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:
-
3/4 cup gluten free flour
-
2 tsp. cinnamon
-
1/2 tsp. pumpkin pie spice
-
1/2 tbsp. baking powder
-
1/2 tsp. baking soda
-
1/2 tsp. Himalayan sea salt
-
2 “eggs” – (either real for non-vegans or flax egg)
-
9 tbsp. coconut sugar
-
1 cup pumpkin or squash puree
-
4 tbsp. milk of choice (I used pine nut)
-
4 tablespoon coconut oil (liquid)
-
1 tsp. vanilla extract
Pumpkin Bar Instructions:
-
Preheat oven to 350 degrees and grease 7×5 baking pan.
-
Mix dry ingredients in bowl.
-
Mix wet ingredients in bowl.
-
Combine wet ingredients with dry and mix until batter is smooth.
-
Spread batter in greased baking pan and bake for 20 minutes.
Cream Cheese Frosting Ingredients:
-
1 1/2 cups cashew pieces
-
1/2 cup water
-
3 tbsp. coconut oil
-
2 tbsp. Thai coconut sugar
-
1 tbsp. vanilla extract
-
1 tbsp. apple cider vinegar
Cream Cheese Frosting Instructions:
-
Place all ingredients in high speed blender and blend until smooth.
-
Refrigerate for 1 hour while bars are cooling.
-
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)