butter (not oil) pumpkin bars with cream cheese frosting
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!
prep time
10 Min
cook time
25 Min
method
Bake
yield
Ingredients
- 1/2 cup butter
- 1 cup brown sugar, packed
- 2 - eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1 cup flour
- 3/4 cup pumpkin, canned or cooked
- 3 ounces pkg. cream cheese, softened
- 6 tablespoons butter, softened
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
How To Make butter (not oil) pumpkin bars with cream cheese frosting
-
Step 1Cream butter and brown sugar until fluffy. Beat in eggs. Add 1 teaspoon vanilla extract and beat until smooth.
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Step 2Mix in baking soda, baking powder, salt, cinnamon, ginger and nutmeg.
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Step 3Mix in flour alternately with pumpkin. Do not overmix.
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Step 4Spread in buttered and floured 9" x 13" baking pan. Bake at 350 degrees 20-25 minutes. Do not overbake.
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Step 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.
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Step 6At this point, feel free to cut and enjoy, or add chopped nuts on top of frosting before cutting.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Desserts
Collection:
Go Bold with Butter
Ingredient:
Non-Edible or Other
Method:
Bake
Culture:
American
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