Pumpkin Bars with Marcona Almonds

If pumpkin bread had a slightly saltier and crunchier cousin, it would look like this warmly-spiced dessert.

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3.5 by 3 people

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  • Makes: 16 servings
  • Serving Size: 1 bar
  • Makes: 16 bars
  • Prep: 25 mins
  • Bake: 40 mins 350°F

Pumpkin Bars with Marcona Almonds

Directions

  1. Preheat oven to 350 degrees F. Grease a 9-inch square baking pan, line with parchment paper, and grease the paper; set pan aside.
  2. In a medium bowl stir together butter and sugar until no lumps remain. Stir in egg and vanilla. Stir in pumpkin. Add flour, cinnamon, baking powder, ginger, salt, allspice, and nutmeg; stir until combined and no pockets of flour remain. Fold in half the almonds. Spoon into pan, spreading to edges. Top with remaining almonds.
  3. Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean. Remove and cool in pan on a wire rack. Use parchment paper to lift uncut bars from pan. Remove from paper and cut into bars. To serve, top with sweetened whipped cream and drizzle with maple syrup, if desired.
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Nutrition Facts (Pumpkin Bars with Marcona Almonds)

  • Per serving:
  • 233 kcal cal.,
  • 13 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 27 mg chol.,
  • 63 mg sodium,
  • 26 g carb.,
  • 3 g fiber,
  • 14 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (1)

3 Ratings
714 Days Ago
We really enjoyed these, subbed pepitas for almonds due to a nut allergy and doubled to bake in a 9x13 pan. Everyone loved them

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