Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Add together flour, cinnamon, ginger, nutmeg, baking soda, â¦ How to make Keto Pumpkin Bars. In a medium bowl, stir flour, cinnamon, baking powder, â¦ Your daily values may be higher or lower depending on your calorie needs. Aren’t they fun?! I used fresh pumpkin (that I roasted and then weighed the meat on a kitchen scale) and I also doubled the spices in the batter and added a pinch (a very tiny pinch – be careful) of ground cayenne pepper and a little bit of ground black pepper. I used previous suggestions to make this more of a bar-cookie consistency and added a bag of semi-sweet chocolate morsels at the last minute before popping into the oven. This is delicious, I made it for my neighborhood trick or treaters; like carrot cake with the fall pumpkin spice. and healthy pumpkin bars even picky eaters will adore, our best pumpkin bar ideas are easy to â¦ shortening, cinnamon, flour, baking soda, chocolate chips, baking powder and â¦ Healthy, easy, and delicious. I put in only 3 eggs, then instead of 15 oz of pumpkin, I put in a 30 oz can of pumpkin pie mix (I use Libby's). I think next time I will try to add the whole can. Spread the batter in the greased pan. In a medium sized bowl, sift together the flour, baking powder, cinnamon, salt, baking soda and spices. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. can and these bars still came out more cake like. We used a combo of fresh squash and fresh pumpkin and our own maple syrup. Mix until combined. Peanut butter cornflake bars were one of my favorite treats when I was a little girl. Preheat oven to 350° and spray a 9â-x-13â baking pan with cooking spray. The texture of the batter is amazing. 29 oz can of pumpkin with 2 tsp cinnamon, 1 tsp ginger, and 1/2 tsp ground cloves gave it more flavor. Can you use avocado or olive oil in this recipe? Spread evenly on top of the cooled bars. To finish them off, garnish with festive sprinkles or even pumpkin icing decorations. Jump to Recipe Print Recipe â¦ Congrats! Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. I've got my baking time down to 27 minutes in my oven, which is just the point where the toothpick comes out clean for the first time. A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row! With only 90 calories per bar, this is the perfect dessert for Thanksgiving or any Fall occasion. Sure, the bars are totally delicious, but they’re more like a thin and fragile piece of cake than an easy bar dessert. Perfect dessert for Halloween tonight! They â¦ With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!). Viral recipes are pretty rare. In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, â¦ Simply delicious! (I recently purchased this one and love it.) of nutmeg. Cool bars completely. I did however forget the cup of oil and they turned out perfect so didn’t miss the oil at all, which makes it that much better for you! This was posted over 15 years ago, long before Paula Dean was ever heard of on TV. Info. Thanks! My pumpkin bars and pumpkin cake have their differences, which I discuss below, and I’m so proud to share both of these recipes on my blog with you. this is easy and so yummy!! They were not very flavorful like I am use to. Cool before frosting. This site uses Akismet to reduce spam. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. ), So, yes, pumpkin bars and pumpkin cake can taste the same. Thanks! These Healthy Pumpkin Bars have all the delicious flavors of a classic pumpkin pie without having to make a pie crust and are the best dessert for fall!Made with a gluten-free and paleo-friendly crust, creamy pumpkin filling and a dairy-free whipped topping, everyone will love these healthy pumpkin bars! Enjoy with or without a fork, but definitely grab a napkin! Instead of sprinkles I add some homemade chopped candied pumpkin seeds on top. They were gone instantly! Most people won't think twice about serving basic cornbread when is on the table. I cut out one egg and ½'ed the baking powder and baking soda. OH, AND, I cut sugar down to 3/4 cup and oil down to 2/3 cup and we didn't miss it a bit... why add calories/fat when you don't really need it? I would call this a cake but it was SO good and I would totally make it again. We cut way back on the powdered sugar and sprinkle the cream cheese frosting with toasted chopped walnuts.