Pumpkin Bars(Makes 40 Two Inch Squares)
Delicious pumpkin bars with warm spices and a moist, tender texture. Perfect for fall gatherings or a comforting dessert, appealing to pumpkin lovers and spice enthusiasts alike.
Ingredients
Instructions
- Mix sugar, pumpkin, eggs, and oil in a large mixing bowl.
- Combine flour, baking soda, spices, baking powder, and salt in a separate bowl.
- Add the dry ingredients to the pumpkin mixture and mix well.
- Pour the batter into an 11 1/4 x 17 1/4 x 3-inch cookie sheet.
- Bake at 350°F for 25 minutes.
- Allow to cool, then cut into squares.
- Sprinkle with powdered sugar before serving.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute half of the cooking oil with unsweetened applesauce for a healthier option. If you don't have pumpkin spice on hand, a combination of cinnamon, nutmeg, and ginger works well. Ensure your baking powder and baking soda are fresh for the best rise.
Serving Suggestions
These pumpkin bars are delightful on their own, but you can enhance them by serving with a dollop of whipped cream or a scoop of vanilla ice cream. They pair beautifully with a cup of coffee or tea. For a festive touch, try serving alongside E-Z Polenta Bread for a cozy fall gathering.
Storage & Reheating
Store leftover pumpkin bars in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you prefer, you can freeze them for up to 3 months. To reheat, place them in a microwave for 10-15 seconds or enjoy them cold straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Bars(Makes 40 Two Inch Squares) contains roughly 57 calories, with 1g protein, 12g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure to cook and mash it properly to achieve the right consistency. You will need about 2-3 cups of cooked pumpkin to replace the 2 cups of canned pumpkin. Drain any excess moisture to avoid altering the batter's texture.
What can I use instead of eggs in this recipe?
You can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, set aside for 5 minutes). Both alternatives work well to maintain moisture and binding in these pumpkin bars.
How do I know when the pumpkin bars are done baking?
The bars are done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Keep an eye on them, as baking times can vary slightly depending on the oven. Avoid overbaking to keep them moist and tender.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).