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Colonial Pumpkin Bars

4

0 min

Colonial Pumpkin Bars

Colonial Pumpkin Bars Photo 1

Category

Cake Recipes

Time

0 min

Serving

36 persons

Calories

200

Rating

4.00★ (88)

Cuisine

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

Ingredients

  • butter: 0.75 cup
  • white sugar: 2 cups
  • eggs: 4 piece (beaten)
  • pumpkin puree: 1 can (15 ounce can)
  • all-purpose flour: 2 cups
  • baking powder: 2 tsp
  • baking soda: 0.5 tsp
  • salt: 0.5 tsp
  • ground cinnamon: 1 tsp
  • ground nutmeg: 0.25 tsp
  • walnuts: 1 cup (chopped)
  • cream cheese: 1 pack (3 ounce pack, softened)
  • butter: 0.33333 cup (softened)
  • vanilla extract: 1 tsp
  • sifted confectioners' sugar: 3 cups

Metric Conversion

Stages of cooking

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  1. Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
    Colonial Pumpkin Bars Photo 2
  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.
    Colonial Pumpkin Bars Photo 3
  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.
    Colonial Pumpkin Bars Photo 4
  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.
    Colonial Pumpkin Bars Photo 5

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