Colonial Pumpkin Bars
Description
These moist pumpkin bars spread with cream cheese frosting are suitable to serve as finger-food.
Ingredients
•
3/4 cup butter
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2 cups white sugar
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4 eggs, beaten
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1 (15 ounce) can pumpkin puree
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2 cups all-purpose flour
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2 teaspoons baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1 cup chopped walnuts
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1 (3 ounce) package cream cheese, softened
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1/3 cup butter, softened
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1 teaspoon vanilla extract
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3 cups sifted confectioners' sugar
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
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.
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.
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.