Colonial Pumpkin Bars

Colonial Pumpkin Bars

67
CHRISTYJ 101

"Vanilla frosted pumpkin bars with walnuts are the best! These can also be frozen with or without the frosting, for later use."

Ingredients

1 h 5 m {{adjustedServings}} servings 200 cals
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Original recipe yields 36 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 160 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
  2. In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.
  3. Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
  4. In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.
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Reviews

67
  1. 84 Ratings

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Yes, the name is a bit misleading, as these are not bars, but cake. The only reason this matters is that these "bars" are best served like a sheet cake, on a plate, with a fork. I wouldn't call ...

Excellent, but it is more of a cake than a cookie bar. I made it with fresh pumpkin puree and substituted 1 cup brown sugar for the white sugar and added 1/2 tsp of allspice. It was moist and ...

It was very easy to prepare foolproof! I did not want the frosting to be extremely sweet and only used 2 cups of confectioner's sugar and 6oz. of cream cheese. It was great! My whole family enjo...