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Pumpkin Walnut Bars

October 17, 2009

These bars are seriously irresistible. I’m having a hard time keeping my hands out of them! So warning, they are dangerous to have around the house. Make sure you split them with friends or freeze them to have as a sweet treat later, or you can just eat the whole damn batch because they are so low in fat! One of my favorite fall ingredients is pumpkin. I discovered pumpkin over a year ago when I saw them popping up in the blogworld. People were adding them to yogurts, oatmeal, smoothies, cakes etc. You name it, someone has probably tried to infuse pumpkin into it. I can’t blame them though, pumpkin is so versatile. Not to mention, it is super low in fat and high in fiber. Random fact of the day: Did you know pumpkin is actually a fruit? Brennan and I were debating whether or not it was a fruit or vegetable, turns out it’s a fruit becuase the seeds are on the inside? How about strawberries then? Pumpkin is actually the largest berry too. Who knew? Yes, this is what we talk about on Saturday afternoon.

Anyways, I just played around with the ingredients and proportions until the batter looked like it would turn out something good. Oh  yeah, lots of licking occurred, but that’s a given whenever I bake anything. I have to admit theses bars are very moist, I might have added too much wet ingredients so you might want to cut back on the amounts a little. I’m not a baker, remember? Nevertheless, the bars still turned out amazing, might have to play around more with the ingredients but I love how I didn’t have to use a drop of oil or a dab of butter in this recipe. Proves that you can make healthy desserts that actually don’t taste like cardboard. Stay tuned for more pumpkin recipes!

Pumpkin Walnut Bars

Makes a gazillion bars


  • 1 cup all purpose flour
  • 1.5 cups sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup egg whites
  • 1 cup pumpkin
  • 1/2 cup unsweetened applesauce
  • 1/4 cup chopped walnuts
  • 2 tablespoons maple syrup


1. In a large mixing bowl stir together the flour, sugar, baking powder, baking soda, cinnamon, and salt. In another mixing bowl mix the eggs and pumpkin, applesauce, and maple syrup together. Stir pumpkin mixture into flour mixture. Mix in chopped walnuts.

2. Spread batter into an greased baking pan. Bake in a preheated 400-degree oven for 15 to 20 minutes, or till a wooden toothpick inserted near the center comes out clean. Cool in pan on a rack.


5 Comments leave one →
  1. October 18, 2009 1:34 am

    I love this! I stocked up on canned pumpkin the past couple of weeks – I’m afraid I may never see it again – I live in Canada and it seems to only pop up around our Thanksgiving time (which was last weekend). Anyways, I’ve been wondering what to do with it…this looks like a great idea! Love your blog by the way, I just started my own, and it’s a struggle, but I’m hoping to figure it out and my ‘niche’. All I know is that I love writing and I wish I could do this for a living 😦 Cheers,

    jen (

  2. November 5, 2009 2:41 pm

    It is good to see posts that give truly quality information. Great post. Best Whey Protein Powder, Buy Dymatize Elite Whey Protein Sale, Cheap & Discount Dymatize Whey Protein

  3. michele permalink
    February 26, 2010 12:41 pm

    Have you tried leaving out the egg white as well? Why waste the yolks, the money and the bad karma from those nasty chicken operations? Pumpkin works as a good egg replacement anyway — that 1/4 cup of egg white could probably be omitted or replaced with additional pumpkin, applesauce or water/juice.


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