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!
Provided by Stacey Vadas
Categories Other Desserts
Time 35m
Number Of Ingredients 16
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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