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.



Pumpkin Spice Bars

Miryam's original recipe

Yield: 10-12 bars

Total Time: 1 20 minutes


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


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


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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  1. Too bad cranberries cost a small fortune here. They will be on my “make when back in Texas” list! I’m happy you tried something with fresh cranberries. Last year was my first year and I had no idea how yummy they could be.

  2. Healthy….. I need one of those!

  3. Ay que ricas Myriam, por favor, con lo que me gustan las barritas y con lo que me gusta el crumble esto me está volviendo loca de verlo…

  4. These look amazing Myriam – my mouth is watering! Do you think it would be OK to use an organic wholemeal spelt flour with these instead of barley flour? If so would you say I’d need the same amount of flour? I have never used barley flour so have no idea if it’s lighter or denser than wholemeal.

  5. Sorry Myriam, ignore my comment – I didn’t read the recipe properly so I didn’t see you saying I could use 2 1/2 cups of wholemeal flour instead of the oat and barley flour.

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