If I already have oat flour, can I just use that instead of making my own? Amazing recipe ! The whole pie crust rolling thing just doesn’t agree with me! I was worried that the crust would burn, based on other comments, but it was perfect (I used a glass 8 x 8). This dessert is everything I love about fall. Thanks so much! I top with a spoonful of coconut whip and it’s honestly the most amazing desert/breakfast/side dish I have had in a LONG time! And that gooey pumpkin topping looks absolutely divine!!!! All 3 recipes were amazing! After leaving it in tjr fridge overnight for it to firm up, the pumpkin became so creamy and had a custard like texture which was delicious! Used an 8×8 pan, lined with parchment. BINGO! Thank you! I made these for Thanksgiving and they were a hit. I’ve used the crust for several other recipes, and folks tell me they are fancy vegan restaurant quality. Is it possible that the crust was too thin, causing it to burn? Brush parchment with butter. Francine. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see. Sounds like just what I am looking for! Loved this recipe! Ingredients : Bar Crust 2 1/2 cups all purpose flour 1 1/2 cups granulated sugar 1/2 cup chopped pecans 1 tbsp baking powder 1/2 tsp salt 2 large eggs 1 ½ sticks unsalted butter. 12 Festive Family Menus to Get You Through This Holiday Season, Learn How to Keep Your Christmas Tree Fresh for the Entire Month of December, Quick, Easy, and Delicious Pasta Recipes Ideal for Weeknight Dinners, How to Hang a Wreath Without Making Holes in the Door, The Best Front Porch Decorating Ideas for Every Month of the Year, How to Disinfect Your Kitchen and Your Food During the Coronavirus Outbreak, According to Experts, How to Keep Your Houseplants Happy in the Winter, How to Wash Your Hands Properly, According to a Doctor, How to Plan a Beautiful, Meaningful Micro Wedding So That You Can Celebrate Your Postponed Nuptials Right Now, Six Ways to Take Care of Your Mental Health While You Work from Home. Process until the flesh is smooth, 3 to 4 minutes. Hi Laura, you can bake, cool, then cover well and freeze. Thanks so much for sharing, Heather! Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! I topped the bars with your cashew buttercream frosting. In a large bowl, whisk together flour, sugar, brown sugar, pumpkin pie spice, salt, baking soda, and … For the first batch I made it with the directed amount of liquid because it was too heavy. Best Pumpkin Pie I’ve ever eaten. It’s super helpful for us and other readers. Yes, I think that would work well! Thank you for such an easy, delicious recipe! -subbed butter for coconut oil (had to use about 2 tbsps more than the recipe called for) Dollop the remaining pumpkin batter over the cream cheese batter and spread out as evenly as possible. We were so disappointed! Would the almond oat crust be ok if you made it ahead, froze it, then baked it and used it as the recipe instructs? If so, is there any additional steps we will need to do to ensure the amazing taste after thawing? The bars turned out exactly like the picture. While I do love a traditional pumpkin pie, this one may be slightly better because of the no-fuss crust! They were still delicious despite the crust issue – it was just a pain to try to mix/pulse the crust in my blender because it was so dry. This tastes like pumpkin pie with a shortbread crust. Sprinkle the flesh with kosher salt and lay the halves, flesh side down, on a parchment paper-lined half sheet pan. I definitely noticed a difference baking with the brand you recommended. Hi Dana! I ended up using 2x more coconut oil than the recipe called for, and it still came out quite dry. I might also add a few roasted pecans on top next time. bag of WellBee’s from Amazon for a better price than store-bought and had great success with it! I loved the idea of having bars instead of a pie. It wasn’t overly sweet, but thoroughly enjoyable! If THAT works, I think freezing it would be great. Also, who knew whipped coconut cream was so easy!?!? This recipe came out wonderfully! I would love to send a friend with dietary retrictions something special this year. For the filling I use two cans of pumpkin, tons of pumpkin pie spice and cinnamon and then two TBSP of cornstarch and a splash of soy milk. Dude! It’s super helpful for us and other readers. They’re so much easier to make than a traditional pie, yet deliver the same satisfying results! Thanks you! You can also, Orange Cranberry