A sweetened and lightly spiced pumpkin cake, is frosted with a delectable cream cheese frosting. The bars are perfect for packed lunches, dessert, snacking, picnics, elevenses or afternoon tea. They are also freezer-friendly if left unfrosted.
Pumpkin puree can be purchased online or simply make your own by steaming pumpkin flesh till tender and pureeing with a liquidiser.
You can also make these into cupcakes or muffins. Simply adjust the baking time accordingly.
Yes, the name is a bit misleading, as these are not bars, but cake. The only reason this matters is that these "bars" are best served like a sheet cake, on a plate, with a fork. I wouldn't call these a grab-and-go type thing. Nonetheless, I was entirely pleased with these. While I do like pumpkin bars/cakes made with vegetable oil, I did appreciate that this was made with butter and the taste difference is noticeable and pleasant. I'm not a big fan of nutmeg, and the recipe seemed a little short on spice, so in addition to the cinnamon I substituted 1 tsp. of pumpkin pie spice for the 1/4 tsp. nutmeg. And, because I'm kind of tired of the same ol' cream cheese frosting I made a caramel frosting instead, and sprinkled some crushed cinnamon cookies over the top. It was a great flavor combination, but this cake is so moist and flavorful it would be great with no frosting at all. - 19 Oct 2009 (Review from Allrecipes US | Canada)
Excellent, but it is more of a cake than a cookie bar. I made it with fresh pumpkin puree and substituted 1 cup brown sugar for the white sugar and added 1/2 tsp of allspice. It was moist and delicious and doesn't even need the frosting! - 30 Oct 2002 (Review from Allrecipes US | Canada)
It was very easy to prepare foolproof! I did not want the frosting to be extremely sweet and only used 2 cups of confectioner's sugar and 6oz. of cream cheese. It was great! My whole family enjoyed it and it made my sister-in-law jealous! - 25 Nov 2004 (Review from Allrecipes US | Canada)