Gooey Pumpkin Bars That Taste Like Pumpkin Pie [Recipe]
Of course, we all know that another name for fall is pumpkin season. We make everything from savory dishes to sweet treats with it. We prepare pies, pumpkin bread, tacos, roasted pumpkin, pumpkin chutney, and so much more. But today is the day I share with you a gooey recipe that begs to be paired with a glass of cold milk. This is a recipe for gooey pumpkin bars that you will simply adore!
Given that the ingredient list includes spices typically found in pumpkin pie, it’s no surprise that it reminds me so much of that dessert. However, due to its gooey texture, they definitely resemble pumpkin fudge more than pumpkin pie.
Keep reading because I will share with you step-by-step instructions and ideas on how to serve pumpkin bars. Hope you found your idea for the next Thanksgiving! 😉
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Prepare the ingredients for gooey pumpkin bars
Before you dive into making these mouthwatering bars, I want to share with you the role of each ingredient and how they contribute to the overall flavor and texture of the treat. Who knows, maybe you will decide to skip some spices or add your own mixture. 🙂
- All-purpose Flour: Serving as the foundation of our bars, the all-purpose flour provides structure, ensuring that our bars aren’t too fragile.
- Salt: It’s a magical ingredient that enhances the overall flavor profile, so I use it in both sweet and savory dishes.
- Baking Powder: This ingredient ensures that our bars rise just the right amount so that we keep a chewy center.
- Ground Cinnamon, Ground Nutmeg, and Ground Ginger: Now you know why these bars remind me of pumpkin pie. They are the heart of the pumpkin pie flavor. You can also add a teaspoon of ground cloves or maybe another teaspoon of cinnamon. The choice is yours.
- Granulated Sugar: Yes, pumpkin is already sweet, but not enough. Sugar is still our primary sweetener.
- Pumpkin Puree (or Butternut Pumpkin): This is the star ingredient. It definitely contributes to the gooey, moist texture. I made the puree from scratch, but you can opt for a can of pumpkin puree if you prefer.
- Eggs: Eggs play multiple roles in this recipe and all of them are important. They act as a binder, holding all the ingredients together, and they introduce moisture, which aids in achieving that gooey texture we aim for.
- Vegetable Oil and Milk: These ingredients ensure our bars remain moist and tender.
- Powdered Sugar (for topping): Who doesn’t like a light dusting of powdered sugar on top of the bars? Beyond aesthetics, it adds an extra layer of sweetness that melts in your mouth.
Optional step: Make pumpkin puree from scratch
Manufacturers of pumpkin puree have truly made our lives easier with their ready-made purees. However, sometimes I feel they lack the natural sweetness of the pumpkin or can be a bit too watery. For these reasons, I love having control over how my pumpkin puree turns out. Plus, making homemade puree is genuinely simple.
I usually go for butternut squash, but other types of pumpkins, such as sugar pie pumpkins, Kabocha, and Acorn squash, will do the job too. Slice it into a few pieces (let’s say 6 to 8 pieces), clear out the seeds, then place them on baking paper and roast in a preheated oven at 200°C (that’s 390°F) for about 45 minutes.
Once roasted, let it cool down a bit before removing the skin. Place the pumpkin flesh into a plastic dish and blend it using a blender or an immersion blender until you achieve a creamy texture.
Make a gooey batter
Grab your stand mixer and use the paddle attachment meant for mixing cake batter. In a large bowl, whisk together the all-purpose flour, salt, baking powder, ground cinnamon, ground nutmeg, and ground ginger.
In another bowl, combine the granulated sugar, pumpkin puree, eggs, vegetable oil, and milk. Mix until the ingredients are well combined and smooth. Add the wet ingredients to the dry ones and mix thoroughly until everything is well incorporated.
Let’s get baking!
Bake the gooey pumpkin bars in the oven
Alright, let’s get your oven game on point! Here’s how to get started, with some tips sprinkled in.
First things first, preheat that oven to 180°C (that’s 350°F for our Fahrenheit friends). A properly preheated oven ensures even baking.
Grab your favorite baking dish – a casserole dish works wonders for this. Now, for the magic touch: butter it up generously! Then, give it a little sprinkle of flour. Tip: Making sure every nook and cranny is buttered and floured will guarantee your scrumptious bars don’t stick. You’ll thank yourself later!
Pour your batter into the prepared dish, making sure it’s spread out evenly. A spatula can be your best friend here to smooth everything out.
Pop your dish into the preheated oven and bake for 55 minutes. Insert a toothpick into the center around the 50-minute mark. If it comes out with just a few moist crumbs (but not wet batter), you’re golden! Remember, all ovens are unique, so it’s always good to keep an eye on your treat.
Serve the fudgy bars
Once baked, remove the dish from the oven and allow the bars to cool completely. Now grab your powdered sugar and a fine-mesh sieve. Give those bars a gentle snowfall of sugar. It not only tastes sweet, but it also looks super fancy!
Slice those beauties into squares. And hey, why not elevate the experience? Pair your bar with a glass of cold milk, or even a dollop of whipped cream or a scoop of vanilla ice cream. Dive in and revel in your gooey pumpkin bar masterpiece!
By the way, if you end up with some leftovers, these bars are best stored in an airtight container and consumed within 3 days for optimal freshness.
Do you have some spices that you would like to add in the batter? Let us know in the comments below! 🙂
Gooey Pumpkin Bars
Ingredients
- 2½ cups all-purpose flour
- ½ tsp salt
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¾ cup granulated sugar
- 1 can pumpkin puree (or 1 butternut pumpkin)
- 4 eggs
- ½ cup vegetable oil
- ⅘ cup milk
- 4 tbsp powdered sugar (for topping)
Instructions
Homemade pumpkin puree
- Preheat oven to 200°C (390°F).
- Slice the butternut squash (or sugar pie pumpkins, Kabocha, or Acorn squash) into a few pieces (6-8) and remove seeds.
- Place on baking paper and roast for 45 minutes.
- Once cooled, remove skin and place the pumpkin flesh in a plastic dish.
- Blend until a creamy texture is achieved.
Gooey Pumpkin Bars
- Preheat oven to 180°C (350°F).
- Generously butter a casserole dish and dust with flour.
- In a large bowl, whisk together all-purpose flour, salt, baking powder, ground cinnamon, ground nutmeg, and ground ginger.
- In a separate bowl, combine granulated sugar, pumpkin puree, eggs, vegetable oil, and milk. Mix until smooth.
- Combine wet ingredients with dry ingredients and mix thoroughly.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 55 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow the bars to cool completely.
- Dust with powdered sugar using a fine-mesh sieve.
- Slice into squares and serve.
Notes
Nutrition
Before diving into the nutritional details, please review our Nutritional Disclaimer page for important context and clarifications.
