# What You’ll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
→ Wet Ingredients
08 - 1 cup canned pumpkin purée
09 - 1/2 cup pure maple syrup
10 - 1/2 cup brown sugar, packed
11 - 1/3 cup vegetable oil or melted coconut oil
12 - 2 large eggs
13 - 1 teaspoon pure vanilla extract
→ Optional Topping
14 - 1/4 cup chopped pecans or walnuts
15 - 2 tablespoons maple syrup, for drizzling
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly coat with oil.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly distributed.
03 - In a large bowl, whisk canned pumpkin, pure maple syrup, brown sugar, oil, eggs, and vanilla extract until mixture is smooth and uniform.
04 - Gently fold the dry ingredient mixture into the wet mixture using a spatula. Stop mixing once ingredients are fully incorporated without overmixing.
05 - Pour batter into prepared pan and smooth the surface. Sprinkle chopped nuts evenly over the top, if using.
06 - Bake at 350°F for 28 to 32 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
07 - Remove pan from oven and let bars cool completely on a wire rack before slicing.
08 - Drizzle with additional maple syrup, if desired, just before serving.
