Cinnamon and Pumpkin Bars

    (1269)
    45 minutes

    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!


    1148 people made this

    Ingredients
    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

    Directions
    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 and Ratings
    Global Ratings:
    (1269)

    Reviews in English (992)

    0

    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

    by
    1073

    These are a bit "cakey" for me - here is how I modified them to be PERFECT - and people at work obsess over them! I put in only 3 eggs, then instead of 15 oz of pumpkin, I put in a 30 oz can of pumpkin pie mix (I use Libby's). I then add an additional teaspoon of pumpkin pie seasoning to the flour mix, in addition to the cinnamon. I've got my baking time down to 27 minutes in my oven, which is just the point where the toothpick comes out clean for the first time. Then for the frosting, I add 8oz cream cheese, and double the rest of the frosting ingredients. PERFECT!  -  31 Oct 2005  (Review from Allrecipes USA and Canada)

    by
    398

    Ready for a wow-factor twist on this? I used previous suggestions to make this more of a bar-cookie consistency and added a bag of semi-sweet chocolate morsels at the last minute before popping into the oven. Simply awesome. I can see white chocolate chips, butterscotch, etc... let the sky be the limit. OH, AND, I cut sugar down to 3/4 cup and oil down to 2/3 cup and we didn't miss it a bit... why add calories/fat when you don't really need it? ENJOY THIS EASY AND YUMMY FALL RECIPE!  -  13 Oct 2006  (Review from Allrecipes USA and Canada)

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