About this recipe: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.
175g unsalted butter
400g caster sugar
4 eggs, beaten
425g pumpkin puree
250g plain flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
115g walnuts, chopped
115g cream cheese, softened
75g unsalted butter, softened
1 teaspoon vanilla extract
350g icing sugar, sieved
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Preheat oven to 180 C / Gas 4. Butter and flour a 25x38cm or similar sized Swiss roll tin.
In a large bowl, cream together 175g butter and caster sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared tin.
Bake for 30 to 35 minutes in the preheated oven or until skewer inserted near the centre comes out clean. Cool completely before frosting.
In a medium bowl, mix together the cream cheese, 75g butter and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.
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.