Healthy Pumpkin Spice Bars
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These Healthy Pumpkin Spice Bars are a healthier version of a fall favorite: pumpkin bars. 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!
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Why I Love These Healthy Pumpkin Spice Bars
I’m sure it’s seasonal, but I’ve been craving pumpkin since August 1st. So, it is no surprise 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 still enjoying summer’s last respite.
You see, August is when some prematurely fall-ish things begin appearing 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 late summer — the warm and savory flavors of autumn begin showing up in all my cooking.
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!
If you’re interested in making pumpkin muffins, our readers love our Healthy Pumpkin Muffins.
Ingredients for Pumpkin Spice Bars
You will find ingredient measurements in the recipe card at the bottom of this post, but here is a quick list of what you will need:
- All-purpose flour: I prefer unbleached AP flour
- Whole Wheat Flour: You can also use white whole wheat flour.
- Granulated sugar
- Baking Soda
- Large eggs
- Canned pure pumpkin
- Cooking oil: Use your favorite neutral oil.
- Spices: Ground cinnamon, cloves, ginger, and salt
- Vegetables: Shredded zucchini and carrots
How to Make Healthy Pumpkin Spice Bars
Preheat oven to 350 degrees.
- Add dry ingredients to a bowl, then stir in the shredded zucchini and carrots.
- Mix the eggs, oil, and pumpkin in a separate bowl. Gradually add the pumpkin mixture to the dry ingredients. Then, spread the batter in an ungreased 15x10x1 baking sheet.
- Bake for 30 to 35 minutes. Depending on your oven, I always check at about 25 minutes. It is done when a toothpick inserted near the center is clean.
Pumpkins are Nutrient Rich
While we love our sweet indulgences like, pumpkin pie — the root of the dish, pumpkin, is a nutritional powerhouse.
Pumpkin is a whole food full of amazing nutrients. 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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Healthy Pumpkin Spice Bars
Ingredients
- 1 cup all-purpose unbleached flour
- 1 cup whole wheat flour
- 1 1/4 cup sugar
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- 1/4 teaspoons cloves
- 1/4 teaspoons ground ginger
- 1/4 teaspoon salt
- 1 small zucchini shredded – about 1 cup
- 2 carrots peeled and shredded – about 1 cup
- 4 eggs beaten
- 1 (15-ounce) can pumpkin my favorite is Libby’s
- 1 cup cooking oil
Instructions
- Preheat oven to 350 degrees.
- Mix dry ingredients in a separate bowl. Add shredded zucchini and carrots into the dry ingredients. Mix the eggs, oil and pumpkin in a separate bowl. Gradually add pumpkin mixture to the dry ingredients. Spread batter in an ungreased 15x10x1 baking sheet. Bake in a 350-degree oven for 30 to 35 minutes. Depending on your oven, I always check at about 25 minutes. It is done when a toothpick inserted near the center comes out mostly clean.
- Because I freeze these, I don’t often put a topping. However, when I serve them, I sift powdered sugar over each serving. A cream cheese frosting is also a wonderful addition and I’ve included a crumb topping that I also love.
- Cool completely and cut into 48 bars.
Notes
Optional Crumb Topping
- 2 cups flour
- 1 cup brown sugar
- 2 teaspoons cinnamon
- 2 cups butter (2 sticks) melted
- 2 teaspoons vanilla
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.