I love pumpkin. Even when it’s not official pumpkin spice season, it has a place in my kitchen. I cut this recipe for pumpkin bars out of some magazine many, many years ago and I use it all year round.
It’s pretty much a no-fail recipe. These pumpkin bars are moist and hold together well, making them a great addition to a potluck table. I get a big thumbs up whenever I bake them. The original recipe called for pecans, but I used raisins instead. By all means, use nuts instead of raisins if you prefer. Or use both. You can keep it simple and serve these pumpkin bars as is, or fancy them up by adding a cream cheese frosting. They’re great either way.
If you make your own pumpkin puree like I do, it’s easy to keep some in the freezer for baking. Just thaw it out and use it just like you would canned pumpkin.
Cinnamon Spice Pumpkin Bars
- 4 eggs
- 2 cups pumpkin puree (DIY or canned)
- 1-1/2 cups organic sugar
- 1 cup oil (I used light olive oil which is mild)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups all-purpose flour (I used Einkorn flour*)
- 1/2 cup raisins
Beat eggs and pumpkin puree together in a large mixing bowl or in the bowl of your stand mixer. Add sugar until combined, then slowly add oil. Add remaining ingredients in order. Continue mixing just until flour is incorporated, then add raisins.
Divide batter between two ungreased 8″ x 11″ baking pans. Bake at 350*F for 30 minutes or until toothpick or chopstick comes out clean. Cool in pans and then cut into squares.
*Einkorn flour is made from an older variety of wheat and tends to be easier for people with a wheat intolerance to digest. You can substitute it 1:1 for all-purpose flour.