Has it been a week already? Aside from a few minor hiccups this project is going well. Sarah and I have been switching up both the projects/recipes and the writing tasks. I think that has helped us stay organized, on task and not burnt out. I hope the next 4 weeks go even better.
Today Sarah prepared Pumpkin Spice Bars while I was at work. She told me that it was very easy to prepare as it was only a few ingredients. It’s a tad time-consuming as you have to bake it once for an hour, then again for another half-hour for the final bar form. I think I was time well spent as these are a wonderful treat. Perfect for a mid-morning snack. I’ll try not to eat to many at the office tomorrow.
The Pumpkin Spice Bar
makes 16-20 bars, depending on your preferred size
- 4 tablespoons (1/2 stick) butter
- 2 cups pumpkin puree (or one 15-ounce can)
- 1/2 cup packed light brown sugar
- 3 cups rolled oats
- 3/4 cup pepitas *
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon powdered ginger optional **
- 3 tablespoons roughly chopped crystallized ginger Sugar or maple sugar, for sprinkling
1. Preheat the oven to 350 degrees. Line 9×9 (or similar size) pan with parchment paper, leaving a bit of overhang over the sides of the pan. Combine the butter, pumpkin, and brown sugar in a large saucepan over medium heat. Cook, stirring constantly, until the butter melts. It’s okay for the mixture to be a bit lumpy. Remove from heat.
2. Add the oats, pepitas, salt, cinnamon, nutmeg, powdered ginger, and crystallized ginger, if using, to the pan. Stir until there are no pockets of dry oats and the mixture is fairly uniform. Transfer to the prepared pan and pat it all down with a silicone spatula or your hands. Sprinkle with sugar or maple sugar. Bake for 35 minutes. Remove from the oven and let the bars cool enough to handle, at least an hour.
3. Preheat the oven again to 350 degrees. (This will probably happen quickly, as the oven will still be warm.) Use the parchment to pull the entire square of pumpkin bar out of the pan. Cut into bars, and then lay them onto a baking sheet lined with parchment or a silicon liner. Bake for an additional 25-30 minutes, or until the bars are golden at their edges.
Store in a covered container at room temperature for up to 5 days (also, totally freezable)
Sarah says they are good and healthy-tasting. In the future she might add chocolate chips or something to give it a little more something. I say they are delicious as is but I wouldn’t say no to chocolate either.
* Pepitas are Pumpkin Seeds
** Take the option
Tomorrow we are easing off the food and doing a craft. Wednesday we are back at it with a traditional Pumpkin Pie.