Eggless pumpkin cinnamon bars

Think of these as a slightly pumpkin-y, cinnamon-y version, cakey version of a blondie. They’re so so easy to throw together and only take 25 minutes to bake. Best of all, they’re eggless and vegan friendly. Just swap the butter for a vegan butter like Miyoko’s.

Ingredients – bars

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/3 cup white sugar
  • 1/2 teasooon baking powder
  • 1/8 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 stick melted unsalted butter
  • 3/4 teaspoon salt
  • 1/4 cup pumpkin purée
  • 1/3 cup walnuts, roughly chopped
  • 1/3 cup chocolate chips

Ingredients – cinnamon sugar

  • 1 teaspoon cinnamon
  • 1 tablespoon sugar

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Line an 8×8 baking pan with parchment paper.
  2. In a small bowl, make your cinnamon sugar by whisking together 1 teaspoon cinnamon and 1 tablespoon sugar with a fork or whisk.
  3. In a large bowl, mix together melted butter and two sugars until well combined. Stir in pumpkin purée and vanilla extract.
  4. In a separate bowl, stir together flour, baking soda, baking powder, cinnamon, and salt. Add dry ingredients to wet ingredients and stir gently until a batter is formed. Stir in chopped walnuts and chocolate chips.
  5. Using a spatula, spread batter gently into your lined 8×8 pan. Sprinkle cinnamon sugar on top. Bake for 22-25 minutes or until you can insert a fork or cake tester and it comes out clean.
  6. Let cool for 20 minutes, then cut into squares.

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