Spicy Pumpkin Bars with Walnuts, aka: Pumpkies Revisited
Prep time: 
Cook time: 
Total time: 
Makes 16-20.
  • 75g (or 2.5 ounces) small walnut pieces
  • 2 large eggs
  • 150g (or ¾ cup) granulated sugar
  • 40g (or 3 tablespoons, packed) light brown sugar
  • 120ml (or ½ cup) sunflower oil
  • 360g (or 1½ cups) homemade or store-bought pumpkin puree
  • 125g (or 1 cup) all-purpose flour
  • 1 teaspoon baking soda
  • 1½ teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ⅜ teaspoon ground cloves
  • big pinch of table salt
  1. Preheat the oven to 175°C/350°F (standard oven setting) and butter a 26x16-cm/10x6-inch (or similar) brownie pan and line the long side with baking parchment.
  2. Scatter the walnut pieces onto a baking sheet and bake for about 5 minutes, or until golden. Remove from the oven and allow to cool to room temperature.
  3. In the meantime, make the batter. In a medium-sized bowl, using an electric mixer fitted with the whisk attachment, mix together eggs and sugar until thick and fluffy, about 2 minutes. Slowly drizzle in the oil in a thin stream, mixing continuously. Once all the oil has been added, mix for another minute to emulsify. Add the pumpkin puree and mix until combined.
  4. In a small bowl, stir together the flour, baking soda, cinnamon, nutmeg, cloves and salt, then add this mixture to the pumpkin mixture. Using a rubber spatula, stir until just combined, then mix with the mixer for another 10 seconds until the batter looks smooth. Using a rubber spatula, fold in the cooled walnut pieces.
  5. Pour the batter into the prepared brownie pan and bake on a rack in the middle of the oven for 25 minutes, or until a tester inserted into the center of the cake comes out clean.
  6. Remove from the oven and allow to cool in the pan. Cut into bars and enjoy!
Recipe by The Tough Cookie at https://thetoughcookie.com/2015/10/31/spicy-pumpkin-bars-with-walnuts-aka-pumpkies-revisited/