super soft and moist pumpkin bars made with fresh milled flour (whole wheat)

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My friend made these pumpkin bars and oh, are they so good!

It’s like the softest tasting spiced cake, super light in texture, and just melt-in-your-mouth, good!

the softest pumpkin bars with fresh milled flour

Some of us thought there was carrots in here but there isn’t. Maybe because it tastes like a moist carrot cake. And you’re not missing out on the white flour either, no one will tell these have whole grains in them.

It’s also one of the easiest cake recipes! Simply, combine the wet with dry ingredients and it’s off to the oven. Super quick and so tasty!

image of soft white wheat berries for pumpkin bars

Anyhow, my friend tweaked the recipe using 100% soft white wheat berries that she milled at home (aka fresh milled flour).

The recipe originally comes from a Mennonite cookbook called “Simply Wonderful“. I love that cookbook! Lot’s of good recipes there (especially bars and desserts).

image of Simply Wonderful Cookbook where I adapted the pumpkin bars recipe from
Simply Wonderful Cookbook

If you love to embrace the fall season and enjoy pumpkin desserts, you need to try this pumpkin cake recipe! They’re technically bars but does it matter?

It’s the perfect dessert to bring to Thanksgiving dinner or any fall gathering, really.

Don’t wait for fall to make them, though! Canned pumpkin is available year-round! So, when those carrot cake cravings kick-in just make these bars (there’s no carrots here but it tastes like it)!

image of amazing pumpkin bars with a cream cheese icing

For Bigger Pumpkin Flavor

My friend added browned butter instead of the oil in the recipe. Browned butter adds a rich, nutty flavor similar to toffee. You can also use up to 2 cups of pumpkin puree. I just like to use a full 15-oz can and find that it’s perfectly moist.

If you process and can your own (pureed) squash or pumpkin, simply use a pint-sized jar of it.

Mise en PlaceEverything You Need! :

Equipment I Used:

Ingredients:

  • Canned pumpkin- I like to buy the organic canned pumpkin from azure in bulk. It’s so convenient to use an entire can of pumpkin!
  • Soft white wheat berries– simply mill with a grain mill or you can buy whole wheat pastry flour that is already milled for you. Use 280 grams of either one.
  • Avocado oil- or any neutral flavored oil. My friend has even made this with browned butter, yielding excellent results!
  • Eggs- this recipe calls for 4 large eggs.
  • Organic cane sugar- is what I use but refined cane sugar can be used. I have not tested this with Sucanat or coconut sugar yet but I think that would work just fine to add Carmel-like flavor.
  • Spices and leavening- make sure your canned pumpkin is unseasoned because this recipe has the perfect amount of cinnamon. Ground cinnamon is all you need to make a nicely spiced cake. If you want to use pumpkin spice mix, use 1/2 tsp and decrease the cinnamon to 1.5 tsp.
  • Cream cheese frosting- is a mixture of softened cream cheese and salted butter, powdered sugar, vanilla, and milk.
image of all the ingredients for pumpkin bars (eggs, sugar, oil, canned pumpkin, baking powder, baking soda, salt, ground cinnamon, and soft white wheat berries also known as whole wheat pastry flour).
Ingredients for pumpkin bars made with fresh milled flour.

Note: if you want to use white all-purpose flour just use 2 cups. We converted this recipe to using fresh milled flour by subbing 140 grams per each cup of white flour.

How To Make Fresh Milled Flour Pumpkin Bars

  • Mill the wheat berries. Weigh and measure out 280 grams of soft white wheat berries. If using whole wheat pastry flour, use the same amount of (280 grams). Set aside.
image of milling soft white wheat berries for pumpkin bars
  • Mix the wet ingredients together using a hand mixer. You need to mix the eggs, granulated sugar, oil, and pumpkin.
  • Combine the dry ingredients. You need all of the freshly milled flour (280 grams), ground cinnamon, baking powder, baking soda, and salt.
image of combining the wet and dry ingredients for pumpkin bars
  • Gradually add the dry ingredients to the wet ingredients and give it a good mix. Spread into a greased 18×13 pan (or 10x15x1 pan for thicker bars).
image of pumpkin bars batter being poured into a sheet pan
  • Bake at 350°F for 20 minutes. Don’t over-bake them, just until a toothpick inserted comes out clean. These bake fast. If you bake in a smaller pan then bake anywhere from 25-30 minutes.
  • Cool, then frost. I like to beat all of the frosting ingredients together until it’s nice and creamy. This yields about 2 dozen bars.
image of sliced and soft pumpkin bars topped with a cream cheese frosting

From-Scratch Pumpkin Pie Spice

You can sub out some cinnamon with homemade pumpkin pie spice for a bolder spiced pumpkin flavor. Or use a pinch in the cream cheese frosting.

