Pumpkin Mocha Breakfast Bars

Sometimes, when I’m stressed out, I bake.

When I’m extra-stressed out, I “can’t get all of the dough out of the bowl and have to use a smaller spoon to clean it out and eat that dough.”

Don’t worry about it. It’s basically science.

Anyway, as I mentioned yesterday, I’m supposed to get surgery next week.  So, when I got home and was kind of feeling like crying because the reality of getting surgery had started setting in, I decided I needed to distract myself by creating a new recipe.

Now, I’ll be honest. When I created the recipe, I originally intended for the bars to be more of a dessert.

They weren’t. They’re not very sweet.

Let’s call it a happy accident.

Personally, I think they’re best served warm, either as a part of a yogurt bowl (this morning, I topped two small warmed bars with vanilla yogurt and blueberries — and it was amazeballs) or spread with cream cheese.

Pumpkin Mocha Breakfast Bars

makes one 9×13 pan’s worth — cut them however you want


  • 6 heaping tbs ground pumpkin spice coffee (I used the kind from TJ’s — if you can’t find any, it’s okay to just use regular coffee)
  • 2 cups water
  • 2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2  tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp ground cloves
  • 2 tbs cocoa powder
  • 3/4 cup brown sugar, packed
  • 1 cup sugar
  • 1 cup pumpkin
  • 1/4 cup (1/2 stick) butter, room temp.
  • 3 eggs
  • 2 tsp vanilla


Preheat oven to 350 degrees.

Make coffee with ground coffee and water — yes, it is extra strong! Let the coffee cool.

Mix all dry ingredients other than sugars (AP flour, WW flour, baking powder, salt, cinnamon, nutmeg, cloves and cocoa powder) together. Set aside.

Using an electric mixer, blend sugars, butter, pumpkin, eggs and vanilla. Add coffee and mix again.

Add dry ingredients. Mix everything together until you have a smooth batter.

Grease a 9×13-inch pan and pour batter into it.

Bake for 30-35 minutes or until a toothpick comes out clean.

Let cool and cut bars. I cut mine pretty small because they’re so dense.

For the record, if you did want to have them as dessert, I bet they’d be really good topped with vanilla ice cream. Or, if you were trying to maintain the healthy theme of these bars, you could totally do vanilla frozen yogurt.

But don’t blame me if you’re up late from the caffeine. 🙂



Filed under Blog Posts, Recipes

4 responses to “Pumpkin Mocha Breakfast Bars

  1. I’m always looking for something new to go with my yogurt! SO trying these immediately.

  2. Wait, straight up coffee grinds? now that, is what I call a coffee recipe!

  3. Oh my gosh, those look amazing. I bet they’d be great with chocolate chips in them too. I want to bite one right now! Yum! Hope your stress gets better. xoxo

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