Featured Recipe Applesauce Pumpkin Bars


Moist Cream Cheese Pumpkin Bars Delicious

Video taken from the channel: TheCooknShare


How To Make Pumpkin Bars

Video taken from the channel: Sugar Spun Run


Pumpkin Bars Recipe Demonstration Joyofbaking.com

Video taken from the channel: Joy of Baking


Pumpkin Applesauce – Lynn’s Recipes

Video taken from the channel: lynnsrecipes


Halloween Pumpkin Bars I Recipe Rehab I Everyday Health

Video taken from the channel: Everyday Health


The Only Pumpkin Recipe you need this Thanksgiving Pumpkin Pie Oat Bars

Video taken from the channel: Honeysuckle


Jamie Eason’s Pumpkin Bar Recipe Bodybuilding.com

Video taken from the channel: Bodybuilding.com

Place the sliced apples, pumpkin, water (or juice), cinnamon, and pumpkin pie spice in a large pot or saucepan set over medium heat. Add sugar if desired. Cover and cook for 20-25 minutes or until tender.

Use an potato masher, immersion blender, blender or food processor to “puree” the apples, keeping it slightly chunky. Member Recipes for Pumpkin Bars With Applesauce. Good 3.4/5 (18 ratings) Vegan Pumpkin Bars.

This recipe is better than the original and it’s without the eggs and oil. The flaxseed paste gives the needed body, and imparts a nice mild nutty flavor that compliments the pumpkin. This pumpkin bars recipe involves your standard dry bowl and wet bowl, and then mixing everything together. Combine flour, cinnamon, baking powder, baking soda and salt in one bowl.

Beat the eggs, sugar, pumpkin and applesauce in another. Ingredients 2 cups all-purpose flour 1-1/2 cups sugar 1 tablespoon baking powder 2 teaspoons ground cinnamon 1 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 4 large eggs 1 can (15 ounces) solid-pack pumpkin 1 cup unsweetened. Directions In a large bowl, beat the sugar, applesauce and oil until well blended. In a small bowl, combine the flour, baking powder, cinnamon, salt, baking soda, nutmeg and cloves; gradually beat into sugar mixture until blended. Mix dry ingredients together.

You need flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt. Whisk wet ingredients together. You need vegetable oil or melted coconut oil, eggs, brown sugar, granulated sugar, pure maple syrup, 1 can pumpkin puree. It can be made in just three simple steps in a crockpot, Simply add peeled apple slices, pumpkin pie filling, water, cinnamon, nutmeg, ground cloves, vanilla extract and Stevia to your slow cooker.

And in five hours, the strong scents of cinnamon spice and pumpkin pie will be filling your kitchen. In a medium bowl, whisk together egg, egg whites, vanilla, Splenda Brown Sugar Blend, pumpkin, applesauce and grated apple. In another medium bowl, mix together oat. Add applesauce, pecans and raisins and stir until blended.

Pour into a greased and floured 15x10x1-inch jelly roll pan. Bake in preheated 350° oven 25 minutes, or until done. Cool applesauce bars on rack then cut in 2-1/2 x 1-inch bars and sprinkle with sifted powdered sugar.

Applesauce Bars with Cream Cheese Frosting These cinnamon applesauce bars are topped with pumpkin pie spice and cinnamon and smothered in a thick cream cheese frosting. Get the recipe at Inspiration Kitchen.

List of related literature:

In a separate bowl, combine the brown sugar, canned pumpkin, buttermilk, canola oil, maple syrup, vanilla extract, and eggs.

“Comprehensive Curriculum of Basic Skills, Grade 5” by Thinking Kids, Carson-Dellosa Publishing
from Comprehensive Curriculum of Basic Skills, Grade 5
by Thinking Kids, Carson-Dellosa Publishing

2 In a large bowl, add pumpkin, baking soda, brown sugar, granulated sugar, pumpkin pie spice, cinnamon, and salt and mix until ingredients are fully combined.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

In a large bowl with an electric mixer on medium-high speed, combine the remaining ¾ cup sugar, eggs, brown sugar, oil, applesauce, vanilla and the minced pineapple-nut mixture; beat until well combined.

“Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes” by Richard Sax
from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes
by Richard Sax
HMH Books, 2010

Remove from heat and stir in 1 teaspoon of vanilla extract, “A cup of bourbon, and 1 cup each of chopped pecans, chopped raisins, and shredded coconut.

