Pumpkin bars
Votes: 1
Time: 45 min.
Complexity: easily
Quantity: 24 bars
Complexity: easily
Quantity: 24 bars
These cakes are incredibly quick and easy to make, perfect for both holidays and Sunday teatimes with the family. The dough is made with canned pumpkin puree and a touch of cinnamon, which beautifully complements the sweet pumpkin flavor. The dough is baked into a whole crust, then cut into bars (or batters), resulting in a moist and delicious result. The finishing touch is cream cheese frosting. Whip up cream cheese, butter, and powdered sugar, spread it onto the completely cooled bars, and enjoy the combination of flavors and textures. A great, more informal alternative to cake!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Bars
- 4 eggs
- 1 and 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 can (425 g) canned pumpkin puree
- 2 cups sifted premium flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 teaspoon of salt
- 1 teaspoon of baking soda
Glaze
- 220 g cream cheese, softened
- 0.5 cup softened butter or margarine
- 2 cups sifted powdered sugar
- 1 tsp vanilla extract
We recommend
Recipes with similar ingredients: cream cheese, pumpkin puree, eggs, cinnamon
Cooking the dish according to the recipe:
- Preheat oven to 175°C.
- Using a mixer on medium speed, beat the eggs, sugar, butter, and pumpkin puree until light and fluffy. Combine the flour, baking powder, cinnamon, salt, and baking soda. Add the dry ingredients to the pumpkin mixture and mix on low speed until the batter is smooth. Pour the batter into a greased 13 x 10-inch pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
- Glaze:
In a medium bowl, beat the cream cheese and butter with a mixer until smooth. Add the powdered sugar and beat on low speed until smooth. Add the vanilla extract and beat again. Frost the cooled bars.
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