These Healthy Pumpkin Spice Bars are a healthier version of a fall favorite pumpkin bar. Packed with vegetables like zucchini and carrots, that you won’t know are even there, this is a warmly spiced, delicious dessert everyone will love!
I’m sure it’s a seasonal thing… but I’ve been absolutely craving anything pumpkin since, well, August 1st. It is no surprise then that I want to share these Healthy Pumpkin Spice Bars with you.
I love all of our beautiful seasons. But there is just something so special about autumn that I tend to rush it a bit. And it isn’t always a popular idea in our house for those who are still enjoying the last respite of summer.
You see, August is the month when some prematurely fall-ish things begin making an appearance in our home. Like – a pumpkin here or there– some scattered “fallen” leaves tucked behind cookbooks, the television remote…
Not a lot. Just a taste.
But once school starts … it’s fair warning that pumpkins, acorns, scarlet and golden leaves of all sorts will appear in almost every room of our house.
My menus begin to change as well. Even if it’s a late summer — the warm and savory flavors of autumn begin showing up in all my cooking.
And there is nothing more fall-inspired and savory than, pumpkin. There are so many ways to incorporate pumpkin into our favorite seasonal dishes; soups, sauces, stews, sweet goodies… and even our favorite beverages — pumpkin-spiced lattes!
Pumpkins are Nutrient Rich
While we love our sweet indulgences say like, pumpkin pie — the root of the dish, pumpkin, is a nutritional powerhouse.
Pumpkin is a whole food, full of amazing nutrients, and when paired with equally nutrient-rich spices, like cinnamon, it is a superfood with high amounts of beta-carotene, vitamin A, potassium and more.
As most young, first-time Moms are, I became obsessed with finding ways for my son to eat vegetables. I discovered, quite by accident, that he loved the pumpkin bread at one of our local fast-food drive throughs.
Soon, I was experimenting at home, trying to recreate that spicy pumpkin bread he loved.
Only mine would be filled with vegetables in addition to the pumpkin. And if I did it right, he wouldn’t even know it!
Here is the recipe I made over and over again. Often freezing it into individual portions, knowing that with each serving, he was getting at least 2-3 vegetables.
Today — we still make these pumpkin bars. And they are just as delicious!
Frequently Asked Questions
If zucchini season has come to an end, just up the amount of carrot. No carrots? Just include more zucchini!
Yes! This recipe works and freezes in silicone ice cube trays really well, and is great for using up those leftover Halloween pumpkins.
If you enjoyed this recipe on 31 Daily, you might also enjoy:
- Healthy Slow Cooker Pumpkin Spice Granola
- Pumpkin Chickpea Curry with Coconut Milk
- Creamy Roasted Pumpkin Hummus (without Tahini!)
- Easy Fluffy Pumpkin Waffles
- Old Fashioned Pumpkin Muffins
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