Ingredients
Pumpkin Bars
- ½ cup pumpkin puree
- ½ cup almond butter
- ⅓ cup honey
- 2 large eggs
- 1 and 1/4 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
Optional Topping
- 1 batch maple pecan glaze (or try chocolate chips)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF and lightly grease an 8-inch square pan. Press a piece of parchment paper into the bottom of the pan to guarantee easy removal of the bars later.
- Mix Ingredients: In a large bowl, combine the pumpkin puree, almond butter, honey, eggs, ground cinnamon, ground ginger, ground cloves, sea salt, and baking powder. Stir the mixture until it becomes very smooth and evenly combined.
- Pour Batter into Pan: Pour the prepared batter evenly into the greased and parchment-lined pan, spreading it out smoothly.
- Bake the Bars: Place the pan in the preheated oven and bake at 350°F for 25 to 30 minutes. The bars are done when they rise in the center and no longer jiggle when you shake the pan. Note that glass pans may require an additional five minutes, while metal pans tend to cook faster and more evenly.
- Cool and Slice: Remove the pan from the oven and let the bars cool completely, or for at least one hour, to set. Once cooled, slice into 9 larger bars or 16 smaller bars according to your preference.
- Optional Topping: If desired, drizzle with maple pecan glaze or sprinkle with chocolate chips before serving for an extra touch of flavor and texture.
Notes
- Using parchment paper helps with easy removal and cleaner cuts.
- Adjust baking time depending on your pan material; glass pans may need extra time.
- For a vegan version, substitute eggs with flax eggs and honey with maple syrup.
- Store bars in an airtight container in the refrigerator for up to 5 days.
- These bars freeze well; thaw before serving.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
