Butter (NOT OIL) Pumpkin Bars with Cream Cheese Frosting

Stacey Vadas


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 votes

10 Min
25 Min


  • 1/2 c
  • 1 c
    brown sugar, packed
  • 2
  • 1 tsp
    vanilla extract
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/2 tsp
  • 1 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1 c
  • 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.

Printable Recipe Card

About Butter (NOT OIL) Pumpkin Bars with Cream Cheese Frosting

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

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