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Small-Batch Pumpkin Sesame Almond Bars on AMYONE 11×11 Silicone Mat — Chewy, Spiced, No Parchment

Small-Batch Pumpkin Sesame Almond Bars on AMYONE 11×11 Silicone Mat — Chewy, Spiced, No Parchment

These 11×11 bars make 16 squares with a press-in almond crust, a moist pumpkin-sesame filling spiced with cinnamon, ginger, and nutmeg, and a toasted sesame topping. The entire batch is built, baked, cooled, and cut on one reusable AMYONE 11×11 silicone mat — no parchment, no greasing, no second liner, no cutting the mat to fit.

    Pumpkin bars usually get soggy when the filling sits on raw shortcrust or sticks to paper liners. Using a 11×11 solid silicone mat changes the workflow: you press the almond base directly on the mat, pour the pumpkin-sesame filling to the edges, bake on a flat sheet, cool on the same surface, and cut clean squares without transferring pans. AMYONE 11×11 mat is food-grade silicone reinforced with fiberglass, about 0.75mm thick, non-stick, dishwasher safe, and rated −40 to 480°F, so one mat handles pressing, baking, and slicing. Sesame adds nutty crunch and visual contrast against orange pumpkin, which also photographs well for Pinterest tutorials.

Ingredients

Almond press-in base​
  • 120g almond flour
  • 80g all-purpose flour
  • 60g brown sugar
  • 90g unsalted butter, melted
  • 1g fine salt
  • 1 tsp vanilla extract
Pumpkin sesame filling​
  • 250g pumpkin purée (unsweetened, canned or roasted)
  • 120g granulated sugar
  • 2 eggs, room temperature
  • 120g almond flour
  • 60g toasted white sesame seeds, plus 1 tbsp for topping
  • 60g heavy cream
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1g salt
  • 1 tsp vanilla extract

Instructions

Step 1 — Toast sesame and make the base.

    Dry-toast white sesame on low heat until fragrant, then cool. Mix almond flour, all-purpose flour, brown sugar, salt, melted butter, and vanilla into a damp sandy texture. The base should hold together when pressed but not be greasy.

Step 2 — Press the base on the 11×11 mat.

    Place the AMYONE 11×11 mat on a flat half sheet or rigid tray. Tip the base mixture onto the mat and press evenly to all four edges, building a low rim about 1cm. Use a flat-bottom cup to level the center. No parchment, no grease, no second mat.

Step 3 — Whisk the pumpkin sesame filling.

    Whisk pumpkin purée, sugar, eggs, almond flour, cream, spices, salt, vanilla, and toasted sesame until smooth. The batter should be pourable but not watery; if the pumpkin is very wet, simmer it 3–4 minutes first to thicken.

Step 4 — Pour, top, and bake.

    Pour filling over the pressed base, spread to the rim, scatter the remaining sesame on top, and press lightly. Bake at 340°F / 171°C for 28–34 minutes until the center is set with a slight softness and the edges pull just a little. The 11×11 mat keeps the square shape without paper.

Step 5 — Cool on the mat, then cut 16.

    Cool on the mat 45–60 minutes at room temperature, then refrigerate 30–45 minutes for cleaner cuts. Use a long sharp knife to cut 4×4 squares directly on the mat; wipe the blade between cuts. Lift squares with a flat spatula.

Pro Tips

  • Use unsweetened pumpkin purée, not pumpkin pie filling; pre-spiced filling throws off the cinnamon-ginger balance.
  • Toast sesame separately and cool before adding; hot sesame continues cooking the eggs when mixed.
  • Press the base thin and even. A thick base slows baking and makes the pumpkin layer look underdone.
  • Bake by set texture, not only time. Ovens vary; start checking at 28 minutes and adjust 5–10°F if the top browns before the center sets.
  • Cool fully before cutting. Warm pumpkin filling smears; 45-minute room temp plus fridge time gives sharp squares.
  • Keep the whole batch on one 11×11 mat. Moving to a second pan or paper liner increases sticking and edge breakage.

Frequently asked questions

Can I bake these on the AMYONE 11×11 mat instead of a metal pan?

Yes. Press, fill, bake, cool, and cut on the same 11×11 mat placed on a flat sheet. The mat is food-grade silicone over fiberglass, non-stick, and oven-safe to 480°F, so no parchment is needed.

Usually wet pumpkin purée or too much cream. Simmer the purée 3–4 minutes before mixing, keep cream at 60g for an 11×11 batch, and don’t overbeat after adding eggs.

Cool to room temperature 45–60 minutes, chill 30–45 minutes, cut 4×4 with a long sharp knife on the mat, and wipe the blade between passes. The silicone surface releases each square without tearing the base.

Replace all-purpose flour in the base with extra almond flour or certified gluten-free flour; verify pumpkin, sesame, and all labels are gluten-free. Texture will be more tender; chill longer before cutting. Only label “gluten-free” if every ingredient and workspace is verified.

Replace sesame with toasted sunflower seeds for nut-free option, or omit for plain pumpkin almond bars. If any tree-nut or sesame allergy is severe, check cross-contact on every packaged ingredient.

Store in an airtight container in the refrigerator up to 5 days; bring to room temperature 15–20 minutes before serving. Baked unglazed bars freeze up to 1 month, separated by parchment after removal from the mat.

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