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

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.

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  • 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.

  • Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.

  • 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.

Nutrition Facts

200.1 calories; 2.3 g protein; 28.5 g carbohydrates; 38 mg cholesterol; 159.8 mg sodium. Full Nutrition

Reviews (68)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/20/2009
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. Read More
(38)

Most helpful critical review

Rating: 3 stars
09/17/2011
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. Read More
(5)
87 Ratings
  • 5 star values: 57
  • 4 star values: 21
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/20/2009
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. Read More
(38)
Rating: 5 stars
11/12/2003
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! Read More
(33)
Rating: 5 stars
11/25/2004
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! Read More
(23)
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Rating: 5 stars
12/22/2003
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. Read More
(18)
Rating: 5 stars
11/12/2003
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. Read More
(15)
Rating: 4 stars
11/12/2003
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. Read More
(15)
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Rating: 5 stars
10/10/2005
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. Read More
(12)
Rating: 4 stars
11/22/2005
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. Read More
(11)
Rating: 5 stars
03/06/2005
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! Read More
(10)
Rating: 3 stars
09/17/2011
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. Read More
(5)