What’s in a Name?

This recipe was born from Shaun’s desire to bake cookies, but it was clear from the get-go it would not end in cookie form.

sprouted from this.

At first, “souffle” seemed appropriate, until we nixed the souffle dish and switched to a 9X9 baking pan. The obvious conclusion from there was to title it “cake,” but cakes traditionally involve a flour/sugar/egg base, and this baby is flourless.

just pumpkin and pb.

the last of the fall colors.

Groan. Shaun took the next stab. “What about calling it a brownie?” It stuck for two seconds, until we did some research and found out that if there’s brown sugar and a lack of chocolate, it’s actually a blondie. Bingo! “Blondie” lasted about as long as brownie, because we couldn’t square the name with the recipe’s flourless-ness yet again.

he who shall not be named.

So world, meet the Flourless Pumpkin Peanut Butter BAR. Go with it.

yeah, we'll go with bar.

Flourless cakes and cookies pop up on recipe blogs all the time, and I’ve always wondered what their appeal is. For one, they’re more dense than their flour-filled counterparts, and that sounds awesome to me. Moreover, a lack of flower generally correlates with a gluten-free dish. I don’t know enough about the nuances of gluten to say with certainty that the recipe here is fully gluten-free, but I digress. Finally, flourless recipes can make great Passover dishes. Sounds like this flourless craze has a lot going for it.


The fresh-out-of-the-oven slices are almost like pudding, it’s delicious. Dense, but soft. A trip to the fridge overnight firmed it up. I believe Shaun’s planning on using this as an oatmeal topping over the coming days. Enjoy.

Flourless Pumpkin Peanut Butter Bars (Vegetarian)

Prep Time: 25-30 minutes

Serves: 6-8


  • 1/2 cup pumpkin puree
  • 1/2 cup creamy peanut butter (we used Trader Joe’s Natural)
  • 1/4 cup Splenda brown sugar blend (or 1/2 cup packed brown sugar)
  • 1/2 cup sugar
  • 2 egg whites
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 cup pumpkin seeds
  • Sprinkling of crystallized ginger


1. Preheat the oven to 350 degrees and lightly grease a 9×9 baking dish.

2. In a large mixing bowl, combine pumpkin, peanut butter, sugars, egg whites, baking soda, salt, cinnamon, and nutmeg. Mix well.

3. Fold in seeds and ginger (or fillings of your choice). Do not over-mix.

4. Slowly pour into the baking dish and spread to fill the pan.

5. Bake for 18-20 minutes, or until the center is no longer jiggling around. Let cool for 10-20 minutes before serving, or you’ll have a mess on your hands.


Tags: , , , , , ,

Categories: Food, Recipes


Courtney grew up in Reading, PA, and has lived in New York City (where she earned a bachelor's degree at NYU), Prague, Philadelphia, and Charlottesville (where she received a J.D. from UVa Law). Courtney and her new husband will settle in Philadelphia following a six-week Euro-trip extravaganza in September of 2012. Courtney's interests include music, writing, criticism, fitness, travel, cooking, and sports. Please enjoy the blog. LinkedIn: http://www.linkedin.com/pub/courtney-marello/1a/375/b30 Tumblr: http://abarrelofoddsandends.tumblr.com/


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