Pumpkin Bars with Frosting and Brittle
Pumpkin bars are as far as I know, more popular in America and England. They are usually baked in autumn and winter, in the pumpkin season.
It is basically a sponge cake with pumpkin puree and cinnamon, easy to make and very delicious. I have spread a typical cream cheese frosting on the pumpkin bars and decorated them with a pumpkin seed brittle.
A typical crowd feeder 🙂 as they say.
More recipes with pumpkin:
Pumpkin Chocolate Babka
Pumpkin Chocolate Cookies
Pumpkinseed Biscuits
- 250 g softened butter
- 120 g brown sugar
- 120 g sugar
- a pinch of salt
- 6 eggs
- 400 g pumpkin puree
- 150 g corn flour (maize)
- 300 g spelt flour
- 3 TL baking powder
- 100 g softened butter
- 150 g powdered sugar
- 200 g cream cheese (full fat)
- 80 g pumpkin seeds
- 2 tbsp sugar
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Whisk softened butter, brown and white sugar and salt until creamy.
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Mix in eggs, one by one.
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Mix in pumpkin puree.
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Mix corn flour, spelt flour and baking powder and fold in pumpkin mixture.
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Spread on baking tray with baking paper. (I used also a baking frame.)
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Bake in preheated oven at 180° C for about 35 minutes.
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Leave to cool.
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Roast pumpkin seeds in a coated pan without fat.
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Add sugar and caramelize.
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(If the sugar crystallize, add 1 tbsp water and stirr until it evaporates and caramel is clear.)
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Put on baking paper to cool. Careful, very hot!!
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Whisk softened butter and powdered sugar until creamy.
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Fold in the cold cream cheese. (Don't stir too long, it might become fluid.)
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Spread frosting on cake. Cut cake in bars.
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Chop brittle and decorate bars.
Enjoy baking!
Maggi & Family
I got this pretty decorated pumpkin arrangement from a very dear friend. I had to use it as a background! 🙂 Thanks Christina!!
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
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