Quick and super easy-to-make Pumpkin Bars are prepared with a perfect blend of rich pumpkin puree, nut butter, and sweet maple syrup, elegantly topped with homemade whipped cream.
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.