Ingredients for Colonial Pumpkin Bars With Cream Cheese Frosting
- 2 cups (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- Pumpkin Puree
- 4 large eggs
- Flour
- Baking Powder
- Cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- Nutmeg
- Pecans
- 16 ounces cream cheese, softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
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How to Make Colonial Pumpkin Bars With Cream Cheese Frosting
- Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 (15 ounce) can pumpkin puree.
- In a separate bowl, whisk together 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon baking soda, ½ teaspoon salt, and 1 ½ cups all-purpose flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-35 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let the bars cool completely in the pan before frosting.
- **For the Cream Cheese Frosting:** In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) softened butter, and 3 cups powdered sugar until smooth and creamy.
- Stir in 1 teaspoon vanilla extract.
- Once the bars are completely cool, frost evenly with the cream cheese frosting.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
289g
Fat
67g
Carbs
29g