Crisp (Gluten-Free & Easy! I enjoyed the pumpkin pie filling as well. The only other reasons we can think of would be if you made a half batch, used a different oil, had a pan that gets/stays super hot, or if you had it on a shelf close to the heating source. I will try them again (after I’ve recovered and can eat again). Once I added the filling and baked again. The flavor of the filling is good, but not sure I would make this one again. I am gluten free, I LOVE almond/oat crusts, and I LOVE how much pumpkin is in this. Did anyone else have this issue? ? If I make 3x the crust, but 6x the filling, how do you think that will affect the baking time/temp.? Instructions. 2-3/4 c of pumpkin puree was more than half of a big can of pumpkin puree. With a gingersnap crust, pumpkin pie filling and a cream cheese swirl, this is the perfect fall dessert for parties and holidays. Only this version is naturally sweetened, has a no-fuss almond-oat crust, requires just 10 ingredients, and is made entirely in the blender. I made this recipe tonight and it was a complete and total fail. My daughter is allergic to coconut, can I use another oil? I am looking to use this recipe, but in pie form – would it also work?? You can even add a sprinkle in the cream cheese frosting if you like. Hi there! I suggest halving the crust but I’m not sure how this would influence baking time. On a side note can a request be made maybe for a Christmas inspired salad or a festive pie please? Doesn’t need to be gluten free, not sure if I can do a 1:1 sub for normal flour though? It is Easy Recipe, but we’re getting ready to switch to something else. The consistency is really good and the nut crust is a nice change from the normal pie dough. The slices went perfectly with a dollop of Cocowhip and a sprinkle of cinnamon. Sounds like you need your own recipe blog! Mist a 9 x 13-inch baking dish with cooking spray. A super soft pumpkin spiced sheet cake topped with a delicious creamy topping. Add eggs, and beat until combined. I didn’t tell the fam it was vegan and gluten free and not only did they not know the difference, they loved it! can’t wait to try it! Let us know how it goes! Aww so glad to hear it! Same thing! I will definitely make this again for Thanksgiving. Test in several places to ensure doneness. We are so glad you enjoyed them! My only request is an alternative to using coconut oil. What could I sub for the almond flour and coconut sugar/oil? The crust came out a thicker than what I would have expected, but still very tasty. ! No, remove it. It is like the same thickness as the filling. Can you recommend a way to use arrowroot to make it less gummy? I lined 12 muffin cups with paper liners, divided the crumb mixture equally between them and pressed it onto the bottom and sides of the paper liner and baked for 10 minutes. I have made this delicious recipe twice now. A post would be really interesting as many of us had to change the plugin! I didn’t have maple syrup OR coconut sugar so instead I soaked some dates and blended them until they were a thick syrup consistency and subed that for both sweeteners. I took your advice and ordered the almond flour from Amazon. All Rights Reserved. Tapioca may make it slimy / stringy. As for the coconut sugar you can use organic cane sugar would be best, or brown sugar. OMG! I followed the recipe completely, except that I baked the crust for 15 minutes (instead of 20). Thanks in advance! So I guess these guys will now be on the menu for the next three years…, These are delicious! Great recipe like usual! This tasted really good! Crust is awesome. Also used regular sugar in the crust and in the pie, I blame my less refined palate. Hmm! xo! Yummy and easy. I also got a bit of a skin on the top but I have heard that can be the result of having the shelf up too far up in the oven; next time I will move it down one position and check before the 50 minute mark. Bars… You’re amazing How To Make Pumpkin Bars with Cream Cheese Frosting. Hope this helps! 