Fresh Milled Flour Pumpkin Bars — Soft, Moist, and Perfect for Fall Baking
Tender pumpkin bars made with fresh milled flour and finished with creamy frosting. Simple, cozy, and perfect for fall.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
Ingredients
Pumpkin Bars
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4 eggs
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1 2/3 cups granulated sugar
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1 cup avocado oil
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1 (15 oz) can pumpkin purée
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1 tsp vanilla
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270g soft white wheat berries, milled fresh
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2 tsp baking powder
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1 tsp baking soda
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1 tsp salt
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2 tsp cinnamon
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2 1/2 tsp pumpkin spice
Cream Cheese Frosting
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1 (8 oz) block cream cheese, softened
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2 tbsp butter, softened
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1 tsp vanilla extract
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2 1/2 cups powdered sugar
Instructions
Pumpkin Bars
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Preheat your oven to 350°F. Grease a 9×13 baking pan.
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Weigh out 270g soft white wheat berries, then mill them fresh.
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In a medium bowl, whisk together the freshly milled flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.
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In a separate large bowl, mix together the eggs, granulated sugar, avocado oil, pumpkin purée, and vanilla until well combined.
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Add the dry ingredients to the wet ingredients and stir gently until just combined.
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Spread the batter evenly into your prepared pan.
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Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Cream Cheese Frosting
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In a large bowl, stir together the softened cream cheese, softened butter, and vanilla until smooth and well combined.
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Add the powdered sugar a little at a time, mixing until the frosting is creamy and spreadable.
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Spread over the completely cooled pumpkin bars.
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Place the pan on a cooling rack and cool completely before frosting. Fresh milled flour baked goods hold heat longer, and frosting too early will cause melting and gumminess.