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Thursday, November 10 2016


1/2 - cup unsalted butter, melted and cooled
1 - cup packed dark brown sugar
1 - egg
2 - teaspoons vanilla
1 - cup canned pumpkin
1 1/2 - cups all-purpose flour
1 1/2 - teaspoons ground cinnamon
1/2 - teaspoon baking powder
1/2 - teaspoon ground ginger
1/4 - teaspoon salt
1/4 - teaspoon ground allspice
1/4 - teaspoon ground nutmeg
1 1/2 - cups roasted and salted marcona almonds, coarsely chopped
Sweetened whipped cream (optional)
Maple syrup (optional)

Preheat oven to 350 degrees F. Grease a 9-inch square baking pan, line with parchment paper, and grease the paper; set pan 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 the center comes out clean. Remove and cool in pan on a wire rack. Use parchment paper to lift uncut bars from pan. Remove from paper and cut into bars. To serve, top with sweetened whipped cream and drizzle with maple syrup, if desired.

Nutrition Facts (Pumpkin Bars with Marcona Almonds)
Per serving: 233 kcal cal., 13 g fat (4 g sat. fat, 2 g polyunsaturated fat, 6 g monounsatured fat), 27 mg chol., 63 mg sodium, 26 g carb., 3 g fiber, 14 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:48 pm   |  Permalink   |  0 Comments  |  Email

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