Pumpkin Spice Bars

These pumpkin spice bars are nothing but awesome. You can decrease the sugar content further if you like and use coconut oil instead as well. As is it is just perfect though!


Well, I am not a pumpkin kind of person but with the holidays approaching I figured I should make something indicative of the season. These pumpkin spice bars hit the nail on the head for sure!!

These bars have quite a few spices that makes them unique. It is a first for me, as I have never used cloves, and pumpkin spice before in baking, or at least that I can remember. I have used pumpkin puree in several desserts without really noticing the pumpkin flavor, but with this spices in the mix, sure this cake tastes like pumpkin.

I baked it last night and already half of it is gone. My hubby takes it to work in the mornings,  and then eats more when he gets back from work.

This is pretty much what happens when I bake. I love to bake so I am glad someone, rather than just myself gets to eat my creations. My kids get to eat them as well, although no so much of them :-)

This pumpkin spice bars are is easy to put together, just see in the instructions.

In any event, this pumpkin bars are comforting and something you will be making often.

Enjoy!

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Pumpkin Spice Bars

Miryam's original recipe

Yield: 10-12 bars

Total Time: 1 20 minutes

Ingredients:

1/2 cup pumpkin puree
1/2 cup olive oil, or coconut oil
3/4 cup low fat milk
3/4 cup unrefined sugar
2 organic eggs
2 cups whole wheat pastry flour
1/2 teaspoon aluminum free baking powder
1 teaspoon aluminum free baking soda
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground pumpkin spice

Topping

3 tablespoons whole wheat pastry flour
1/4 cup coconut oil, at room temperature
1/4 cup unrefined sugar
1/2 cup pumpkin seeds
1/4 teaspoon cinnamon

Directions:

Butter and flour a 9 inch square pan. Preheat oven to 350F.

In a bowl, with a wire whisk, combine first 5 ingredients. Add the rest of the ingredients and mix.

In a separate bowl combine topping ingredients.

Pour batter into prepared square pan followed by topping ingredients. Bake for 55 to 65 minutes or until tester comes out clean. Let it cool in the pan and cut into squares.

Nutrition facts calculated based on the recipe giving 10 servings.

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22 comments

  1. Just came across your site and am loving your recipes. Perfect baked goods to feed the Skinny Fat Kid! Where exactly do you buy gluten in the grocery store? The baking section?

  2. Oh man. I already have your cranberry muffins to eat for breakfast this week, but on Friday night, I’m definitely making these! About how many does this recipe make? It looks like 15. My husband refuses to eat any bread but 100% whole grain, but he refuses to eat yummy baked goods with the tiniest bit of whole wheat. So I’ll be eating these all by myself :)

  3. Skinny fat kid,

    yes in the baking section although I have only seen it at Wegmans. The brand is arrowhead mills. Hope it helps.

    Hamannde,

    Yeah I would say about that many although it depends on how you cut them. I try to cut mine on the big side so perhaps a get about 12-13 :-)

    Why does your husband refuses to eat bread? Just curious :-)

  4. Hamannde,

    I forgot to mentioned that perhaps you may want to try the cranberry cupcakes that I made last wk without the frosting and half the sugar and substitute the other half with honey. Just a suggestion :-)

  5. I think you misunderstood Hamannde; she didn’t say her husband doesn’t eat bread. He just won’t eat any unless it’s 100% whole grain. My hubby is the same.

  6. Oh, he eats bread, but will eat ONLY 100% whole wheat bread. Which is why it is so frustrating that he refuses to eat yummy baked goods (not bread) that have the tiniest bit of whole wheat in them. It makes no sense.

    Thanks for the cupcake suggestion! I saw that recipe a few hours ago and wondered why I just didn’t make those instead of making the muffin recipe super orangey. But really, those muffins are amazing. I’ll try the cupcake recipe in a few weeks and see which I like better :)

  7. Me gusta esta versión más ligera de los Cinnamon Rolls…me llevo la receta…ahhh y estudia mucho…nosotras aquí estamos para cuando tu quieras…
    muchos besos

  8. Qué maravilla, me comía un bollito de esos ahora mismo tan a gusto.
    Estudia mucho y ánimo, seguro que lo haces bien.
    Se te echaba de menos…

  9. Nuria y Rosanna,

    gracias chicas, estudiando cuando se puede :-) vamos a ver cuando puedo hacer el examen pero no antes de Mayo.

    Vamos a ver q tal llevo el blog hasta entonces!

    Besos desde NYC

  10. These are probably MUCH healthier than the recipe I posted a little bit ago. These look so delicious! I want to try them now to see if I can really tell a difference!

  11. Diets make it so hard to enjoy cinnamon rolls. I can’t even remember the last time I had one. I love how you added rolled oats – good idea! I can just imagine how good your home must have smelled.

  12. I just made these and they are so fluffy! I wasn’t expecting that. I used 1/4 cup honey instead of sugar in the dough and used all orange juice instead of using milk. The only thing was that forming them was a disaster. I wasn’t sure how big of a rectangle to form. I think mine was too thin because filling was oozing out everywhere. Today was a very wet day, so maybe I should have also used more flour (I used normal whole wheat flour). I will make them again and see if they’re still so yummy using olive oil. Thanks for another super recipe :)

  13. Hamannde,

    I am glad you got to try them. About the size of the rectangle, probably 12×16 should be ok. I will put that note in the recipe.

    Hope you have a great weekend :-)

  14. Thanks for the measurement! Also, after I formed the rolls, I put half of them in the fridge to rise overnight. They rose just as much as my other rolls and taste just as good. I probably should have let them sit at room temp for 30 minutes but I was hungry and put them in straight from the fridge and they were great :)

  15. how many calories are in these beauties?

  16. CAN U FREEZE THESE?

  17. I try and use as much whole wheat flour as possible , I bake my own breads and then we have our own Indian breads which we make everyday with Whole wheat flour .I really like this recipe and I am going to try it tomorrow .

  18. “Remove them from the oven and after 5 minutes invert the rolls onto the wire rack and invert them back again onto a platter.”

    I don’t quite understand this step! Could you please clarify a bit? :) Thank you, can’t wait to make these!

    • When you invert them for the first time into the wire rack they will be upside down so you need to invert them back into a platter. Alternatively can just cool them down a bit in the pan and then drizzle the glaze over. Then serve. I think I am going to change the instructions to say that. Much easier :-) Thanks for stopping by.

  19. Made theses Sunday, I really enjoyed making them and and being able to make the rolls from scratch. But you didn’t say anything about removing the plastic before putting it in the oven.so when I took the tools out there was only some plastic there.

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