Simple Pumpkin Cake Bars with Cream Cheese Frosting

Although it is only the end of the August, pumpkin is almost ripe so no need to wait until the fall, you can use it right away. I don´t really like pumpkin sauce, but pumpkin in a cake, that is something else. You can try, for example, these Simple Pumpkin Cake Bars with Cream Cheese Frosting. When it comes to the preparation, it is really quick to make, you basically just mix the ingredients together two times, which can be done in a mixer, so its preparation can be done in half an hour. It is baked quite quickly and the frosting can also be quickly done. When it comes to taste, you wouldn´t even believe that it contains pumpkin, it tastes like cinnamon, pumpkin spice and the fall, thanks to the mixture of spices. The cake, besides its quick preparation, is also soft and fluffy, which is always an advantage. Together with the light creamy frosting, which is a great match to the bold taste of the cake, the cake is a delicious and quick fall dessert. At my place, it was eaten very quickly. And if this is not enough to persuade you, let me try another fact – it is a great way to use up a pumpkin, if you have it and you really don´t know where else you should use it. In this cake, you will love it.

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Simple Pumpkin Cake Bars with Cream Cheese Frosting

Prep Time

25 mins

Cook Time

30 mins

Total Time

55 mins

 

Quick cake bars made with Hokkaido pumpkin and cream cheese frosting

Servings: 15 bars

Ingredients

• Cake:
• 240 ml vegetable oil
• 4 eggs
• 200 g brown sugar
• 250 ml pumpkin puree
• 1 ½ tsp vanilla extract
• 250 g all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• A pinch of salt
• 1 ½ tsp ground cinnamon
• ½ tsp nutmeg
• ½ tsp ground ginger
• A pinch of allspice
• A pinch of gingerbread spice
• Frosting:
• 200 g heavy cream
• 100 g cream cheese
• 4 tbsp icing sugar

Instructions

1. Cake:
2. Whisk and beat the oil with the eggs, sugar, pumpkin puree and vanilla extract.
3. In the other bowl, whisk the flour with the baking powder, baking soda, salt, cinnamon, nutmeg, ginger, allspice and gingerbread spice.
4. Incorporate the flour mixture into the egg mixture and stir well using a mixer.
5. Pour the batter in the baking pan covered with baking paper and bake for 25 – 30 minutes at 180 degrees and until the toothpick inserted comes out clean.
6. Let it cool and spread frosting on the top.

7. Frosting:

8. Whip the heavy cream.
9. Add the cream cheese and the icing sugar, stir well.
10. Apply the frosting on the top of the cooled cake.
11. It can be decorated with chopped nuts.

Recipe Notes

• Baking pan - 20 x 30 cm
• Recipe adapted from Sally´s Baking Addiction

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