It’s October and that means it’s time for pumpkin recipes. This past year I was happy to have been able to grow my own mini baking pumpkins and Lakota Sioux squash in my front yard garden beds. Although we did end up getting some powdery mildew, I was able to control it, as I shared with you here, and harvest about 8 different pumpkins before the plants called it quits.
I’ve already started using some of the pumpkins, cut up, and added to stews, but the kids get the most excited about pureeing them to use in baked goods like these naturally sweetened pumpkin bars. It’s a great time of year to start stocking up on mini baking pumpkins. They keep quite well in a cold area of your house or basement. I usually stock up and purchase about 15-20 different varieties of squash and keep them in my basement to use all winter long.
Let me tell you, you’re going to want to have some extra pumpkins to puree in the cold of the winter once you try out this recipe.
For these naturally sweetened pumpkin bars, I used einkorn flour. (If you’d like a reminder on why my family has chosen einkorn flour for all of our baking needs please read my post, The Tangled Web of Bread, by clicking here.) I’m hooked on it, especially the high extraction all purpose flour by Jovial that can be substituted in recipes 1:1.
To sweeten the bars I used honey, and for the cream cheese frosting I used a bit of maple syrup and organic evaporated cane juice.
All-in-all, they turned out to be just the kind of pumpkin bar you’d want in this season … soft and moist, just the right amount of spice, with a gently sweetened frosting that your entire family will enjoy.
These naturally sweetened pumpkin bars are soft and moist, just the right amount of spice, and gently sweetened with honey.
- 2 cups einkorn flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground all spice
- 1 tsp baking soda
- 4 eggs
- 1 cup honey
- ½ cup butter (1 stick), melted
- 1½ cups pumpkin puree
- 8-ounce package cream cheese, softened
- ½ cup butter, softened
- 1 tsp pure vanilla extract
- 3 tbls pure maple syrup
- 1 cup organic powdered sugar
- Preheat the oven to 350F.
- Butter and flour a 9" x 13" baking pan.
- In a large bowl, whisk together the einkorn flour, baking powder, cinnamon, all spice, and baking soda; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the eggs, honey, butter, and pumpkin puree over low speed. A 3 on my KitchenAid.
- A cup at a time, add the dry ingredients until just combined. Do not overmix.
- Pour the batter into the prepared 9" x 13" pan and bake for 22-25 minutes or until a toothpick inserted into the middle comes out clean.
- Transfer to a wire rack and allow to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and butter. Mix together over medium speed until smooth.
- Add the vanilla extract, maple syrup, and powdered sugar. Mix on low until mixed through then raise the speed to medium to cream together.
- Spread on cooled pumpkin bars.