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Recipe: Tasty Halloween Frosted Pumpkin Squares

Halloween Frosted Pumpkin Squares. Make pumpkin mixture according to directions on the box. These super-moist pumpkin bars topped with a thick layer of frosting are the perfect fall dessert. Growing up, my mom had a friend who would make frosted pumpkin bars every fall.

Halloween Frosted Pumpkin Squares Great recipe for Halloween Frosted Pumpkin Squares. I was looking what to do with my frozen pumpkin flesh. The thing is it had been in the freezer for about half a year so I was quite dubious it would still be edible. You can cook Halloween Frosted Pumpkin Squares using 17 ingredients and 8 steps. Here is how you cook that.

Ingredients of Halloween Frosted Pumpkin Squares

  1. It's 300 grams of self raising flour.
  2. Prepare 300 grams of muscovado sugar.
  3. Prepare 1 tsp of bicarbonate sodium.
  4. Prepare 3 tsp of ground mixed spice.
  5. You need 175 grams of chopped dried dates.
  6. It's 1 pinch of salt.
  7. You need 200 grams of melted butter cooled.
  8. Prepare 4 of eggs beaten.
  9. Prepare of Zest and juice of half lemon (or orange).
  10. It's 1/2 of lemon zest.
  11. It's 425 grams of pumpkin shredded.
  12. Prepare of cream cheese frosting.
  13. You need 90 grams of butter melted.
  14. You need 200 grams of tub of cream cheese (full fat).
  15. You need of Zest of half lemon (or orange).
  16. Prepare 1 tsp of lemon juice or orange juice.
  17. Prepare 100 g of icing sugar.

Got rid of the extra water and. These are (very) loosely based on a classic pumpkin bar recipe my mom has made for years - when my sister and I went vegan, she adapted the recipe and found that it worked great. We tried this year, though, to make the recipe gluten-free and it did not work so well. Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl.

Halloween Frosted Pumpkin Squares instructions

  1. Heat the oven to 180°C. Grease and line square tin.
  2. Measure all the dry ingredients into a big bowl..
  3. Beat the eggs into the melted butter and add the lemon zest an juice..
  4. Add the dry ingredients to the egg and butter mixture mixing well..
  5. When everything well mixed add the shredded pumpkin to the mixture..
  6. Pour mixture into prepared square tin and put in the oven for about 40 minutes. Until top browned and springy to the touch and skewer comes out clean..
  7. Frosting is made by adding cream cheese to the melted but cooled butter. Mix vigorously and add the 200 grams of sifted icing sugar. Add lemon zest and juice to flavour..
  8. When cake cooled you can frost it. It will last about 3 days in a sealed container in the fridge. That's if you can avoid the temptation.

Combine flour, baking powder, cinnamon, pumpkin pie spice, baking soda, and salt in a sifter; sift into the pumpkin mixture and mix well; pour into the prepared pan. In a large bowl, combine the first six ingredients. Stir in the egg, egg whites, pumpkin, oil and water until well blended. In another bowl, combine the eggs, pumpkin and oil; stir into dry ingredients. Choose from an easy to download PDF pattern or a printed pattern that we'll ship directly to your door.

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