Debbie’s Pumpkin Bars #2 (The Healthier Version) ๐
Overview:
Enjoy the delightful flavors of fall with this healthier twist on classic pumpkin bars. Perfect for dessert, potlucks, or Thanksgiving gatherings, these bars are not only delicious but also low in cholesterol and packed with nutritious ingredients. With a total preparation time of just 35 minutes, you’ll have a delectable treat ready to share with friends and family in no time.
- Recipe Name: Debbie’s Pumpkin Bars #2 (The Healthier Version)
- Category: Bar Cookie
- Keywords: Dessert, Cookie & Brownie, Fruit, Nuts, Low Cholesterol, Healthy, Potluck, Thanksgiving, < 60 Mins, For Large Groups, Oven, Easy
Nutritional Information (Per Serving):
- Calories: 148.2
- Fat Content: 5g
- Saturated Fat Content: 0.7g
- Cholesterol Content: 0.1mg
- Sodium Content: 126mg
- Carbohydrate Content: 23.9g
- Fiber Content: 0.5g
- Sugar Content: 14.3g
- Protein Content: 2.5g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 2/3 cups | Sugar |
| 1/2 cup | Unsweetened Applesauce |
| 1/2 cup | Egg Substitute |
| 1 cup | Flour |
| 2 tsp | Baking Powder |
| 2 tsp | Baking Soda |
| 1 tsp | Cinnamon |
| 1/4 tsp | Salt |
| 1/4 tsp | Pumpkin Pie Spice |
| 1/2 cup | Pumpkin |
| 1 cup | Chopped Nuts |
Instructions:
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Preheat oven: Preheat your oven to 350ยฐF. Grease and flour a 10×15 jelly roll pan, then set it aside.
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Prepare the batter: In a mixing bowl, beat together the sugar, unsweetened applesauce, and egg substitute until well combined.
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Combine dry ingredients: Sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice. Add these dry ingredients to the egg mixture and stir well to combine.
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Add pumpkin and nuts: Once the dry ingredients are fully incorporated, gently fold in the pumpkin and chopped nuts until evenly distributed throughout the batter.
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Bake: Pour the batter into the prepared pan, spreading it out evenly. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.
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Cool: Allow the pumpkin bars to cool thoroughly in the pan before proceeding to the next step.
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Frost or serve: Once cooled, frost the bars with cream cheese frosting for an extra indulgent touch, or serve them as is with a dollop of Cool Whip on the side.
Serving Suggestions:
These pumpkin bars are delightful on their own, but you can also serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra special treat. Pair them with a hot cup of coffee or spiced chai tea for the perfect autumn dessert experience.
Storage:
Store any leftover pumpkin bars in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze them for longer storageโsimply wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before serving.
Make-Ahead Tips:
To save time on busy days, you can prepare the batter for these pumpkin bars in advance and refrigerate it for up to 24 hours before baking. When ready to bake, simply pour the chilled batter into the prepared pan and follow the baking instructions as usual.
Recipe Notes:
- Feel free to customize these pumpkin bars to suit your taste preferences. Add a handful of chocolate chips or dried cranberries to the batter for extra flavor and texture.
- For a vegan version of this recipe, substitute the egg substitute with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use a dairy-free cream cheese frosting or whipped coconut cream.
- Don’t overmix the batter once you add the dry ingredients, as this can result in tough, dense bars. Gently fold the ingredients together until just combined for the best texture.
- If you don’t have a 10×15 jelly roll pan, you can use a 9×13 baking dish instead, but note that the bars may be slightly thicker and may require a few extra minutes of baking time.
- These pumpkin bars are perfect for sharing at potlucks, bake sales, or holiday gatherings. Double the recipe to make a larger batch if serving a crowd.
