The aroma of these whole wheat pumpkin bars will make your mouth water! The best part is, you can enjoy them wholeheartedly because they are made with nutritious, fresh whole wheat flour and reduced sugar. They come together super quick in just one bowl.
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Ingredients and Substitutions
- Soft white wheat flour: We like to use fresh ground flour from soft white wheat. Flour from hard white wheat or spelt will also work great.
- Sugar: Just granulated cane sugar.
- Spices: The spices used in these pumpkin bars are cinnamon, ginger, nutmeg, allspice and cloves. Or you can just use cinnamon and pumpkin pie spice.
- Baking powder
- Baking soda
- Salt
- Pumpkin: Use canned pumpkin purée, you can use homemade pumpkin purée as long as it’s the same consistency as canned (not super runny).
- Oil: Avocado oil or olive oil works great.
- Egg
- Vanilla extract
See recipe card for quantities.
Variations
If you’re in the mood for more pumpkin treats, check out some of our other whole wheat pumpkin recipes:
Instruction Photosi
Overview of instructions with photos. See recipe card for quantities and full instructions.
Step 1: Stir the dry ingredients together in a medium bowl.
Step 2: Add the rest of the ingredients and stir until well combined.
Step 3: Pour the batter into a greased 8x8 inch baking dish.
Step 4: Bake at 350 for 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
Serving Suggestions
We like frosting our pumpkin bars with cream cheese frosting and serving them for dessert. Here are some more ideas:
- With whipped cream and toasted pecans.
- Dust the top with powdered sugar
- Serve plain with a cup of tea or coffee
Storage
Store covered at room temperature for 2-3 days or in the refrigerator for 5-6 days. If they have cream cheese frosting on them they need to be stored in the refrigerator.
How to Freeze
Wrap individual slices in a couple layers of plastic wrap and place into a freezer safe bag. Or wrap the whole cake in plastic wrap, then place into a freezer safe bag or container. Freeze for up to 3 months. Thaw at room temperature or in the refrigerator.
Tips From Our Kitchen
These are great for a make ahead dessert because the flavor improves with age. They are better the day after they are baked. Although they are still delicious the day of:).
Related Recipes
📖 Recipe
Whole Wheat Pumpkin Bars
Ingredients
- 1 cup (120 g) soft white wheat flour
- ⅓ cup (70 g) granulated cane sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
- 2 teaspoon pumpkin pie spice see notes for substitute
- 1 teaspoon ground cinnamon
- ⅔ cup (173 g) canned pumpkin puree
- ⅓ cup (66 g) oil avocado or olive
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Grease an 8x8 inch baking dish.
- In a medium mixing bowl, whisk together 1 cup (120 g) soft white wheat flour, ⅓ cup (70 g) granulated cane sugar, 1 teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon sea salt, 2 teaspoon pumpkin pie spice and 1 teaspoon ground cinnamon.
- Add ⅔ cup (173 g) canned pumpkin puree, ⅓ cup (66 g) oil, 1 large egg and 1 teaspoon vanilla extract. Stir until well combined.
- Pour into a buttered 8x8 inch baking pan. Bake for 22-24 minutes or until a toothpick inserted into the center of the cake comes out clean.
Notes
Nutrition
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.
Did you make this recipe? We would love to hear from you!