Butter (NOT OIL) Pumpkin Bars with Cream Cheese Frosting

Stacey Vadas

By
@savadas

As with my banana bread recipe, I truly dislike the standard "one cup of oil" which is so common. This uses a 1/2 cup of butter instead. Growing up on a farm where we made our own butter, cheese, etc., I'm somewhat of a butter fan!

Rating:
★★★★★ 5 votes
Comments:
Prep:
10 Min
Cook:
25 Min
Method:
Bake

Ingredients

1/2 c
butter
1 c
brown sugar, packed
2
eggs
1 tsp
vanilla extract
1/2 tsp
baking soda
1/2 tsp
baking powder
1/2 tsp
salt
1 tsp
cinnamon
1/4 tsp
ginger
1/4 tsp
nutmeg
1 c
flour
3/4 c
pumpkin, canned or cooked
3 oz
pkg. cream cheese, softened
6 Tbsp
butter, softened
2 c
confectioners' sugar
1 tsp
vanilla extract

Step-By-Step

1Cream butter and brown sugar until fluffy. Beat in eggs. Add 1 teaspoon vanilla extract and beat until smooth.
2Mix in baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
3Mix in flour alternately with pumpkin. Do not overmix.
4Spread in buttered and floured 9" x 13" baking pan. Bake at 350 degrees 20-25 minutes. Do not overbake.
5CREAM CHEESE FROSTING: With electric mixer, beat cream cheese and butter until fluffy. Add confectioners' sugar and 1 teaspoon vanilla extract and beat until smooth. Frost cooled pumpkin bars.
6At this point, feel free to cut and enjoy, or add chopped nuts on top of frosting before cutting.

About this Recipe

Course/Dish: Other Desserts
Main Ingredient: Non-Edible or Other
Regional Style: American
Collection: Go Bold with Butter