Pumpkin Gingerbread Snack Bars
Try this Pumpkin Gingerbread Snack Bars recipe, or contribute your own.
Try this Pumpkin Gingerbread Snack Bars recipe, or contribute your own.
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 2 teaspoons pure vanilla extract
- 2 tablespoons coconut oil
- 1 cup pumpkin purã©e
- 1/3 cup blackstrap molasses
- 1/3 cup coconut sugar (or granulated sugar of choice)
- 1 + 1/2 cups gluten-free rolled oats
- 3/4 cup gluten-free all-purpose flour (i used pamela's bra see note)
- 1/4 tsp fine sea salt
- heaping 1/3 cup dried cranberries.
- 2 tablespoons raw cashew butter
- 1 tablespoon agave nectar
- 1/2 tablespoon coconut oil melted
- pinch of cinnamon to taste
- Carbohydrate 7.77502176649851 g
- Cholesterol 0 mg
- Fat 5.00735341669239 g
- Fiber 0.355272494885036 g
- Protein 0.69813000001477 g
- Saturated Fat 3.26220950000386 g
- Serving Size 1 1 -12 bar (28g)
- Sodium 61.8004666750047 mg
- Sugar 7.41974927161348 g
- Trans Fat 0.27784750000426 g
- Calories 77 calories
Step-by-step
- Preheat oven to 350F.
- Line an 8-inch square pan with 2 pieces of parchment paper, one going each way.
- In a medium pot over medium heat, stir together the pumpkin, molasses, sugar, and oil. Heat until melted and combined. Remove from heat and stir in the vanilla.
- In a blender or food processor, add the rolled oats. Blend on the lowest speed (or pulse, if using a processor) until roughly chopped. You don't want to pulverize it into a flour - the goal here is to keep a coarse texture, with some large pieces of oats and some smaller ones.
- In a large bowl, stir together the dry ingredients (oats, flour, cinnamon, ginger, salt, and cranberries).
- Scoop the wet ingredients over the dry and stir well until combined. The mixture will be very sticky and heavy. Totally normal...swear.
- Scoop the dough into the prepared square pan. Since the dough is so sticky and dense, it's challenging to spread out smoothly. I placed a piece of parchment paper on top of the dough and pressed down on it with my hands, trying to spread it out evenly as I went. It takes a bit of time, so don't worry! After pressing it as smoothly as I could, I placed a pastry roller on top of the parchment and rolled it smooth while pressing in the edges with my fingers.
- Bake in the oven, uncovered, for 22-25 minutes (I baked 23) until firm to the touch.
- Cool in the pan for 5 minutes before lifting out the square and cooling it on a cooling rack for another 30 minutes.
- Slice into 10-12 bars.
- For the glaze (optional): In a small bowl stir together all the glaze ingredients until combined. Add the glaze into a plastic bag and snip off the corner so you can "pipe" it on the bars. Or simply spread the bars with the cashew mixture using a knife. Your call.
Pumpkin Gingerbread Snack Bars: A Busy Mom's Delight
Life as a mom is a whirlwind of school runs, playdates, and endless to-do lists. Finding time for myself, let alone baking elaborate desserts, often feels like a distant dream. That's why I'm so excited to share this recipe for Pumpkin Gingerbread Snack Bars – a delicious and surprisingly easy treat that fits perfectly into my busy schedule. These bars are not only incredibly flavorful, combining the warmth of gingerbread with the comforting sweetness of pumpkin, but they're also incredibly convenient. Perfect for a quick breakfast, a satisfying afternoon snack, or even a healthier alternative to store-bought sweets, these bars are a true lifesaver in my household. I love how they can be easily prepped ahead of time and stored for later, making them a staple in my pantry for those unexpected moments when a little treat is needed.
The beauty of this recipe lies in its simplicity. The ingredients are mostly pantry staples, and the process is straightforward enough that even my kids could help with some parts (under strict supervision, of course!). The combination of pumpkin puree, molasses, and warm spices creates a rich and complex flavor profile that's hard to resist. The addition of oats adds a lovely textural contrast, preventing the bars from being overly dense while providing a satisfying chewiness. And let's be honest, the optional cashew glaze is the cherry on top – adding a touch of creamy sweetness that elevates these bars to another level.
I've always believed that baking should be a joyful experience, not a stressful one. This recipe embodies that sentiment perfectly. It's a perfect way to unwind after a long day, a fun activity to share with the kids, or a simple way to treat yourself without spending hours in the kitchen. The aroma alone is enough to fill your home with warmth and comfort. So, if you're a busy mom (or anyone else looking for a delicious and easy treat!), I highly encourage you to give these Pumpkin Gingerbread Snack Bars a try. You won't be disappointed!
Beyond the Recipe: Adaptability and Variations
One of the things I love most about this recipe is its flexibility. It’s easily adaptable to dietary needs and preferences. Feel free to experiment with different types of flour, sugars, or even add in nuts or seeds for added texture and nutrition. If you're avoiding gluten, make sure to use certified gluten-free oats and flour. For those with nut allergies, sunflower seed butter could be a great substitute for the cashew butter in the glaze. The possibilities are endless!
Making it a Family Affair:
Baking these bars with my kids has become a cherished tradition. They love measuring out the ingredients, stirring the batter (a messy but fun experience!), and even helping to spread the dough into the pan. It’s a wonderful opportunity to bond, teach them some basic cooking skills, and create lasting memories in the kitchen. The sense of accomplishment they feel when they help create something delicious is priceless.
More Than Just a Snack:
These Pumpkin Gingerbread Snack Bars are more than just a delicious treat; they’re a symbol of home, comfort, and the simple joys of baking. They represent the moments when we slow down, connect, and savor the sweetness of life, even amidst the chaos of our busy schedules. They're a reminder that even in the busiest of lives, there's always room for a little bit of deliciousness.
