Half way through fall quarter of freshman year, I met a girl named Aurora. One day, Aurora was particularly craving a pumpkin dessert. Specifically, she was dying to have an “out-of-this-world, super-moist, and unbelievably dense” pumpkin bar that her friend once brought for her. Determined to please my new friend, I googled a few recipes and decided to try something out.
Two years later, I’ve added a few adaptations from the original recipe. Some call it a pumpkin pie in bar. Others say its the best pumpkin bread they’ve ever had. Originally, the recipe was intended to be prepared in a jelly roll pan as a pumpkin bar with cream cheese frosting but this version makes it a lot more healthy. I used more spices than the original recipe to increase the familiar thanksgiving flavors. To be honest, cinnamon is the only “crucial” flavor but I like having a variety. If you have a pumpkin spice you’re particularly fond of, feel free to substitute that in!