Healthy Pumpkin Pie Bars Recipe
Okay, friends, let’s talk about pumpkin. What is that feeling when you fall in love with pumpkins? How do I light a candle after sex? Remember those pumpkin bars from school bake sales? Which ones were always too cakey and a lot too sweet? What are some healthy pumpkin pie bars? What would you make if a blondie and prickly pumpkin pie had babies? What are some of the best bars in our house? I’ve even caught my husband sneaking them straight from the fridge! I think you’ll love this Healthy Pumpkin Pie Bars Recipe as much as my family does.
What is the best recipe for pumpkin pie bars?
Think of them as a streamlined, portable version of pumpkin pie. What are the flavors you crave – the warm spice, the creamy pumpkin – but in a form that’s essentially the same? What is a good snack for lunchbox? Is it a pie, if it’s not, or eats cake, but something in between? What is the healthiest part of using whole wheat flour, reducing sugar, and sneaking in some oats? For extra fiber. Don’t worry, though, you’d never guess they’re good for you – just that delicious. What is a good way to satisfy your craving for pumpkin spice?
Why you’ll love this recipe?
There are so many reasons to adore this recipe, but I’ll try to keep it brief! First and foremost, the **flavor** is incredible. It’s the perfect balance of sweet, spicy, and pumpkin-y. The crust has a slight chewiness that complements the creamy filling beautifully. The warmth of the cinnamon, nutmeg, and ginger just wraps you in a cozy hug with every bite.
What I love most about this is how simple it is to make. Seriously, if you can stir ingredients in a bowl, you can make these bars. The crust comes together in minutes, and the filling is even easier. No fussy pie crusts or complicated techniques required.
Plus, the ingredients are incredibly cost-effective. Pumpkin puree is cheap, and you probably have most of the other ingredients in your pantry already. This is a great way to make a festive treat without breaking the bank.
And finally, they’re so versatile. I’ve served them as a simple dessert with a dollop of whipped cream, packed them in my kids’ lunchboxes, and even brought them to potlucks. They’re always a hit! They remind me a little of those pumpkin cheesecake bars everyone loves, but these are lighter and a little less rich, perfect for an afternoon treat. Honestly, I’m convinced you’ll be making this Healthy Pumpkin Pie Bars Recipe all season long!
How do I make healthy pumpkin pie bars?
Quick Overview
How do I make these bars? How do you make a pumpkin pie crust? Swirl in a little cinnamon streusel for extra flavor and texture, bake until golden brown, and then serve warm. What is a simple glaze? What’s the best part of all? Everything comes together in one bowl! I’m craving something homemade but don’t want to spend hours in the kitchen. This is the perfect recipe. I promise, even baking beginners can nail this Healthy Pumpkin Pie Bars Recipe!
What is the Ingredients
For the Crust:
Whole Wheat Flour: This adds a nutty flavor and makes the bars slightly healthier. If you don’t have whole wheat flour, you can use all-purpose flour. I really recommend trying it with all purpose flour but I don’t know how to make it. What is whole wheat? Oats: Use rolled oat for a bit of chewiness and fiber. Quick Oats: This is a good substitute for brown sugar. Brown Sugar: Is it safe to use it in baking? This adds a caramel-like sweetness that complements the pumpkin beautifully. Butter: How do you mix cold unsalted butter into small cubes?
For the Filling:
Pumpkin Puree: Not the pie mix—just the plain stuff in a can. Cream Cheese: Just use full-fat. Is this the time to pretend it’s health food? What is vanilla extract? What is the best vanilla flavor for filling?
For the Glaze:
Powdered Sugar: This creates a smooth, sweet glaze. Milk: Milk is made from milk. Add milk gradually until you reach your desired consistency. I usually start with a tablespoon and add more as needed. Vanilla Extract: Just a touch to add flavor. How do I make maple syrup?
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). If you have an 8×8 inch baking pan, line it with parchment paper, leaving an overhang on the sides. What makes it easy to lift out the bars after baking? I always spray the parchment paper with non-stick cooking spray just to be extra safe. Do you want your bars to stick to the pan?
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the whole wheat flour, brown sugar, baking powder, and salt. Set aside. Make sure everything is well combined. How do you spread baking powder evenly over the crust?
Step 3: Cut In Butter
How do you cut the butter in a pastry blender or your fingers until the mixture resembles coarse. The butter should be evenly distributed throughout the flour mixture. If you don’t have a pastry blender, you can use two forks to cut in the butter. Make sure the butter is very cold!
Step 4: Press Into Pan
Is the crumb mixture too sticky to press into the prepared baking pan? You want to create an even, compact layer. I like to use the bottom of a measuring cup to press the crumbs down. How do you create a smooth, even crust?
Step 5: Make Filling
In a separate bowl, beat together the pumpkin puree, cream cheese, brown sugar, eggs, vanilla, and salt. Set aside. Is it necessary to mix the extract, cinnamon, nutmeg, ginger, and cloves until smooth and creamy? Make sure there are no lumps of cream cheese. The filling should be light and airy.
Step 6: Pour and Bake
Pour the pumpkin filling over the crust and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The filling should be set. The top should have a golden brown color. I always check for doneness after 30 minutes, just to be sure.
