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Best Pumpkin Molasses Spice Bars – Easy & Perfect Fall Dessert

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These wholesome pumpkin molasses spice bars are moist, tender, and packed with warm autumn spices. Made with whole wheat flour and just enough molasses for a deep, smoky sweetness, they’re the perfect easy dessert for fall gatherings or a cozy afternoon treat.

Ingredients

Scale
  • 1 cup (120g) whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 1/4 cup (60g) unsalted butter, melted and slightly cooled
  • 1/2 cup (100g) packed brown sugar (light or dark)
  • 1/4 cup (85g) unsulphured molasses
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two opposite sides. Lightly grease the parchment with butter or cooking spray.
  2. In a medium bowl, whisk together whole wheat flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
  3. In a large bowl, whisk together melted butter and brown sugar until smooth. Add molasses and whisk again.
  4. Add egg and vanilla extract, whisk until well combined and glossy.
  5. Add pumpkin puree and whisk until fully incorporated.
  6. Pour the dry ingredients into the wet ingredients. Use a spatula to fold together gently until no streaks of flour remain. Do not overmix.
  7. Scrape the batter into the prepared pan and spread evenly with a spatula.
  8. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. The edges should be slightly darker and pulling away from the pan.
  9. Let the bars cool in the pan on a cooling rack for 10 minutes. Then use the parchment overhang to lift them out onto the rack. Let cool completely before cutting (about 30 minutes).
  10. Once cool, dust with powdered sugar if desired. Cut into 9 or 16 squares.

Notes

For best results, use room temperature ingredients. Do not overmix the batter. Let bars cool completely before cutting to avoid crumbling. Bars taste even better the next day as flavors meld. For a gluten-free version, use a 1:1 gluten-free baking blend. For a vegan version, replace butter with melted coconut oil and use a flax egg.

Nutrition

Keywords: pumpkin bars, molasses spice bars, fall dessert, whole wheat pumpkin bars, easy pumpkin recipe

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