Description
Simple, moist pumpkin bars suitable for autumn days.
Ingredients
Scale
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup pumpkin puree (not pie filling)
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 1/4 cup melted coconut oil
- 1 large egg
- 1 teaspoon vanilla extract
- For the glaze: 1 cup powdered sugar
- 1 tablespoon milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease and flour an 8×8 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a large bowl, combine the pumpkin puree, applesauce, maple syrup, coconut oil, egg, and vanilla extract. Mix until just combined.
- Gradually add the dry ingredients to the wet ingredients. Mix until you have a smooth batter. Do not overmix.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bars cool completely on a wire rack.
- Prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth.
- Drizzle or spread the glaze over the cooled pumpkin bars.
- Cut into squares before serving.
Notes
- You can substitute almond flour for the whole wheat pastry flour for a gluten-free option.
- For a thicker glaze, use less milk.
- Store leftovers in an airtight container at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 22g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Keywords: pumpkin bars, healthy dessert, fall baking, whole wheat, maple syrup, spiced bars