Spiced Pumpkin Bars Recipe

Name: Spiced Pumpkin Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3/4 cup whole-wheat pastry flour; 2 tsp. ground cinnamon; 1 1/2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1/2 tsp. freshly ground nutmeg; 3/4 cup pitted chopped dates (4 oz.); 1 cup buttermilk; 1/2 cup canned unseasoned pumpkin puree; 1/4 cup vegetable oil; 1 tsp. vanilla extract; 1 large egg; 1 large egg white; 1 cup packed light brown sugar; Maple-pecan topping; 1/4 cup shelled or chopped pecans or walnuts (1 oz.); 1 1/4 cups confectioners sugar; 1/4 to ⅓ cup pure maple syrup

Servings: persons

1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. freshly ground nutmeg
3/4 cup pitted chopped dates (4 oz.)
1 cup buttermilk
1/2 cup canned unseasoned pumpkin puree
1/4 cup vegetable oil
1 tsp. vanilla extract
1 large egg
1 large egg white
1 cup packed light brown sugar
Maple-pecan topping
1/4 cup shelled or chopped pecans or walnuts (1 oz.)
1 1/4 cups confectioners sugar
1/4 to ⅓ cup pure maple syrup

1
Preheat oven to 350F.
2
Coat 13 x 9-inch baking pan with cooking spray.
3
In medium bowl, whisk together both flours, cinnamon, baking powder, baking soda, salt and nutmeg.
4
Stir in dates.
5
In another medium bowl, whisk together buttermilk, pumpkin puree, oil and vanilla.
6
In large bowl, combine egg, egg white and brown sugar.
7
Beat with an electric mixer at high speed until thickened and fluffy, 3 to 5 minutes.
8
With rubber spatula, stir in dry ingredients alternately with liquid ingredients, making 3 additions of dry and 2 additions of liquid.
9
Scrape batter into prepared baking pan, spreading evenly.
10
Bake until top springs back when lightly touched in center, 25 to 30 minutes.
11
Transfer to wire rack and let cool completely in pan.
12
Leave oven on.
13
Meanwhile, make topping: Spread nuts in small baking pan and bake until fragrant, 5 to 10 minutes.
14
Let cool; chop coarsely if necessary.
15
In medium bowl, whisk together confectioners sugar and vanilla.
16
Gradually whisk in enough maple syrup to make coating consistency.
17
Spread over cooled cake and immediately sprinkle with nuts.
18
Let stand until topping has set, about 30 minutes.
19
Cut into small bars.

1329

kcal

Calories

Fat

166

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 cup whole-wheat pastry flour, 2 tsp. ground cinnamon, 1 1/2 tsp. baking powder, and more.

Yes, Spiced Pumpkin Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spiced Pumpkin Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions