Whole Wheat Pumpkin Bars

Well, I think we're all back in the school swing. Summer temperatures are finally dropping a bit. All this and a few cooler rainy days have me dreaming of fall. We're not there yet, but I think it will be coming before too much longer. Whether we're full on there or not, I've got the urge to get in the kitchen and use things like apples, cinnamon, and pumpkin. We had apple pie last week. I made some pumpkin puree and now have pumpkin spice syrup for lattes on hand. Pumpkin spice granola and some apple almond oat bars are on my radar. And until writing this, I'd totally forgotten about how awesome apple pie BARS are! I love fall baking. If you're not on the train yet, maybe these pumpkin bars will help! I have adapted the recipe from one in the King Arthur Whole Grain Baking cookbook. I thought they were just right. If you prefer more chocolate and no craisins, go for it. Or trade out the craisins for raisins. Or maybe for nuts. Have fun!

Whole Wheat Pumpkin Bars

3/4 cup butter

1 1/3 cups brown sugar, packed

1 tsp vanilla

2 tsp ground cinnamon

3/4 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground allspice

3/4 tsp baking powder

1/2 tsp salt

1 egg

1 cup pumpkin puree (strained to be thicker)

1 1/2 cups whole wheat flour

3/4 - 1 cup chocolate chips

3/4 - 1 cup loosely packed dried cranberries

Melt the butter in a saucepan over low heat. Add the brown sugar and stir to combine. Cook only a bit more until its hot and bubbling slightly. Pour into a mixing bowl and allow to cool. Meanwhile measure out all the spices! Once butter/sugar mix is cool enough to test with your finger, beat in vanilla, baking powder, salt and spices. Add the egg and mix until smooth, making sure everything is well incorporated. Stir in the pumpkin, flour, chocolate chips and dried cranberries and mix thoroughly. Pour into a lightly greased 9x13 pan. Bake at 350F (180C) for about 40 minutes. Bars are done when a knife or tooth pick comes out clean. Allow to cool. 

Tip: Like any brownie, these cut best with a plastic knife or plastic baker's bench knife! 

Notes: Because the butter is melted, I don't see why you couldn't sub an equal amount of oil if butter is expensive or hard to get for you. You'd just sacrifice a bit on the flavor the butter would give. But my go-to pumpkin bread is made with oil and its awesome.