Pumpkin Gingerbread Bars
Soft, spiced, and utterly irresistible, these Pumpkin Gingerbread Bars are the perfect fall treat that combines the cozy warmth of gingerbread spices with the subtle sweetness of pumpkin puree. Featuring aromatic cinnamon, ginger, nutmeg, and cloves, these bars boast a tender, moist texture thanks to the addition of molasses and real pumpkin. Ready in under an hour, this easy recipe is ideal for holiday gatherings, dessert tables, or a cozy snack with coffee. A dusting of powdered sugar is the finishing touch, adding just the right amount of sweetness to these festive, melt-in-your-mouth bars. Perfectly balanced in flavor and simple to make, these bars are a must-try for anyone craving a seasonal baked good.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (softened)
- 0.75 cups Brown sugar (packed)
- 0.25 cups Granulated sugar
- 1 cups Pumpkin puree
- 0.25 cups Molasses
- 1 Large egg
- 1 teaspoons Vanilla extract
- 0.25 cups Powdered sugar (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides to easily lift the bars later.
In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
Add the pumpkin puree, molasses, egg, and vanilla extract to the butter mixture. Mix until well combined. The batter may look slightly curdled at this point, but that’s okay.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bars to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the bars out of the pan.
Optional: Dust the top of the bars with powdered sugar before cutting into 12 squares or bars.
Serve and enjoy! Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 203 mg | 9% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 26.9 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 185 mg | 4% | |
*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.
