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My review
Colonial Pumpkin Bars
CHRISTYJ
"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 calsOriginal recipe yields 36 servings (3 dozen)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
- 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
Per Serving: 200 calories; 9.2 g fat; 28.5 g carbohydrates; 2.3 g protein; 38 mg cholesterol; 160 mg sodium. Full nutrition
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Reviews
Read all reviews 6886 Ratings
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Most helpful positive review
10/19/2009
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 ...
Most helpful critical review
9/17/2011
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 l...
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Newest
10/19/2009
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 ...
10/30/2002
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 ...
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 enjo...
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 ...
11/5/2002
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 ...
10/17/2002
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; ...
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.
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.