Pumpkin Bar Recipe
These pumpkin bars are easy to make with pumpkin puree, and a few pantry staples. Super easy to make.
Servings: 24 bars
Equipment
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons 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 dark brown sugar
- 15 ounces pumpkin puree
- 1 cup unsweetened applesauce
Instructions
- Preheat the oven to 350°F.
- Whisk the flour, cinnamon, baking powder, baking soda, and salt in a large bowl. Beat the eggs, sugars, pumpkin, and applesauce in another large bowl.
- Gradually pour the dry ingredients into the wet ingredients and mix until just combined.
- Pour the batter into an ungreased 9x13-inch baking pan and bake for 25–30 minutes or until set. Remove from the oven and let the pumpkin bars cool completely in the pan set on a wire rack.
Notes
- My Top Tip: Use room-temperature eggs. The yolks are softer at room temperature and easier to incorporate into the batter.
- Storage: Store the pumpkin bars in an airtight container in the fridge for up to 5 days. Warm them up in the microwave for about 20 seconds, or in the oven at 350ºF for about 5 minutes.
- Freezing: Tightly wrap the entire pan or the individual bars in plastic wrap or aluminum foil. Place them in a freezer-friendly storage bag or an airtight container for up to 3 months. Thaw in the fridge or at room temperature.
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
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