Save Moist, warmly spiced pumpkin bars with a crunchy cornflake topping—perfect for breakfast or snacking.
I first made these pumpkin cornflake bars on a chilly autumn morning, and they instantly became my family’s go-to snack. The aroma of cinnamon and nutmeg filling the kitchen really kicks off the fall spirit!
Ingredients
- All-purpose flour: 1 1/2 cups (190 g)
- Cornflakes: 1 cup (100 g), lightly crushed (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)
- Light brown sugar: 2/3 cup (130 g), packed
- Vegetable oil: 1/2 cup (120 ml)
- Eggs: 2 large
- Vanilla extract: 1 tsp
- Cornflakes for topping: 1/2 cup (50 g), lightly crushed
- 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.
- Mix wet ingredients:
- In another bowl, whisk together the pumpkin purée, brown sugar, oil, eggs, and vanilla extract until smooth.
- Combine mixtures:
- Add the wet ingredients to the dry ingredients. Stir gently until just combined
- Transfer batter:
- 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 slice:
- Let cool completely in the pan before cutting into bars.
Save My kids especially love grabbing these bars on the way out to school. They disappear fast at afternoon gatherings with friends, too!
Required Tools
You will need a mixing bowl, whisk, 8x8-inch baking pan, parchment paper, and spatula for smooth baking and easy cleanup.
Allergen Information
Contains eggs and gluten from wheat flour and cornflakes. Check product packaging for possible traces of nuts, milk, or soy.
Nutritional Information
Each bar provides approximately 180 calories, 7 g fat, 27 g carbohydrates, and 3 g protein.
Save Bake a batch on Sunday and enjoy easy breakfasts all week. These bars taste just as good warmed up or straight from the fridge!
Recipe FAQ
- → What makes these bars moist?
The addition of pumpkin purée and vegetable oil keeps the bars tender and soft.
- → Do I need to crush the cornflakes?
Lightly crushing cornflakes ensures an even, crisp topping and blends them smoothly into the batter.
- → Can I swap the nuts or flakes?
Yes, add pecans or walnuts to the batter for a nutty twist, or use bran flakes for extra fiber.
- → How do I store these bars?
Store cooled bars in an airtight container. They freeze well wrapped individually for easy snacks later.
- → Is this suitable for breakfast?
Absolutely! The bars pair perfectly with Greek yogurt and make a hearty morning treat.
- → Are there common allergens?
The bars contain eggs and wheat. Check cornflake packaging for nut, milk, or soy traces if sensitive.