Mini-chef Schweigert’s Pumpkin Bars

While my passion, or lack thereof, for cooking and baking struggles, one of my husband’s mini-me’s has stepped upclaytonpumpkinbars to the plate. Normally I would suggest he was filling my void. In this case, he isn’t making up for mom’s lack of kitchen enthusiasm, he genuinely enjoys creating dishes – salsa/mexican dips, cheese churd apps, cookies and these wonderful Pumpkin Bars. I might even go out on a limb and toot my own horn by using the #bestmomoftheyear HT. Recently, I’ve been making a solid effort at learning (or, re-learning) how to cook for my fam. Me thinks that maybe, just maybe, I’ve partially inspired a young culinary star.

As he works from creation to creation, he’s learning a tough lesson that is still hard for me to swallow. That lesson is, “No one is perfect”. Not all of our dishes will prove to be stellar and we might even have a few flops. This pumpkin bar recipe however, is outstanding. We’re giving him extra gold stars because he invented it using his wheat-free flour.

Why do we use wheat-free (aka Gluten-free) flour, you ask?

On a routine re-check of Willis’ peanut allergy, it was noted that his wheat reactor is reaching towards the 20161130_184129sky. Its taken some time with trial and error but we feel like we are making progress. His reaction to wheat is digestive. He has learned to balance the amount of wheat he consumes every day.

These pumpkin bars have become a family favorite – maybe more so because we live near the Pumpkin Capital of the World.

Its nice to see that he is taking lemons and making pumpkin bars.

Mini-chef Schweigert’s Pumpkin Bars
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  • 1 1/2 Flour (when baking with wheat-free, we use a mixture of potato, tapioca and rice flours)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup granulated sugar
  • 1/4 cup of brown sugar
  • 1 egg
  • 8 tbsp butter
  • 1 cup half and half
  • 1 tsp vanilla
  • 1 can pumpkin (16oz)
  • Handful of marshmellows


  1. Stir flour, baking soda and salt in medium size bowl and set aside.
  2. In larger bowl, cream the granulated sugar, brown sugar and butter. Slowly add half and half. Beat egg and vanilla in small bowl, add to moist ingredients.
  3. On low speed, slowly begin the add the flour mixture. Stir well.
  4. Begin to fold pumpkin into batter until mixed well.
  5. Preheat oven to 400 degrees.
  6. Pour batter into greased 13" x 9" pan.
  7. Top with marshmallows and bake for 30 min.
  8. Reduce heat to 350 and bake for 15-20 min. longer.
  9. Remove from oven cool and enjoy!

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