Espresso Flavored Pumpkin Bars
Soft pumpkin bars infused with espresso and fall spices, baked to perfection and totally vegan—with major “you baked these?!” energy.
Ingredients
- 1 cup pumpkin purée
- ¾ cup brown sugar
- ¼ cup maple syrup
- 2 tbsp instant espresso powder
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup chopped walnuts optional but encouraged
Instructions
- Preheat oven to 350°F, line pan with parchment paper like a responsible adult.
- In a bowl, whisk pumpkin, brown sugar, maple syrup, espresso, coconut oil, and vanilla.
- In another bowl, mix flour, cinnamon, nutmeg, baking powder, and salt.
- Gradually stir dry ingredients into the wet mixture, don’t overdo it—no one likes a tough bar.
- Fold in walnuts if you’re feeling wild.
- Spread batter evenly into your lined pan, channel your inner Virgo for neat corners.
- Bake for 30 minutes or until a toothpick comes out mostly clean (moist crumbs = yes).
- Cool for 15 minutes before slicing unless you enjoy third-degree dessert burns.
- Serve with coffee, oat milk latte, or your latest drama.
- Store in an airtight container or hide from your family—it’s your journey.
Notes
Nutritional Values (Per Serving)
- Calories: 195
- Total Fat: 7g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
Vitamins & Minerals (Per Serving)
- Vitamin A: 45%
- Iron: 6%
- Magnesium: 5%
- Folate: 4%
- Vitamin C: 3%
Flavor-Enhancing Notes
- Swap walnuts for pecans if you’ve got “Southern baking queen” energy.
- Add a dusting of cinnamon sugar on top before baking for sparkle and sass.
- Drizzle with vegan chocolate post-bake if life’s been “a lot” lately.
- These freeze beautifully—just like your emotional responses.
- Reheat a square for 10 seconds and inhale like it’s an aromatherapy session.