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Pilgrim Pumpkin Bars

By Janelle

This recipe was my Son TJ's submission to his 1st grade class holiday cookbook and became a family favorite!

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Rate this recipe 4.3/5 (30 Votes)
Pilgrim Pumpkin Bars 2 Pictures


  • Cake:
  • 2 eggs
  • 1/2 C. sugar
  • 1/2 C. brown sugar
  • 1/2 C. oil
  • 1 C. canned pumpkin
  • 1 C. flour
  • 1 tsp. cinnamon
  • 1/2 tsp. soda
  • 1/2 tsp. salt
  • 1/2tsp nutmeg or pumpkin pie spice
  • 1/4 C. raisins
  • 1/4 C. chopped walnuts
  • 1/4 C. coconut
  • Browned Butter Frosting:
  • 1/3 C. butter
  • 1 3/4 C. powdered sugar
  • 1 tsp. vanilla
  • 1 TBLS. milk


Level of difficulty Average
Cooking time 35mins
Cost Average budget


Step 1

Pilgrim Pumpkin Bars - Step 1


Grease and flour sheet cake pan. Beat together eggs, sugars, oil and pumpkin. In separate bowl mix flour, soda, cinnamon, nutmeg, and salt. Add to wet ingredients. Mix well. Mix in raisins, nuts and coconut.
Pour into pan and bake at 350 for 35 minutes. Frost while still a little warm.

Step 2

Browned Butter Frosting:

Melt butter over low heat until lightly browned. Mix in powdered sugar and vanilla. Add milk as needed. Beat until smooth enough to spread. Refrigerate.


Cake is wonderful served warm!

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Zesty Lemon Pavlova

Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.


  • Eggs
  • Confectioner's sugar
  • Fresh lemon juice
  • Sugar
  • Flour
  • Butter
  • Lemon zest


  1. Separate egg yolks and whites
  2. In a bowl, whisk egg whites
  3. Add confectioner's sugar
  4. Distribute on baking pan and flatten center lightly with a spoon
  5. Bake for 30 minutes at 250 degrees
  6. While that's baking, squeeze fresh lemon juice into a bowl
  7. Add egg yolks, sugar, and flour then whisk together
  8. Add butter and whisk again
  9. Take the merigues out of the oven once they're ready
  10. Spoon the filling into the center of the meringues
  11. Grate lemon rind and sprinkle the zest over the top of the pavlovas
  12. Serve!

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