Cranberry Pumpkin Bars
Infused with the warm, spiced flavors of autumn, these Cranberry Pumpkin Bars are the perfect treat for any season. This moist and tender dessert combines the richness of pumpkin puree with the bright tartness of chopped cranberries, creating a harmonious blend of sweet and tangy in every bite. A hint of cinnamon, ginger, and nutmeg elevates the cozy flavors, while a light dusting of powdered sugar adds a delicate finish. Ready in just under an hour, this recipe is ideal for holiday gatherings, weekday snacks, or a simple indulgence. Serve these delightful bars as they are or pair them with a cup of coffee or tea for a truly comforting experience. Perfect for fall dessert ideas, Thanksgiving treats, or festive cranberry pumpkin recipes!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 0.5 cup light brown sugar, packed
- 2 eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1.5 cups fresh or frozen cranberries, roughly chopped
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan, or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, until fully incorporated. Then add the pumpkin puree and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Gently fold in the chopped cranberries using a spatula.
Pour the batter evenly into the prepared baking pan and smooth out the top with the spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the pan from the oven and let the bars cool completely in the pan on a wire rack.
Once cooled, optionally dust the top with powdered sugar for extra sweetness.
Cut into 12 bars and serve. Enjoy your Cranberry Pumpkin Bars!
Nutrition Facts
Calories |
3372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.3 g | 148% | |
| Saturated Fat | 66.3 g | 332% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 558.5 g | 203% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 334.4 g | ||
| Protein | 42.5 g | 85% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 313 mg | 24% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 1309 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
