Whole Wheat Pumpkin Bars

Slices of pumpkin bars frosted with cream cheese frosting on a wooden board.

So moist, slightly dense but still tender, with all the wonderful flavors of pumpkin and spices. These whole wheat pumpkin bars are a must make for all the fall baking lovers. The smell alone will have you drooling!

Prep Time10

Cook Time23

Total Time33

Course: Dessert, Snack

Cuisine: American

Servings: slices

Calories: 164kcal

Author: Jessica and Merissa

Ingredients

1 cup (120 g) soft white wheat flour
⅓ cup (70 g) granulated cane sugar
1 teaspoon (1 teaspoon) baking powder
¼ teaspoon (¼ teaspoon) baking soda
¼ teaspoon (¼ teaspoon) sea salt
2 teaspoon (2 teaspoon) pumpkin pie spice see notes for substitute
1 teaspoon (1 teaspoon) ground cinnamon
⅔ cup (173 g) canned pumpkin puree
⅓ cup (66 g) oil avocado or olive
1 (1) large egg
1 teaspoon (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 soft white wheat flour, ⅓ cup 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 canned pumpkin puree, ⅓ cup 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

If you don’t have pumpkin pie spice you can substitute it with 1 teaspoon cinnamon, ¼ teaspoon each, ginger and nutmeg, and ⅛ teaspoon each, cloves and allspice.

You can use hard white wheat or spelt in place of the soft white wheat for the flour.

Nutrition