Cinnamon and Pumpkin Bars

Cinnamon and Pumpkin Bars


1148 people made this

A change from your usual bars, these are made with cooked pumpkin mash. They are very moist and so far I haven't found anyone who doesn't want more!

Deb Martin

Serves: 24 

  • 4 eggs
  • 1 2/3 cups (350g) white sugar
  • 1 cup (250ml) vegetable oil
  • 500g cooked, pureed pumpkin
  • 2 cups (250g) plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarb soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 90g cream cheese, softened
  • 125g butter, softened
  • 1 teaspoon vanilla essence
  • 2 cups (300g) sifted icing sugar

Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

  1. Preheat oven to 180 degrees C.
  2. In a medium bowl, mix the eggs, sugar, oil and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, bicarb soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
  3. Spread the batter evenly into an ungreased 20x30cm Swiss roll tin. Bake for 25 to 30 minutes in preheated oven. Cool before icing.
  4. To make the icing, cream together the cream cheese and butter. Stir in vanilla. Add icing sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

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Reviews (1)


Delicious, easy to make, and reasonably healthy for a sweet treat. In step 2 my mixture never got to 'light and fluffy', it was a thick orange liquid but I continued and it worked perfectly. Yum! - 27 Jun 2015

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