CBD Pumpkin Bars

Extract Kitchen: Pumpkin Bars

October 8, 2018 | Grant Rogers, Extract Labs


Nothing tastes better than a homemade treat, especially if it comes with added benefits! CBD has become a very popular health trend, and with so many products on the market it can be difficult to decide which one to choose. One of the most popular products on the market is tincture, or “CBD oil”. Typically tincture is taken sublingually (absorbed under the tongue), but did you know tinctures are actually pretty versatile? They can be mixed into a wide array of food and drinks to give an afternoon snack an extra boost! Tincture can be fairly easily added to any recipe that requires you to use common oils, such as vegetable oil or olive oil.

Typically, it is best to incorporate it into a recipe that doesn’t require heat. It is okay to use while cooking with recipes that require heat, but heat can break down some of the compounds in the tincture and make it less effective. For example, if you are wanting to add CBD to a dinner component, instead of incorporating the tincture into a component cooked on the stove, prepare a salad to go along side your main dish, and mix the tincture with the dressing.

CBD Pumpkin Ingredients
CBD Pumpkin Bars Ingredients

You can also work tincture into a dish that requires heat without risking cooking some of the properties of the tincture off! For example, below is a recipe for a holiday classic: Pumpkin bars. This recipe is a modified version of Paula Deen’s recipe, and uses tincture in the cream cheese frosting instead of the bars themselves so we don’t have to worry about losing anything to heat.

Bars:

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda

Icing:

8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon CBD tincture

Directions:
  • Preheat the oven to 350 degrees F.
  • Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut bars 3×5 to yield 15 bars.
  • To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and tincture, mix again. Spread on cooled pumpkin bars.

When frosted, each bar will contain roughly 33mg of CBD per piece, which is equivalent to a full dose of the tincture by itself. This is one of my favorite recipes for when the weather turns cold. They smell so amazing while they are baking, and the bars themselves are moist and delicious! When I bake these, I use our lemon flavored tincture to give the frosting a nice citrus taste to contrast how rich the bars are. The only downside to this recipe is how fast they will disappear!

Recipe source