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Pumpkin Squares (Version 2)

Alright folks, it’s officially fall.

The autumn equinox has passed and from now on days get shorter and colder and all around more depressing.  
But before all that we get the lovely season that is fall.  Crisp air, colorful leaves, and pumpkin and apple filled foods galore.  It’s time I started spreading some fall cheer, no?

There’s one recipe that’s get’s 10x more popular as September rolls around.  It’s the first recipe ever posted on this blog, and it’s one of the simplest ones as well.  I love it, you love it, everyone loves it.  After all, who can resist pumpkin squares
Certainly not me, which is why I decided to re-do the recipe this season to make it even better. Looking back on that recipe there are some things I don’t like about it.  For example, the white flour and white sugar that I used.  Back then, I didn’t have all my special sweeteners and spelt flour packages.  Now I’ve got ’em and i wanted to healthify those pumpkin squares even more.

Behold, the delicious result.  Pumpkin squares with no white sugar, no white flour, no oil, and no butter.  Oh yeah, and they’re pretty darn delicious as well.

Pumpkin Squares (Version 2)

  • 1 cup spelt flour
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  •  1 cup pumpkin puree
  • 2 egg whites
  • 1/4 cup maple syrup
  • 1 tsp vanilla 

 Preheat oven to 350F.  Grease an 8×8 square pan.  In a large bowl, whisk together dry ingredients.  In another bowl, mix together pumpkin, egg whites, maple syrup, and vanilla.  Add wet ingredients to dry and mix until a thick batter forms.  Scoop into prepared pan and spread into an even layer.  Bake for 25-20 minutes, until firm.  Bars will be a bit gooey at first, but if you let them sit overnight they will dry out a bit and become less gooey.  It’s your choice how to eat them.  When serving time comes, cut into 16 squares.


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7 Comments

  • Reply
    Dina
    September 30, 2013 at 4:45 pm

    they sound amazing!

    • Reply
      SS
      October 1, 2013 at 7:08 am

      Thanks Dina!

  • Reply
    edo0012
    September 30, 2013 at 5:42 pm

    Hi! My name is Esther, writing from a new-ish food blog called Foodie & Fabulous. These look delicious–a PERFECT fall treat. I can’t wait to try them! I have two questions:

    1) Could I substitute oat flour for spelt flour?
    2) On the maple syrup–is the measurement 1/4 cup?

    http://foodieandfabulous.blogspot.com/

    • Reply
      SS
      October 1, 2013 at 7:11 am

      1) You could try oat flour, but I can’t promise it will work out. Nothing wrong with an experiment though 🙂
      2) Yep, that’s supposed to be 1/4 cup. Nice catch there. The recipe should be fixed now.

      Thanks for stopping by!

  • Reply
    Lindsey @ American Heritage Cooking
    October 1, 2013 at 11:37 am

    I am dying over these! They look amazing! I tried another healthy pumpkin cookie recipe the other day and we could barely choke them down. I need to try these and I just will “forget” to mention that they are healthy!

    • Reply
      SS
      October 4, 2013 at 7:21 am

      I’m sorry to hear that. Hopefully these are more to your liking. Please let me know what you think if you give them a try! 🙂

  • Reply
    Melissa
    October 18, 2013 at 12:27 pm

    Hey! Do you think it would work to use 2 flax eggs here instead of the 2 egg whites to make these vegan?

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