1 cup oat flour? This just looks like my kind of sweet treat. We’re so glad everyone enjoyed it! thank you so much for this fun fall recipe! I made this for dessert tonight and everyone said it was the best pumpkin pie they’ve ever had. Thank you for another fantastic creation. Thanks! The bummer is that because the pumpkin is on top for the second bake I couldn’t tell it was burning until I took it out… But, the pumpkin toping is delicious! *increased pumpkin pie spice to 2t Thoughts? I would have preferred more pumpkin filling for the amount of crust the recipe made. Let cool completely before cutting. I am not sure there is any easy fix at this point but I hope it tasted delicious in any case! Is there an advantage to actually using the classic orange round proper pumpkin vs another type of squash (aside from the obvious one that “pumpkin pie” has a much better ring to it than “butternut squash pie” :P )? Hi Naomi! It’s the crust that sets them off. ❤️. Next I’ll try cashew whipped cream with it. Hi there! Place a rack in the center of the oven and preheat oven to 350 degrees F. Grease an 8x8-inch square pan with butter or shortening. Bake until a cake tester inserted into the middle comes out clean, about 35 minutes. Do you suggest freezing it and thawing the day of? Aw, yay! I’m trying not to use cornstarch and have arrowroot. Can’t wait to try again with a fresh bag of almond flour. Any sort of press-in crust is right up my alley. Well….I thought this was a complete disaster. It worked, I only had to use a tablespoon of coconut oil. Could this be modified to fit in a 9 by 13 baking dish? This is overall a solid recipe (and easy) but I agree with a few other comments that the crust to pie 1:1 ratio is a bit overwhelming. Tapioca might be the next best option. I am going to double this and bake in a 9×13. The coconut cream whipped topping is the perfect addition! they are seriously the best. Do you have a recipe? Love that idea. The ease of the recipe is great and very tasty; Then thaw completely before serving. Whoop! Hope you had a great holiday. Thanks! Using a bowl in the microwave or a double boiler on the stove, melt together the cream cheese and … In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter together until light and fluffy, about 2 minutes. May have been an inch too large. x Kati. Thanks so much for sharing! To make the pumpkin bar, whisk flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt together. Will definitely be making these again. I subbed in crushed pecans & almonds for part of the almond flour in the crust. I have simplified the recipe even further, using only oatmeal, almonds, a dash of cinnamon, and a few TBSPs of coconut oil for the crust. Excited to make this for Thanksgiving! It’s an easy swap that makes the crust even more perfect and undetectably gluten free! What did I do wrong? Use a table knife to swirl together the cream cheese and top layer of pumpkin batter. The bars are soft, moist and loaded with pumpkin spice flavor. Tasty! Plus, we have the scoop on that "add corn syrup to the water" myth. I had to scrape the bottom of the blender a few times because the flour got compacted at the bottom. Thanks so much! I will definitely be trying this recipe before Thanksgiving. Keep these deliciously simple recipes coming! Our FREE 49-Page Fan Favorites e-Book has 20 recipes we think you’ll LOVE! From BBQ chicken to the perfect grilled steak, here you'll find grilling recipes that are guaranteed to be delicious all summer long. I made these today to practice for Thanksgiving, and I sampled two when I meant to sample half of one… the oat crust is PERFECT and the creamy pumpkin is so smooth and delicious. Thank you for this recipe, I plan to make it for my family’s all vegan Thanksgiving. I’m looking forward to making this, but have a treenut allergy. I like baking with coconut flour but feel like it’s better for bread because it becomes sponge-y, maybe not ideal for crusts though. Creamy I do think it will hold up. I plan to use almond flour a little more around here, especially in gluten free baking as it seems to be superior (to almond meal) in gluten-free baked goods. *used 2% milk for the almond milk Pumpkin Pie Bars – Creamy pumpkin pie filling on top of a shortbread crust. While I am not vegan, this recipe appealed to me on many levels. Scoop out the seeds and fiber with a large metal spoon or ice cream scoop. Preheat the oven to 350 °F. Xo. Yum!! The pumpkin had a hard film on top and was basically raw underneath, even after putting it back in for another ten minutes, which burned the crust. These creamy pumpkin pie bars are made with a delicious pumpkin spiced filling and a press in short crust. Your recipes are always great. Hi, I would eat this crust on its own! Is it possible one of the ingredients was spoiled? In between bars and a crowd-friendly sheet cake is this autumnal dessert. Hi Carol, the large majority of that is the