Colonial Pumpkin Bars Recipe

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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.

—naples34102

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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.

—PULLEYHEATHER

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81 Ratings

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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!

—MICHE37

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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!

—Lily1

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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.

—MISS LAMBERT

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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.

—Steve

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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.

—Rayne

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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.

—COOKINFORFUN

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Nutrition

Calories
200 kcal
10%

Carbohydrates
28.5 g
9%

Cholesterol
41 mg
14%

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.

Nutritional Information

Colonial Pumpkin Bars

Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories: 200
Calories from Fat: 82

% Daily Value *
Total Fat 9.2g 14 %
Saturated Fat 4.4g 22 %
Cholesterol 41mg 14 %
Sodium 160mg 6 %
Potassium 59mg 2 %
Total Carbohydrates 28.5g 9 %
Dietary Fiber 0.8g 3 %
Protein 2.3g 5 %
Sugars 21.9g
Vitamin A 41 %
Vitamin C < 1 %
Calcium 4 %
Iron 8 %
Thiamin 7 %
Niacin 7 %
Vitamin B6 2 %
Magnesium 4 %
Folate 11 %

* 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.