Gooey Pumpkin Bars
Pumpkin gooey bars that look like fudge, but taste like pumpkin pie.
Ingredients
- 2½ cups all-purpose flour
- ½ tsp salt
- 3 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ¾ cup granulated sugar
- 1 can pumpkin puree (or 1 butternut pumpkin)
- 4 eggs
- ½ cup vegetable oil
- ⅘ cup milk
- 4 tbsp powdered sugar (for topping)
Instructions
Homemade pumpkin puree
- Preheat oven to 200°C (390°F).
- Slice the butternut squash (or sugar pie pumpkins, Kabocha, or Acorn squash) into a few pieces (6-8) and remove seeds.
- Place on baking paper and roast for 45 minutes.
- Once cooled, remove skin and place the pumpkin flesh in a plastic dish.
- Blend until a creamy texture is achieved.
Gooey Pumpkin Bars
- Preheat oven to 180°C (350°F).
- Generously butter a casserole dish and dust with flour.
- In a large bowl, whisk together all-purpose flour, salt, baking powder, ground cinnamon, ground nutmeg, and ground ginger.
- In a separate bowl, combine granulated sugar, pumpkin puree, eggs, vegetable oil, and milk. Mix until smooth.
- Combine wet ingredients with dry ingredients and mix thoroughly.
- Pour the batter into the prepared dish and spread evenly.
- Bake for 55 minutes or until a toothpick inserted comes out with a few moist crumbs.
- Allow the bars to cool completely.
- Dust with powdered sugar using a fine-mesh sieve.
- Slice into squares and serve.
Notes
Serving Suggestion: Best paired with cold milk, whipped cream, or vanilla ice cream.
Storage: Store in an airtight container. Consume within 3 days for optimal freshness.
Note: The total time is calculated based on using store-bought pumpkin puree. If you're making your own pumpkin puree from scratch, the dessert preparation time extends by approximately 1 hour and 30 minutes.