Pumpkin Cookies Or Bars
Sweet and spicy pumpkin cookies or bars with nuts and dried fruit, perfect for fall gatherings or as a cozy treat for pumpkin lovers.
Ingredients
Instructions
- Mix and sift together the flour, salt, baking soda, nutmeg, ginger, and cinnamon.
- Beat the eggs, then gradually add the brown sugar and beat well.
- Add the salad oil, minced dates or raisins, and chopped nuts; mix until combined.
- Alternately add the sifted dry ingredients and the pureed pumpkin to the egg mixture, mixing just enough to keep the batter smooth.
- For cookies: Spoon the batter onto a greased cookie sheet.
- For bars: Pour the batter into a greased 9x9x2-inch pan.
- Bake in a preheated 350°F oven for about 15 to 20 minutes for cookies or 30 minutes for bars.
- Cool for 5 minutes, then remove from the pan and cool on a wire rack.
- Frost if desired.
Tips & Substitutions
For an extra flavor boost, consider adding a teaspoon of vanilla extract to the batter. If you don't have brown sugar, you can substitute it with white sugar mixed with a tablespoon of molasses for a similar taste. Additionally, feel free to swap out the nuts for your favorite variety, or use chocolate chips for a sweeter twist.
Serving Suggestions
These pumpkin cookies or bars are delicious on their own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. They pair beautifully with Coconut Punch for a festive treat. Enjoy them as a delightful snack or dessert at gatherings, especially during the fall season.
Storage & Reheating
To store leftovers, place the cooled cookies or bars in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week, or freeze for up to three months. To reheat, simply warm them in the oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Cookies Or Bars contains roughly 591 calories, with 7g protein, 124g carbohydrates, and 11g fat. It is an excellent source of dietary fiber (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2895mg per serving (126% of the Daily Value).
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 instead of canned. Just make sure to cook and puree the pumpkin until smooth, as it will provide the same moisture and flavor. One medium pumpkin yields about 1 to 1.5 cups of puree, so you’ll have plenty for this recipe.
How can I make these cookies or bars healthier?
To make these pumpkin cookies or bars healthier, consider using whole wheat flour instead of all-purpose flour for added fiber. You can also reduce the sugar by half or substitute it with a natural sweetener like honey or maple syrup. Additionally, adding more nuts or seeds increases their nutritional value.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, a flaxseed meal mixed with water (1 tablespoon of flaxseed meal and 2.5 tablespoons of water, let it sit for 5 minutes) can work well to bind the ingredients together.
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).