Spiced Pumpkin Bars with Cream Cheese Frosting
Votes: 1
Time: 2 hours 10 minutes
Complexity: easily
Servings: 24
Complexity: easily
Servings: 24
Nutritional value per serving:
Calories 322, total fat 19 G., saturated fats 6 G., proteins 3 G., carbohydrates 35 G., fiber 1 G., cholesterol 57 mg, sodium 207 mg, sugar 26 G.
Calories 322, total fat 19 G., saturated fats 6 G., proteins 3 G., carbohydrates 35 G., fiber 1 G., cholesterol 57 mg, sodium 207 mg, sugar 26 G.
This tender pumpkin cake, topped with a delicious cream cheese frosting, is easy to make yet truly elegant. Slice it into small bars and serve for dessert after a holiday dinner or with a cup of coffee. Thanks to the pumpkin puree, the bars will stay moist even days later.
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
- Cooking spray to spray the baking sheet
- 2 cups premium flour
- 1 tbsp. cinnamon
- 2 tsp baking powder
- 1 teaspoon of baking soda
- 1 teaspoon ground ginger
- 1 teaspoon coarse salt
- 0.5 tsp freshly grated nutmeg
- 1/4 tsp ground cloves
- 2 cups granulated sugar
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 4 large eggs
- 1 can (425 g) pumpkin puree
Glaze
- 220 g of cream cheese at room temperature
- 165 g unsalted butter at room temperature
- 2 cups sifted powdered sugar
- 1 tsp vanilla extract
- 0.5 tsp coarse salt
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Spray a 9 x 13-inch (22 x 32 cm) metal baking pan with cooking spray and line the bottom and sides with parchment paper, leaving a 1/4-inch (3 cm) overhang.
- Bars:
In a large bowl, combine the flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, and cloves. In another bowl, combine the granulated sugar, vegetable oil, vanilla extract, eggs, and pumpkin puree until smooth. Pour the pumpkin mixture into the flour mixture and knead until smooth. - Spread the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let the cake cool in the pan for 30 minutes, then remove it by the paper tabs and let it cool completely on a wire rack.
- Glaze:
Combine the cream cheese and butter in a medium bowl and beat with a mixer on medium speed until smooth. Add the powdered sugar, vanilla extract, and salt and beat until smooth. Spread the frosting in an even layer over the cake. Slice the cake into twenty-four 2-inch bars and serve.
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