Pumpkin bars with cream-cheese icing
Moist cinnamon pumpkin sheet cake cut into bars and spread with vanilla cream-cheese icing.
Prep20 min
Cook28 min
Rest90 min
Oven175°C
Servings24
Recovered from Christoph's Apple Notes and rebuilt from the verified source formula
Ingredients
Written for a 25 × 38 cm baking sheet
Units
Temperature
Servings
- 200 g whole egg, 4 large eggs rounded
- 335 g granulated sugar rounded
- 240 ml canola oil rounded
- 425 g pumpkin purée rounded
- 240 g plain flour rounded
- 5 g ground cinnamon rounded
- 8 g baking powder rounded
- 5 g baking soda rounded
- 5 g fine salt rounded
- 170 g full-fat cream cheese, softened rounded
- 240 g confectioners sugar rounded
- 57 g unsalted butter, softened rounded
- 5 ml vanilla extract rounded
- 23 ml whole milk, 15 to 30 ml, as needed rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Heat the oven to 175°C. Leave a 25 x 38 cm rimmed sheet pan ungreased.
- Beat eggs, sugar, oil and pumpkin until smooth. Whisk flour, cinnamon, baking powder, baking soda and salt separately, then mix gradually into the pumpkin base.
- Spread evenly in the pan and bake for 25 to 30 minutes until set and a tester comes out clean. Cool completely.
- Beat cream cheese, confectioners sugar, butter and vanilla until smooth. Add milk a little at a time to reach a spreadable consistency.
- Spread over the cold cake, chill briefly to set, then cut into 24 bars. Refrigerate leftovers.
Notes
- Use plain pumpkin purée, not sweetened pumpkin-pie filling.
- The recovered note omitted the salt quantity although its method included salt; 1 teaspoon restores the publisher formula.
- Contains dairy, egg and wheat.
Sources consulted
Sources consulted
From Christoph Mayer