Irresistible Pumpkin Bars: A Cozy Autumn Delight

There’s something magical about pumpkin bars. Imagine biting into a soft, spiced square that feels like a warm hug on a chilly autumn day. With hints of cinnamon and nutmeg wafting through the air, these delightful treats evoke memories of cozy family gatherings and laughter around the dinner table. savory pumpkin soup

Whether you’re looking to impress at a potluck or simply indulge during your weekend baking spree, pumpkin bars bring joy with every bite. They are the perfect blend of sweetness and spice, enticing you to grab another piece before you even realize it.

Baking pumpkin bars always brings back fond memories of my grandma’s kitchen filled with laughter and the delightful aroma of spices wafting through the air.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Canned Pumpkin Puree: Opt for 100% pure pumpkin puree for the best flavor; avoid pumpkin pie filling.
• All-Purpose Flour: Use unbleached flour for a more wholesome texture in your bars.
• Granulated Sugar: Adjust the sweetness according to your taste; brown sugar can also add depth.
• Baking Powder: This helps your bars rise perfectly; ensure it’s fresh for optimal results.
• Cinnamon and Nutmeg: These spices are essential; freshly ground spices offer stronger flavors. For more inspiration, check out this cinnamon sugar donut bread recipe.
• Eggs: Use large eggs to bind everything together nicely; room temperature eggs yield better results.
• Vegetable Oil: This keeps your bars moist and tender; melted coconut oil works too if desired.
• Salt: Just a pinch enhances all the flavors without making them salty.
• Chopped Nuts (optional): Walnuts or pecans add a delightful crunch if you’re feeling adventurous. classic pecan pie.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with nonstick spray or line it with parchment paper for easy removal.

Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg until well combined. The scent should make you smile already.

Combine Wet Ingredients: In another bowl, beat together eggs and oil until frothy – about two minutes should do the trick. Then stir in the pumpkin puree until smooth.

Add Wet to Dry: Pour the pumpkin mixture into the dry ingredients and use a spatula to fold gently until just combined. Avoid overmixing to keep those lovely bars tender.

Pour into Pan: Transfer the batter into your prepared pan and spread it evenly using a spatula. Feel free to sprinkle nuts on top if you want an extra crunch!

Bake Until Perfect: Bake in your preheated oven for 25-30 minutes or until a toothpick inserted comes out clean. Your kitchen will smell heavenly at this point!

Allow your pumpkin bars to cool completely in the pan before cutting them into squares. Serve them as they are or dust with powdered sugar for an elegant touch! For more inspiration, check out this orange custard squares recipe recipe.

These pumpkin bars will quickly become your new favorite autumn treat that not only delights your palate but also warms your heart! Enjoy sharing them with friends and family—or keeping them all to yourself!

Perfecting the Cooking Process

Start by preheating your oven while you mix the wet and dry ingredients separately. This ensures even baking and prevents overmixing, which can lead to tough bars.

Add Your Touch

Feel free to substitute the pumpkin puree with sweet potato or butternut squash for a twist. hearty sweet potato casserole Adding chocolate chips or nuts can enhance the texture and flavor too! roasted butternut squash soup.

Storing & Reheating

Store these pumpkin bars in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them wrapped tightly; just warm them slightly before serving.

Creating these delicious pumpkin bars always reminds me of my childhood. My grandmother would invite us over every fall, filling her kitchen with heavenly scents while we helped her bake these treats.

FAQ

Can I use canned pumpkin for my pumpkin bars?

Absolutely! Canned pumpkin is convenient and works well in this recipe.

How long do pumpkin bars last?

These tasty treats stay fresh for about three days at room temperature.

Can I freeze leftover pumpkin bars?

Yes, you can freeze them; just wrap securely to avoid freezer burn.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Pumpkin Bars

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• Author: Mia Hanry
• Total Time: 45 minutes
• Yield: Approximately 12 servings 1x

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Description

Pumpkin bars are the ultimate autumn treat, combining the warmth of spices with the comforting flavor of pumpkin. Perfect for gatherings or cozy nights at home, these delightful squares are soft, moist, and incredibly easy to make. With just the right amount of sweetness and a hint of nostalgia, they’re destined to become a favorite in your fall baking repertoire.

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Ingredients

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• 1 cup canned pumpkin puree
• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• 2 large eggs (room temperature)
• ½ cup vegetable oil
• ½ tsp salt
• ½ cup chopped nuts (optional)

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Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan or line it with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, beat together eggs and oil until frothy; then stir in the pumpkin puree.
4. Combine the wet and dry ingredients gently until just mixed.
5. Pour the batter into the prepared pan and spread evenly. Add nuts on top if desired.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Allow to cool before slicing into squares.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 square (40g)
• Calories: 150
• Sugar: 10g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 0.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 22mg