Recipe: Perfect 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.

Your whole family will find plenty to love about these easy pumpkin carving ideas. We have everything from kid-friendly (and easy!) smiling carved faces to gorgeous carved pumpkin monograms for your front entryway. Make pumpkin mixture according to directions on the box. You can have Halloween Frosted Pumpkin Squares using 17 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Halloween Frosted Pumpkin Squares

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

In a large bowl, combine the first six ingredients. Stir in the egg, egg whites, pumpkin, oil and water until well blended. Beat pumpkin, white sugar, vegetable oil, and eggs together in a large mixing bowl. 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.

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.

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. So, yes, pumpkin bars and pumpkin cake can taste the same. Follow my recipe for a little variation. By the way, if you're craving pumpkin pie as a bar, here are my pumpkin pie bars. 🙂 How to Make Pumpkin Bars.