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!


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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

Directions Step-By-Step

1
Cream butter and brown sugar until fluffy. Beat in eggs. Add 1 teaspoon vanilla extract and beat until smooth.
2
Mix in baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
3
Mix in flour alternately with pumpkin. Do not overmix.
4
Spread in buttered and floured 9" x 13" baking pan. Bake at 350 degrees 20-25 minutes. Do not overbake.
5
CREAM 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.
6
At 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