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Pumpkin Spice Latte Bars

Pumpkin Spice Latte Bars for Cozy Fall Indulgence

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Delight in these Pumpkin Spice Latte Bars, a perfect dessert capturing the essence of fall.
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Prep Time 15 minutes
Cook Time 36 minutes
Cooling Time 15 minutes
Total Time 1 hour 6 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup granulated sugar Substitute with brown sugar for richer flavor.
  • 1 cup pumpkin puree Canned pumpkin works well.
  • 1/2 cup cooking oil Can substitute with melted coconut oil or melted butter.
  • 1/2 cup unsalted butter Use melted for a smoother batter.
  • 2 teaspoons pumpkin pie spice Can substitute with 1 1/4 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp ground cloves.
  • 1/2 teaspoon salt Balances sweetness.
  • 1 large egg Ensure it's at room temperature.
  • 1 cup all-purpose flour For gluten-free, substitute with King Arthur Gluten-Free Measure for Measure Flour.
  • 1 teaspoon baking powder Ensure it's fresh.
For the Espresso Glaze
  • 1/4 cup milk Whole milk adds richness.
  • 1 tablespoon espresso powder Instant coffee can be used as an alternative.
  • 1 cup powdered sugar Sifted for smoother consistency.

Equipment

  • 8-inch square pan
  • Medium saucepan
  • Microwave-safe bowl
  • Spatula

Method
 

Step-by-Step Instructions for Pumpkin Spice Latte Bars
  1. Preheat your oven to 350°F (175°C) and grease an 8" square pan or line it with parchment paper.
  2. In a medium saucepan over medium heat, combine granulated sugar, pumpkin puree, cooking oil, unsalted butter, pumpkin pie spice, and salt. Stir continuously for about 5 minutes until smooth.
  3. Remove from heat and let cool for about 10-15 minutes, stirring occasionally.
  4. Add the room-temperature egg and mix well until fully combined.
  5. Sift in all-purpose flour and baking powder, stirring until just combined without lumps.
  6. Pour the batter into the prepared pan, spreading it evenly with a spatula.
  7. Bake for 32 to 36 minutes, or until the edges pull away from the pan and a toothpick comes out clean.
  8. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  9. For the espresso glaze, heat milk and espresso powder in a microwave-safe bowl for about 30 seconds. Stir in powdered sugar until smooth.
  10. Drizzle the espresso glaze over the cooled bars and let set before cutting into squares.

Nutrition

Serving: 1barCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Unglazed bars can be frozen for up to 2 months.

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