It’s that time of year when I am feeling excited that my kids (all adults) are heading back to school. I can’t believe it, even after all this time of on-line education during the pandemic, that they are heading back to University. Now that our children are once again in independent households, I feel the need to bake a few things and drop them off! (any excuse at all for me)

I thought I would try some pumpkin and peanut butter bars – these are baked – and contain NO FLOUR! The squares are solid because they contain egg – so they are not vegan – but perhaps I will experiment with this recipe in the future.

https://www.dpbolvw.net/click-100223996-13840359

This recipe is simple – pumpkin, peanut butter, corn syrup and spices – mix it all up and bake. The squares are not overly flavoured – so I like to add raisins, or apply a glaze (icing sugar or cream cheese icing). In this case I am using chunky peanut butter to give texture and I want nice clean bitesize squares – so this is the basic recipe – give it a try!

Peanut Butter Pumpkin Squares – Ingredients

1/2 Cup Pumpkin Puree

1/2 Cup Peanut Butter (I used chunky)

1/3 Cup Corn Syrup

2 Eggs

1/2 Tsp Baking Soda

1 Tsp Vanilla

1 Tsp Cinnamon

1/4 Tsp Ground Nutmeg

1/4 Tsp Ground Ginger

1/4 Tsp Ground Cloves

1/4 Tsp Kosher Salt

Peanut Butter Pumpkin Squares – Preparation

Preheat oven to 350 Degrees

Line 8 inch square dish with parchment – or grease well

Combine all ingredients – mix well and scoop into prepared dish

Bake for 30 minutes at 350 degrees.

Remove from oven. Let cool fully, and then cut into squares