I love pumpkin and squash and look forward to this time of year! I know it’s not quite fall yet, but this is the time of year I empty my freezer to restock. Turns out I have plenty of squash and pumpkin puree from last fall! These pumpkin bars are moist, rich and decadent! They are high in nutrition and sometimes I might even enjoy these for breakfast! Shhh…I won’t tell if you don’t!
Pumpkin Bar Ingredients:
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3/4 cup gluten free flour
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2 tsp. cinnamon
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1/2 tsp. pumpkin pie spice
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1/2 tbsp. baking powder
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1/2 tsp. baking soda
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1/2 tsp. Himalayan sea salt
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2 “eggs” – (either real for non-vegans or flax egg)
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9 tbsp. coconut sugar
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1 cup pumpkin or squash puree
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4 tbsp. milk of choice (I used pine nut)
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4 tablespoon coconut oil (liquid)
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1 tsp. vanilla extract
Pumpkin Bar Instructions:
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Preheat oven to 350 degrees and grease 7×5 baking pan.
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Mix dry ingredients in bowl.
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Mix wet ingredients in bowl.
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Combine wet ingredients with dry and mix until batter is smooth.
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Spread batter in greased baking pan and bake for 20 minutes.
Cream Cheese Frosting Ingredients:
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1 1/2 cups cashew pieces
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1/2 cup water
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3 tbsp. coconut oil
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2 tbsp. Thai coconut sugar
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1 tbsp. vanilla extract
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1 tbsp. apple cider vinegar
Cream Cheese Frosting Instructions:
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Place all ingredients in high speed blender and blend until smooth.
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Refrigerate for 1 hour while bars are cooling.
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Spread on bars and enjoy!
Nutrition benefits of this recipe:
Pumpkin is rich in dietary fiber, Vitamin A, and iron. Eating pumpkin can help improve eye health, build a healthy immune system, and help the body make hemoglobin. (1)
