Pumpkin Spice Bars

Pumpkin Spice BarsI 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


  1. Preheat oven to 350°F. Grease or line an 8×8-inch square baking pan with parchment paper. Set aside.
  2. In a large bowl, mix the dry ingredients until fully combined.
  3. 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.
  4. Slowly pour the wet ingredients into the dry ingredients and mix until just combined: be careful not to over-mix.
  5. 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.


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