Vanilla frosted pumpkin bars with walnuts are the best! These can also be frozen with or without the frosting, for later use.
Ingredients
- butter: 0.75 cup
- white sugar: 2 cups
- eggs: 4 piece (beaten)
- pumpkin puree: 1 can (15 ounce can)
- all-purpose flour: 2 cups
- baking powder: 2 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ground cinnamon: 1 tsp
- ground nutmeg: 0.25 tsp
- walnuts: 1 cup (chopped)
- cream cheese: 1 pack (3 ounce pack, softened)
- butter: 0.33333 cup (softened)
- vanilla extract: 1 tsp
- sifted confectioners' sugar: 3 cups
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
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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.
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Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
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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.
