Pumpkin has this sweet, earthy flavor, plus a dense fibrous texture, which makes it an excellent ingredient for baked goods. Pumpkin desserts are perfect during the cooler temperatures of fall or winter.
Now, if you love Pumpkin Pie, you will definitely fall in love with these delicious, classic pumpkin bars as well. They are light, fluffy, and have a cake-like texture. The sweet and subtle taste is just so irresistible. They are a crowd-pleaser!
With its simplicity and low effort level, this pumpkin recipe is perfect for beginning bakers. Yes, it is very simple but the taste is amazing.
Pumpkin bars are a very popular treat. What makes them different from other bars? They are light and airy. And to make them more delightful, you can use store-bought icing or homemade icing.
You can also serve them with a scoop of ice cream on the side. But if you are trying to avoid the fat and sugar, you can skip the icing or the ice cream. These pumpkin bars are delicious on their own anyways…
This Pumpkin Bar recipe is perfect for fall. They are light, airy, moist, and tender, making them an excellent dessert especially if you are entertaining a crowd. You can serve them as is or you can also add icing or serve them with ice cream on the side.
2 c. all-purpose flour
2 tsp. ground cinnamon
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
4 large eggs (at room temperature)
2/3 c. cane sugar
2/3 c. brown sugar
1 can (15-oz) pumpkin puree
1 c. applesauce
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, whisk flour, cinnamon, baking soda, baking powder, and salt.
- In a separate large bowl, beat the eggs, sugar, applesauce, and pumpkin.
- Gradually pour the dry ingredients with the wet ingredients. Mix until just combined.
- Pour the batter into a pan (9X13, ungreased). Bake for about 25 to 30 minutes or until set.
- Remove from the oven and let cool on a wire rack before slicing.
- You are free to substitute the all-purpose flour with wheat flour, but the texture won’t be as moist.
- If you want to make this recipe gluten-free, use gluten-free all-purpose flour. But then again, you can’t expect the texture to be that moist.
- You can use coconut sugar instead of regular sugar.
- You can also utilize homemade pumpkin puree.
To store your pumpkin bars, simply place them in an airtight container. They should last up to 5 days in the fridge. Now, if you want to freeze them, you have to cool them completely first and then tightly wrap them in aluminum foil or plastic wrap. You can then place the wrapped bars in a freezer-friendly bag. Thaw in the fridge or room temperature when ready to eat.
Be it parties, Thanksgiving dessert, or snacking, these pumpkin bars are one of the best. They are easy to make and customize. They are good with icing, frosting, or whipped cream.