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

In blender at low speed, Preheat oven to 450°F. With vegetable peeler or small blend flour, granulated sugar, amaretto, eggs, and 1 cup knife, remove peel from lemon in 2/2″ by “2” strips; squeeze half-and-half 30 seconds.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

Sprinkle half of the brown sugar mixture over the batter, and spread the pumpkin mixture over the streusel.

“Aunt Bee's Mayberry Cookbook” by Ken Beck, Jim Clark
from Aunt Bee’s Mayberry Cookbook
by Ken Beck, Jim Clark
Thomas Nelson, 1991

● For a healthy sweet crust, mix 1 to 2 tablespoons of melted light butter with 1 cup of graham cracker crumbs; then add a little light corn syrup or honey to hold the mixture together, and press into a prepared baking pan.

“Culinary Nutrition: The Science and Practice of Healthy Cooking” by Jacqueline B. Marcus
from Culinary Nutrition: The Science and Practice of Healthy Cooking
by Jacqueline B. Marcus
Elsevier Science, 2013

Combine the pumpkin puree, sugar, “eggs,” milk, oil, and vanilla extract in a mixing bowl.

“The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet” by Alicia Silverstone, Neal D. Barnard, M.D.
from The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet
by Alicia Silverstone, Neal D. Barnard, M.D.
Rodale Books, 2011

The recipe section at the end of this book will also introduce you to sugarless versions of many classic sweet treats.

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

FAT-FREE APPLESAUCE BARS This recipe works for: Childhood Nutrition, Sugar Imbalances, Heart Health For 18 bars: Preheat oven to 350°.

“Cooking for Healthy Healing: The healing recipes. Book two” by Linda Page
from Cooking for Healthy Healing: The healing recipes. Book two
by Linda Page
Traditional Wisdom, 2002

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • if you boys expect to get ripped a lot quicker without wasting a one another minute in the gym, then you really want to keep an eye on this video SIXPP.COM

    ويجب ألا يمنع الاستضعاف ضرورة المواجهة بين الدعوة والحكم الظالم وليس في تلك المواجهة دون اعتبار للإمكانيات

  • I love your brown sugar, butter crust. I’ve used it for pecan bars, lemon bars, and cheese cake bars. So much easier than making a pie crust! The bars go farther than making a pie. A bar is all you need, instead of a slice of pie. Thanks!! (Retired Food/Nutrition Teacher)

  • Your food always looks fantastic! I wish many times that I didn’t have allergies to poultry, dogs and many other things. This recipe I could make. I just love your dog Eddie. He’s Precious!

  • Thank you so much Stephanie for all these delicious recipes. I was looking for bagels recipe and didn’t find any one in your channel so could you please make us some delicious bagels soon? ������

  • They look absolutely divine. We have lots of freshly harvested pumpkin. I’ll have to find out how to make pumpkin puree. I’m also wondering whether grated pumpkin would work…a bit like carrot cake? Thanks for sharing.

  • @qomkvzp My abs have never looked better, completely ripped. Getting the right mix of food and exercises is key. If you want fast results read what Daniel Murray has to say, you cant go wrong. Don’t know how much longer he will be giving it away, so get it now >>> bit.ly/JTAWpk?=ueenfa

  • I have a can of pumpkin purée in the pantry, been thinking of what to make with it. I’ve made pumpkin bread a few times already, this is the perfect recipe to use it for! Thank you, your really do give me a joy for baking! ❤️

  • Ugh Honeysuckle!! You said you added heavy cream in the video but it says half & half in the recipe on the other video! I bought heavy cream:(

  • I love pumpkin… I’m making pumpkin soup today… Do you have a recipe for pumpkin soup?? I bought a big can of pumpkin puree so I have enough to make bread, pie, cheesecake… ❤️❤️❤️

  • Hi Beautiful Stephanie! you are such a Good Cook! I always appreciate your recipes, so creative❤ thank you so much�� Many Many Blessings to you always❤ I Love you

  • I made some last night but found it had an aftertaste of baking soda…I used splenda instead of xylitol as it was all I had at the time…do you think that might have caused the soda aftertaste?

  • In the pumpkin filling can you substitute Eagle Brand Sweetened Condensed milk for the cream & sugar? I make my pies with EBSCMilk & everyone loves them,even people that do not like pumpkin pies,they say they love mine.Enjoyed…all your receipes����������

  • Who here doesn’t love dark brown sugar, I’ve gotten into a bad habit of using it as often as I can in my baking recipes, it’s LOVELY������

  • Dzung, thanks for the recipe, it looks great��! I’ll be making it with sweet potatoe purée instead��������! Happy Holidays to you and your family, God bless����!!!

