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Colonial Pumpkin Bars
SUBMITTED BY:
CHRISTYJ
"Vanilla frosted pumpkin bars with walnuts are the best! These can also be frozen with or without the frosting, for later use."
RECIPE RATING:
Read Reviews
(41)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
35 Min
READY IN
1 Hr 5 Min
Original recipe yield 3 dozen
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
3/4 cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts
1 (3 ounce) package cream cheese, softened
1/3 cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
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.
Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
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
Reviewed on Nov. 25, 2004 by
Lily1
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Lily1
Nov. 25, 2004
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 enjoyed it and it made my sister-in-law jealous!
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10 users found this review helpful
It was very easy to prepare foolproof! I did not want the frosting to be extremely sweet and...
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Reviewed on Dec. 22, 2003 by MISS LAMBERT
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MISS LAMBERT
Dec. 22, 2003
I made this with and without the nuts, I liked it better without the nuts. It was very moist and everyone loved it! For the frosting, the receipe calls for one 3 oz package cream cheese, make sure you use one 8 oz package of cream cheese.
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7 users found this review helpful
I made this with and without the nuts, I liked it better without the nuts. It was very moist...
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Reviewed on Nov. 12, 2003 by MICHE37
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MICHE37
Nov. 12, 2003
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 delicious and doesn't even need the frosting!
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7 users found this review helpful
Excellent, but it is more of a cake than a cookie bar. I made it with fresh pumpkin puree and...
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Reviewed on Nov. 12, 2003 by
Steve
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Steve
Nov. 12, 2003
These are very good. Mine were cooked to perfection in 28 minutes, so I would recommend checking them early. Also, if you like lots of frosting you may want to consider doubling the frosting; I was barely able to cover them with a thin layer.
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7 users found this review helpful
These are very good. Mine were cooked to perfection in 28 minutes, so I would recommend...
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Reviewed on Nov. 12, 2003 by Rayne
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Rayne
Nov. 12, 2003
This recipe was a big hit! I omitted the walnuts, because my father can't eat them. However I added crumbled up Gingersnap Cookies instead. I had nothing but raves. I brought a few bars to work and was told I needed to make them for the Holiday bakeoff. And I think I will.
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6 users found this review helpful
This recipe was a big hit! I omitted the walnuts, because my father can't eat them. However I...
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Reviewed on Mar. 6, 2005 by RUBIES71
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RUBIES71
Mar. 6, 2005
A great fall recipe or for the holidays. I have some frozen in the fridge as I type. I love how easy it is and how well it bakes. Just lovely!
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5 users found this review helpful
A great fall recipe or for the holidays. I have some frozen in the fridge as I type. I love...
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Reviewed on Oct. 20, 2002 by RPILK
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RPILK
Oct. 20, 2002
I made these for a bake auction at our church - They sold at high prices. Everybody loved them. They are like carrot cake but it's pumpkin. Very Good!!!
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5 users found this review helpful
I made these for a bake auction at our church - They sold at high prices. Everybody loved...
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Reviewed on Oct. 28, 2006 by pumpkin
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pumpkin
Oct. 28, 2006
I made this recipe about four years ago for a fall house warming party. Everyone loved it. Now I make it all the time. I even make the batter into mini muffins and leave the frosting off for the kids to take to school for snack. Great recipe!
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4 users found this review helpful
I made this recipe about four years ago for a fall house warming party. Everyone loved it. Now...
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Reviewed on Nov. 22, 2005 by Pooh's Mom
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Pooh's Mom
Nov. 22, 2005
Save this frosting recipe! This turned out more like a spice/pumpkin cake than dense bars. I've tried it both in a 9x13 and jelly roll pan, both work out. It's a keeper.
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4 users found this review helpful
Save this frosting recipe! This turned out more like a spice/pumpkin cake than dense bars....
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Reviewed on Oct. 10, 2005 by
COOKINFORFUN
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COOKINFORFUN
Oct. 10, 2005
I made this for thanksgiving dinner and it was a huge hit. It does turn out more like a dense cake but is moist and the icing is fabulous. A nice change from the standard pumpkin pie.
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4 users found this review helpful
I made this for thanksgiving dinner and it was a huge hit. It does turn out more like a dense...
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