Pumpkin Cake Bars

Healthier Twist on a Fall Dessert

I believe you can never bake too many pumpkin recipes in the fall. To me, fall is the best season to bake. These pumpkin cake bars turned out amazing, especially with the frosting added on top. Obviously, you can leave them as is, but I find the frosting takes them to the next level.

If I am looking to make these a little healthier, I will leave out the frosting and instead drizzle nut butter on top and have the bars as a quick breakfast or snack.

This recipe is very versatile as you can add in pretty much whatever you want. Sometimes I do chocolate chips, other times nuts, etc.

Pumpkin puree: be sure you’re using pumpkin puree and not pumpkin pie filling. You could use pureed sweet potatoes as well.

Almond butter: I prefer almond butter in this recipe; however, any nut or seed butter will work. Be sure it is on the runnier side rather than the chunky side. Ideally, you want the only ingredient to be almonds or whatever nut/seed you’re using.

Applesauce: : I always use unsweetened applesauce. Ideally, you want the only ingredients to be water and apples. You can use sweetened applesauce; however, I find it to be sweet enough from the sugar and the frosting.

Sugar: I used coconut sugar to keep the recipe refined sugar free. However, any granulated sugar will work, for example, monk fruit or white sugar. This recipe only uses ¼ cup of added sugar. You can add more for a sweeter cake, however, I find with the addition of chocolate chips and frosting this is the perfect amount of sweetness.

All-purpose flour: I haven’t tested any other flours in this recipe.

Almond flour: I haven’t tested any other flours in this recipe. I find the almond flour works well with the all-purpose flour.

Pumpkin pie spice: if you don’t have this, you could use cinnamon instead or a mixture of cloves, nutmeg, or ginger.

Optional: frosting + chocolate chips: I used a store-bought vanilla frosting. Most store-bought frostings are vegan, just be sure to read the label. Any chocolate chips will work.

Ingredients:

• Pumpkin puree

• Almond butter

• Applesauce

• Sugar

• Baking powder

• All-purpose flour

• Almond flour

• Pumpkin pie spice

• Optional: frosting + chocolate chips

Recipe:

• 1 cup pumpkin puree

• ½ cup almond butter

• ½ cup applesauce

• ¼ cup sugar

• 2 teaspoons baking powder

• 2/3 cup all-purpose flour

• 1/3 cup almond flour

• 2-3 teaspoons pumpkin pie spice (or however much you want)

Directions:

1.    Preheat the oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or spray with cooking spray. Set aside.

2.    In a bowl combine the pumpkin puree, almond butter, applesauce, and sugar. Add in the baking powder, all-purpose flour, almond flour, and pumpkin pie spice. Stir until a batter is formed. If you’re adding chocolate chips, fold them in. Be sure not to overmix, just enough until everything is combined.

3.    Transfer to the baking pan and bake for 40-50 minutes or until a toothpick comes out clean.

Be sure to allow the cake bars to completely cool before adding frosting. Store the bars in an airtight container in the refrigerator. They should last up to one week. They can be stored in the freezer to last longer. Feel free to reach out with any questions!

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