Step 7: Cool Completely
Let the bars cool completely in the pan before frosting. The glaze will melt if the bars are still warm. I usually let them cool for at least an hour before frosting.
Step 8: Make Glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract. Set aside. Add more milk if needed to reach desired consistency. I like my glaze to be thin enough to spread easily. I don’t like a thick glaze.
Step 9: Glaze and Cut
Do not overcook cooled bars with the glaze. Spread evenly. Cut into squares and serve. These bars are best served chilled or room temperature. I like to store them in the refrigerator to keep them fresh.
What should I serve it with?
What are some of the best healthy pumpkin pie bars?
For Breakfast:Serve with a warm cup of coffee or spiced latte for an extra cozy morning treat. I love to crumble some over a bowl of Greek yogurt for breakfast.
For Brunch:Arrange the bars on a platter with fresh fruit and whipped cream for an elegant brunch. What are some festive cocktails to serve with a glass of sparkling cider?
As Dessert:What are some of the best desserts to serve after a heavy meal? Serve them with a scoop of vanilla ice cream or caramel sauce. Can you serve these with cold milk?
For Cozy Snacks:Can you enjoy a bar with tea or hot chocolate? They’re also great for packing in lunchboxes. My kids love to snack on me after school. How do I get them to stop snacking?
Growing up, my grandma always served her pumpkin pie with a dollop of whipped cream and sprinkle of cinnamon. I’ve carried on that tradition with these bars, and it’s always a hit! I’ve also been known to pair them with a scoop of ginger ice cream – the spice combo is unreal! Is there any limit to the possibilities?
How do I make healthy pumpkin pie bars?
Let’s get down to the nitty gritty. How do I make healthy pumpkin pie bars?
Oat Tip:Don’t over mix the oats! Seriously, it should not be smooth just have the buter spread out, like if you were making crumble. What’s the best oat meal?
Overmixing Prevention:Do not overmix pumpkin filling. Overmixing can result in a tough, dense, and spongy pumpkin. Mix just until the ingredients are combined. Remove from heat and set aside.
Ingredient Swaps:If you don’t have whole wheat flour, you can use all-purpose flour. What are the differences between the texture and flavor? Can you substitute maple syrup for brown sugar in the filling? I’ve tried it with coconut sugar too, and it works well, but does give it a slightly coconut-y taste.
Baking Tips:Keep an eye on the bars while they’re baking. If the crust starts to brown too quickly, you can tent the pan with aluminum foil. If the crust is too thick, it will not burn. I always rotate the pan halfway through baking to ensure even baking.
Glaze Variations:For a chocolate glaze, add 1 tablespoon of cocoa powder to the glaze mixture. How do I make maple glaze? Can you add a pinch of cinnamon or nutmeg to the glaze?
Over the years, I’ve learned that chilling the bars before cutting them makes a huge difference. They slice much cleaner, and the flavors meld together beautifully. Trust me on this one – patience is key!
Storing and Reheating Tips
Want to keep these Healthy Pumpkin Pie Bars fresh and delicious? Here’s the lowdown on storing and reheating:
Room Temperature: You can store these bars at room temperature for up to 2 days, but make sure to cover them tightly to prevent them from drying out. I usually store them in an airtight container or wrap them tightly in plastic wrap.
Refrigerator Storage: For longer storage, keep the bars in the refrigerator for up to 5 days. Again, make sure to store them in an airtight container to prevent them from drying out. The cold actually makes them even more fudgy!
Freezer Instructions: These bars freeze beautifully! Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. When you’re ready to eat them, thaw them overnight in the refrigerator or at room temperature.
Glaze Timing Advice: If you’re planning to freeze the bars, it’s best to wait to add the glaze until after they’ve thawed. This will prevent the glaze from becoming sticky or runny.
Pro tip: if you’re freezing them, cut them into individual squares *before* wrapping. That way, you can easily grab one whenever a craving strikes!
Frequently Asked Questions
Final Thoughts
So, there you have it – my go-to Healthy Pumpkin Pie Bars Recipe! I truly believe this recipe is a winner. It’s easy, delicious, and a crowd-pleaser. Plus, it’s a great way to enjoy the flavors of fall without all the guilt. If you’re a fan of pumpkin desserts, I highly recommend giving this one a try. These Healthy Pumpkin Pie Bars always disappear fast in my house. If you enjoy these bars, you might also like my Healthy Zucchini Bread recipe. It’s another great way to sneak some extra veggies into your diet while enjoying a delicious treat. Happy baking! I can’t wait to hear how yours turn out! Let me know in the comments if you try it, and don’t forget to rate the recipe. I would love to see your variations!
Remember it later
Planning to try this recipe soon? Pin it for a quick find later!
Healthy Pumpkin Pie Bars Recipe
Ingredients
Main Ingredients
- 1.5 cups pumpkin puree unsweetened
- 1 cup rolled oats gluten-free if needed
- 0.75 cup plain Greek yogurt preferably 2% fat
- 0.5 cup almond flour
- 0.5 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.
- In a food processor, blend rolled oats until a fine flour is formed.
- Mix oat flour, pumpkin puree, Greek yogurt, almond flour, maple syrup, pumpkin pie spice, vanilla extract, baking powder, and salt until smooth.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 40 minutes or until a toothpick inserted comes out clean.
- Allow to cool before cutting into bars. Refrigerate leftovers.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
