Prep
10m
Cook
25m
Total
35m
Shop
Decaf Instant Espresso
Meal Prep Containers
Nonstick Bakeware Pan
Cocoa Powder
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 350 degrees.
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For
18
M
I
1
cup
Canned pumpkin
1/2
cup
Butter, melted
3/4
cup
Cane sugar
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Per Serving
Calories
121kcal
Fat
6.2g
Carbs
15.8g
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Erika S
5 months ago
I made these brownie-pumpkin bars and they turned out amazing. I swapped half the butter for coconut oil and split the sugar between coconut sugar and brown sugar — they were still perfectly sweet and rich. I also added pumpkin spice protein powder, which gave them an extra boost and even more fall flavor. Plus, I mixed in some flaxseed (something I always do for my kiddos), and it blended right in without changing the texture. A delicious, nourishing treat we all loved!
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Lindsey Bonnice
5 months ago
Sounds amazing! Thank you for sharing these wonderful ideas for making them customized and even healthier!
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C
Crystal A
6 months ago
What size pan?
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Lindsey Bonnice
6 months ago
Roughly 8x8
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Reply
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Prep
10m
Cook
25m
Total
35m
Shop
Decaf Instant Espresso
Meal Prep Containers
Nonstick Bakeware Pan
Cocoa Powder
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat oven to 350 degrees.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
18
M
I
1
cup
Canned pumpkin
1/2
cup
Butter, melted
3/4
cup
Cane sugar
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
121kcal
Fat
6.2g
Carbs
15.8g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
E
Erika S
5 months ago
I made these brownie-pumpkin bars and they turned out amazing. I swapped half the butter for coconut oil and split the sugar between coconut sugar and brown sugar — they were still perfectly sweet and rich. I also added pumpkin spice protein powder, which gave them an extra boost and even more fall flavor. Plus, I mixed in some flaxseed (something I always do for my kiddos), and it blended right in without changing the texture. A delicious, nourishing treat we all loved!
Like
Reply
Cancel
Lindsey Bonnice
5 months ago
Sounds amazing! Thank you for sharing these wonderful ideas for making them customized and even healthier!
Like
Reply
Cancel
C
Crystal A
6 months ago
What size pan?
Like
Reply
Cancel
Lindsey Bonnice
6 months ago
Roughly 8x8
Like
Reply
Cancel
