Sweet Pumpkin Bars Recipe

Name: Sweet Pumpkin Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 75 g butter; 250 g oatmeal cracker biscuits; 450 g hokkaido pumpkin, peeled and cut into cubes (380g of pumpkin flesh); 3 None medium eggs; 1/2 tsp vanilla extract; 100 g sugar; 100 ml oil; 300 ml full fat yoghurt; 1 tsp baking powder; 1 tsp icing sugar

Servings: persons

1
Melt the butter in a saucepan, then allow to cool slightly. Meanwhile, put the cookies in a sturdy freezer bag, seal it so there is no air in it, then crush them with a rolling pin. Tip the crumbs into a bowl with the melted butter and mix well.
2
Spread the cookie mixture on the bottom of a greased 9 inch square baking pan and press it down so that it is compact and level on the top. Transfer the pan to the refrigerator for 30 mins.
3
Preheat the oven to 350u00b0F. Boil the pumpkin in 1 cup of water for about 8 mins, drain, then allow to cool. Next, in a bowl, mash the pumpkin with a potato masher. In a separate bowl, beat the eggs with the sugar, vanilla extract and a pinch of salt until the mixture is smooth and creamy. Stir in the oil, then the yogurt and the baking powder and stir well. Finally, mix in the pumpkin. Pour the mixture on top of the crushed cookies and bake in the oven for 40 mins. Remove from the oven and cover the top with foil, then return to the oven for another 20-30 mins.
4
Take the cake out of the oven and leave to cool slightly on a wire rack. Next, loosen the cake from the pan, dust with powdered sugar and cut into pieces.

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 75 g butter, 250 g oatmeal cracker biscuits, 450 g hokkaido pumpkin, peeled and cut into cubes (380g of pumpkin flesh), 3 None medium eggs, and more.

Yes, Sweet Pumpkin Bars falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet Pumpkin Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions