Simple Fall Spiced Pumpkin Bars

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There’s something undeniably comforting about pumpkin spice season. The crisp air, vibrant foliage, and of course, the abundance of pumpkin-flavored treats! These delectable Pumpkin Bars are the perfect way to celebrate fall. They’re bursting with pumpkin flavor, perfectly spiced, and satisfyingly moist. The best part? They’re incredibly easy to make, requiring minimal ingredients and prep work.

This recipe is a crowd-pleaser, ideal for potlucks, bake sales, or simply enjoying at home with a cup of coffee or tea.

Paelo Pumpkin Bars
Paelo Pumpkin Bars

Ingredients:

1 3/4 cups all-purpose flour

  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 1/2 cup packed light brown sugar

  • Directions:

    1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
    2. In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
    3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin puree and brown sugar until well combined.
    4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
    5. Pour the batter into the prepared baking pan and spread evenly.
    6. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
    7. Let the bars cool completely in the pan before cutting and serving.

    Nutrition Facts (per bar):

    Calories: 320

  • Fat: 15g
  • Saturated Fat: 8g
  • Cholesterol: 50mg
  • Sodium: 180mg
  • Carbohydrates: 40g
  • Sugar: 25g
  • Protein: 3g

  • Tips:

    For a richer flavor, use dark brown sugar instead of light brown sugar.

  • Want to add some extra crunch? Sprinkle chopped walnuts or pecans over the batter before baking.
  • Leftover bars can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

  • Conclusion

    These Pumpkin Bars are a fantastic way to enjoy the flavors of fall. They’re easy to make, delicious, and perfect for sharing with friends and family. So ditch the store-bought pumpkin bread and whip up a batch of these homemade bars today!

    Frequently Asked Questions (FAQs):

    1. Can I use canned pumpkin pie filling instead of pumpkin puree?

    While it’s not ideal, you can in a pinch. However, pumpkin pie filling typically contains additional sugar and spices, which may alter the taste and texture of the bars. Pure pumpkin puree is recommended for the best results.

    2. My bars turned out dry. What went wrong?

    There are a few possibilities. First, ensure you measured the ingredients correctly. Over-mixing the batter can also lead to dryness. Finally, double-check your oven temperature and baking time.

    3. Can I make these bars gluten-free?

    Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum for proper texture.

    4. How can I make these bars vegan?

    There are a few ways to achieve a vegan version. Use vegan butter and flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) as substitutes. Additionally, choose a dairy-free chocolate chip variety if you plan on adding them.

    5. Can I freeze these bars?