{Healthy} Pumpkin Bars

{Healthy} Pumpkin Bars

Well, hello there.  For one last time this year fall pumpkin love was calling me to make something pumpkin ~ perhaps pumpkin bars ~ perhaps {healthy} pumpkin bars. After looking at a lot of cooking blogs I see that I am not unique in my affection for anything made with pumpkin this time of year. Cookies. Bars. Pie. Waffles. Bread. Muffins. Soup. Ice cream. Have you ever tasted homemade pumpkin ice cream? It is divine. I’ll post the recipe the next time we make it.

Back to pumpkin love…  There are recipes galore for satisfying that pumpkin craving. But this time I did something out of the ordinary. I bucked the system. I wanted to make something using whole wheat flour and honey instead of the usual refined flour and sugar. So I did some digging and found this recipe for pumpkin bars in my Whole Foods for the Whole Family cookbook. It has subtle yummy flavors of pumpkin, butter, cream cheese, and honey.

Try making these ~ then let me know what you think and if you tweaked the recipe at all.

Recipe notes: I used raw honey and ground my own white wheat but regular honey and store purchased wheat flour is what the recipe actually calls for / I doubled the recipe and cooked it in a 12×16-inch jelly roll pan / These freeze very well – just cut into bars first. 

Ingredients:

for the bars ~
1/2 cup oil
1/3 cup honey
2 large eggs {or 3 medium}
1 cup plus 2 tablespoons whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup pumpkin puree
3/4 teaspoons ground cinnamon
1/3 cup chopped pecans

for the cream cheese frosting ~
8 ounces cream cheese, softened
1/2 cup butter, softened
2-4 tablespoons honey
1 teaspoon vanilla
1/2 cup chopped pecans

Directions:

for the bars ~
Combine all ingredients in a stand mixer or bowl; mix well.
Spread in a 9×13-inch baking dish.
Bake at 350 degrees for 25-30 minutes.

for the frosting ~
Beat cream cheese and butter in stand mixer or with a hand mixer until fluffy. Beat in honey to taste. Add vanilla and pecans; mix well. Frost bars.

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4 Responses to {Healthy} Pumpkin Bars

  1. Haley @ The Saucy Apple December 3, 2012 at 3:49 pm #

    Holy Yum! So I have to confess, I temporarily got off the pumpkin bandwagon a few weeks ago because I had officially OD’ed on pumpkin, but after going without it for a while, I think this is the perfect recipe to get me back in the pumpkin game. 🙂 Thanks for sharing!

    • Lori December 4, 2012 at 8:31 pm #

      I must admit, they are mighty delicious. I’m finished with pumpkin this year, but will definitely make it again next year. Thanks for commenting.

  2. Maureen January 9, 2013 at 1:36 pm #

    Hi Lori!
    I am a fellow blogclass alumni and popped over via the facebook page. As I blog quite a bit about recipes and such I gravitated to your recipe tab! This pumpkin bar recipe looks yummy. I will try this out tonight and let you know how I make out! Blog looks good by the way 🙂

    • Lori January 9, 2013 at 4:24 pm #

      Thank you, Maureen, for taking a look and commenting. I love sharing with other bloggers ~ that is one of the reasons I started doing this myself. I’ll hop on over to your’s and see what good things you have posted. 🙂

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