Best 4 Sour Cream Pumpkin Bars Recipes
Indulge in the delightful symphony of flavors presented by sour cream pumpkin bars, a culinary masterpiece that is both comforting and elegant. These delectable treats combine the richness of sour cream with the vibrant flavors of pumpkin, resulting in a moist and tender crumb that melts in your mouth. Each bite offers a perfect balance of sweetness and tanginess, accentuated by the aromatic blend of warm spices. The easy-to-follow recipes in this article provide variations to suit every taste, from classic pumpkin bars to decadent chocolate chip pumpkin bars and even gluten-free options for those with dietary restrictions. Whether you're a seasoned baker or just starting out, these recipes guarantee a delightful and memorable baking experience.
Here are our top 4 tried and tested recipes!
PUMPKIN BARS
Pumpkin bars with cream cheese frosting are the ultimate fall treat. But my family likes them so much, they ask me to make them all year long! -Brenda Keller, Andalusia, Alabama
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 15
Steps:
- In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. , For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread icing over bars. Store in the refrigerator.
Nutrition Facts : Calories 260 calories, Fat 13g fat (3g saturated fat), Cholesterol 45mg cholesterol, Sodium 226mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
SOUR CREAM PUMPKIN CAKE
The nicely spiced streusel in the center of this cake is a marvelous surprise and complement to the cinnamony pumpkin cake. It's delicious for breakfast or dessert. -Elaine Holmberg, Norfolk, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a small bowl, combine the brown sugar, cinnamon and allspice. Cut in butter until crumbly; set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in the sour cream, pumpkin and vanilla. Combine the flour, cinnamon, baking soda and salt; gradually add to creamed mixture., Pour half of the batter into a greased 10-in. fluted tube pan. Sprinkle with reserved crumb mixture; top with remaining batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over cooled cake.
Nutrition Facts : Calories 564 calories, Fat 21g fat (13g saturated fat), Cholesterol 126mg cholesterol, Sodium 556mg sodium, Carbohydrate 87g carbohydrate (61g sugars, Fiber 2g fiber), Protein 7g protein.
SOUR CREAM PUMPKIN BARS
This recipe is from Midwest Living. When I made this I just used all purpose flour instead of all purpose and wheat. Hope you enjoy.
Provided by Queen Dana
Categories Bar Cookie
Time 25m
Yield 48 bars
Number Of Ingredients 15
Steps:
- Grease a 15x10x1-inch baking pan; set aside.
- In a large mixing bowl, beat the butter with an electric mixer for 30 seconds. Beat in sugar, baking powder, baking soda and salt until combined. Add eggs, pumpkin, sour cream, milk, and vanilla; beat until combined. Add all-purpose and whole wheat flours; beat until combined. Stir in 1 cup nuts.
- Spread mixture evenly into prepared baking pan. Bake in a 350° oven about 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack.
- Prepare Browned Butter Frosting; spread over cooled bars. If you like, sprinkle with additional nuts. Cut into bars.
- Browned Butter Frosting:.
- In a small saucepan, heat 1/2 cup butter over low heat until melted. Continue heating until the butter turns a light brown. Remove from heat and transfer butter to a medium mixing bowl. Add 3 cups powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla. Beat with an electric mixer until combined. Beat in additional milk, 1 teaspoon at a time, to make a spreadable frosting. Use immediately. Makes about 1 cup.
Nutrition Facts : Calories 83.7, Fat 4.4, SaturatedFat 1.8, Cholesterol 15.1, Sodium 60.9, Carbohydrate 10.4, Fiber 0.6, Sugar 5.9, Protein 1.2
SOUR CREAM PUMPKIN BREAD
I used to make this for a Bread and Breakfast Inn in Highlands, N.C. This is a variation on my Sour Cream Banana Bread, which turned out to be a duplicate recipe here on Zaar. So, in loving memory of my dear banana bread, here is one of the variations! You will love this! You may use flavored yogurt to kick this up a notch! Try vanilla! This also makes a great gift!
Provided by Sharon123
Categories Quick Breads
Time 1h10m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Cream the butter and sugar together. Stir in the eggs and vanilla. Stir flour, baking soda, and salt together and add to the butter and sugar. Add the pumpkin, sour cream, cinnamon and nutmeg. Stir.
- Bake in a greased loaf pan at 350*F. for 1 hour. If using mini loaf pans, bake for about 45 minutes. This makes 3 mini loaves for me.
- Variation:.
- Substitute banana for the pumpkin, add 1/2 cup nuts, if desired, and leave out the cinnamon and nutmeg.
- You may also substitute applesauce for the pumpkin, adding apple pie spice. Have fun!
Tips:
- For the creamiest pumpkin bars, use full-fat sour cream and cream cheese.
- Be sure to use canned pumpkin puree, not pumpkin pie filling.
- If you don't have a 9x13 inch baking pan, you can use two 8-inch square pans.
- Be careful not to overmix the batter, as this can result in tough bars.
- For a gooey center, bake the bars for 30-35 minutes. For a firmer center, bake for 35-40 minutes.
- The bars are best served warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- To freeze the bars, wrap them tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. To thaw, let the bars sit at room temperature for 1 hour before serving.
Conclusion:
These sour cream pumpkin bars are a delicious and easy-to-make fall treat. With their creamy center and slightly tangy flavor, they're sure to be a hit with everyone who tries them. So next time you're looking for a pumpkin dessert, give these bars a try. You won't be disappointed.
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