Best 2 Two Step Whole Wheat Pumpkin Bars Recipes
Calling all pumpkin spice lovers! These two-step whole wheat pumpkin bars are the perfect fall treat. They're made with wholesome ingredients like whole wheat flour, pumpkin puree, and maple syrup, and they're packed with warm spices like cinnamon, nutmeg, and ginger. Plus, they're incredibly easy to make, with just two simple steps. In the first step, you'll mix together all of the dry ingredients. Then, in the second step, you'll add the wet ingredients and mix until just combined. Pour the batter into a prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once the bars are cooled, you can frost them with a simple cream cheese frosting or enjoy them plain. These pumpkin bars are moist, flavorful, and perfect for any occasion. They're also a great way to use up leftover pumpkin puree. So grab your ingredients and let's get baking!
**Two-Step Whole Wheat Pumpkin Bars**
**Ingredients:**
* 1 1/2 cups whole wheat flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1 cup canned pumpkin puree
* 1/2 cup maple syrup
* 1/4 cup melted coconut oil
* 2 eggs
* 1 teaspoon vanilla extract
**Instructions:**
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, whisk together the pumpkin puree, maple syrup, coconut oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
5. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the bars cool completely before frosting or serving.
**Cream Cheese Frosting (optional):**
**Ingredients:**
* 4 ounces cream cheese, softened
* 1/4 cup unsalted butter, softened
* 1 cup powdered sugar
* 1 teaspoon vanilla extract
**Instructions:**
1. In a medium bowl, beat the cream cheese and butter together until smooth.
2. Gradually beat in the powdered sugar until light and fluffy.
3. Stir in the vanilla extract.
4. Frost the cooled pumpkin bars and enjoy!
THE BEST PUMPKIN BARS I'VE EVER HAD
These are the best pumpkin bars I've ever had. They have incredible spiced pumpkin flavor and aren't quite as light and cakey as most other recipes I've tried. Instead, they're soft and sturdy which pairs perfectly with the spiced cream cheese frosting on top!
Provided by Sally
Categories Bars
Time 3h
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and grease a 10×15 inch baking pan. Or line the pan with parchment paper with enough overhang on the sides to easily lift the bars (as a whole) out.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, maple syrup, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
- Spread batter into the prepared pan. Bake for 28-35 minutes. Baking times vary, so keep an eye on yours. The bars are done when a toothpick inserted in the center comes out clean. If you find the top or edges of the bars browning too quickly, loosely tent with aluminum foil.
- Remove the bars from the oven and set the pan on a wire rack. Cool bars completely. (After about 45 minutes of cooling, you can place the bars in the refrigerator to speed things up!)
- In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners' sugar, vanilla, pumpkin pie spice, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add an extra 1/4 cup of confectioners sugar. Spread the frosting on the cooled bars. To help "set" the frosting, refrigerate for 30 minutes before slicing and serving. This makes cutting easier and less messy.
- Enjoy with or without a fork, but definitely grab a napkin!
- Cover leftover bars tightly and store in the refrigerator for up to 5 days. If you skipped the frosting, cover and store plain pumpkin bars at room temperature for up to 3 days or in the refrigerator for up to 1 week.
PUMPKIN BARS (WHITE WHOLE WHEAT FLOUR)
Enjoy these spiced, moist, cake-like bars with a deliciously creamy cream cheese frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 49
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Lightly grease bottom and sides of 15x10x1-inch pan with shortening.
- In large bowl, beat eggs, granulated sugar, oil and pumpkin with electric mixer on medium speed until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan.
- Bake 25 to 30 minutes or until golden brown. Cool completely in pan on cooling rack, about 2 hours.
- In medium bowl, beat cream cheese, butter and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Frost bars. Cut into 7 rows by 7 rows. Store covered in refrigerator.
Nutrition Facts : Calories 140, Carbohydrate 18 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Bar, Sodium 90 mg, Sugar 13 g, TransFat 0 g
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree will give your bars the best flavor. If you don't have fresh pumpkin puree, you can use canned pumpkin puree, but be sure to drain it well before using.
- Don't overmix the batter: Overmixing the batter will make your bars tough. Mix just until the ingredients are combined.
- Bake the bars until a toothpick inserted into the center comes out clean: This will ensure that your bars are cooked through.
- Let the bars cool completely before cutting them: This will help prevent them from crumbling.
- Store the bars in an airtight container at room temperature for up to 3 days: You can also freeze the bars for up to 2 months.
Conclusion:
These two-step whole wheat pumpkin bars are a delicious and healthy treat that are perfect for fall. They're easy to make and can be enjoyed by people of all ages. So next time you're looking for a sweet and satisfying snack, give these bars a try!
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