whole wheat flour gives them a hearty texture.

Pumpkin Bars 

Inspired by Chocolate Covered Katie

  • 1 cup whole wheat flour (can sub white flour)
  • 1 tsp cinnamon
  • 1/4 tsp each: nutmeg, cloves, allspice (can sub pumpkin pie spice)
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup pumpkin, canned
  • 1 egg
  • 1/2 tsp vanilla
  • 1/4 cup brown sugar
  • 1 tbsp milk (can use soymilk, 1%, almond, etc.)
  • 1 cup cooked, cubed pumpkin (optional, can also use cranberries or sliced apples)

Preheat the oven 350 degrees Fahrenheit. In a bowl, mix the dry ingredients with a fork. Add the pumpkin, egg, brown sugar, vanilla, and milk to the dry ingredients. Whisk to combine, until into a smooth, thick batter (think waffle-batter consistency).

Spray a 8×10 glass baking dish with nonstick spray, or rub with butter. Pour the batter into the dish, and smooth until even with the back of a spoon or spatula. Top with cubed pumpkin or cranberries, press down gently with the spatula.

Bake for 30 minutes, depending on the size of the dish.

Wait about 15 minutes before slicing. Enjoy! Image


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