Pumpkin bar recipe after being cut in baking pan and slices served

Pumpkin Bars

This pumpkin bars recipe is a perfect one to make for fall, especially when you're entertaining a crowd. They're moist, tender with a light pumpkin-y flavor
5 from 4 votes
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Course: Dessert
Cuisine: American
Prep Time: 10 mins
Cook Time: 30 mins
0 mins
Total Time: 40 mins
Servings: 24 bars
Calories: 98kcal
Author: Yumna Jawad

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 eggs room temperature
  • 2/3 cup cane sugar
  • 2/3 cup brown sugar
  • 1 can 15 ounces pumpkin puree
  • 1 cup applesauce

Instructions

  • Preheat the oven to 350°F.
  • Whisk flour, cinnamon, baking powder, baking soda and salt in a large bowl. Beat the eggs, sugar, pumpkin and applesauce in another large bowl.
  • Gradually pour the dry ingredients into wet ingredients and mix until just combined.
  • Pour the batter into an ungreased 9x13 baking pan and bake for 25-30 minutes or until set. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.

Notes

Recipe: Adapted from Paula Deen with modifications to make it healthier like swapping the vegetable oil for applesauce.
Storage: Store the remaining pumpkin bars in an airtight container. They will last up to 5 days in the fridge.
Freezing Instructions: Cool the pumpkin bars completely. Then tightly wrap the entire pan or the bars in plastic wrap or aluminum foil. Then place the wrapped pan or slices in a freezer-friendly storage bag or airtight container for up to 3 months. Thaw in the fridge or at room temperature.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • You can substitute whole wheat flour for the all purpose flour, but the texture will not be as moist.
  • To make this gluten-free, use an all-purpose gluten-free flour mix, but again the texture will not be as moist. Do not substitute only almond flour or only coconut flour though
  • You can substitute the sugar for coconut sugar.
  • I swapped the oil entirely for applesauce. But you can use canola oil, vegetable oil or coconut oil instead or swap half the amount.
  • You can substitute homemade pumpkin puree but I think the taste is better with canned pumpkin.
Nutritional Data: The information below is an automated estimate and could vary based on cooking methods and ingredients used.

Nutrition

Calories: 98kcal | Carbohydrates: 21g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 83mg | Potassium: 71mg | Fiber: 1g | Sugar: 12g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg