Pumpkin Bars Recipe with Oat Flour
The perfect pumpkin bars with that are soft and tender with a dense, slightly chewy bite. They're a perfect mix between a pumpkin blondie and a traditional pumpkin cake, making them great for a breakfast treat or dessert!
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Servings: 16 bars
Equipment
- 8"x8" Baking Pan
- High speed blender or food processor if making your own oat flour at home
- Fine mesh strainer or flour sifter if making your own oat flour at home
Ingredients
Dry Ingredients
- 1 cup Oat flour 120 g
- ¾ cup All-purpose flour 90 g
- ½ teaspoon Baking powder
- 2.5 teaspoon Pumpkin pie spice
- ¼ teaspoon Ground cinnamon
- ½ teaspoon Salt
Wet Ingredients
- ⅔ cup Pumpkin puree blotted
- 3 tablespoon Butter
- 3 tablespoon Canola oil
- ½ cup Light brown sugar packed
- ¼ cup Pure maple syrup
- 1 whole egg
- 1 egg yolk
- 2 teaspoon Vanilla extract
Mix-Ins
- 6 tablespoon Chopped pecans
- 6 tablespoon White chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and move a rack to the middle position. Lightly spray an 8x8 inch metal baking pan with cooking spray. Cut a piece of parchment paper that fits the bottom of the pan with 2 inches hanging over two opposite sides. Press it into the pan. The overhang works as handles later.
- Spread the pumpkin puree on a plate lined with a paper towel. Lay a second paper towel on top and press gently. Let it sit for 2 minutes to soak up extra water, then scrape the pumpkin into a small bowl and set aside.⅔ cup Pumpkin puree
- Put the butter in a large mixing bowl and microwave for 20 to 30 seconds until melted. Whisk in the canola oil, brown sugar, and maple syrup until smooth, about 1 minute. Whisk in the egg and egg yolk, vanilla, and blotted pumpkin until the mixture looks smooth and glossy, about 1 minute.3 tbsp Butter, 3 tbsp Canola oil, ½ cup Light brown sugar, ¼ cup Pure maple syrup , 1 whole egg, 1 egg yolk, 2 tsp Vanilla extract
- In a separate medium bowl, whisk the oat flour, all-purpose flour, baking powder, pumpkin pie spice, cinnamon and salt until evenly mixed.1 cup Oat flour, ¾ cup All-purpose flour, ½ tsp Baking powder, 2.5 tsp Pumpkin pie spice , ¼ tsp Ground cinnamon, ½ tsp Salt
- Pour the dry ingredients into the wet ingredients. Stir with a rubber spatula until no dry flour streaks remain, about 20 strokes. Fold in the pecans and white chocolate chips.6 tbsp Chopped pecans, 6 tbsp White chocolate chips
- Scrape the batter into the prepared pan and spread it into an even layer, getting it into the corners. The batter should be about 1 inch deep.
- Bake for 25-30 minutes, until the edges are golden brown, the top looks set, and a toothpick poked into the center comes out with a few moist crumbs. Start checking around 20 minutes.
- Cool the blondies in the pan for 15 minutes. Use the parchment handles to lift them out and set them on a wire rack. Let them cool completely before slicing. Cut into 16 bars.
Notes
To make oat flour at home, blend old-fashioned rolled oats in a high speed blender or food processor for 1 to 2 minutes until powdery, scraping the sides once. For a finer flour, run through a fine mesh strainer or flour sifter.
Nutrition
Serving: 1bar | Calories: 203kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 117mg | Potassium: 116mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1690IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg