My mom’s pumpkin bars have always been a favorite, even among those who don’t like pumpkin! When I discovered that pumpkin could be dehydrated, I knew I had to make Pumpkin Bars in a Jar. These will store in vacuum sealed jars or mylar bags for years, are so easy to make, and only require the addition of 3 liquid ingredients before baking! They also make great gifts!
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How do I dehydrate pumpkin puree?
If you want to dehydrate your own pumpkin puree, check out this post that gives step-by-step instructions! If you’re a visual learner, check out this YouTube video demonstrating how to dehydrate pumpkin puree!
What if I don’t have dehydrated pumpkin?
If you don’t have dehydrated pumpkin or don’t want to dehydrate pumpkin, you can replace it with 1 cup of pumpkin puree. If you’re planning on making these pumpkin bars in a jar, then leave out the puree and add it in with the other “wet” ingredients.
Icing
There are two types of people–those who love cream cheese icing and those who don’t. Unfortunately, my husband is the first type of person, and I am the second type of person (haha!). Luckily, these pumpkin bars taste great with cream cheese icing or, my personal favorite, a simple glaze! If you want to make a delicious glaze for your pumpkin bars, you can find my favorite glaze recipe here.
Recipe Video
The BEST Pumpkin Bars in a Jar!
Ingredients
Instructions
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Add dry ingredients to a quart-sized mason jar.
I like to layer flour, pumpkin, spices, and sugar, so the pumpkin creates nice layers. -
To make pumpkin bars, add the dry ingredients and the wet ingredients to a mixing bowl.
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Mix well.
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Preheat oven to 350 degrees Fahrenheit while the pumpkin is rehydrating.
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Grease and flour a 9x9 or 8x8 baking dish.
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Add pumpkin mix to baking dish.
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Place in preheated oven and bake for 30 minutes or until toothpick inserted in the middle comes out clean.
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Once fully baked, top with glaze or icing of choice.
