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Pumpkin Spice Latte Bars

Pumpkin Spice Latte Bars: Your New Favorite Fall Dessert

Enjoy these delicious Pumpkin Spice Latte Bars, a perfect dessert that combines the essence of pumpkin spice with espresso.
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Prep Time 15 minutes
Cook Time 36 minutes
Cooling Time 15 minutes
Total Time 1 hour 6 minutes
Servings: 12 bars
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter Ingredients
  • 1 cup Pumpkin Purée Use fresh or canned purée.
  • 1 cup Granulated Sugar Alternatives may impact texture.
  • 1/2 cup Butter Vegan butter can be used.
  • 1/4 cup Canola Oil Substitute with melted coconut oil if desired.
  • 2 teaspoons Pumpkin Pie Spice Can substitute with cinnamon, ginger, nutmeg, and allspice.
  • 1/2 teaspoon Salt Essential for balancing sweetness.
  • 1 large Egg Use a flax egg for a vegan alternative.
  • 1 cup All-Purpose Flour Replace with gluten-free flour to make it gluten-free.
  • 1 teaspoon Baking Powder Aids in rising.
Espresso Glaze Ingredients
  • 1 tablespoon Milk Dairy or non-dairy as preferred.
  • 1 tablespoon Espresso Powder Adds coffee flavor.
  • 1/4 teaspoon Salt Balances the glaze sweetness.
  • 1 cup Confectioners’ Sugar Mix until smooth.

Equipment

  • Medium saucepan
  • 8-inch square baking pan
  • Whisk
  • Spatula
  • wire rack
  • Microwave-safe bowl

Method
 

Preparation Instructions
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch square pan or line it with parchment paper.
  2. In a medium saucepan, combine the granulated sugar, pumpkin purée, canola oil, butter, pumpkin pie spice, and salt. Stir continuously over medium heat until melted and smooth, about 3-5 minutes.
  3. Remove from heat and let the mixture cool for about 10-15 minutes, stirring occasionally.
  4. Whisk in the egg once the mixture has cooled. Gradually stir in the flour and baking powder until smooth.
  5. Transfer the batter to the prepared pan and spread it evenly.
  6. Bake for 32-36 minutes until set and a toothpick inserted in the center comes out clean.
  7. Let the bars cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. Prepare the espresso glaze by combining milk, espresso powder, and salt in a bowl. Heat in the microwave for 30-45 seconds to dissolve the espresso.
  9. Whisk in confectioners’ sugar until smooth. Drizzle the glaze over the cooled bars.

Nutrition

Serving: 1barCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 380IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Store bars covered at room temperature for up to 3 days, in an airtight container in the fridge for up to a week, or freeze unglazed bars for up to 2 months.

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