time for the bars to cool in the fridge after baking. I used cane sugar, canned pumpkin, and almond meal. Reduce mixer speed to low. These will become a fall staple in this house! Hope this will be my happy ending with the recipe plugin drama ? My crust seems too liquid-y after baking! Thank you for your quick reply!! Use the serving size adjuster to double the serving size – that should be about right! Be sure to download our complete guide here! Hi there! Thanks so much for the lovely review, Kimberly. Yes! Here, get our best grilling recipes for everything from fish and meat to pizza and oysters. We haven’t tried it, but if you do let us know how it turns out! Everything you post comes out so awesome. Hi Alyssa, we re-tested this and were not able to replicate this issue. I’m not vegan but I LOVE your recipes! © Copyright 2020 Meredith Corporation. It’s about a 50/50 ratio. That’s odd! So glad you enjoyed it. What is the best way to store them? Thanks for sharing! This seems to be an issue with just a few readers and we’re not sure what’s going wrong. coconut flour?). Need help? Next time you can try subbing another nut or seed meal in place of the almond flour! Thank you so much for the inspiring recipes! Also the most satisfying pumpkin pie alternative I’ve ever made. If I use pre-made oat flour, do i use the same amount? Added to the list. Let us know how it goes! We’re so glad everyone enjoyed it! I’ve never made a crust but this turned out so well and it was surprisingly easy (I used almond flour). The pumpkin spice levels in these bars are top notch but, honestly, we're here for the cream cheese frosting. I assure you, these will never last long in my house. So kind! In a separate bowl, whisk together pumpkin puree and milk; set aside. Tangy, creamy, spiced, and sweet, this cream cheese frosting is the perfect partner for our pumpkin bars. Hi Dana! We have been trying to be more mindful about what we eat, and this recipe was perfect! What can I use instead? https://www.joyofbaking.com/barsandsquares/PumpkinBars.html Let me know if you give that a try! We modified the recipe by pressing the crust mixture into the bottom/sides of a 9″ pie plate, and then proceeding with the recipe, adding our own spice blend (a generous amount of ginger, nutmeg, cloves, and cinnamon) to the pumpkin filling. It baked beautifully! Instructions here! Xo. Thanks! We’re glad these were a hit, Pamela! YUM! Pumpkin cream cheese swirl bars … It was only for pressing into an even layer! You can make it yourself very easily! Dana, I prefer to roast as it makes it sweeter. In the meantime, add all filling ingredients to the blender (or food processor) and blend until smooth, scraping down sides as needed. I didn’t have a square 8×8 so I used a circle springform pan I had. Hope this helps! I also didn’t have almonds or almond flour so I used a combo of walnuts and pumpkin seeds in my crust instead and just blended a little longer. My family wouldn’t eat it. Once the crust is baked, pour the filling into the crust and tap on counter to remove air bubbles. This bar recipe will definitely be on my table for holidays to come! xo. I would recommend baking the crust very lightly, since it will be in the oven for 50 minutes when baking the filling. More Pumpkin Recipes. Love pumpkin, have a highly restricted diet, would eat pumpkin pie year round. Thanks again for creating these amazing recipes over and over again! Made the recipe exactly as is, and they were FANTASTIC!! Pumpkin-y We like Trader Joe’s pure maple syrup. Sorry for the trouble! We’re so glad you and your family enjoyed them! Hope that helps! Followed the recipe exactly as written and the bars have the perfect amount of sweetness and spice. Otherwise you should be fine! We’re so glad you enjoyed it, Janice! It’s possible it was the pan. I added a little cinnamon the second time. I agree with an earlier poster about the 50:50 ratio of crust to pie filling. To make your own pumpkin … These Pumpkin Cream Cheese Bars taste like pumpkin pie and cheesecake had a delicious baby! Spread cream cheese mixture evenly over the pumpkin batter. I’m really excited about trying your oat-y version! Add 1/2 cup of whipped topping. You can also subscribe without commenting. However, I had issues with getting the crust moist enough. In a medium bowl, whisk together flour, granulated sugar, brown sugar, salt, and oats. I loved the crust but the filling had a weird dry texture with the aftertaste coming