Best 2 Pumpkin Gingerbread Bars Paleo Recipes

If you're seeking a wholesome, gluten-free, and paleo-friendly treat that exudes the comforting aroma of fall, look no further than these pumpkin gingerbread bars. These delectable bars harmoniously blend the flavors of pumpkin, warming spices, and zesty ginger, resulting in a delightful symphony of sweet and savory notes. Their soft and moist texture, achieved through the perfect combination of ingredients, makes them a guilt-free indulgence. Whether you're a seasoned baker or a novice in the kitchen, this comprehensive guide will equip you with the necessary knowledge and steps to create these irresistible pumpkin gingerbread bars that will elevate your taste buds to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

GINGERBREAD PUMPKIN CAKE BARS

Gingerbread Pumpkin Cake Bars image

"Deep and dark" Gingerbread cake mix, mixed with canned pumpkin, and cut into small bars. Our recommended mix is "Trader Joe's Deep Dark Gingerbread Cake and Baking Mix with Molasses and Ginger". We made up the recipe, but got most of the directions from The Trader Joe Cake Mix box. Basically, we just added the canned pumpkin. Well hope you try it out, and like it! They're GREAT for Thanksgiving. By the way, DO NOT REFRIGERATE! They will grow mold.

Provided by WeLikePunkinPie

Categories Dessert

Time 1h15m

Yield 12 pieces, 12 serving(s)

Number Of Ingredients 5

Ingredients

1 (14 ounce) package gingerbread mix
1 egg
1/3 cup vegetable oil
3/4 cup water
1 (16 ounce) can pumpkin puree

Steps:

(All directions except for "PUMPKIN," "OVEN," and "TO SERVE," are copied from a "Trade Joe's Deep and Dark Gingerbread Cake Mix" box. Anything in () are things we added to the directions.).
TO PREPARE: Preheat your oven to 350 degrees Fahrenheit. Lightly grease the bottom and halfway up the sides of a normal 8x8x2 pan with butter, or cooking spray.
MIX: Combine the egg, the oil, and the water into a bowl. Add the cake mix. Gently fold mix together (with wooden spoon), until the ingredients are moist.
PUMPKIN: Add in the canned pumpkin. Mix WELL with wooden spoon for about 5 minutes and until mixture turns a oragneish-brown color, also be sure to get the bottom. The mixture should also have small lumps.
PAN: Spread batter into the pan, filling the corners and leveling the top.
OVEN: Bake the cake for one hour, and if the cake IS done, if you stick a toothpick, fork, knife, etc. in it, it should come out clean. Leave cake to cool until cake is FULLY cooled off.
TO SERVE: Carefully cut cake into about 12 or so bars. If you want, sprinkle some powdered sugar on the top of each bar. Serve them on a plate, or take 'em to go!

Nutrition Facts : Calories 215.2, Fat 11.1, SaturatedFat 2.1, Cholesterol 17.6, Sodium 225.5, Carbohydrate 27.4, Fiber 0.8, Sugar 16.1, Protein 2.4

PUMPKIN GINGERBREAD BARS (PALEO)

Pumpkin Gingerbread Bars (Paleo) image

Make and share this Pumpkin Gingerbread Bars (Paleo) recipe from Food.com.

Provided by heatherhopecs

Categories Bar Cookie

Time 40m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 13

Ingredients

1 cup pumpkin puree (NOT pumpkin pie filling)
1 cup almond butter
1/4 cup honey
2 large eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/4 teaspoon cardamom
1/2 teaspoon lemon zest

Steps:

Preheat oven to 350.
Mix all ingredients together in a large mixing bowl.
Put the mixture in an 8x8 baking dish, greased with coconut oil.
Bake at 350 for 30 mins or until a toothpick stuck in the middle of the dish comes out clean.

Nutrition Facts : Calories 129.3, Fat 9.7, SaturatedFat 0.9, Cholesterol 23.2, Sodium 117.8, Carbohydrate 8.4, Fiber 1.9, Sugar 5.2, Protein 4.3

Tips:

Use good quality, fresh ingredients for the best flavour.
If you don't have pumpkin puree, you can make your own by roasting a pumpkin and then pureeing it.
The bars can be made ahead of time and stored in the refrigerator for up to 3 days.
To make the bars gluten-free, use gluten-free flour.
To make the bars vegan, use a flax egg instead of a regular egg.
The bars can be served warm or cold.
Garnish with whipped cream, ice cream, or a dollop of yogurt for an extra special treat.

Conclusion:

These pumpkin gingerbread bars are a delicious and festive treat that is perfect for the holiday season. They are easy to make and can be customized to your liking. Whether you are looking for a sweet and spicy treat or a healthier option, these bars are sure to please everyone. So next time you are looking for a festive dessert, give these pumpkin gingerbread bars a try.