Kernza Pumpkin Bars

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Kernza pumpkin bars with toasted coconut on top
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Kernza Pumpkin Bars with Browned Butter Frosting

Yield 24 bars

Kernza gives these pumpkin bars extra depth and a slightly nutty flavor, while the coconut adds flavor and crunch. This combination results in a sweet, moist pumpkin bar with salted maple notes — would pair beautifully with a cup of coffee on a chilly afternoon!

Ingredients

For the bars

  • 1 cup all-purpose flour
  • 1 cup Kernza™ flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cardamom
  • 1 cup brown sugar
  • ⅔ cup sugar
  • 1 cup non-flavored or melted coconut oil
  • 4 eggs
  • 1 15-oz. can pure unsweetened pumpkin
  • 2 teaspoons vanilla paste
  • 1 cup toasted coconut*

For the frosting

  • 3 cups powdered sugar, sifted
  • 8 Tablespoons (1 stick) butter
  • 5-6 Tablespoons milk or buttermilk**
  • 2 teaspoons pure vanilla extract
  • Pinch of salt

Instructions

Preheat oven to 350 F. Grease a rimmed baking sheet.

In a large bowl, mix together flours, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.

In a medium bowl, add sugar, oil, pumpkin, and vanilla. Use a hand mixer to combine. Add eggs, one at a time, mixing well after each addition. Pour into the bowl with flour and fold the ingredients together, taking caution to not overmix.

Pour batter into a greased rimmed baking sheet and spread it out evenly. Bake on middle rack for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool completely before frosting.

Frosting 

Sift the powdered sugar into a large bowl; set aside. Melt butter in a small saucepan over medium heat. Cook, swirling pan occasionally, until golden brown, about 6-7 minutes. Immediately add butter to confectioners’ sugar, scraping all browned bits from sides and bottom of pan into the sugar. Add buttermilk and vanilla; mix until smooth. Spread onto the cooled cake. Top with toasted coconut. Cut the bars into squares and serve.

Notes

*To toast coconut: Preheat the oven to 350°. Line a rimmed baking sheet with parchment. Spread the flaked coconut into a single layer. Bake for 4-5 minutes, keeping a close eye on the coconut to prevent burning. Stirring every few minutes.

**Don’t add all at once, you may not need all of it.