To make 1 tsp of pumpkin pie spice, mix together 1/2 tsp cinnamon, 1/8 tsp ground ginger, 1/4 tsp nutmeg, and 1/8 tsp ground cloves and all-spice.

Storing

Leftover bars should be stored in the refrigerator for up to 6 days. Unfrosted pumpkin bars can be stored at room temperature for 2-3 days or in the refrigerator for up to 1 week. Before serving, set the pumpkin bars out to soften up the frosting.

storing idea for fresh milled flour pumpkin bars
You can freeze pumpkin bars between wax paper.

My Tips

  • Instead of 1 cup of oil you can mix and match any of the following: 1/2 cup melted butter, applesauce, coconut oil, or browned butter.
  • These bars are best served directly from the pan to a plate. Because they are so moist. I highly recommend this plastic baking spatula, it makes slicing non-stick.
  • These pumpkin bars can be frozen frosted or unfrosted for up to 3 months.
  • Leave plenty of time for the frosting to soften before serving if refrigerating.
  • Add more powdered sugar to the cream cheese icing until it reaches your desired consistency. I found that a little over 4 cups was perfect.
  • Don’t over-bake! Since these bars bake in a sheet pan 20 minutes is perfect! Increase bake time for anything smaller in size.

More Fall Recipes To Make:

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Fresh Milled Flour Pumpkin Bars

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By: Alyona Demyanchuk
Melt-in-your-mouth pumpkin bars made with 100% whole grains! This tastes like a spiced cake topped with an incredible cream cheese icing!
image of amazing pumpkin bars with a cream cheese icing
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 24 slices
Course: Dessert
Cuisine: American

Equipment

Ingredients 

Pumpkin Bars:

  • 4 eggs
  • 1 2/3 cups granulated sugar
  • 1 cup avocado oil
  • 15 oz canned pumpkin
  • 280 grams soft white wheat berries, (milled fresh)
  • 2 tsp ground cinnamon
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt

Cream Cheese Frosting:

  • 6 oz cream cheese, (softened)
  • 4 cups powdered sugar
  • 1/2 cup unsalted butter, softened , (can use salted too for more flavor)
  • 2 tsp vanilla extract
  • 3-4 Tbsp milk

Instructions

  • Preheat oven to 350°F. Weigh and measure out 280 grams of soft wheat berries. Run them through a grain mill. You will use all this fresh milled flour in the recipe. Set aside.
    image of milling soft white wheat berries for pumpkin bars
  • In a large mixing, beat 4 eggs, 1 2/3 cup sugar, 1 cup oil, and 1 can of pumpkin. In a separate bowl combine the fresh milled flour, 2 tsp cinnamon, 2 tsp baking powder, 1 tsp baking soda, and 1 tsp salt. Gradually add to the pumpkin mixture. Mix well.
    image of combining the wet and dry ingredients for pumpkin bars
  • Pour into a greased 18×13 pan (these rise well).
    pouring pumpkin batter into sheet pan
  • Bake for 20-21 minutes (don't over bake). Cool completely.
  • To make frosting: beat all the frosting ingredients starting with 3 Tbsp milk adding more if needed to achieve the desired spreading consistency. Spread over bars.

Notes

  • You could halve the frosting amount if you like a thin layer of icing. However, if you like a generous amount (as seen in the photos) then follow the recipe.
  • If using a smaller sized pan you will need to increase the bake time to about 5-10 minutes. These turn out to about an inch or more thick which are the perfect size for bars. If baking in a 15×10 it may turn out like a pumpkin cake.
  • This recipes yields 2 dozen bars (perfect for a crowd)! If that’s too much you can cut them up and stack them between wax paper (frosted) and freeze.  

Nutrition (per serving)

330kcal Calories45g Carbs3g Protein17g Fat5g Saturated Fat2g Polyunsaturated Fat8g Monounsaturated Fat0.2g Trans Fat45mg Cholesterol179mg Sodium139mg Potassium2g Fiber35g Sugar3016IU Vitamin A1mg Vitamin C40mg Calcium1mg Iron
Nutrition Facts
Fresh Milled Flour Pumpkin Bars
Amount per Serving
Calories
330
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
45
mg
15
%
Sodium
 
179
mg
8
%
Potassium
 
139
mg
4
%
Carbohydrates
 
45
g
15
%
Fiber
 
2
g
8
%
Sugar
 
35
g
39
%
Protein
 
3
g
6
%
Vitamin A
 
3016
IU
60
%
Vitamin C
 
1
mg
1
%
Calcium
 
40
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

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