; In a large mixing bowl, combine oats, brown sugar, ground flax, cinnamon, ginger, nutmeg, salt, flours, xanthan gum, and sunflower seeds. They’re like biting into a piece of super soft pumpkin fudge that’s crossed with the pumpkin equivalent of moist, fudgy brownies. I hope you and your kids enjoy them! Nutrient Dense. Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. Lately I’ve been going nuts with pumpkin recipes, snickerdoodle recipes, and I’ve got 25+ blondies recipes and counting. Some pumpkin bar recipes basically produce pumpkin cake. Add the flour, optional salt, and stir until just combined; don’t overmix. These made my house smell amazing! Preheat oven to 350º and adjust ove rack to the lower third position. Move over, pumpkin pie! 5. Pumpkin Pie Bars Confession: I made these pumpkin pie bars over a week ago with every intention of photographing them and posting way before thanksgiving but… I ate them all before I had a chance! You won’t be able to stop at just one! Tender and packed full of flavor--no one will know that they are lightened up. Plus, pumpkin keeps these bars moist and tender. I hope you enjoy it! These are made with wholesome ingredients that are nutrient-dense and filling. Add the pumpkin, pumpkin pie spice, cinnamon, and whisk until combined. Also, who doesn’t love walking in a room with a pumpkin scented candle. Transfer butter, including brown bits at the bottom of the pan (they’re flavor powerhouses, keep them) from pan to large mixing bowl which stops any carryover cooking. Everything is better after it’s been pumpkin-ified. This post is sponsored by Sprouts Farmers Market . A fall favorite dessert that’s perfect for feeding a crowd! Inspired by pumpkin pie, but much easier to make, these moist and decadent pumpkin bars are the perfect dessert for fall.The recipe comes together fast and includes a delicious cream cheese frosting that’s made in just two steps. A wonderfully easy Fall dessert with a pumpkin spice flavor, blondie-like texture, and whipped cream-cheese frosting. Very easily! Fudgy Pumpkin Bars — Dense pumpkin bars so soft they’re like biting into pumpkin fudge!! Preheat the oven to 350 degrees F.Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. While incredibly delicious and perfect for the season, classic pumpkin bars are typically made with a heavy dose of … Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside. I set out to create something slightly different, but still maintain a favorably soft and moist texture. Bake the pumpkin bars for 25 to 30 minutes. Preheat oven to 350F. Spread on cooled pumpkin bars. Reply. Combine flour, cinnamon, baking powder, baking soda and salt in one bowl. Mix eggs, oil, sugar, and pumpkin in a large bowl. Pour into the prepared pan and bake for 25 … Stir into the pumpkin mixture until thoroughly combined. The pumpkin batter will be THICK so it’s a little tough to do this if the spoonfuls are big. Hi, I’m Katerina! All you’ll need to bake up these moist and dense pumpkin bars with cream cheese frosting are a few pantry staples and a little bit of time. Just really yummy, moist and not too sweet – – in spite of the brown sugar title! As a busy mom I know how hard it can be to put dinner on the table during the week. Nothing fussy or complicated, just awesome tasting dishes everyone loves! The bars are not dense but moist and fluffy. Beat the eggs, sugar, pumpkin and applesauce in another large bowl. Cake: Spray a 9×9-inch pan with cooking spray, set aside. These dense pumpkin bars studded with mini chocolate chips are the perfect gluten free dessert for your Thanksgiving table. What are Pumpkin Bars? The result: In place of cookies you’ll enjoy delightfully soft, nicely dense pumpkin chocolate chip bars. The cream cheese frosting, well, it’s literally the icing on the cake! This recipe is vegan (egg & dairy free), oil free and refined sugar free. The cake layer is made with almond flour and a low carb sweetener making them keto pumpkin bars. recipe for Easy Pumpkin Bars. The BEST Pumpkin Bars slathered in Nutella Cream Cheese Frosting are easy, soft, tender, exploding with flavor and will have everyone singing your praises all season long! Step 3 I am very glad you enjoyed them! Cover leftovers and keep refrigerated for 5 days. The bars are super soft, moist, and full of robust pumpkin flavor. I’d be super grateful if you headed over to Amazon. I doubled this recipe the first time I made it and used a 13×9″ pan. Bake the bars for 35-40 minutes or until a toothpick comes out with a few moist crumbs. Gluten-free Pumpkin Bars are the ultimate fall treat without the guilt. Start with 4 cups, and if consistency is too thin, add more sugar until you’ve reached desired consistency and sweetness. It can't be October and we are in full-on pumpkin mode. Pumpkin Bars are super easy to make. Thank YOU! By the way, I love when recipes use the entire can of pumpkin. Whisk in the sugars, cinnamon, and salt to combine. The cream cheese frosting, well, it's literally the icing on the cake! Spread cream cheese mixture evenly over the pumpkin batter. In a separate bowl, whisk together flour, baking powder, pumpkin spice, cornstarch, and salt. I can’t wait to make this! Subscribe now to learn the secret copycat recipes the restaurants don't want you to know about! Line a 9×13 baking pan with parchment, or grease it. Pumpkin Chocolate Chip Bundt Cake with Chocolate Ganache – The softest, moistest and best pumpkin cake! For the cake: 1 box Angel Food Cake Mix 1 (16-ounce) can pumpkin 1 teaspoon pumpkin pie spice. Amazing! Now compared to regular pumpkin bars, they can have anywhere from 20-30 NET CARBS each. In the last 10 minutes of baking, make the vanilla browned butter glaze. Add blotted pumpkin puree and stir well. Instructions. Soft pumpkin bars, cinnamon-sugary snickerdoodles, and buttery blondies rolled into one easy recipe. easy pumpkin bars, healthy pumpkin bars, pumpkin pie