"Vanilla frosted pumpkin bars with walnuts are the best! These can also be frozen with or without the frosting, for later use." — CHRISTYJ
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1 (15 ounce) can
1 (3 ounce) package
cream cheese, softened
sifted confectioners' sugar
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.
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.
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!
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!
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Colonial Pumpkin Bars
Serving Size: 1/36 of a recipe
Servings Per Recipe: 36
Amount Per Serving
Calories from Fat: 82
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