Colonial Pumpkin Bars

Colonial Pumpkin Bars

67
CHRISTYJ 104

"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

1 h 5 m servings 200 cals
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Original recipe yields 36 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

67
  1. 84 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 l...

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...

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 ...

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 ...

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 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.

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.

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!