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Pumpkin Bars with Marcona Almonds Recipe

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This recipe for Pumpkin Bars with Marcona Almonds is from Messiah Lutheran Church 2021 Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup unsalted butter, melted and cooled
1 cup packed dark brown sugar
1 egg
2 teaspoons vanilla
1 cup canned pumpkin
1½ cups all-purpose flour
1½ teaspoons ground cinnamon
½ teaspoon baking powder
½ teaspoon ground ginger
¼ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
1½ cups roasted and salted marcona almonds, coarsely chopped (divided)

Optional: whipping cream and maple syrup
Directions:
Directions:
Preheat oven to 350 degrees.

Grease a 9-inch square baking pan. Line with parchment; grease. Set aside

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.

Bake about 40 minutes or until a wooden toothpick inserted near center comes out clean. Remove; cool in pan on a wire rack.

Using parchment, lift uncut bars from pan. Cut into bars. Serve with sweetened whipped cream and drizzle with maple syrup, if desired.
Number Of Servings:
Number Of Servings:
16 bars

 

 

 

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