  • Is there going to be the final video on this? I’ve watched this one,and the two where the chefs make alternatives(and now I see you have another about the Mexican pancakes),but I haven’t seen which one the family chose.This was from October =/

  • Just watched your video for the first time. Love the way you bake and explain. Thank you for taking the time to share your talent!

  • I made these for Thanksgiving and they are so good! I had them for breakfast and dessert the following days. Thank you for this recipe and all the demos and recipes!!

  • Your dearly friend “the dog” (don’t know his name) seems to be happy now that he find is squirrel friend!!! Wow!!! anyway, thanks for sharing!

  • What a great, simple treat to bring to the office for the holidays. Love it! Thank you, Stephanie, for always making such wonderful, helpful videos!

  • Tried this today it was ok but I kind of put a little bit more of cloves so it almost was sour other than tat it was super moist. Next time I’ll adjust. Thnx for the recipe. Looking Forward For More vids.

  • @louithegewy you can get unflavored protein to cook with from optimum nutrition look up “any whey”
    its is made not to denature in the oven.

  • Can you double the pumpkin filling? If so, how much longer should you bake it? This recipe looks delicious! I can’t wait to try it!

  • Just when ya think, pumping bar recipe? Aren’t they all the same? Nope! I have my sisters recipe, but yours goes a bit beyond that, so I happen to have all the ingredients on hand….��

  • Thank you Stephanie! I am a big fan of your baking recipes and have been watching your channel for many years. Was wondering if you have a favorite pizza dough recipe to share

  • I love shortbread, pecans and pumpkin, so this a piece of heaven for me. It’s nice because the servings are small, you can have this dessert and room for another. Thanks Stephanie.

  • These look great. My sister can’t eat nuts, can you do it without that step. Or can you use graham crackers. Me I love nuts. Can’t wait to do this. I’m going shopping Saturday and I am going to get the ingredients and do it up. Also, could you do this with sweet potatoes?

  • Hi �� I just wanna ask.. About preheating the oven. When the recipe says preheat the oven so it means you prepare the oven so you’ll preheat it but how many minutes should you preheat it? And if your going to cook a cake then its ready to go to the oven do you still need to check if the oven is ready to bake??? Im a bit confused

  • I have watched lots of your videos but I always forget to mark like. Now I mark like before I even start watching your videos because I’ve liked every single video.

  • We will upload two behind-the-scenes episodes tomorrow, but the full show won’t be uploaded. Sorry you can’t see, so glad you’re enjoying it!

  • I love you, you’re so interesting and natural.
    Question… Can you substitute evaporated milk for the cream?
    Thank you and God bless you real good �� ��


  • Can’t wait to make this. Looks fantastic. I love watching your video’s, it’s about 5 years now. I notice your dog hasn’t been in the video’s lately, I hope he is alright.

  • Lynn, your Pumpkin Applesauce looks delicious.  I love applesauce, and I love pumpkin.  This has to taste great!  Have a beautiful day!  Love,  -Betty:)

  • I made these yesterday, followed exact recipe with scale measure instead of cup, they arent sweet enough. I make pumpkin pie with maple syrup and the sugar balance is fine. I would actually say these are quite plain. I will make again and double sugar quoted

  • I tried searching for the recipe in the link below but its just difficult to access.maybe you can include the recipe in each video you make.just a suggestion…i would really love to try this pumpkin.thanks

  • This looks so good…the perfect combination of flavors, especially pumpkin! For the Autumn season. You never fail to amaze us with your delicious, yet simple recipes, Davey!

  • Great idea I will try it for Thanksgiving..but now I hear you are giving us options lots of them �� I always do unsalted butter (that’s me).tnx

  • I made this the other day I used barley flour instead of white flour, and coconut sugar instead of brown sugar with the exact measurements of your recipe it came out soooo delicious, my mom loved it too! Will definitely make it again, thank you for the amazing videos and your inspirational recipes. Love your channel! ��

  • I like this take on pumpkin bars and am looking forward to making some to take to work. I like the shortbread crust idea and the fact that they go in a 13 x 9 instead of a jellyroll pan like so many pumpkin bar recipes.

