As the leaves turn golden and the air becomes crisp, it’s time to embrace everything pumpkin. From pumpkin spice lattes to pumpkin pie, this seasonal squash is a favorite among many. And what better way to indulge in pumpkin than with these 8×8 pan pumpkin bars? They’re moist, flavorful, and perfect for sharing with loved ones. So let’s get baking!
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 cup canned pumpkin puree
- 1/2 cup milk
- 1/4 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the egg and beat until well combined.
- Stir in the pumpkin puree and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix until just combined.
- If desired, fold in the chopped walnuts.
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10-15 minutes before slicing and serving.
Nutritional Information
Serving size: 1 bar
Calories: 190
Fat: 9g
Saturated Fat: 5g
Cholesterol: 35mg
Sodium: 170mg
Carbohydrates: 26g
Fiber: 1g
Sugar: 17g
Protein: 2g
Cooking Time
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Total time: 40-45 minutes
Equipment
- 8×8-inch baking pan
- Mixing bowls
- Mixing spoon or electric mixer
- Measuring cups and spoons
- Whisk
- Toothpick
Serving Suggestions
These pumpkin bars are delicious on their own or topped with whipped cream or cream cheese frosting. They’re perfect for a fall party or as a sweet treat after dinner. They’re also great with a cup of coffee or tea.
Variations
If you want to switch things up, try adding chocolate chips or raisins to the batter. You could also substitute the walnuts for pecans or almonds. For a gluten-free version, use a gluten-free flour blend instead of all-purpose flour.
Substitutions
If you don’t have canned pumpkin puree, you can make your own by roasting a small pumpkin and pureeing it in a food processor. You can also substitute the unsalted butter for coconut oil or vegetable oil if you prefer. If you don’t have walnuts, you could use pecans or almonds instead.
Storage
Store these pumpkin bars in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.
Tips
- Make sure your butter is at room temperature to ensure a smooth and fluffy batter.
- Don’t overmix the batter or it will become tough and dry.
- Let the bars cool before slicing to prevent them from falling apart.
- Use a toothpick to check if the bars are done. If it comes out clean, they’re ready!
Notes
These pumpkin bars are best served fresh, but they can also be stored in the freezer for a quick snack or dessert. You can also easily double the recipe to make a larger batch.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can roast a small pumpkin and puree it in a food processor to make your own pumpkin puree.
Can I use a different type of nut?
Yes, you can substitute the walnuts for pecans, almonds, or any other nut you prefer.
Can I make these pumpkin bars ahead of time?
Yes, you can make these bars ahead of time and store them in an airtight container at room temperature for up to 3 days.
These 8×8 pan pumpkin bars are the perfect way to welcome fall. They’re easy to make, delicious, and packed with pumpkin flavor. Top them with your favorite frosting or enjoy them plain with a cup of coffee or tea. They’re also a great dessert to bring to a fall party or potluck. So what are you waiting for? Try this recipe out for yourself and enjoy the taste of fall!