BUTTER (NOT OIL) PUMPKIN BARS WITH CREAM CHEESE FROSTING

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

Time 35m

Number Of Ingredients 16

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Ingredients

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.

*** Explore more Butter (NOT OIL) Pumpkin Bars With Cream Cheese Frosting Recipes »

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Irfan Qurashi

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These bars are the perfect way to warm up on a cold fall day.

Football ball

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I've been making these bars for years and they're always a hit. They're the perfect fall dessert.

jim smarch

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These bars are so moist and flavorful. I love the combination of pumpkin and cream cheese.

Samaiah Alleyne

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I made these bars for a Halloween party and they were a huge hit! The kids loved them and the adults loved them too.

Ibrahim Yunus

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These bars are the perfect size for a grab-and-go snack. I love having them on hand for when I need a quick and easy treat.

D Wave

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I love that these bars are made with real pumpkin puree instead of canned pumpkin pie filling. It makes a big difference in the flavor.

James Devaughn

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I've made these bars with both butter and oil and I prefer the version with butter. It gives the bars a richer flavor.

Sandy Publish

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These bars are a great way to use up leftover pumpkin puree. I always have a can or two in my pantry and these bars are a great way to use it up.

Abdurehman Abu Akasha

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I'm not a baker, but these bars were so easy to make. I even impressed myself with how well they turned out.

Divine Melody

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These bars are the perfect fall dessert. They're moist, flavorful, and the cream cheese frosting is the perfect finishing touch.

Jorge Calvario

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I made these bars for a bake sale and they sold out in minutes! Everyone loved them.

Khushnood Ali

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I added a little bit of cinnamon and nutmeg to the batter and it really enhanced the flavor of the pumpkin. I also used a chocolate cream cheese frosting instead of the traditional white frosting and it was amazing.