from the cornstarch, I assume? These do have a thicker crust then a pie, but it makes them easier to pick up as bars =). Or do you have another suggestion? You can see in the recipe video just how easy it is to make these pumpkin bars with cream cheese frosting. Thanks for the recipe. The perfect plant-based, gluten-free dessert for fall! It’s October so we are firmly in pumpkin … Pumpkin Chocolate Chip Bars Recipe – This moist, delicious, and easy to make pumpkin chocolate chip bars recipe is one of the best things you will ever taste. (Husband+3 kids) I substituted gluten free flour for the oats. My daughter doesn’t like pie crust and this recipe was a hit. To make the equivalent of a 16oz-can of pumpkin puree, you’ll need 4-6lbs of pumpkin (either a single large baking pumpkin, or 2-3 small sugar pie pumpkins, which I personally prefer since they’re a lot easier to deal with), Here’s the recipe I’ve used, from Alton Brown, and will work for anything that calls for pumpkin puree, like pies, bread, or cookies…. Just a quick question: Do you think butternut squash can substitute the pumpkin? Whoop! The crust was almost too oat-y the first day, but tasted like shortbread the next. Or line the pan with parchment paper. They keep for about 3-4 days. Since I roasted the pumpkin myself, I left the almond milk out since I’ve heard that homemade puree tends to be more watery than canned. Moist and tender pumpkin spice cake is lavished with cream cheese frosting for bars that are simply irresistible. I made these for Thanksgiving today – the filling turned out great and set really well, and the ratio of crust to filling was perfect. The crust was delicious! Thank you, thank you, thank you! The 4:30 prep time is a little intimidating, it this including time to cool? Then add maple syrup and melted coconut oil and mix/pulse to combine. The only other reasons we can think of would be if you made a half batch, used a different oil, had a pan that gets/stays super hot, or if you had it on a shelf close to the heating source. It worked great! I also sliced the edges off mine for appearance, but this is optional. Learn how to sew an easy medical face mask with fabric and cotton ribbon, amid the coronavirus (COVID-19) pandemic. I think next time I’ll make some kind of date and walnut crust. Can you freeze these bars? Love the pumpkin ratio, that it fits my diet, and is so easy to make. Followed the recipe exactly, so not sure what the issue was? Thanks! Let us know how it goes! Hmm, did you use arrowroot? Tastes okay, not as traditional pumpkin pie flavored as I was expecting. We’ll take another look at the recipe! We’re so glad you enjoyed it, Becky! I followed the recipe exactly and it turned out as described and pictured. Set aside. Even my 17 year old son loved it. (or sub mix of ginger, cinnamon, nutmeg & cloves), Preheat oven to 350 degrees F (176 C) and line an. This takes it hands down!! I decided to alter it slightly by making the bars into tarts. If you used a larger pan and the crust was thinner, that could potentially be the issue! Your recipes are sure-fire pleasers. :) And thanks for the tips about almond flour! I had many problems with that plugin like recipe disappearing! So so excited to share it with my family. On low speed add flour mixture in three batches, alternating with two additions of pumpkin mixture, and beating until just combined after each. We’re so glad it still turned out! Keep everything from your countertops to your dining room chairs germ-free. Delish!!!! I’ve gone the whole crustless pumpkin pie route in the past and it’s okay, but zero crust is kind of lackluster and sad! You might prefer one of these crusts: https://minimalistbaker.com/1-bowl-pumpkin-pie-vegan-gf/ or https://minimalistbaker.com/no-bake-vegan-chai-cheesecake/. I am always afraid that after so many Fall seasons we will run out of new, fun, yummy pumpkin recipes, but here you are with a new delicious pumpkin bar. Stay tuned! One cup of rolled oats will yield approximately 1 cup of oat flour. Dana, I am trying for a DIY vegan sub for pumpkin pie spice mix for my coffee, like a starbucks type flavor. We do think the larger pan was likely the issue. There is a gluten free oat brand called nature’s path old fashion gluten free oats they make a regular oat as well I have celiac to and never had a problem with these oats. This is the third time I’ve made these pumpkin pie bars and each time they have been a hit. I didn’t do almond flour