I love anything pumpkin and this wonderfully satisfied my early fall craving. This is actually my second batch in two days — I used a different recipe the second time around and it turned out exactly what I was hoping for. Fluffy, moist, with a hint of spice.
Pumpkin bread and muffins are my go-to this time of year, but this was a little less messy after the initial slicing and quicker to grab and pop in my mouth (gotta have priorities).
I found this recipe on Sally’s Baking Addiction which I LOVE but thought it needed some changes and it turned out absolutely delicious.
Pumpkin Spice Bars
1 cup all-purpose flour
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cloves
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup packed light sugar
1 cup pumpkin puree
1/4 cup buttermilk
1/4 cup melted butter
1 tablespoon molasses
1 teaspoon vanilla extract
- Preheat oven to 350°F. Grease or line an 8×8-inch square baking pan with parchment paper. Set aside.
- In a large bowl, mix the dry ingredients until fully combined.
- In a second bowl, mix the eggs, brown sugar, and pumpkin together. Add the milk, melted butter, vanilla extract, and molasses and stir until combined.
- Slowly pour the wet ingredients into the dry ingredients and mix until just combined: be careful not to over-mix.
- Bake for 25-28 minutes or until a tester inserted in the center comes out clean.
Cool completely before cutting. Bars remain fresh for up to one week stored chilled in an airtight container.