I have been craving pumpkin anything for a while now. I love to eat and drink pumpkin-flavored things in the Fall but so much of what I like includes loads of sugar, that which I have been trying to avoid. Too much sugar = bigger Elaine.
That being said, a little bit is okay. As long as I keep up with my running and bootcamp. 😉
So, I came across a recipe for some “almost healthy” pumpkin bars and decided that I just had to give into my cravings. I adapted and added to the recipe just a tad and they turned out so good! We scarfed up the entire pan pretty darn quick around here!
Yes, there are a couple of ingredients that you may not typically have in your house (I had to go buy spelt flour) but it is worth it to get them, trust me! These bars are SO moist and delicious. I promise, I would not lead you astray.
For the bars:
3/4 c spelt flour
3/4 c almond flour
1 tsp cinnamon
1 1/2 tsp all spice
1 1/2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 can pumpkin puree
1/2 c packed brown sugar
1/3 c melted coconut oil
1/3 c milk
1 tsp vanilla
For the icing:
1 8 oz. block cream cheese, softened
1/2 stick of butter, softened
1 c powdered sugar
Preheat oven to 350 degrees. Grease 8 x 13 pan with some coconut oil. Mix flours, spices, baking powder, baking soda and salt in a bowl. Set aside. Mix pumpkin puree, brown sugar, melted coconut oil, milk, eggs and vanilla in another bowl. Mix wet and dry ingredients together, spread into pan and bake 20-25 minutes until edges begin to brown and center is set.
For icing, mix three ingredients together with hand mixer until combined then spread on top of bars.
Cut into squares and enjoy (a.k.a. try not to eat the entire pan)!
p.s. these would be great for breakfast too and are still tasty without the icing, but why?? 😉
p.p.s. cute helpers like this one make it ever MORE tasty!