These Pumpkin and Ginger Bars are made with a gingerbread style base, and a deliciously smooth pumpkin custard topping! Inspired by the classic Thanksgiving dessert, pumpkin pie, these yummy treats are perfect for an autumn snack, paired with a Pumpkin Spice Latte!

For the two layers of our Pumpkin and Ginger Bars we are using our Ginger easy bake cake mix for the base, but changing the recipe for a dense gingerbread type texture rather than sponge. For the filling, we use Pumpkin puree and a Pumpkin Spice Flavour Shot for that extra kick!

Take a look at our full range of Flavour Shots and Easy Bake cake mixes.

Ingredients

For the base:

• 250g Ginger Easy Bake cake mix
• 1 lg egg
• 40ml oil

For the topping:

• 425g can Pumpkin Puree
• 397g can condensed milk
• 2lg eggs
• 25g Pumpkin Spice or Cinnamon Swirl Flavour Shot

Method

For the base:

Line a brownie tin with greaseproof paper.

1. Place all the ingredients together in a mixing bowl. mix until well combined with a spatula.
2. Tip the dough into the lined tin and press into an even layer covering right to the edges.
3. Set aside while you make the topping.

For the Topping:

Preheat the oven to 160c fan.

1. In a bowl, mix the pumpkin puree and condensed milk until well combined.
2. Add the Pumpkin Spice flavour shot and mix well.
3. Now add the eggs admix again.
4. Pour the mixture over the biscuit dough and bake for roughly an hour, until the edges are golden and the centre is just set.
5. Allow to cool completely before slicing.
6. Enjoy your Pumpkin and Ginger Bars! They’ll keep for up to a week in the fridge!