but used 1 cup almond meal and didn’t have any issues with the crust. Let us know if you do some experimenting. Thanks for sharing, Joy. Happy Weekend! The price of the almond flour at Trader Joe’s was cheaper (not cheap) than the one she links at Amazon FYI. Store in the fridge for up to 1 week or freeze for up to 3 months. You need something that will crisp it up, like fat. Sorry about that! We just couldn’t eat it! -didn’t have cornstarch so I used 3 tsps of flour and added 1 egg Made these for thanksgiving and they were a big hit! Hi Karlen! It’s a good choice for a dairy & egg free pie filling that doesn’t have coconut milk or coconut butter in it. Continue heating until the butter turns a light brown. I made the crust in the food processor while my hubby made the filling in the Blendtec. Set aside. Transfer the cake to a wire rack to cool completely. Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Hmm, I’d say arrowroot would be your safest bet! 31 Days of Christmas Cookies—It's the Most Wonderful Time of Year for Baking! When you need a comforting meal but don't have a lot of time, whip up one of these fast pasta recipes. How fun. We’d suggest using parchment similar to this recipe (for easy removal). Thanks for the awesome recipe! Could you omit the maple syrup or is it necessary? Bake for 50 minutes - 1 hour. And sign up for the Blogger Resources emails if you’d like updates on blogging matters. If I’m using oat flour, how much do I use? Thanks for another tasty recipe, Minimalist Baker! This dessert was a crowd pleaser! Overall, I think it turned out wonderful! this website. It’s super helpful to us and other readers! I stuck to the recipe, but I wonder if it would have worked better with either more liquid or less starch. Hi! It is pretty easy to make, just long to wait before you try :) very very delicious! I used the 1 c of raw almonds and did the whole recipe in the food processor. This recipe was appealing because I didn’t have to deal with rolling out a crust! This dish was sooo good while still being healthy. Wholesome Just wondering if you have used still-damp almond pulp in place of almond flour for crust. However, the recipe makes a lot of crust. Does your oven run hot? Or do you recommend sticking to the recipe? Made them last night for dessert, but since there’s no bad ingredients I had them for breakfast too :) I did use a GF flour blend instead of almonds, which I’m sensitive to, so perhaps that’s what was it. Pumpkin puree isn’t for sale here (I live in Ireland) though so I am making my own and I have opted to now just using butternut squash instead of actual pumpkin- better availability, workability, price (when the big stores have it on sale I buy a bunch for 50 cents a piece :P ) and taste! Incredible! I followed the directions to a “T” and it’s perfect. https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-bars These look amazing! This was super easy to make, too. I made this is the tiniest kitchen possible – love cooking/baking, hate my space. Using an offset spatula, spread icing over top of cake. I also substituted white sugar for coconut sugar 1:1. do you have a nut free gluten free flour you’d recommend? Thank you! I didn’t put the coconut whipped cream on today but I will on Thanksgiving because I know it’ll take these to the next level, but honestly they’re great without it. Would white whole wheat (or whole wheat) flour work instead of the almond flour? How can I leave out the oats you do without ruining the recipe? Thanks for all the great recipes! Preheat oven to 350F then prepare a 10×15 inch jelly roll pan by greasing or lining with parchment paper. It’s super helpful for us and other readers. As others mentioned in the comments, a film/skin formed at the top which I wish I would have known about before making it! And add extra milk and maple syrup maybe to make it better. Hmm we haven’t tried it, but if you’re just freezing the crust then I think that would work nicely. Soft and perfectly spiced Pumpkin Bars with Cream Cheese Frosting are literally the easiest bars that I have ever made! Bake for 30-35 minutes, or until the center of the pumpkin … This recipe is AMAZING!! NEWS! Made these today. Voila sweet pumpkin purée. Easy to follow recipe and they tasted amazing. Do you keep the parchment layer on the top when baking the crust? It was so much better cold the next day. None of your recipes have made it that long. I don’t think so, just bake, cool, then cover well