# What You'll Need:
→ Dry Ingredients
01 - 1 1/2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/4 teaspoon ground nutmeg
07 - 1/4 teaspoon ground ginger
→ Wet Ingredients
08 - 1 cup canned pumpkin purée (not pumpkin pie filling)
09 - 1/2 cup pure maple syrup
10 - 1/2 cup packed brown sugar
11 - 1/3 cup vegetable oil or melted coconut oil
12 - 2 large eggs
13 - 1 teaspoon pure vanilla extract
→ Optional Topping
14 - 1/4 cup chopped pecans or walnuts
15 - 2 tablespoons maple syrup for drizzling
# Method Steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper or grease lightly.
02 - In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well integrated.
03 - In a large bowl, whisk pumpkin purée, maple syrup, packed brown sugar, oil, eggs, and vanilla extract until mixture is smooth and homogenous.
04 - Fold dry ingredient mixture into the wet ingredients using a spatula, mixing gently until just combined. Avoid overmixing to maintain tenderness.
05 - Transfer batter to the prepared pan and smooth the surface. For added texture, sprinkle evenly with chopped nuts if desired.
06 - Bake for 28 to 32 minutes, or until a toothpick inserted in the center emerges clean or with a few moist crumbs attached.
07 - Remove pan from oven and place on a wire rack. Allow bars to cool completely in the pan.
08 - If desired, drizzle with additional maple syrup before cutting into bars for serving.