  • I’ve watched this video a dozen times and now finally getting to bake it, the SB is in the oven now, this is going well YUMMY thank you

  • I will try this with sweet potatoes because I love sweet potatoes. Just a bit less sugar required. Might have to make this weekend.

    Can’t get enough recipes with shortbread crust and toasted pecans in one recipe.

  • Dear Stephanie, I love it how you always smile and light up when you take your baked goods out of your oven <3 You really radiate your passion of baking!
    It’s refreshing to see how you scrape out the bowls completely, no wasting allowed 😉 Most baking or cooking channels are not that meticulous.

    And again a recipe I have to try! We don’t have many pumpkin based cakes or pies or bars in my country, at least I’ve never came across one. Not even canned pumpkin puree… I guess our nation is missing something:P
    Luckily we have pumpkins in our stores once in a while, so I’ll make my own puree 😉 Thank you for sharing!

    Love from The Netherlands/Holland,
    PS. don’t tell me you lost your ring in some batter…:o

  • I have tried to make these twice now and my shortbread doesn’t look right. It’s me, not the recipe. The pumpkin part is fine. My shortbread doesn’t come out looking golden brown, it looks white when i poked it with a fork, before baking, it flakes. I noticed that when using my stand mixer the butter was at the bottom, and I had to toss it. The butter was at room temperature but I’m wondering if it had to be even softer….? What am I doing wrong?

  • I have made these with the chopped pecans mixed right in the short bread…. Also or with smashed walnuts… Both are great.
    You can also use an egg wash before baking the short bead on the top of the crust, it makes a glaze when baked, so the pumpkin mix doesn’t soak in the crust.
    Thanks for sharing this recipe for making “Pumpkin Bars”…. it really does feed more people then a round pie.

  • I definitely will try to make this bar tomorrow. Meanwhile, I’m looking to get myself a scale which has the ability to weigh as little as 2gram especially powdered form ingredients. Do you have any recommendations?

  • will you ever upload a text version of the recipe (maybe after it’s done airing)? I really want to add these to my recipe book:D

  • This Pumpkin Pie Oat Bars Recipe is published for your easy reference! It’s an excerpt from my longer vlog about Fall Traditions: https://youtu.be/PXtUYNlQLG4

  • This looks good. One of my new roommates loves everything pumpkin. I’m sick of it all but I like pumpkin too. Just not all the candy she’s buying. Lol. But I’m gonna show this one to her. Glad I couldn’t sleep so I could watch it. Thanks!

  • There you go another yummy recipe, i don’t know what to do with the extra weight i gain every time i try your delicious
    recipes! i am about to go out tonight and buy the ingredients for this Delicious Pumpkin Bars Recipe. xoxox

  • I have celiac disease and must eat gluten free. Transitioning all my baking to gf has been mostly successful but pie crust remains my nemesis. I made this recipe with Bob’s Red Mill gluten free baking flour and the result was excellent. Who needs pie when you can have these delicious pumpkin bars?! Btw, walnuts work great here. Thanks very much for sharing this excellent recipe. I’m thinking this would be great with chocolate pudding filling too!

  • After years of following your vlog, I still love that you do C/F. Appreciated by many I’m certain.
    The Brown Sugar Shortbread alone sounds devine��

  • You Pumpkin Applesauce looks wonderful Lynn!  This is perfect for Fall and such an easy recipe.  Loved the presentation at the end… so pretty!  Thanks for sharing.  Have a beautiful day…


  • hi Stephanie, there is an Apple pie in the oven right now, I have to say your pie crust recipe is perfect, you’re the best ����‍��������

  • Dave? Those look absolutely delicious, can I make a suggestion please, how about a nice authentic Canadian smoke meat sandwich, I’m sure all the viewers would love that THUMBS UP FOR DAVE

  • THAT is how moist I want all my cakes, bars to be. Definitely going to prepare this. Thanks, Dave! I simply adore your Eddie!! He looks like such a sweetie!

  • wowwww, good recipe! great idea for pumpkin, i don’t care for pumpkin much but i do like pumpkin cheesecake or paula deen’s ooey gooey pumpkin cheesecake bar…great cooking lynn!

  • Yum looks delicious i am making this soon can make this to low carb and vegan as am low carb and vegan from tom onwards didnt got your video on my gmail and nofication pl check it or on my phone screen pl check it tell eddie i love him soooooo much and i say hi to him my focus is on him love dogs love your videos making me hungry Thanks Ramya