Tuesday, October 27, 2015

Pumpkin Bars - - Home Sweet Home Bake Along 46/100 #CookBlogShare

Hello, my name is Beckie and I am a Pumpkin Spice Addict. Blame the recent trip to the USA, or the general lack of Pumpkin Spice in the UK, owing to an absence of Autumn (Fall) celebrations (Holidays.) Indeed, with the exception of a PSL (Pumpkin Spice Latte, obvs) in Starbucks, Kings Cross, I haven't seen any commercial versions of Pumpkin Spice since returning from across the pond. However, whilst over there, I almost certainly drove the American School Friend nuts by consuming my bodyweight in pumpkin scones, spiced caramel apple drinks, PSLs, pumpkin scone cookies, pumpkin spice chai lattes, pumpkin macarons and pumpkin spice ice cream (oh yes, that's a thing - they have it in Trader Joe's - the one supermarket I would bring to England if I could.)

Anyway, what I'm trying to say is these bars were extremely well timed in order to reduce withdrawal symptoms (although the sad lack of self-serve Froyo in the South East of England must be remedied posthaste.) They are moist, and light, and beautifully spiced, and went down a treat once my poor, English, Bible Study Group got to grips with a cake containing pumpkin! Apologies for the lack of photographs, I think the brain was still in the USA when I was baking these.

Also - bonus, I'm hosting #CookBlogShare this week, so welcome if you've joined us for the first time, or welcome back if you're a regular! Do scroll down to link up your recipe.

Recipe (makes one 28x23cm baking tray):
4 large eggs
250ml sunflower oil
360g soft light brown sugar
425g pumpkin puree (from a can)
340g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp mixed spice
1 tsp salt
120g full-fat cream cheese
50g unsalted butter, well softened
200g icing sugar
(they also suggest 30g of toasted dessicated coconut, which I omitted, and just lightly dusted with powdered cinnamon)
Pithy instructions:
Preheat oven to 170C, line baking tray with parchment. Mix together wet ingredients, sieve in dry ingredients, stir well. Pour batter into tin, Bake for ~30 minutes. Set aside to cool.
Cream together cream cheese and butter, mix in icing sugar and beat until fluffy.
Remove cake from tin, smother with icing, slice into squares. Devour.

#CookBlogShare Linky:



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Steph @MisplacedBrit said...

Getting more and more inspired by all of these pumpkin recipes... It's such a versatile ingredient!
Thanks for hosting #CookBlogShare :-)

Kirsty Hijacked By Twins said...

I love using pumpkin. Thank you for hosting #CookBlogShare this week x

Eb Gargano said...

These sound delicious, Beckie!

Herbs Spices and Tradition said...

Thanks for hosting Cook blog share. I have linked my recipe of pumpkin halwa as a halloween recipe.
Happy Halloween.

Joanna @ Everyday Made Fresh said...

Thanks for hosting!

Jenny said...

mmmm i love a bit of spice in my bakes too! thank you for hosting x

Unknown said...
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Beckie said...

Thank you for all your kind comments, seem there are a number of pumpkin and spice lovers out there!