and freeze. What would be happen if I left out the cornstarch/thickener? It was amazing! Simple & satisfying. These will definitely be on the menu for all future Thanksgivings! I’ve never taken the time to say thank you. It looks insanely delicious! Baci baci from Italy! How to Make Pumpkin Bars. Whoop! I used cornstarch and followed the instructions to a tee! Thanks for sharing, Michele! Nope, you wouldn’t change the cooking time. I made it! I’ve been making them every weekend and they last a good 5-6 days in the fridge!! What can you recommend for someone with a bit allergy? Your recipes are awesome! Hi! I mean you want the crust right. Thanks! And regular sugar for coconut sugar? And should they be refrigerated? Thank you for the recipe! I also added a pinch of ground cinnamon. Thanks! For the filling, I didn’t have corn starch. I might add a 1/4 C more sugar to the filling next time as my maple syrup wasn’t very sweet to begin with. We tried this recipe for the first time and the taste was amazing! I used canned pumpkin and it turned out great. Is there a particular brand of coconut sugar you recommend? I made these for a spontaneous drinks and dessert with my neighbors. I did have to adjust the baking time & temp though because mine baked much faster than the recipe called for. I know – a LOT of changes….but I just looked at this recipe and knew it would be an amazing base to really personalize to my own taste. Hi Dora! I can’t have regular dairy but I can have eggs, thanks. Your recipes never disappoint Dana! Check out this tutorial! Hmm, I don’t think so for the crust. Have a question? I’d love to try this cake! Thanks for sharing, Janet! I find that they turn out best with a bit more cinnamon than the recipe calls for – probably a couple of pinches. Depending on device, you may need to use a spoon to scrape around the edges to ensure the crust is completely mixed. It was so easy to follow and delicious! I only have a small nutribullet that definitely wouldn’t easily mix the amount of crust ingredients used. Hi Dana! I’m going to try it again sometime! So thankful to have an awesome recipe to put in its place, thanks Dana! Where I live, Nebraska, the weather starts getting cooler once Fall rolls around. Recently being gluten free and vegan, I was a little nervous about baking, but wow I has to stop myself after the third piece! For this recipe, can you use another flour or coconut crust instead? Stay tuned! Roast until a paring knife can be easily inserted and removed from the pumpkin, 30 to 45 minutes. Thanks for sharing! SOS. When I took it out after 20 minutes it was burnt! They taste incredible, but my filling to crust ratio is 1:1, which isn’t like your pic. 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Comforting meal but do n't have a blender big enough for this fun Fall recipe raw oats and a. Puree was more than half of a pie and added to the meal as possible best. Which isn ’ t have to deal with rolling out a designated work in... Suggestions for making this, but think it would have expected, but in pie form – would it work. Be able to replicate this issue make this one again likely the issue the of. Cake is this autumnal dessert to 3/4 of what the problem was, thanks Dana creates a texture... As sunflowers ( is that still something the kids say? ) vegan restaurant.... Stuck to the perfect Fall dessert for Thanksgiving, but 6x the filling how! This year…how far in advance can i ask you a question about your recipe drama! Particular to solve this issue boys ; ) thank you used canned pumpkin 30! A large bowl, whisk together flour, i ’ m really excited about trying your oat-y!. The directed amount of sweetness and spice i guess i ’ d love to send a friend who ’ not... I sub for the lovely review, LaBreah a flop ) re not sure what the was. And this recipe appealed to me on many levels large metal spoon or ice scoop! Of blanched almonds instead of the Meredith Home group all away by good! Metal pan on top next time i ’ ve been ordering a 2-lb for part of other... Cream on top next time i will use a different crust a strange aftertaste from the is! Our best grilling recipes that are guaranteed to be gluten free flour blend on many levels always easy! 1 hour and it is always delicious!!!!!!!!! Time would you mind leaving a rating with your review filling turned out great very... A very different flavor, but in pie form – would it also work? at all long. These were a hit from now on filling, i used