Pumpkin bars

INGREDIENTS

• 200g (1 cup) of brown sugar
• 50g (1/4 cup) of sugar
• 3 eggs
• 425g (1 3/4 cups) of pumpkin puree
• 160ml (2/3 cup) of vegetable oil
• 60ml (1/4 cup) of milk
• 10ml (2 tsp) of vanilla essence
• 240g (2 cups) of all-purpose flour
• 5g (1 1/2 tsp) of cinnamon
• 1/4 tsp of ground ginger
• 1/4 tsp of nutmeg
• 5g (1 tsp) of baking soda
• 5g (1 tsp) of baking powder
• 4g (3/4 tsp) of salt
• 1/2 tsp of allspice
• Cinnamon powder

For the frosting:

• 115g (1/2 cup) of butter
• 225g (1 cup) of cream cheese
• 4g (1 tsp) of vanilla essence
• 340g (3 cups) of powdered sugar

METHOD

1. In a bowl add the brown sugar, sugar, eggs, and pumpkin puree and whisk.

2. Add the pumpkin puree, vegetable oil, vanilla essence, flour, cinnamon, ginger, nutmeg, baking soda, baking powder, salt, and allspice and mix all together well to obtain a lump mixture.

3. Pour the mixture onto the baking tray(25x38cm baking tray size) covered with parchment paper. Transfer to the oven and bake at 180°C/360°F for 25 minutes.

4. Make the frosting by beating room temperature cream cheese and butter together until combined then add the powdered sugar and vanilla. Beat on low then switch to high for about three minutes or until light and creamy.

5. Once the base is cool cover it with the cream cheese frosting, garnish with the cinnamon powder, cut on slices, and serve.