Pin it Moist, warmly spiced pumpkin bars with a crunchy cornflake topping are perfect for breakfast or as a comforting snack. Enjoy a blend of cinnamon, nutmeg, and ginger that delivers autumn vibes with every bite.
I first tried this recipe when I needed a speedy breakfast option and wanted to use up leftover canned pumpkin. My family was pleasantly surprised by the texture and how the cornflake topping elevated the classic flavors.
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Cornflakes, lightly crushed: 1 cup (100 g), plus extra for topping
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground ginger: 1/2 tsp
- Ground cloves: 1/4 tsp
- Canned pumpkin purée: 1 cup (240 g)
- Packed light brown sugar: 2/3 cup (130 g)
- Vegetable oil: 1/2 cup (120 ml)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Cornflakes, lightly crushed (for topping): 1/2 cup (50 g)
- Brown sugar (for topping): 2 tbsp
- Cinnamon (for topping): 1/2 tsp
Instructions
- Prep the Pan:
- Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) baking pan with parchment paper.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, 1 cup crushed cornflakes, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine Wet Ingredients:
- In another bowl, whisk together the pumpkin purée, brown sugar, oil, eggs, and vanilla extract until smooth.
- Make the Batter:
- Add the wet ingredients to the dry ingredients. Stir gently until just combined. Do not overmix.
- Assemble:
- Spread the batter evenly in the prepared pan.
- Prepare Topping:
- In a small bowl, combine 1/2 cup crushed cornflakes, 2 tbsp brown sugar, and 1/2 tsp cinnamon. Sprinkle the mixture over the batter.
- Bake:
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Cut:
- Let cool completely in the pan before cutting into bars.
Pin it My kids loved helping sprinkle the cornflake topping before baking. It's now a staple for weekends when we want something homemade and satisfying.
Required Tools
You'll need a baking pan, whisk, mixing bowls, measuring cups and spoons, spatula, and parchment paper for this recipe.
Allergen Information
This recipe contains eggs and gluten from flour and cornflakes. Check your chosen cornflake brand for possible traces of nuts, milk, or soy.
Nutritional Information
Per serving: ~180 calories, 7 g fat, 27 g carbohydrates, 3 g protein.
Pin it Enjoy these bars warm or cool—they're perfect with coffee or as a quick snack. Wrap individually to freeze and always have a treat ready.
Recipe FAQs
- → How do I keep the bars moist?
The canned pumpkin, eggs, and oil create a tender texture while preventing dryness. Avoid overbaking for best results.
- → Can I use homemade pumpkin purée?
Yes, homemade pumpkin purée works perfectly as long as it's thick and well-drained to avoid excess moisture in the batter.
- → Is it possible to substitute cornflakes?
Bran flakes or crushed cereal can be used instead of cornflakes for added fiber and a different texture.
- → Can I freeze the bars for later?
Absolutely! Wrap the cooled bars individually and freeze. Thaw as needed for a quick snack or breakfast option.
- → What can I add for extra crunch?
Chopped pecans or walnuts can be stirred into the batter for a nutty flavor and additional texture.
- → Are these suitable for vegetarians?
Yes, these bars are vegetarian as they contain no meat or fish products but do include eggs.