Spiced Pumpkin Squares

I love pumpkin.  It’s delicious in soup, over pasta (this is a must try) and in these simple squares!  I used whole wheat pastry flour and a mix of nuts and seeds to up their nutritional value.

The added cinnamon let me cut back on the sugar without sacrificing flavor. And decided to use a larger pan for thinner bars.  The results were delicious!

Spiced Pumpkin Squares

1 cup whole wheat pastry flour

2 teaspoons cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon flax seeds

2 tablespoons sunflower seeds

1 tablespoon chopped pecans

1 tablespoon pumpkin seeds

2 large eggs

1/3 cup dark brown sugar

1 cup canned pumpkin puree

1/4 cup fat-free milk

1/4 cup melted coconut oil

Preheat oven to 350F.

Line an 9×13 baking pan with parchment paper (or spray with olive oil) and Set aside.

In a large bowl, mix the dry ingredients until fully combined.  Add in the nuts and seeds and set aside.

In a small bowl, whisk the eggs, brown sugar, and pumpkin together until combined. Add the milk, coconut oil, and vanilla extract. Slowly pour the wet ingredients into the dry ingredients and mix until *just* combined. Make sure not to overmix.

Pour into the baking pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely and cut into 32 squares. Bars remain fresh for up to one week stored chilled in an airtight container.