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    Home » Blog » Uncategorized

    Published: Sep 19, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Pumpkin Spice Bibingka Bars

    Jump to Recipe Print Recipe

    These Pumpkin Spice Bibingka Bars are super moist and full of the spicy flavors of fall. Swirled with marshmallow fluff for that additional treat.

    Pumpkin Spice Bibingka Bars sliced on a serving platter.

    You know what. I always said I would not put any pumpkin spice recipes on my site. Well here we are the second one.

    These Pumpkin Spice Bibingka Bars are oh so soft with the combination of pumpkin puree and bibingka mix. Yes we will be using my trusty favorite bibingka mix and canned pumpkin.

    My husband is a HUGE fan of pumpkin spice. Me not so much, so I guess I am doing this for him and for all the pumpkin spice girlies out there.

    Ingredients

    Here is what you will need to make Pumpkin Spice Bibingka Bars.

    box of bibingka mix, can of Pumpkin Puree, can of coconut milk, stick of butter, eggs and container of marshmallow fluff.

    Bibingka Mix - You will need 1 packet of White King Bibingka Mix. If you can't find it you can sub with 1 cup sweet glutinous rice flour plus ½ cup regular rice flour.

    Pumpkin Puree - Use 1 whole can of puree. You are welcome to steam and mash your own if you wish. You will need 2 cups.

    Pumpkin Pie Spice - The more the better. I used 3 heaping tablespoons, but you can push it to ¼ cup if you want it super spicy.

    Coconut Milk - Use full fat coconut milk please.

    Butter - Melt the butter in the microwave for 30 seconds. We will be blending the mixture so melted butter is best to use.

    Eggs - You will need 2 eggs.

    Maple Syrup - It's the perfect sweetener for these Pumpkin Spice Bibingka Bars. You can also sub with date syrup or honey.

    Marshmallow Fluff - I found organic healthy-ish ones from a healthy food store, but you can use the jiffy brand if that is what you can find.

    bottle of pumpkin pie spice
    bottle of maple syrup

    How To Make Pumpkin Spice Bibingka Bars

    First pre-heat your oven to 350F and spray a 9x13 rectangle pan with baking spray and line with parchment paper. Place some parchment paper across the pan so that there is some overhang to help get the bars out of the pan after baking.

    9x13 pan sprayed with baking spray and lined with parchment paper.

    Now make the batter. You will need a blender.

    Ingredients in a blender.

    Add the bibingka mix, 1 can of Pumpkin Puree, 3 tablespoons of pumpkin spice, 1 can of coconut milk, ½ cup of melted butter, 2 eggs, and ¼ cup of maple syrup into a blender.

    Just blended Pumpkin Spice Bibingka Bars batter in a blender.

    Blend the Pumpkin Spice Bibingka Bars batter until combined and super smooth. About a minute. You might need to stop the blender and scrape down the sides to blend everything together.

    Batter poured into prepared pan

    Pour the batter into the prepared pan.

    Batter with marshmallow fluff spooned in.

    Then place spoonfuls of marshmallow fluff. I used 1 cup.

    Pumpkin Spice Bibingka Bars batter swirled with marshmallow fluff.

    Use a knife to swirl it all over. Then bake in oven for 30 minutes at 350F.

    Pumpkin Spice Bibingka Bars just baked and cooling in pan.

    Take out of the oven and leave to fully cool in the tin.

    After about 1 or 2 hours carefully slide the cooled Pumpkin Spice Bibingka Bars on to a cutting board and cut into squares.

    Pumpkin Spice Bibingka Bars just sliced on a cutting board.

    How To Store Pumpkin Spice Bibingka Bars

    I would suggest leaving any left overs on the counter top just overnight or at the most 2 days, as these Pumpkin Spice Bibingka Bars are very very moist. They also don't have that much sugar so it will defiantly get moldy fast especially if you have a warm kitchen.

    Pumpkin Spice Bibingka Bars sliced on a serving platter.

    It's best to store them in a container in the refrigerator. They will still be nice and soft, but you can heat them up in the microwave for 10 seconds to get that just baked chew again.

    Pumpkin Spice Bibingka Bars sliced on a serving platter.

    For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this recipe.   I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

    Pumpkin Spice Bibingka Bars

    These Pumpkin Spice Bibingka Bars are super moist and full of the spicy flavors of fall. Swirled with marshmallow fluff for that additional treat.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 5 minutes minutes
    Course: Dessert, Merienda
    Cuisine: Filipino
    Servings: 18 Bars
    Author: Rezel Kealoha

    Equipment

    • Blender
    • 9x13 Pan
    • Parchment Paper
    • Baking Spray

    Ingredients

    • 1 Packet Bibingka Mix
    • 1 Can Pumpkin Puree
    • 3 Tablespoons Pumpkin Pie Spice
    • 1 Can Full Fat Coconut Milk
    • ½ Cup Melted Butter
    • 2 Eggs
    • ¼ Cup Maple Syrup
    • 1 Cup Marshmallow Fluff

    Instructions

    • Pre-heat your oven to 350F and spray a 9x13 rectangle pan with baking spray and line with parchment paper. Place some parchment paper across the pan so that there is some overhang to help get the bars out of the pan after baking.
    • Add the bibingka mix, 1 can of Pumpkin Puree, 3 tablespoons of pumpkin spice, 1 can of coconut milk, ½ cup of melted butter, 2 eggs, and ¼ cup of maple syrup into a blender.
    • Blend the Pumpkin Spice Bibingka Bars batter until combined and super smooth. About a minute. You might need to stop the blender and scrape down the sides to blend everything together.
    • Pour the batter into the prepared pan. Then place spoonfuls of marshmallow fluff. Use a knife to swirl it all over.
    • Bake in oven for 30 minutes at 350F.
    • Take out of the oven and leave to fully cool in the pan.
    • After about 1 or 2 hours carefully slide the cooled Pumpkin Spice Bibingka Bars on to a cutting board and cut into squares.

    Notes

    If you can't find White King Bibingka Mix you can sub with 1 cup sweet glutinous rice flour plus ½ cup regular rice flour.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

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    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

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