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Ingredients
| salted butter: 3/4 cup |
| granulated sugar: 2 cups |
| eggs: 4 (beaten) |
| pumpkin puree: 1 15oz can |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 tsp |
| ground nutmeg: 1/4 tsp |
| walnuts (chopped): 1 cup |
| cream cheese: 1 3oz package (softened) |
| salted butter: 1/3 cup (softened) |
| vanilla extract: 1 tsp |
| powdered sugar (sifted): 3 cups |
Colonial Pumpkin Bars
Credit: AllRecipes
User rating:
"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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Prep Time
15 min -
Cook Time
35 min -
Servings
36 serving(s)
Tags
Directions
- 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.