bars. And they taste like just a pumpkin perfect bar! Add the confectioners’ sugar, vanilla bean paste, optional salt, and slowly add the milk, whisking until smooth or beat with a handheld electric mixer. You'll find fast and easy recipes from dinners to desserts that taste amazing and are geared for real life. The 5 minutes it takes to do is the best 5 minutes you’ll spend all month. Allow bars to cool completely at room temp. A dense pumpkin cake topped with a creamy, thick layer of cinnamon brown sugar frosting. In a bowl mix together the almond flour, ground cinnamon and baking powder and set aside. Mist a 9 x 13-inch baking dish with cooking spray. Which is great when you want pumpkin cake . It’s very prone to scorching and seizing up, so watch it carefully and don’t overheat. Preheat the oven to 350°f / 180°c. These gooey healthy vegan pumpkin bars will satisfy your pumpkin pie cravings; super easy to make you will want to add this recipe to your favorites. . Top your bars with festive fall sprinkles or candy pumpkins to dress them up! Brownies: Make Pumpkin Cranberry Brownie Bars by substituting 1/4 cup all-purpose flour with 1/4 cup … (This post contains affiliate links, which provide me with a small compensation when you purchase your products through my links. This recipe is low carb, sugar free, and a Trim Healthy Mama S Recipe. Pulse the gluten free oats in a food processor until a fine oat flour is made. The frosting is to die for but the pumpkin bar itself is perfectly spiced and not too pumpkin-y. With a knife, gently swirl it together. Simply double the ingredients and use a 9×13-inch baking dish. Then you’ll stir in flour, baking powder/soda, salt, and all the pumpkin pie spices: cinnamon, nutmeg, and ginger. Pitted Dates-Dates provide sweetness for these energy bars and are easily digestible.They are a good source of fiber, potassium, and vitamins B, A, and K. These bars look really good, moist and dense. Add the optional glaze if you like; I thought the bars (aside from being pretty plain visually) were fine without it. Stop to check and stir after 1 minute, and then heat in 20-second bursts, stopping to stir after each burst, until mixture can be stirred smooth. Using a spoon, stir in the eggs, pumpkin, oil, and vanilla until thoroughly incorporated. Sweet, dense pumpkin bars topped with a decadent cinnamon spiced cream cheese frosting. Looking forward to enjoying this all season long; especially on Thanksgiving! Tips for pumpkin bars. My mother made this for us when we were kids. In the last 10 minutes of baking, make the glaze. It was high time to marry my favorites. Line an 8×8 inch baking pan with parchment paper and set aside. Don’t be tempted to use pumpkin pie filling here, it’s not the same thing as pumpkin puree and you will not get good results. It is fluffy like a cake, not dense or crusted like a bar. The recipe is so easy and includes a delicious cream cheese frosting that’s made in just three steps. If you haven’t already pre-ordered it, Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook. Oh, how I love these delicious Pumpkin Bars! Pumpkin puree and rich cocoa powder reduce the need for excess saturated fat and sugar in these bars. Until now! . Wait momentarily before adding the egg so you don’t scramble it. I made Apple Crisp already, so now I have to buy candy corn. The method is so quick and easy and the result is moist and full of pumpkin goodness. Add powdered sugar, little by little, and beat until incorporated. Whisk wet ingredients together. I know my kids are going to love it. Spread the Pumpkin Bar batter into your prepared pan and bake for for 20-25 minutes at 350 degrees F. Easy homemade Pumpkin Protein Bars made with just 4 simple ingredients and packed with 18 grams of plant-based protein. These Easy No-Bake Pumpkin Cheesecake Bars are sugar-free and made with cream cheese filling loaded with Cool Whip or whipped topping, canned pumpkin, and a … These “bars” are a close relative to pumpkin cake. The bars are packed with rich pumpkin flavor and the glaze makes the bars go from really good to life-changing. Stir in the flour with a rubber spatula until the mixture resembles a thick, cohesive dough; set aside to cool to room temperature for 10 to 15 minutes while you make the bars. If you’ve never browned butter, read this tutorial. Add powdered sugar, little by little, and beat until incorporated. Grease a jelly roll pan or if you prefer, a 9×13 pan. Soft Pumpkin Chocolate Chip Bars — Super soft and are like biting into a piece of rich pumpkin fudge! Well, as long as it’s dessert. Between the warming spices of pumpkin pie spice and cinnamon, coupled with the glaze, I was in fall comfort food heaven. That’s why I created Easy Weeknight Recipes. These lightened up pumpkin spice bars are mega moist, perfectly spiced, and simple to prepare. As I was searching for the perfect pumpkin pie bar recipe, I just could not find what I wanted. I’ll eat pumpkin anything. A r, GARLIC BUTTER BAKED SHRIMP (Shrimp De Jonghe)⠀ Evenly pour glaze over bars (they don’t have to be cooled first), smoothing it lightly with a spatula if necessary, but glaze will likely just slide into place. These absolutely decadent pumpkin bars with cream cheese frosting really are perfect; you can make them into more of a cake by adding only one can of pumpkin, OR you can add a large 28 oz can of pumpkin like I did and have the most moist, decadent pumpkin-bursting flavor-filled pumpkin bars you have ever tasted, between a cake and a pumpkin pie! Pumpkin: Can’t have pumpkin bars without pumpkin! The glaze can be poured onto the bar while they’re still warm. Keto Pumpkin Chocolate Bars are such a simple and easy dessert recipe and perfect for the fall baking season. I loved the bars, hoarded them, and was sad to see the last one go. You need flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. 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