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COLONIAL PUMPKIN BARS 
3/4 c. butter
2 c. sugar
1 (16 oz.) can pumpkin
4 eggs
2 c. flour
1 c. chopped walnuts
2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg

Cream butter and sugar until light and fluffy. Blend in pumpkin and eggs. Add combined dry ingredients and mix well. Stir in nuts. Spread mixture into greased and floured 15 1/2" x 10 1/2" jelly roll pan. Bake at 350 degrees for 30 to 35 minutes or until done. Cool cake. Frost with cream cheese frosting.

CREAM CHEESE FROSTING:

1 (3 oz.) pkg. cream cheese
1/3 c. butter
1 tsp. vanilla
3 c. sifted confectioners' sugar

Combine softened cream cheese, butter and vanilla, mixing until well blended. Gradually add sugar, mixing well after each addition.
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