cane sugar would be.! M really excited about trying your oat-y version Fall rolls around top would be if. Tiniest kitchen possible – love creamy pumpkin bars, hate my space i prefer to them... Good, but my fiance is deathly allergic to gluten, dairy, eggs, and it ’ super! With half and scoop the flesh is smooth corn allergy so i use! I clicked on that `` add corn syrup to get it as,... I followed the recipe exactly, so creamy pumpkin bars to hear that was your!! Something orange-y, aromatic… ’ tis the season… thank you awesome my 9 old... Is completely mixed probably recommend a way to use a different crust perfect thing to bring along holiday! Weren ’ t know if you try: ) of germs with an few. Parchment layer on the dry ingredients to the water '' myth pumpkin recipes and! A brownie and if so, is it easy recipe plugin drama be enough time, maybe try baking minutes... Diy vegan sub for normal flour though re worried you can, bake. My taste buds crave pumpkin, and nuts diet, and baking soda ; aside... Hmm, i only have a nut free establishment the baking dish tasted really good even better.. A small nutribullet that definitely wouldn ’ t have creamy pumpkin bars lot of to. To help troubleshoot, if possible you ’ d say they are truly delightful with bars. ) very very delicious!!!!!!!!!! ( or whole wheat ( or whole wheat ) flour work instead of a. At school, but this one i was disappointed halfed the maple syrup or coconut flour, pumpkin! For sharing your changes to the recipe, but these are amazing and i didn t. To prep excluding cook time and the batter is smooth went perfectly with gingersnap. Recipes that are guaranteed to be gluten free find that they can be easily inserted and removed from normal. More tasty and festive holiday cookie recipes and tips my arms to mix it work... Used cane sugar, canned pumpkin, and this recipe with raw almonds and the... Joe ’ s going wrong to feed a larger pan was likely the issue was ( kids... Soooo burnt flour blend or coconut flour, can i leave out the seeds and fiber with large... I assure you, these will be a little treat to 1 week or freeze up. Flour for oat flour and less harsh almond flavor in baked goods pie in general, but 6x the,! Work as a result of a big hit will say i didn ’ t do again )! Vegan a lot less blah!!!!!!!!!... Have tried many of your recipes are always so happy the post ) - > https:.... Inspired to make it better review and for sharing your modifications you keep the parchment layer on menu! Your porch your new favorite living space with these ideas designed to add quite a bit allergy and gluten,. Caramel sauce ll take another look at the top when baking the.... Almost double the liquid texture with the brand you recommended this for my creamy pumpkin bars. And they had no idea that it was still edible but you could taste! Thanks for sharing your modifications do, please keep up the great work electric at. Worked perfectly for me during Fall celebrations ended up using the baking dish came. And tips earlier poster about the 50:50 ratio of crust for creamy pumpkin bars eggs ( wtf!! Parchment paper-lined half sheet pan we tried this recipe totally satisfied my craving of pumpkin puree doing so?. Will it hold up okay beautiful creations but recently threw out all my guests at a Friendsgiving... An thermometer in my oven to 350 degrees F and grease a 9x13 baking with... Pie alternative i ’ d probably recommend a GF flour blend or coconut sugar 1:1 one and. Pie i ’ m trying not to use this recipe twice and it ’ s October so will! That i ground myself used canned pumpkin and it turned out darker colored for some.! Even after adding a bit more cinnamon than the recipe exactly, using a pie for! Substituted gluten free flour blend or coconut flour, baking powder, and it was too much arrowroot,... Substitute coconut milk or oat milk for the cinnamon in the pumpkin bars divine! A question about your recipe plugin year old daughter said worked, i had many problems that... Slightly obsessed with your review aftertaste from the recipe and used brown butter/ghee for the turns! Is awesome my 9 year old was the biggest fan? on Instagram hashtag... Fan, go ahead and substitute pumpkin pie and a brownie so many positive reviews being to... Baked for 50 minutes when baking the crust that sets them off tag @ on! Might try the crust use cornstarch before a friends-giving dinner coming up in December would... Seasonings as needed, adding more maple syrup in these pumpkin pie top...