Cinnamon-Swirl Pumpkin Bars need to be on your Fall baking list this year! A simple pumpkin bar base swirled with a cinnamon cream cheese mixture and topped with cinnamon chips. This dessert is packed with your favorite Fall flavors!
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Creatively delicious recipes
Cinnamon-Swirl Pumpkin Bars need to be on your Fall baking list this year! A simple pumpkin bar base swirled with a cinnamon cream cheese mixture and topped with cinnamon chips. This dessert is packed with your favorite Fall flavors!
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Grab-and-go breakfasts are a must for back to school season! No Sugar Added Pumpkin Zucchini Muffins are a nutritious choice, too. Packed with pumpkin and zucchini and made without refined sugar, it’s a great way to start your day. These muffins are quick and easy to make, too!
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Put a new spin on pumpkin pie this Fall! This dessert features the flavor of pumpkin pie in bar form, with a flavorful gingersnap crust. And on the top, some toasted marshmallows!
Pumpkin pie is a MUST for Fall! I’ve made it even easier to enjoy by putting it in a bar. Instead of a plain pie crust, I made a homemade gingersnap crust.
To make these bars extra special, I topped them with mini marshmallow just before they were done baking. Using the broiler, I toasted them just a little. It makes these bars so pretty but also adds some extra flavor and sweetness!
Whenever I have a slice of pumpkin pie, whipped cream is always a must for me. It’s just not quite enough to eat the pie on it’s own. But now that I’ve made these bars, I think that marshmallows makes an even better topping!
And that gingersnap crust… mmmmm! I prefer the extra flavor of a gingerbread crust for pumpkin pie instead of a regular, plain crust. Plus this recipe uses just two ingredients to make the crust! So stinkin’ simple.
These bars can be made 2 different ways, depending on if you want to serve them immediately while they are warm, or make them ahead of time.
If you are serving them warm, take the bars from the oven and top with marshmallows and stick them under the broiler. This will result in a warm pumpkin bar with melty marshmallow topping as shown in the pictures.
If instead you want to make them ahead of time, just let the pumpkin bars cool completely before topping with marshmallows and broiling. If possible, add the marshmallows just before serving!
Put a new spin on pumpkin pie this Fall! This dessert features the flavor of pumpkin pie in bar form, with a flavorful gingersnap crust. And on the top, toasted marshmallows!
For melty marshmallow topping (as shown in the pictures), immediately set the oven to broil and broil for 2-3 minutes or until the marshmallows begin to brown. If you want the marshmallows to keep their form more, cool the bars completely before topping with marshmallows and placing in the oven under the broiler for 2-3 minutes. If you are planning to make these in advance, I would recommend the second option, otherwise the marshmallows might melt too much before you serve them.
This One Bowl Vegan Pumpkin Bread is a quick way to get your pumpkin fix! It’s delicious with a cup of coffee for breakfast. Kick off the Fall season by baking a loaf today!
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This may be the easiest Fall dessert ever! Pumpkin Pudding Dump Cake is made using a few simple ingredients like a cake mix, a pudding mix and pumpkin puree. So easy, but it tastes incredible!
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All photographs and content were created by Jenna Owens of A Savory Feast unless otherwise specified. My work may not be used without my express permission.
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