Real Recipes From Real Home Cooks ®

butter (not oil) pumpkin bars with cream cheese frosting

(5 ratings)
Recipe by
Stacey Vadas
Crown Point, IN

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!

(5 ratings)
prep time 10 Min
cook time 25 Min
method Bake

Ingredients For butter (not oil) pumpkin bars with cream cheese frosting

  • 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

How To Make butter (not oil) pumpkin bars with cream cheese frosting

  • 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.

Categories & Tags for Butter (NOT OIL) Pumpkin Bars with Cream Cheese Frosting:

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