Colonial Pumpkin Bars Recipes

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COLONIAL PUMPKIN BARS



Colonial Pumpkin Bars image

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

Provided by CHRISTYJ

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 36

Number Of Ingredients 15

¾ cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup chopped walnuts
1 (3 ounce) package cream cheese, softened
⅓ cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar

Steps:

  • 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 : Calories 200.1 calories, Carbohydrate 28.5 g, Cholesterol 38 mg, Fat 9.2 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 4.4 g, Sodium 159.8 mg, Sugar 21.9 g

PUMPKIN BARS



Pumpkin Bars image

Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! -Brenda Keller, Andalusia, Alabama

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 15

4 large eggs, room temperature
1-2/3 cups sugar
1 cup canola oil
1 can (15 ounces) pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
ICING:
6 ounces cream cheese, softened
2 cups confectioners' sugar
1/4 cup butter, softened
1 teaspoon vanilla extract
1 to 2 tablespoons 2% milk

Steps:

  • In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.

Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 226mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

COLONIAL PUMPKIN BARS WITH CREAM CHEESE FROSTING



Colonial Pumpkin Bars With Cream Cheese Frosting image

Make and share this Colonial Pumpkin Bars With Cream Cheese Frosting recipe from Food.com.

Provided by QueenJellyBean

Categories     Bar Cookie

Time 35m

Yield 15-20 serving(s)

Number Of Ingredients 15

3/4 cup butter
2 cups sugar
1 (16 ounce) can pumpkin puree
4 eggs
2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1 cup chopped pecans
8 ounces cream cheese, softened
1/2 cup butter, softened
1 1/2 lbs powdered sugar (5.25 cups)
1 teaspoon vanilla

Steps:

  • Cream butter and sugar together. Blend in pumpkin and eggs. Mix in remaining ingredients.
  • Spread in a greased 10x15 pan.
  • Bake in a preheated 350 degree oven for 25-35 minutes.
  • When cooled, frost with cream cheese frosting.
  • For frosting.
  • Blend cream cheese and butter until well blended. Gradually add powdered sugar and beat until smooth. Blend in vanilla. Frost bars with frosting when they are cooled.

COLONIAL SPICE BARS



Colonial Spice Bars image

From "Simply Delicious"- A cookbook made from Herberger's Employee Family Recipes. This recipe was submitted by Janet Snaza from St. Paul, Minnesota.

Provided by BeccaB3c

Categories     Bar Cookie

Time 35m

Yield 1 9, 24 serving(s)

Number Of Ingredients 17

1 1/4 cups flour
3/4 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon vanilla
2/3 cup buttermilk or 2/3 cup sour cream
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/8 teaspoon clove
1/3 cup shortening
1 egg
2 tablespoons butter, softened
2 tablespoons lemon juice
2 tablespoons lemon peel, grated
1 1/2 cups powdered sugar

Steps:

  • Combine bar ingredients and put in a greased 9"x13" glass pan.
  • Bake at 375 degrees for 20 minutes or until top springs back when lightly touched.
  • Mix frosting ingredients together- Frost bars while still warm.

Nutrition Facts : Calories 119.5, Fat 4.2, SaturatedFat 1.4, Cholesterol 11.6, Sodium 94.6, Carbohydrate 19.8, Fiber 0.3, Sugar 14.4, Protein 1.2

COLONIAL PUMPKIN BARS



Colonial Pumpkin Bars image

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

Provided by CHRISTYJ

Categories     Pumpkin Cake

Time 1h5m

Yield 36

Number Of Ingredients 15

¾ cup butter
2 cups white sugar
4 eggs, beaten
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 cup chopped walnuts
1 (3 ounce) package cream cheese, softened
⅓ cup butter, softened
1 teaspoon vanilla extract
3 cups sifted confectioners' sugar

Steps:

  • 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 : Calories 200.1 calories, Carbohydrate 28.5 g, Cholesterol 38 mg, Fat 9.2 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 4.4 g, Sodium 159.8 mg, Sugar 21.9 g

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