Cinnamon Maple Pumpkin Bars (Printable)

Warm, tender pumpkin bars with maple syrup and cinnamon, perfect for fall celebrations and easy snacking.

# What You'll Need:

→ Dry Ingredients

01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger

→ Wet Ingredients

08 - 1 cup canned pumpkin purée (not pumpkin pie filling)
09 - 1/2 cup pure maple syrup
10 - 1/2 cup packed brown sugar
11 - 1/3 cup vegetable oil or melted coconut oil
12 - 2 large eggs
13 - 1 teaspoon pure vanilla extract

→ Optional Topping

14 - 1/4 cup chopped pecans or walnuts
15 - 2 tablespoons maple syrup for drizzling

# Method:

01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until fully blended.
03 - In a large bowl, whisk pumpkin purée, maple syrup, brown sugar, oil, eggs, and vanilla until smooth and incorporated.
04 - Fold dry ingredients into the wet mixture using a spatula until just combined; avoid overmixing to maintain tenderness.
05 - Transfer batter to the prepared pan, smooth the surface, and sprinkle with chopped nuts if desired.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs.
07 - Remove pan from oven and let cool entirely on a wire rack before slicing.
08 - Drizzle with additional maple syrup if preferred, then cut into bars.

# Expert Advice:

01 -
  • Uses simple pantry ingredients no fancy shopping trips needed
  • Naturally sweetened with pure maple syrup for a delicate deep flavor
  • Stays moist for days making them perfect for baking ahead and sharing
  • Foolproof even if you are not an expert baker
02 -
  • High in beta carotene thanks to pumpkin
  • Freeze beautifully for meal prep or gifting
  • Egg free and gluten free adaptations are possible
03 -
  • Always use room temperature eggs for fluffier texture in your bars
  • If you want ultra moist bars be careful not to overbake
  • Toast your nuts before adding for a deeper more satisfying crunch

Return