Pumpkin Bars with Cream Cheese Icing
These bars are kind of like a moist pumpkin cake and are topped with a rich cream cheese icing. Delicious!
Ingredients
Serves: 24
- 4 eggs
- 1 2/3 cups (330g) white sugar
- 1 cup (250ml) vegetable oil
- 400g cooked, pureed pumpkin
- 2 cups (250g) plain flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon bicarb soda
- 2 teaspoons ground cinnamon
- 170g cream cheese
- 85g butter, softened
- 3 cups (360g) icing sugar
Directions
Preparation:25min ›
Cook:25min ›
Ready in:50min
- Preheat oven to 180 degrees C. Grease and flour one 20x30cm tin and set aside.
- In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, bicarb soda and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan.
- Bake for 25 to 30 minutes. Remove from oven and allow to cool.
- Prepare the icing by beating together the cream cheese, butter and icing sugar. Evenly spread over cooled bars.
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Reviews and Ratings
Global Ratings:
(41)
Reviews in English (36)
Use a jelly roll pan and bake at same temp/same time for a more "bar" like result. Still very moist and chewy this way. To make this a "finger food", cut into 2x2 squares to serve. I only had 2 eggs on hand and it didn't alter the recipe. - 06 Feb 2005 (Review from Allrecipes USA and Canada)
The most moist cake I have ever baked. Everyone loves it. Frost the cake and then cut in to bars. Too moist and soft to frost after you cut. - 22 Dec 2004 (Review from Allrecipes USA and Canada)
This is a good recipe, but like other reviewers suggest, it is a cake, not a bar. The cooking time is incorrect also, it takes much longer than the time stated. I cooked mine for about 55 minutes and it turned out to be a really light fluffy cake. Also in addition to the 2 tsp cinnamon I added about 1/4 tsp cloves, some nutmeg, allspice, and ginger. The taste was great. Overall, we enjoyed it, it is tasty, just not a bar. - 14 Oct 2006 (Review from Allrecipes USA and Canada)