April 27, 2016 by Virginia James
This recipe is perfect for gatherings (and is a definite thanksgiving treat!). Although pumpkins aren’t in season year-long, and it’s much better to make the pumpkin puree yourself, it is just as delicious with canned pumpkin puree. I personally, love to slice an actual pumpkin, boil it, peel it and blend it for a home-made puree because it’s fresher and it makes the house smell like pumpkin lover’s heaven!
For this recipe, since I first made it in the middle of March, when Pumpkins weren’t in season, I went ahead and used canned. Because many of the ingredients are ‘clean’ ingredients, this is a Barbell Gal Approved Dessert 🙂 …just try not to go crazy, guys!
- 2 cups all-purpose flour
- 1/2 cup white sugar (you may use Coconut sugar if you like)
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1 (15 ounce) can pumpkin puree
- 1/4 cup canola oil or Coconut oil
- 1 tablespoon vanilla extract
- Preheat oven to 375 degrees F.
- Lightly grease a 9-inch square baking pan.
- Sift flour, white sugar, brown sugar, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, and salt together in a bowl.
- Stir pumpkin, canola oil, and vanilla extract into flour mixture until a thick batter forms. Pour batter into prepared baking pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Leave in for an extra 5-10 minutes if you like yours to be more browned.
Make it Your Own
- Prior to baking, mix in some chocolate chips, or chopped pecans/walnuts for added crunchy texture.
- Use a Round pan and slice like a cake, or use a rectangular pan to slice into bars.
- Dip the bottom of each slice into melted chocolate and let chill to harden for added sweetness.
- Want a healthier version? In place of the oil- Substitute 1/4 Cup plus 2 Tablespoons of Applesauce. Want it even healthier? In place of the sugar -Substitute 1/2 of a very ripe banana for natural sweetness.
- Need a Glaze? Try this awesome Maple Pecan Glaze Recipe -Click for Link. It’s a delicious glaze that’s ideal for bundt cakes, pumpkin bars, and pancakes/waffles in the fall (I enjoy all year round!).
- Bar Sandwiches: If you use two pans, you can bake thinner bars, then slice them up and make ice cream sandwiches! They go very well with my Banana Ice Cream Recipe. You could also use apple preservatives in place of ice cream, and make a pumpkin bar with jam sandwich.
- Toppings. Both the glaze I mentioned above, and the banana ice cream can be used as a topping to serve with a slice. You can also grab a can of Soy Whipped cream or soy cream cheese… the possibilities are endless here, it’s all about imagination!
I hope you enjoy this recipe as much as we do! We make it about once a month as our ‘Gazette’ Day ….or our cheat day. But I don’t like calling it a cheat… it makes me feel bad about it. Gazette literally means periodically… so that’s what I’ll be calling it!