Save Moist, warmly spiced pumpkin bars sweetened with maple syrup and a hint of cinnamon, perfect for autumn gatherings or a cozy treat.
The first time I baked these pumpkin bars, the cozy aroma filled my whole kitchen and made everyone look forward to dessert before dinner was finished.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 2 tsp
- Ground nutmeg: 1/4 tsp
- Ground ginger: 1/4 tsp
- Canned pumpkin purée: 1 cup (240 g), not pumpkin pie filling
- Pure maple syrup: 1/2 cup (120 ml)
- Brown sugar: 1/2 cup (100 g), packed
- Vegetable oil (or melted coconut oil): 1/3 cup (80 ml)
- Large eggs: 2
- Pure vanilla extract: 1 tsp
- Chopped pecans or walnuts: 1/4 cup (30 g), optional topping
- Maple syrup: 2 tbsp, for drizzling (optional topping)
Instructions
- Prepare Baking Pan:
- Preheat oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper or lightly grease.
- Mix Dry Ingredients:
- In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients:
- In a large bowl, whisk pumpkin purée, maple syrup, brown sugar, oil, eggs, and vanilla until smooth.
- Blend Together:
- Add dry ingredients to wet and fold gently with spatula just until combined. Do not overmix.
- Bake:
- Pour batter into pan and smooth top. Sprinkle with nuts if desired. Bake 28 to 32 minutes until toothpick inserted in center comes out clean or with a few moist crumbs.
- Cool and Slice:
- Let bars cool completely in pan on wire rack. Drizzle with maple syrup if desired and slice into bars.
Save These pumpkin bars became a favorite for my family, especially when we gather for board games on crisp evenings.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, spatula, 8x8-inch baking pan, parchment paper (optional).
Allergen Information
Bars contain eggs and tree nuts if using the topping. Check all labels for possible gluten and allergen risks.
Nutritional Information
Calories: 143, Total Fat: 5 g, Carbohydrates: 22 g, Protein: 2 g per bar.
Save Serve these pumpkin bars with hot apple cider or chai tea for the perfect autumn treat.
Recipe FAQs
- → Can I use fresh pumpkin instead of canned?
Yes, substitute equal amounts of cooked and puréed fresh pumpkin for the canned version—ensure it's smooth and well-drained.
- → How do I make these bars gluten-free?
Replace all-purpose flour with your favorite gluten-free flour blend to maintain texture and flavor without gluten.
- → What nuts work best as a topping?
Pecans and walnuts both add crunch and earthiness; sprinkle before baking or after for different textures.
- → Can I substitute coconut oil for vegetable oil?
Absolutely. Melted coconut oil offers a subtle nutty note and works well for dairy-free options.
- → How do I know when bars are done baking?
Insert a toothpick into the center—if it comes out clean or with a few crumbs, the bars are ready to cool.
- → What beverages pair nicely with these bars?
Enjoy with hot apple cider or chai tea to highlight the fall spices and sweetness.