BUTTER (NOT OIL) PUMPKIN BARS WITH CREAM CHEESE FROSTING

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

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!

Provided by Stacey Vadas

Categories     Other Desserts

Time 35m

Number Of Ingredients 16

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

Steps:

  • 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.

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