Pumpkin Bars With Hazelnut Cream
I heard there is a Pumpkin shortage. A couple of weeks ago, there was no pumpkin to be found anywhere (believe me I looked) but now the stores are fully stocked. So do we have a shortage or did we just get off to a slow start? In any case, I am very happy to see pumpkin on the shelves again and now I can finally get started with my fall baking.
To me, Pumpkin is one of those types of food that is an acquired taste. I really didn’t care for it when I first came to the States but as time have gone by, not only do I like it, I completely love it. Not that pumpkin itself has much flavor but when seasoned correctly it become very delicious.
These pumpkin bars are light and moist all at the same time, and extremely tasty. I like them plain with no topping at all, but if you like a little topping with it, then the hazelnut/cinnamon cream compliments it very nicely. I hope you enjoy these Pumpkin Bars.
Pumpkin Bars
Pumpkin Bars With Hazelnut Cream
Ingredients for Pumpkin Bars:
4 large eggs
1 2/3 cups granulated sugar
3/4 cup vegetable oil
15 ounce can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Ingredients for Hazelnut Cream:
1 1/2 cup whipping cream
3 – 3 1/2 tablespoon Hazelnut Liqueur
1/2 teaspoon cinnamon
Directions:
Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan and set aside.
In a large bowl combine eggs, sugar, oil and pumpkin. Mix on medium speed until blended well. Sift together flour, baking powder, cinnamon, salt and baking soda. Add dry ingredients to the pumpkin mixture and mix on low-speed until batter is smooth. Spread batter into greased pan and bake for 30 minutes. Insert a toothpick into center of cake, toothpick should come out clean if cake is done. Let cool completely before cutting into bars.
To make Hazelnut Cream: Add Hazelnut liqueur in increments and taste as you go to see how mild or strong you like the mixture. In a small bowl combine whipping cream, Hazelnut liqueur and cinnamon. Beat until mixture starts to thicken and beaters leave tracks in cream. Serve on top of Pumpkin Bars, if you like. Enjoy!
Source: adapted from Paula Deen, originally by Patty Ronning
My Danish Kitchen 
this bars looks so yummy:) perfect for any season really.. thank you for sharing.
Lovely pumpkin bars- they look like cake and with the hazelnut cream, a perfect combination for a fall dessert. I didn’t know there was a shortage of pumpkins! I love pumpkins and don’t want to be out of luck with no pumpkin this year:(
I think I’ve heard about the shortage too, I don’t know what was up. All these great pumpkin recipes have me dying to go find some. I like the hazelnut cream with them.
-Gina-
I’ve heard the shortage comments as well. I hope not because pumpkin is one of my favorite parts about fall! These bars look absolutely delightful. Thanks so much for sharing and have a wonderful weekend!
I don’t know about this year, but last year the pumpkin crop was hit really hard and there was a major shortage of canned pumpkin since the holidays last year. I was resorting to making our favorite pumpkin chip muffins with sweet potatoes and apple! I’m hoping that this year’s crop fared better… We just this week found our first canned pumpkin since last Thanksgiving, and I made a pumpkin pie with a sourdough crust right off the bat. 🙂
By the by, that hazelnut cream sounds fantastic! I’ve been flavoring the whipped cream for our pie with maple.
A friends gave me a can of pumpkin (!) as part of a birthday present –she told me there was a shortage! This recipe sounds very good; onto my list!