Colonial Pumpkin Bars Recipe -
Colonial Pumpkin Bars Recipe

Colonial Pumpkin Bars

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings
  • PREP

    15 mins
  • COOK

    35 mins

    1 hr 5 mins


  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 More Reviews

Most Helpful Positive Review
Oct 20, 2009

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 these a grab-and-go type thing. Nonetheless, I was entirely pleased with these. While I do like pumpkin bars/cakes made with vegetable oil, I did appreciate that this was made with butter and the taste difference is noticeable and pleasant. I'm not a big fan of nutmeg, and the recipe seemed a little short on spice, so in addition to the cinnamon I substituted 1 tsp. of pumpkin pie spice for the 1/4 tsp. nutmeg. And, because I'm kind of tired of the same ol' cream cheese frosting I made a caramel frosting instead, and sprinkled some crushed cinnamon cookies over the top. It was a great flavor combination, but this cake is so moist and flavorful it would be great with no frosting at all.

Most Helpful Critical Review
Sep 17, 2011

As other reviewers have said, this is a cake not a bar. It's good and fairly moist, I liked the frosting, but it was nothing amazing. There are other pumpkin cake recipes on this site that I like better.

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!

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!

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.

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.

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.

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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  • Calories
  • 200 kcal
  • 10%
  • Carbohydrates
  • 28.5 g
  • 9%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 2.3 g
  • 5%
  • Sodium
  • 160 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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