Are you looking for a delicious way to celebrate fall? Look no further than this easy pumpkin bar recipe with canned pumpkin! These bars are perfect for a quick snack or dessert, and they’re sure to impress your friends and family.
Ingredients:
- 1 can (15 ounces) pumpkin puree
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 4 eggs
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the pumpkin puree, flour, sugar, oil, eggs, baking powder, cinnamon, salt, baking soda, ginger, and cloves until well combined.
- Pour the batter into a greased 9×13 inch baking dish.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bars in the pan for 10 minutes before removing them to a wire rack to cool completely.
- Cut into bars and serve.
Nutritional Information:
Each serving (1 bar) contains approximately:
- Calories: 190
- Total Fat: 7g
- Saturated Fat: 1g
- Cholesterol: 45mg
- Sodium: 220mg
- Total Carbohydrate: 30g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 3g
Cooking Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Equipment:
- Large mixing bowl
- Whisk
- 9×13 inch baking dish
- Wire rack
- Toothpick
Serving Suggestions:
These pumpkin bars are delicious on their own, but you can also try serving them with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.
Variations:
Want to mix things up? Try adding some chopped nuts, raisins, or chocolate chips to the batter before baking. You could also try swapping out the cinnamon for pumpkin pie spice for a different flavor profile.
Substitutions:
If you don’t have canned pumpkin on hand, you can try using mashed sweet potato or butternut squash instead. You could also try using a gluten-free flour blend for a gluten-free version of these bars.
Storage:
Store leftover pumpkin bars in an airtight container in the refrigerator for up to 5 days.
Tips:
- Be sure to grease your baking dish well to prevent sticking.
- Let the bars cool in the pan for 10 minutes before removing them to a wire rack to cool completely.
- Don’t overmix the batter or the bars may become tough.
Notes:
This recipe makes approximately 24 bars.
Frequently Asked Questions:
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use fresh pumpkin if you prefer. Simply peel and dice the pumpkin, then boil or roast it until it’s tender. Mash or puree the pumpkin before using it in the recipe.
Can I freeze these pumpkin bars?
Yes, you can freeze these bars for up to 3 months. Wrap them tightly in plastic wrap and place them in an airtight container before freezing. Thaw them in the refrigerator before serving.
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is not the same as pumpkin puree. Pumpkin pie filling contains added sugar and spices, so it will not work in this recipe.
Final Thoughts:
This easy pumpkin bar recipe with canned pumpkin is a must-try for anyone who loves pumpkin-flavored treats. The bars are moist, tender, and full of delicious fall spices. Whether you’re enjoying them as a snack or dessert, they’re sure to be a hit with everyone who tries them.