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Rich, soft, and sweet, these easy Pumpkin Bars are made with pumpkin puree and nut butter for a naturally delicious dessert that’s just right for fall. Plus, they’re incredibly easy to whip up!
For those with a penchant for the classic pumpkin pie, these pumpkin bars are a dream come true. They meld the beloved flavors of fall into a soft, decadent treat easily whipped up in a single bowl. The rich taste of pure pumpkin puree, nut butter, and a drizzle of maple syrup are mixed together, offering a blend of sweetness and flavor, leveled-up by the luscious Maple Whipped Cream topping. Perfect for a Halloween party or even Thanksgiving dinner, you and your guests can dive fork-first into these bars, a creamy, indulgent dessert without a trace of guilt.
Why I Love This Pumpkin Bars Recipe
- Quick: With a prep time that’s minimal, these bars offer gourmet flavor without hours in the kitchen.
- Versatile Dessert: Perfect for a cozy family dessert, a festive party treat, or a thoughtful homemade gift.
- Fall Flavors: Like a classic pumpkin bread, these pumpkin bars combine the quintessential mix of pumpkin and spice to satisfy your fall cravings.
- Customizable: Easy to adapt, add in nuts, chocolate chips, or your favorite add-ins to make it your own.
- Maple Whipped Cream: A homemade topping that adds a touch of elegance and an extra layer of flavor.
- Freezable: Make the pumpkin bars ahead, freeze them, and have a delicious dessert option ready to go anytime.
Ingredients For Pumpkin Bars
- Pure pumpkin puree: Don’t use pumpkin pie filling.
- Nut butter: Any nut butter – I like to use cashew or almond butter.
- Maple syrup or honey: Acts as a natural sweetener.
- Eggs: Binds the ingredients together and aids in creating a soft, tender texture.
- Pumpkin pie spice: Adds a blend of warm spices.
- Baking soda: Helps the bars rise, resulting in a fluffy, light texture.
- Salt: Balances the sweetness and brings out the flavors of other ingredients.
- Nutmeg: Adds a hint of warm, nutty flavor.
- White vinegar: Reacts with baking soda to help the bars rise and lightens the texture.
- Heavy Cream: Whips into a rich, creamy topping.
- Maple Syrup: Sweetens and flavors the whipped cream.
- Pure Vanilla Extract
Is Canned Pumpkin Good For You?
Yes, according to WebMD, canned pumpkin puree is a nutritious ingredient with much going for it. Pumpkin is high in vitamin A (similar to carrots), and it also packs a good amount of vitamin C, potassium, and healthy fiber. And while fresh vegetables and fruits are generally the most nutritious, don’t underestimate canned pumpkin. Experts say it retains those nutrients well and is still a good choice. Plus, it tastes great!
How To Make Pumpkin Bars
I’m pretty sure I mentioned that this recipe is simple, but let me just repeat – it is unbelievably easy to make! All you have to do is mix, pour, and bake.
- Prep the Baking Dish: Preheat the oven to 350ºF and line a 9-inch baking dish with parchment paper.
- Mix the Ingredients: In a large bowl, combine pumpkin puree, nut butter, honey or maple syrup, eggs, pumpkin pie spice, baking soda, salt, and nutmeg. Whisk until the mixture is smooth. Stir in the vinegar until well incorporated.
- Transfer to Baking Dish: Pour the batter into the prepared baking dish, spreading it evenly.
- Bake: Place in the oven and bake for 32 to 35 minutes. Ensure the bars are set; they should not jiggle when you shake the pan.
- Cool: Remove from the oven and let the bars cool completely in the pan.
- Prepare Maple Whipped Cream: In the bowl of your stand mixer, combine heavy cream, maple syrup, and vanilla extract. Start at medium-low speed until the mixture is foamy. Increase to high speed and whip until soft peaks form, taking about 1 to 2 minutes.
- Serve: Slice the cooled pumpkin bars. Top each with a generous dollop of maple whipped cream before serving them with a pumpkin spice latte!
Tips For Success
These simple tweaks will help you tailor this pumpkin recipe to fit your needs. Make this one your own, and enjoy!
- Test for Doneness: Insert a toothpick in the center; it should come out with a few moist crumbs.
- Cool Completely: Allow the bars to cool thoroughly before slicing to ensure they hold their shape.
- Storage: Store in an airtight container to keep them moist and fresh.
- Add a Topping: Sprinkle any crunchy topping you like over these bars for extra flair – think chopped walnuts or pecans, a crumbly oat crisp, or even granola.
- Add a Crust: Pour this into your favorite regular or gluten-free crust to make an extra-special dessert.
- Nut Butter: For this pumpkin bars recipe, you have several options for nut butter that would complement the flavors well, such as almond butter, cashew butter, and peanut butter. Each type of nut butter will impart a slightly different flavor and texture to the bars, so you can choose based on your preference or experiment with different types to find your favorite combination!
Storing Leftover Pumpkin Pie Bars
- To refrigerate: You can store the leftover bars in your fridge for 3 to 4 days. Just make sure to cover them tightly, or place them in an airtight container to keep them fresh and keep food odors out.
- To freeze: Wrap each bar in plastic wrap. Place the wrapped bars in an airtight container or a resealable freezer bag to protect against freezer burn and odor absorption. Freeze for up to 2 months. To thaw, you can place them in the refrigerator for several hours or on the countertop for a quicker option. The Maple Whipped Cream can be made fresh upon serving.
More Pumpkin Recipes
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Pumpkin Bars
Ingredients
For The Pumpkin Bars
- ½ cup pure pumpkin puree
- ½ cup nut butter
- ⅓ cup maple syrup,, or honey
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon salt
- pinch of nutmeg
- 1 teaspoon white vinegar
For The Maple Whipped Cream
- 1 cup heavy cream,, chilled
- 2 tablespoons pure maple syrup
- ½ teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350ºF. Line a 9-inch baking dish with parchment paper and set aside.
- In a large bowl, combine the pumpkin puree, nut butter, honey, eggs, pumpkin pie spice, baking soda, salt, and nutmeg; whisk until smooth. Whisk in the vinegar until thoroughly incorporated. Transfer the batter to the baking dish, spreading it out evenly.
- Bake for about 32 to 35 minutes or until the bars are set, and don't jiggle when you shake the pan.
- Remove from the oven and let cool completely in the pan before slicing and serving.
- Meanwhile, make the Maple whipped cream and add the chilled heavy cream, maple syrup, and vanilla to the bowl of your stand mixer. With the whisk attachment, whisk on medium-low speed for about 1 minute or until foamy. Increase the speed to high and whip until soft peaks form, about 1 to 2 minutes.
- Top the cooled pumpkin bars with the whipped cream and serve.
Notes
- Choosing Nut Butter: Options like almond, cashew, or peanut butter each offer distinct flavors and textures, allowing for customization according to taste or dietary needs. I like almond butter and cashew butter for this recipe.
- Check if It’s Ready: Use a toothpick to test the bars; it should be clean with just a few moist bits attached when pulled out.
- Let Them Cool: Ensure the bars are completely cool before cutting to maintain their texture.
- Storing the Bars: Keep them in an airtight container to preserve their moisture and freshness.
- Topping Ideas: Add an extra crunch with toppings like chopped nuts, oat crisps, or granola for an added touch.
- Make it a Pie: Turn this mix into a luxurious pie by adding it to your preferred regular or gluten-free pie crust.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
