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
- 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
Whisk softened butter, brown and white sugar and salt until creamy.
Mix in eggs, one by one.
Mix in pumpkin puree.
Mix corn flour, spelt flour and baking powder and fold in pumpkin mixture.
Spread on baking tray with baking paper. (I used also a baking frame.)
Bake in preheated oven at 180° C for about 35 minutes.
Leave to cool.
Roast pumpkin seeds in a coated pan without fat.
Add sugar and caramelize.
(If the sugar crystallize, add 1 tbsp water and stirr until it evaporates and caramel is clear.)
Put on baking paper to cool. Careful, very hot!!
Whisk softened butter and powdered sugar until creamy.
Fold in the cold cream cheese. (Don't stir too long, it might become fluid.)
Spread frosting on cake. Cut cake in bars.
Chop brittle and decorate bars.
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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